Thank you for this recipe. My daughter made starter 3 times. The first one was a gluten free flour mix which got moldy. The 2 was oat flour which smelled horrible. The third one was your recipe which worked. What we have learned from these experiences is to clean around the inside edges of the jar and to make sure to stir the middle a lot to do air can get through it. We also had to do 3 more days of feeding before it fully fermented. So depending on the temperature of someone's house that may play a part in how long one would need to ferment. We tend to keep ours in the unplugged microwave while it ferments.
It would be extremely helpful to have these instructions in written/printable form. Looks good but there are a lot of unanswered questions that I see in the comments.....
THANK YOU THANK YOU THANK YOU for making this video. I had no idea how to make a starter, now I do, and w/ oat another bonus as I love oat bread & sourdough bread!
Super helpful! Thank you! The other videos I’ve watched just over complicated the process completely so I appreciate the clear instructions and tutorial 👌🏻
Great info but I wonder why did u add water and oat flour combination in so many small installments? Wouldn't the same fermentation happen if u were to add more quantity of both at once (just after the very first batch perhaps)? I have seen it in other sourdough starter videos. Hope u can clarify on this. Thanks 👍
Because you are trying to get microbes to grow, and on average they take 5 to 10 days to mature depending on kitchen temps.....if you start with larger amounts you will end up having to throw away some mix on day 3, 4, 5 etc (sourdough discard) ie you are just wasting money!.....if you have a good strong ferment on days 3, 4 or 5 then by all means start adding more fresh flour and start making pancakes or waffles
Hi!! At 4:58, do you use the entire young starter to make into something else, and restart feeding only the remaining bits that sticks the side and base of the container? Tq for this video!
Nice video but i am having hard time understanding which day you are adding what maount of flour and wafer. Can u add that to description pls. Even though i scroll back and forth aince it looks the same its hard to keep track.
hi i wanna ask, 1. can this starter used for shokupan or white bread? or only for oat based bread? 2. after it strong enough to make bread with, how is the feeding ratio afterwards (starter:oat fl.: water)? thx
Can you make a totally gluten free oat flour bread with this? Or do you have to use wheat flour for the bread recipe? How do you use this for making oat flour bread?
Great video! At one point you say you could put the starter in your porridge. Would you add the starter to some oats and water the night before? Would this then ferment the oats, or would it just be a fermented culture added to the oats (so as not to waste it)? Thanks!
@@NaturallyFrugal1 Well,it didn’t work first time. Maybe couple of reasons . The water I’ve bought wasn’t good and second someone advised to sterilize jar. I’ve started again last night.👍😃
I am totally confused with your measurements! you write 2tsp water and 1tsp flour at one point but scoop out 2times from the flour with a same sized spoon as for the water...
Question: When I make sourdough starter, I always have a discard. I didn't see where you removed any of the starter. You only said to use it in pancakes. How much do you remove? Great video! I love that I can use oat flour! Thank you for this! As Kathy Jenkins asked, I too would love a bread recipe with this starter.
The description says there was no discarding. When they said to use in pancakes or whatever, they meant it is now strong enough to be used, not that it was being discarded.
Did one too with oats but they weren't ground into flour. I just mixed them with water! I looked for oat starter before and now it just appeared on my feed.. how weird!
I hope you like it. You can use whatever you have on hand, either oat flour or oatmeal.. I use both.😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cgJlmewsw5I.html
@@NaturallyFrugal1 After experimenting for some time, you can speed up the process and increase volume literally overnight by just adding a small amount of yogurt or whey. Since I don't eat animal products I even make my own yogurt from oats (and a few cashews). It's so cheap compared to commercial products, with no weird ingredients! And so easy... especially if you have an Instant pot with a yogurt setting... which by the way will also speed up ANY fermentation from making starters, proofing dough , even making fermented vegan "cheeses" and natto!
Hello Vicki, the yeast needs carbs to grow and multiply (this process produces gas). This is their fuel. If I was trying to make a low carb oat bread, I would use oat flour for the starter and use oat fiber to make the bread. And probably would use some baking soda to help raise the bread. Thanks for watching.🙏😊
I've made this. But now I don't know what to do :) So let's say for pizza crust. I use 2 cups oar flour plus yeast. But now I have this sourdough starter. Do I add 2 cups of oats to this starter and wait a few days? Do I just put a little bit of this in my recipe and cook like normal? Help me out please
