Baking with a two and a half year hibernating starter? | Foodgeek

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In this exciting baking experiment, discover if a sourdough starter that’s been hibernating in the fridge for 2.5 years can still make delicious bread! Watch as I revive the dormant starter and bake three loaves at different stages of activity, sharing tips and insights along the way. Join me on this fascinating journey to see if time in the fridge has preserved the magic of sourdough. Don’t miss out on this unique baking challenge that combines science and culinary art.
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14 июн 2024

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Комментарии : 57

@billpowell1614 Месяц назад

I resurrected my mom's 40 year old starters after 7 years of non-use, non feeding. Took a couple weeks to get it nice and healthy, but is growing great now!

@bullerfugl Месяц назад

I'm not trying to step on your happiness but how are you even sure you resurrected it, it only takes a week to start a fresh one from scratch

@TEDodd Месяц назад

@@bullerfuglI'v never seen a new starter ready in a week. Activity sure, but it's not balanced with the right yeast and bacteria yet.

@space.youtube Месяц назад

@@TEDodd "Took A COUPLE (of) WEEKS to get it nice and healthy, but is growing great now!"

@TEDodd Месяц назад

@@space.youtube the person I replied to, bullerfugl, said it only takes a week to make a fresh starter.

@space.youtube Месяц назад

@@TEDodd Yep, my mistake. Sorry.

@SandiHooper Месяц назад

I find this very comforting. I’m traveling a lot this next two years and hate to ask others to hassle with my starter. I loved seeing the great rise in the 1:50:50 feeding. Good stuff, Sune! I love your videos.

@glendastaples9536 Месяц назад

I don't bake as much nowadays, so I keep my starter in the fridge sometimes up to 2-3 months. Turn the hooch out, feed and use next day. (I don't care for the gray color, so I do toss it.) If it doesn't rise correctly, then I feed for an extra day and bake with it. I've been doing this a couple of years with this starter. I have also stored some in the freezer for a longer tiime, maybe a year or so, feed it a few times and it's good to go. I have made different starters through the years. Back in the late 70's, a milk and yogurt starter. In the early 2000's, a wheat one, a rye one, and one with all-purpose flours all with water. Mostly now I use just water and bread flour, if it is not up to par, I put in about a teaspoon of rye flour and it's very active again. I am no expert by any means, just enjoy baking and feel like I am the lab making my concoctions. 😂

@judyfletcher1818 Месяц назад

The hooch is very much part of the starter and NEVER thrown out! Stir it well into your starter to maintain correct hydration.

@jarilyden Месяц назад

Good to have you back, Sune. My longest forgotten starter was nine months. Poured the hooch off, fed three days daily and one day twice. Next day a perfect bake. All the best for the new job!

@judyfletcher1818 Месяц назад

To use a very old starter successfully straight from the fridge, to be fair, after stirring in the hooch, mix up your sourdough as usual, but let it bulk raise much longer, even two plus days until it has truly doubled in size. It just takes longer! The same after forming the loaf. Let rise as long as it takes to double. Then score and bake as usual. The results could amaze you in oven spring and flavor. However I haven’t seen it done with quite so aged of a starter. Maybe up to 12 months or so.

@patrickfort4467 Месяц назад

I go south for a few months in the winter and leave my starter in the fridge. When I return home, I pour off the liquid, which I believe is mostly alcohol, and feed my starter for a day. After that it works fine. I don't understand why it wouldn't; starter can be dehydrated and still work.

@yfp7127 Месяц назад

Coincidentally I just resurrected an 2 year hibernating starter from the fridge 3 weeks ago and since it's third feed it's running great, stronger than ever.

@Sleezy.Design 4 дня назад

I had a starter in the fridge for almost two years as well! But I threw it away because I was afraid, I didn't want to risk any health hazards, who knows what kinds of bacteria/funghi grew in there. But after watching your video now I wish I would have kept it 🥲

@paulskent Месяц назад

Sune... Welcome back.. I have really missed your vidoes. And your guitar collection.. I agree with you that there is a lot of mythology about starters and the need to keep an active (energetic?) starter by feeding daily. I have just been on an extended trip to Europe. I had left my starter in the hands of a neighbour to feed and refresh on a weekly basis. I also kept a small amount in the fridge which was unattended for about 4 weeks. On my return I refreshed both the managed and neglected pots on my first evening back. I baked with them both the following morning and there was no discernible difference in the results. They both worked well. This was a rye and white flour starter that I first developed about 10 years ago. As you have said it was ready to bake with after about 5 days after I first started the feeding process. Cheers Paul... Keep up the vids..

