How I Feed My Sourdough Starter | How to Maintain a Sourdough Starter

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How I Feed my Sourdough Starter | How to Feed a Sourdough Starter.
Learning how to feed a sourdough starter takes time. The more you work with a starter the better understanding you will have of maintaining a sourdough starter. I have been maintaining a sourdough starter since 2007 (WOW that's 15 years) and I have fed my starter in hotels, cars, airports, backyards, hotels and friends' houses.
Sourdough maintenance is a subject that is often misunderstood. To truly develop an understanding of how to manage it can take years of practice. The more you understand the schedule and how to feed your starter the better and more consistent your bread will become. It can be helpful to use a logbook and take notes on when you feed your sourdough starter. You can get intense and track times, water and room temperatures, or keep it simple and simply note the time and inoculation.
If you want to bake often you should feed your starter daily. While many professional bakers feed their starter 2-3 times a day that can be unnecessary at home. If you do not bake often you can store your starter in the fridge and this will slow down the fermentation as discussed in the next section.
I have used many different flours to manage and maintain a healthy start but I have found the best activity comes from a starter that is 90% high protein organic bread flour and 10% whole rye. The rye really kicks up the enzymatic activity and provides extra sugars to be consumed during fermentation.
#sourdough #sourdoughbread #howtomakesourdough
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▼ ▽CREATE YOUR OWN SOURDOUGH STARTER
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▼ ▽ BREAD BY JEFFREY HAMMELMAN
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▼ ▽ TIMESTAMPS
00:00 - Introduction
00:28 - What is a sourdough starter?
01:07 - What is feeding a starter?
02:21 - How I feed my starter
03:49 - What flour should you use?
04:07 - Understanding different inoculations
04:30 - Is my starter dead?
04:50 - When to feed your starter
06:45 - How often should you feed your starter?
07:55 - How to track your starter feeds
08:22 - let's feed our starter!
09:10 - Outro
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7 июл 2024

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Комментарии : 69

@fchai3143 Год назад

Thank you for the clear and thorough explanation. For someone starting on sourdough journey, is really helpful. Really appreciate you taking the pains to illustrate how to identify finer details like over developed starter and active starter. Can you help further by: (1) Slowing down a little when you speak, (2) do a video explaining the different types of starter and how to prep them e.g. what is cold, hot, stiff starter (3) Do a video explaining key glossary terms that are commonly used in sourdough/bread baking that beginning bakers might be trying to figure out e.g. laminate, inoculate. Thank you very much.

@rookhoatzin 3 месяца назад

Do you ever look at youtube how-to videos where the narrator explaining doesnt seem to have an understanding of what he/she is talking about? For me that is all the time, maybe 3 out of 5 "helpful" videos. Not the case here. Mr. Duffy clearly knows his doughs. Thanks.

@matthewjamesduffy 3 месяца назад

Hah thanks, For a moment there I thought you were about to roast me 😹

@rookhoatzin 3 месяца назад

No way. I really appreciate your video, subscribed too. I still have not perfected my bread, after a couple years, but I am into the science. Did not think about the acid levels affecting leavening. Just got bread flour and pure gluten to try and get more rise. After your video I checked the temp of my starter and I could have sworn I have some rye flour but no... Struggling with sticky dough and over proofing, piles of spent starter i just cannot stand tossing.... Life is good.

@matthewjamesduffy 3 месяца назад

@@rookhoatzin one of the best things about baking bread is you can always be learning. I’m sure those pain points will pass and I’m happy I was able to help your journey!

@barrychambers4047 2 года назад

Real talk on maintaining starters, Matthew! As folks get into warmer weather, one way to help lengthen the feeding periods is to mix the starter more like a dough rather than a pancake batter. There are all sorts of variables to play with.

@tpn1110 Год назад

What a blessing for your daughter to grow up in a wonderful household eating sourdough since birth!

@matthewjamesduffy Год назад

Today she was making all the different breads out of playdough 😂

@davidb3463 11 месяцев назад

Thank you! 🎉🎉 I have been struggling trying to get into baking.

@rosabelledesantagert7907 5 месяцев назад

I didn't know that the sourdough has to be fed when it's at it's pic ! Great information for me, you have a new fan😊 !

@antoniodean9171 2 года назад

hamelman is the man. He taught me how to make sourdough

@deebrake 10 месяцев назад

I’m watching your playlist today making sure to like each one. Thank you for all the great tips. I find re-watching helps to keep the tips fresh. Have a great day!

@matthewjamesduffy 10 месяцев назад

Thanks for your kind words and support. I’m about to take a long flight and will be doing some planning. Anything you’d like to see on the channel?

@deebrake 10 месяцев назад

@@matthewjamesduffy Thank you for answering so quickly. I actually created a pumpernickel sourdough a few months ago by researching a few different recipes for my brother in law as it’s his favourite. I would love to see you do it on a home scale amount. I made mine sandwich style but I bet you could figure out boules. Safe travels on your trip. I’ll send you what I came up with so far for recipe on Instagram. There are not a lot of easy recipes for pumpernickel but it’s tasty.

