We’ve got 4-5 cool whip containers of sourdough start in the back of our fridge. We make a 10 gallons of sourdough pancake batter for a big family breakfast once a year and have been recycling our start for the past 27 years. We got the start from my grandpa who did the same thing for 30 something years, and he got his start from his mother who had it for over 40 years. So we have sourdough start that is likely over 100 years old.
We used to make something called friendship bread and each person keeps a piece of it to give away of the dough the starter so there's a little bit of each person's bread in the circle of friends in everyone's cooked bread I used to love doing that with my friends friendship bread try it with your leftovers pass it on to someone else and teach them to make bread
Man, this brought back a deep childhood memories of an educational computer game. The only thing I remember about it is, it's about a baking family and the youngest mistook knead for need, and thought it needed more. And the dough grew tons and tons. Also I absolutely loved it.
I would personally recommend having at least two jars of starter just in case. Making a starter from scratch takes awhile, and a new one will never taste exactly the same. My mom has me keep one in my fridge too even though I almost never use it in case something happens to hers
Agreed. I keep one starter in the fridge and one out because I bake very frequently. I’ve got the most BEAUTIFUL, almost fruity sour aroma from my starter and it would break my heart if it ever caught some mold! Must keep a backup!
My starter stinky pete has lived in my fridge unfed for well over a year and come right back to life when I need it. I just stir it together, weird goo and all, and feed it. It’s good to go after a few hours.
I recently got into making sourdough and found out about the "scraping method" for keeping the starter. So basically my jar that I have the starter in has maybe 10-20g of starter and when I want to bake I then feed the starter however much I need for the recipe. (say I need 1 cup starter so I feed it 1/2 cup flour and 1/2 cup water) Then after the starter is fed and ready to be used I am left with about 10-20g of starter. I then put it in the fridge until the next time I want to bake. Its a lot better than having to feed it and having to throw some out. edit: fixed grammar & spelling
Exactly what I do now. I have about a tablespoon in the fridge. I know it’s good still when I can hear it and smell it! I love the smell of the starter.
By what I understand of it, the flour mix ferments to make the 'starter' right, probably coz it will start the process of fermentation for the bread to rise. And for it to ferment, i understand, you add fresh flour so that the bacteria or whatever idk will eat that flour(plus help from honey) up to ferment? idk, so you are 'feeding' those microbiomes or whatever.
Oh my gosh using starter to make crackers with some everything bagel seasoning is so freaking delicious! They are better than any store-bought crackers
What most need to know and after all is very important .. I would say after you showing us how to make sourdough is to tell us how much in grammes sourdough you put in a bread?? Technically speaking it depends on the flour and the amount of flour .. but those two questions are so important! Such as if we do a pizza dough with some starter how much shall we put in, how much dough?? Thks do much.
I just keep a small starter, 125g, and discard nothing. I feed my starter to build a levain, then reserve 25g of that, feed it, and put it in the fridge til the next time I bake.
do you think you would be able to make a video on using the discarded sourdough starter for pancakes? i’ve been really wanting to learn to make a bunch more different kinds of bread and i’m really interested in sourdough! only thing that’s stopping me is not wanting to waste any of the starter since the prices for everything is super expensive right now!
I once fed my starter and left it in the fridge for 2 months without feeding. It actually came back after 2 feedings and kept a room temp and made a decent loaf!
Hi mary! I tried to make sourdough starter about 8 times by now but everytime it just kept getting moldy so after 3 times I tried to making them in different places but it would still get moly what should I do?
Mary what's your favourite bread to make and what ingredients do you like to add to your bread please I like your videos and bread ofc they're delicious ty
Imo discard is really not the devil. I see it as an investment in my current starter. I personally don’t feel pressure to cook with the discard. If it goes out, it goes out. One five pound bag of flour makes me three loaves of bread. Another five pound bag can feed a starter about 40-50 times. Ultimately I still save on bread annually by doing this at home and it tastes *way. Way. Better.*
I remember my first time trying to make starter I set it in the oven so the cats wouldn't mess with it I was five days in and it slipped my mind while I was starting dinner and began preheating the oven inside of wich was a starter, plastic spoon and plastic wrap covering it. It wasn't a good smell.
? I have s Bucket of sourdough. When i bake i take halv amout i need to bake into a different Bucket and feed it with the missing amount of flour and water. That i let grow a few hours and use it for baking. The original doug get feed aswell.and goes back in the fridge. 0 waste and it Works perfectly fine. I bake daily and need 1kg of Starter
I want to make sourdough bread, and I found out today my dad does too. But we aren't bakers and we don't know how to make sourdough bread. I'm pretty new to your channel, but can you post a recipe with tips please?
Or you can just make russian style rye bread when you have collected enough discard in your freezer if you dont wanna go through the hassel of using it every time. But yea have fun guys and stay creative
Or instead of feeding it you can just put it in the fridge take out a day before baking, feed it and you can use it the next day. It lasts for months in the fridge without feeding.
Can you eat sourdough discard after day 5 of the process of creating a starter? I did the test where you put a spoonful in water and see if it floats it's good to go. Does this apply ?
this is an absolute non issue to me. i just keep 100g starter in the fridge and bake at least once a week. thereby using all the starter and having 0 waste...
I have two, my mother starter that lives in the fridge for bread and just incase I forget to feed my counter starter on the counter that I use for discard recipes.
Hey Mary , I wanna ask you something regarding the ratio of baking . 1) If I wanna use alot for bakery usage for exp if I wanna use around 300 g of starter , am I supposed to portion out 50g of leftover starter from 150 g starter jar for next use. And use the remaining [100g starter] + 100g flour + 100g water = 300g starter for baking ? Or any amount of starter will do ? For example : 60 g starter + 120 g flour + 120 g water (and leave it for 4 hours before using )
I made pancakes with discard. They were the best pancakes ever. My husband was raving about them Vtw,i have your new book. I live in Switzerland. I'm really enjoying it
I actually like watching my sourdough develop. Maybe cause I'm new to this. Planning on making two large jars, because this recession has forced us into eating lots of bread.
Hi, I actually have 2 jars of started because if one dies I have the other one! I’m French and this is called “ LEVAIN” and it has a lot of nutritional values as well as tast! Love your videos and don’t stop making bread!
You can also freeze some of the starter as a backup. It will likely require a couple feedings to be happy again after thawing but at least you won’t have to start from scratch again!
your contents really cool and you’re talented n stuff, it’s cool how you’ve mastered something over repetition …. but it’s your voice that keeps me here i can’t lie😅
If you don't plan to make sourdough for a while, you can put your starter in the fridge. It won't stop it from fermenting completely but it will slow it down a lot and when you want to use it, you can take it out and feed it a couple of times to get it active again.
I highly recommend Shaye Elliott’s dry sourdough starter! Her channel is the Elliott Homestead and she makes her starter with less liquid so it’s more like a kneadable dough and keeps it in the fridge and takes out a piece, mixes with water and uses like normal
I keep my starter in the fridge and take a bit out when I want to make bread. I feed it the night before and leave it on the counter. It works perfectly fine and there’s no waste. I don’t throw any away
i have a question. what is starter? i know its the stuff in the jar, and i know how its made, but like.. is it supposed to be like a bacterial growth when you leave it to grow? and is that why it gives it the sour taste?