@davidpearson8043 Месяц назад

I resurrected mine after 9-12 months without feeding. I thought it was dead when it didn’t hardly move in 24 hours at room temp, but I immediately re-fed it and in another 24 hours it was very active. Still going strong. Thx for the video.

@GinnyGibbs 6 дней назад

I’ve also had similar results with starter left in the fridge for up to a year. After about 3 days feeding it starts to look active, I get impatient and bake. It would probably benefit from one more feeding. Will try that 50 50 1 next time

@andodie Месяц назад

I brought my very old starter to my daughters house in Salt Lake City, fed it once and then used it - it was amazing. Sourdough is always very successful there - I think it may be the altitude. Now, that would be an interesting experiment.

@clarekrmiller Месяц назад

I’m not surprised, but I am cheered!

@soniacosgrove Месяц назад

What a great experiment! Thank you for sharing with us. I value nostalgia as well :)

@Foodgeek Месяц назад

My starter is still the first one I made back in 2018 🥺

@TimTernet0 Месяц назад

Very Interesting Sir! Many Thanks!

@user-dg7sy8cz3b Месяц назад

I smear my starter in a thin coat over a ball that’s been pulled a few times, then poke it with a chopstick all over a bunch of times. After a half hour I’ll pull and mix. A couple more times and a good rest to ferment. Never fails.

@mattymattffs Месяц назад

The first bread, you didn't let it ferment enough. I use old starter out of the fridge all the time. Takes way longer to ferment, e.g. after a year it took a day and a half and i had to give some extra strength towards the end. But the loaf looked more like your 5 day revive

@lenlevine7146 Месяц назад

Hope you are doing well. Thank you for doing the experiment I always wondered about. I often leave my starter in the fridge for 6 to 8 weeks and I usually need just a good feeding (1:5:5) and 12+ hours to get it ready to use for baking. Of course I get better bread results after 2 feedings.

@simplybeautifulsourdough8920 12 дней назад

I've used starter 3 weeks old with decent results, but I was pretty sure 2 1/2 years was going to be a bust. 🤣

@Foodgeek 10 дней назад

🤣

@anitavela-johnson1757 Месяц назад

I am also interested in the starter ratios. Do you have another video that explains this? Thank you for your very helpful, informative videos.

@Foodgeek Месяц назад

Watch this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zjqqkfdYMq8.html 😁

@jarilyden Месяц назад

If you have a question about sourdough, Sune has already answered it!

@sheilanc1 Месяц назад

My sourdough starter set for 6 months in the refrigerator I only bake in the winter pull it out feed it and I have fabulous sourdough all winter long. So many people think they kill their starter when they really don't what do you think they did back in the days they didn't discard and waste stuff.

@VeretenoVids Месяц назад

I do the same because we don't have air con and I don't even want to think of turning the oven up to 500F (260C) when it's 90F (32C). It's usually sluggish at first like Sune's was, but gets going soon enough.

@IMBlakeley Месяц назад

I left mine 8 weeks when I was travelling, fed it twice and it was good to go. I've frozen some starter, don't know how that will work out when I try it.

@notahotshot Месяц назад

If it took four days to get a starter from scratch, and five days using the old starter, wouldn't it be more a case of inhibiting the yeast in the fresh flour, rather than reviving any yeast that may have been in the old starter?

@terri_loves_plants5799 Месяц назад

I don't bake bread in the summer much. So by fall my starter is a few months old. I feed it twice and its ready to go. For those that say, isn't it easier to just start a new one? For me....a friend gave me the original starter. She has since passed away. I feel its still 'her' starter and I just cannot discard it.