@gordon1201 2 месяца назад

Wow this is amazing. The best video I've seen. You actually know what the hell you're talking about and know the little things to look out for to make a good starter! So helpful

@matthewjamesduffy 2 месяца назад

Hah thanks for your kind words. ❤

@carolynphelan599 4 месяца назад

informative, to the point, thanks

@matthewjamesduffy 4 месяца назад

Cheers Carolyn, thanks for watching.

@Stierwascher1000 2 года назад

I mainly use rye sourdough, but I also have LM and yeast water 😊

@nintzelj Год назад

Hi Matthew, I love your video and great explanations. I'm very new to raising starter and baking sourdough. I am sure mine is over fermented. How do I fix it? Can I take a small amount of it to create a less fermented starter? Or should I start over? I LOVE sourdough as sour as possible and hoping to find a way to obtain that while still making a fluffy bread. My first attempts made dense loaves that didn't rise enough, I guess. I know I said a lot here. Can you just let me know about getting my starter going from starter that is over fermented? Thanks! PS I'll be watching more of you videos. This is the first one I found.

@TheDiolulaLife 2 месяца назад

Thank you for making me feel confident as I am a very amateur baker lol. If I store my starter I’m in the fridge, when I’m planning to bake, how long should I take to take out from fridge and re feed? Thank you again 🫶🏽💪🏽

@Beaver1_85 2 года назад

Great video! What sizes are the 2 mixers behind you (L). And how much total grams can fit into each?

@matthewjamesduffy 2 года назад

Thank you! The white Globe mixer is 8qt and the Sunmix spiral is 15kg. I don't really use the Globe much for mixing dough so im not exactly sure the max capacity.

@blaqfish Год назад

If it's too runny how do you fix it?

@mioaran1131 Месяц назад

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

@blakewilliams1812 Месяц назад

I created an 100% rye starter about 10 days ago. It consistently doubles in volume at 12 hours. I keep it at about 80F so pretty warm. I do 1:1:1 feeds. Is there anyway to make it double quicker at like 4-6 hours? Will it naturally double quicker over time as it matures? I had a starter years ago that always doubled at 4 hours. This one seems to take a lot longer. Thanks Side note I’ve been doing 1 feeding per day.

@snowbird6855 2 года назад

This was helpful! I'm a beginner and I'm working on whole spelt sourdough bread and have made 5 so far (don't laugh), each one just a bit better. My goal is to switch over to einkorn sourdough bread once I have more skill. I'd love videos on that flour for sourdough bread making!

@matthewjamesduffy 2 года назад

Thank you Vanilla. Would never laugh, everyone starts with 1 loaf. I just got a large bag of Einkorn and will be doing some breads with it. I also have einkorn pancake and waffle recipes on my blog.

@L_ZILLA Год назад

Dont be embarrassed, that's fine more than I've made!!!

@snowbird6855 Год назад

I've made the switch and I'm on a roll, even getting decent oven spring!!

@KarissaWall-dk3uu Месяц назад

So you have a video on how to avoid discard??

@feelingsaucywithchefanthony 8 месяцев назад

When starting a starter should you cover with cheesecloth or a solid lid as you did in the video? Also, during the first week, do I have to wait until the starter falls before feeding again or discard and feed while it's grown to the top or even over the top of the jar? Thank you

@matthewjamesduffy 8 месяцев назад

I prefer a loose lid cheese cloth tends to develop a skin but both work. You don’t have to wait if you don’t want.

@cherylphillips2037 3 месяца назад

I’m sure I overthink this process. My 4 loaves of bread have been real tasty. My Question….I’ve been feeding my starter by just adding 50 g of unbleached flour and 50 g of purified water ( mixing) and then adding to my existing starter. It sounds like you are taking 50 g of existing starter and mixing it in with the 50 g of flour and 50 g of water and then adding that back into the existing starter? Which is correct? My starter never seems to be the thicker consistency. I do the float test and it floats

@annarifai85 Месяц назад

What did you do with rest of the sourdough starter do you throw it or return to fridge and use it when you need a new starter ? And can you share please a video how to start the starter

@matthewjamesduffy Месяц назад

I usually put it into the fridge or compost but I try not to have much extra. I don't have a video on creating a new starter but I will make one in June and I have a written guide how to do it on my site. Thanks for watching.

@johnp1992 2 года назад

Hey Matthew, if you were not going to bake for a couple days or a week, would you cut the quantities down to say 1g / 10g/ 10 grams to minimize the waste, or would you just keep the starter in the fridge?

@matthewjamesduffy 2 года назад

If I didn't want to use the fridge i'd do something really low and feed it once a day. Otherwise I would do the normal feed then place it into the fridge. Before using the starter I would take it out and give it 1-2 feeds. Hope that helps!

