Can I Use Sourdough Starter Straight from the Fridge? 

Exactly!! So much easier!!

Thank you! I'm glad you found it helpful! :)

Wonderful! Glad it was helpful!

Thank you very much!

Thank you! :)

Hope you enjoy!

Great idea!

You can use whatever flour you typically bake with! Bread flour is fine, or you can mix it with a little whole wheat. Whole grain flours can add a little extra nutrition for the starter to feed off of so if you haven’t tried using your starter cold from the fridge before, adding a little whole wheat flour might help a little bit but each starter is different-yours might be great without it, or maybe it would be happy with a boost. You’ll have to see! If you’re not used to baking with whole grain flours, then I would start by just using the whole wheat for about 10% of your total flour and then you can see how you like it and increase over time

Thanks, Judy! :) I usually use about 200 grams white whole wheat, 200 grams red wheat, then 100 grams rye when I make a loaf with all 3

@@thesweetsimplethings ...THANKS again, Holly; much appreciated!

Hello! :) I’d say usually 100 grams of starter, but it depends on how fast or slow I want my bulk fermentation to go. If I mix my dough before going to bed, then I only use 10-20 grams. But if I mix it in the morning when I can keep an eye on my dough during the day, I’ll use 100 grams.

Is it whole wheat? If it's whole wheat and you fed it equal parts flour & water (by weight), it won't rise as high as a white flour starter--it's just a little thicker so it's heavy. If it looks bubbly and active, I think that's great!

It isn't necessary to be at peak to make good bread. :) If you watch the video, you will see what I mean. As long as you have a healthy starter and have the extra time to give to the bulk fermentation, of course. The bulk fermentation will take a bit longer if the starter is not at peak. But the experiment in this video shows that if you forget (or simply don't want to) feed your starter prior to baking, you can still go on and bake! You'll still have great bread. Lots of people bake this way with great results. Definitely more than one way to make sourdough out there. :)

Sure! I do most measurements by weight when it comes to sourdough, not volume because I do it all right on the scale. If I wanted to measure in ml, I’d need to get another measuring dish out (and I’m American so none of the ones I readily get here are marked by the ml). However, in the case of water, grams and milliliters are typically equal. So if I use 100 grams by weight, that is also 100 ml by volume. And this means I can use the scale the whole time and not mess with any extra dishes. Not all liquids have that 1:1 ratio though.

It is 1:1:1 but it is whole wheat meaning there is bran in it. Are you using whole wheat? White flour starters are much thinner.

@@thesweetsimplethings my starter is 50% whole wheat (from my local bulk store). I will give it a try anyhow 😀

@@user-kw2dz3qy1i Good luck! I'm sure it will be great! Another thing that may cause starters to be more or less runny than another are the acid levels. More acidic starters can be runnier, too. Some like it that way because it can create a stronger flavor (as long as it doesn't get *too* acidic, then it could be a problem, but there is likely some variation that is a range of normal)

Can l use bleatched white flour in starter and in bread?

I didn't have any luck (for my starter) with bleached flour or tap water. I use half unbleached bread flour, half whole wheat flour and bottled spring water. But that's just me...

That’s probably a good idea for ciabatta! This recipe is not for ciabatta. This is a typical sourdough batard. Popping the bubbles on the surface stops the crust from detaching from the bread.

Hmm, there could be a few things going on but I would say it's most likely either too high hydration (too much water) combined with not being shaped tightly enough, OR it may have over-fermented which causes the structure to break down, too. Is it very sour when you eat it? If it is more sour than usual, I'd say it's over-fermented. If it isn't then possibly would do better with a little less water in the dough.

@@thesweetsimplethings thanks a lot for your opinion, I will hone in on those specific things...