@peterdavis2233 Месяц назад

I've had similar experiences with "old" starter left for months in the fridge. But, as you pointed out, it only takes 4 or 5 days to make a fresh batch of starter anyway. So why bother recharging a very old starter when you can just as easily make a new one from scratch? Sentimentality? Probably, since Chad Robertson has proven that there isn't any real difference between an old starter and a brand new one--he once ran completely out of his long-time starter at Tartine and they didn't miss a beat, creating a new starter instantly from the ambient yeast in their kitchen and they continued just as before--same bread the very next day. As always, an interesting experiment. Wondering if you can completely dispense with the stretch and folds as long as the final rise is overnight for at least 12 hours? Gluten will develop anyway, right?

@tina_rochelle393 Месяц назад

My starter’s 3 1/2 months old🥳

@Tayssir71 Месяц назад

Hi geek thak you for your wonderful videos i have a question , my starter is yong and when i want to make bread my dough takes about 12h to grow up what can i do to make my starter strong ? 🙏🏼

@Foodgeek Месяц назад

Watch this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zjqqkfdYMq8.html 😍

@andreapin9233 Месяц назад

What was the smell once you opened it?

@Foodgeek Месяц назад

Sour, but not unbearably so 😊

@andreapin9233 Месяц назад

@Foodgeek I see. Great looking bread after 5 days. Thanks for sharing

@Foodgeek Месяц назад

@andreapin9233 It was definitely active again 😊

@acaryadasa Месяц назад

How did it smell right out of the fridge? Just alcohol smell, or any other good or bad smells?

@Foodgeek 29 дней назад

Sour, but not insanely so. My starter doesn't usually get very sour, though 😁

@bedvyr Месяц назад

Is there a danger of botulism or other pathogens? My starter jar gets moldy if I leave it in one container too long.

@PianoGuy954 Месяц назад

Does it get moldy in the fridge, container sealed? That seems unlikely. If there is a fine layer of black-ish liquid stuff, that's not mold and it's part of the starter, it shouldn't be thrown away, just mixed in again.

@petemuellner1231 Месяц назад

Could you explain why you used such widely divergent starter, flour, water ratios when building the starters? I'm kinda stuck in the 2:1:2 ratio with good results, but not sure how to experiment with different starter ratios. Did you do already do a video showing results of different starters?

@Foodgeek Месяц назад

2:1:2 as in 50g starter/25g flour/50g water? Very liquid starter 😊

@jeffstrehlow2623 Месяц назад

When you use a large starter to food ratio, the yeast/bacteria can feed longer and goes through more generations of multiplying. The starter has more time to recover.

@TEDodd Месяц назад

I don't buy making a fresh starter in 4 or 5 days. Not from just flour and water.

@Foodgeek Месяц назад

Never the less. It happened. My second video on RU-vid: SOURDOUGH STARTER from scratch - RECIPE for success! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZU2z8u7MErI.html

@TEDodd Месяц назад

@@Foodgeek everything I've ever seen says it takes weeks. There may be an initial false rise from bacterial activity, but it takes weeks to concentrate the yeast and bacteria you want. My personal experience is it takes 4-5 weeks to get a strong, active starter. Perhaps you could do that initial starter creation. But monitor it for 4-5 weeks and see how it develops overtime.

@Foodgeek Месяц назад

@TEDodd The following recipe was baked using that starter. I promise you it was ready 😊

@TEDodd Месяц назад

@@Foodgeek so why does everyone else say it takes weeks? Why so many cases of young starters (2-3 weeks old) being problematic? And after contunuingbto feed for a few more weeks clears up those problems? My own experiences agree that 2-3 weeks isn't long enough to reliably double in 4 hrs after 1:1:1 feeding. Even reactivating a dried starter takes more than a week. Maybe you got lucky? That's why I'd like to see a controlled experiment. See if you can recreate your earlier result. See how it changes over the course of 5 weeks. Same feeding schedule and record time to double.

@PBandJellyTime-ei1ur Месяц назад

@@TEDodd He's starting from an existing starter (albeit, a very inactive one) vs plain flour and water. Most 'from scratch' starters that are made from plain flour and water with nothing else takes time to build up in strength, hence the many weeks you've seen in other blogs, etc. His method of revival is very similar to other methods of having backup starter. One method of having backup starter is to dry it flat, break them apart and place them into jars on the shelf or zip top bags in the freezer. This dried up starter can be crumbled up and mixed in with a similar ratio of 1:3:3. One would have more success reviving it within a week rather than starting from scratch. Personally, I have done this a few times with great success and it takes 4-5 days for the starter to reach it's peak once again.