@johnp1992 2 года назад

@@matthewjamesduffy Thanks for the great vids, and your quick feedback... Your professional validation is much appreciated!

@shaylinton9933 Год назад

I keep killing my starter I can't seem to get pass that 7 day mark 😪

@jettison_m 7 месяцев назад

After you created that to feed, do you pour that back into your main jar? I get so confused about all of this. I got some starter from a friend. About 100g. She just fed it so she said it's good. But when I need to feed it, do I take some out, add the water/flour and then pour that all back? If yes, then when? And when I was at her house, it was bubbly. The next day at my house it's flat. What happened?

@matthewjamesduffy 7 месяцев назад

You can remove some and place it in a new jar then add flour and water. The old stuff you can reserve for discard recipes or compost it.

@nathaliesimpson9085 5 месяцев назад

Hi Matthew, I’m a new to that world of sourdough and let me tell you it’s something 😅. May I ask, you take some of your starter to be able to bake but what do you do with the rest of the starter, you feed it or discard ? Or you keep a certain amount of levain that become your new starter? Just need to know what are the next step with the starter … I usually bake 2 to 4 breads/week what would you recommend to keep as starter and maintaining schedule/ratio. Hello from Ottawa 😉

@matthewjamesduffy 5 месяцев назад

With the rest I usually feed, compost or keep for discard depending on how much it is.

@jennifermurrriam9811 5 месяцев назад

IM still confused.... so many words, not enough direction (for me) - after I mix my 1-10-10, do I put it back into the original starter container or do I forever have a new container? HELP MEEE

@matthewjamesduffy 5 месяцев назад

It doesn’t matter you can do either. I prefer a new container.

@sandybeachesnobile2754 5 месяцев назад

I'm looking for a good timeline of feeding and baking. I was up til 3am as I was afraid it would fail if I didn't keep going thru all the steps. Please help.......

@matthewjamesduffy 5 месяцев назад

I send out a lot of info like this in my newsletter as well as this video and a guide on my site. All my recipes have suggested timelines but you can change the way you do it to accommodate your schedule.

@sandybeachesnobile2754 5 месяцев назад

@@matthewjamesduffy Thank you so much. I’ll happily visit your website and join your newsletter! Appreciate your taking the time! 😃

@marisaplumb4981 7 месяцев назад

How do you feed your rye starter if you bake once a week?

@matthewjamesduffy 7 месяцев назад

I would keep in the fridge or feed low innoculation every other day. You can also use the sourdough home set to 7-10c and let it go for 3-5 days

@conpel1966 7 месяцев назад

At the end you use olny 10 grams of starter..what do you do with the leftover starter

@matthewjamesduffy 7 месяцев назад

Put into fridge for discard recipes.

@conpel1966 6 месяцев назад

@@matthewjamesduffy thank you

@kjek1 Месяц назад

Is there something wrong if it’s gloopy? Example mind sticks to my spatula but I need to use my finger to get some of it off because it’s quite sticky. Also the smell from mine is sooo strong, it doubles in volume and I can see lots of bubbles on the side of the jar, but still not sure if it would work.

@BNN079 Год назад

What if someone wanted to bake like 10 loaves a day how would you make enough to do this

@matthewjamesduffy Год назад

Work backwards. Figure out the total Levain you need (let’s say 10x900g for 9kg of dough) then work back. For 9kg of dough you’d prob need about 800-1100g Levain depending on your inoculation/formula. Feed in the PM so you have the right amount + extra in am then feed the am so by PM you have enough for the next build.

@BNN079 Год назад

@@matthewjamesduffy thank you

@matthewjamesduffy Год назад

@@BNN079 I can tell you the exact feeds I would do if you tell me what % Levain you use.

@L_ZILLA Год назад

Lmao, when you realise you made the starter too watery

@snowbird6855 Год назад

Have you tried it yet? It takes a few months to develop some skill but once you do there's no going back to store bought.. unless you can afford the fine bakeries!

@harrybond007 Год назад

I don't understand the 1 to 10 feeding, don't see anybody else doing this, seems a bit strange

@matthewjamesduffy Год назад

1:10:10 for example - 10 grams of starter, 100 flour, 100 water. Lots of bakers and bakeries do it. What part of it is strange to you, I can try to explain it.

@harrybond007 Год назад

@@matthewjamesduffy Feeding 1:1:1 is very common, I've seen people switching up to 1:2:2 and even 1:3:3, but never beyond that and I've watched a LOT of sourdough videos, the 1:10:10 is off the scales and it would appear that you are over feeding it which a lot of bakers have said is a waste of flour and ineffective, but what do I know, I'm a complete beginner!

@matthewjamesduffy Год назад

@@harrybond007 It's not overfeeding at all its simply going to prolong the time to reach maturity. If you pick up Jefferey Hammelmans book, all the levain builds are done overnight and at 1:1:1 or even 1:3:3, this would be well over fermented in 10-12 hours. The only waste of flour is if you create discard from your starter. When you do an overnight build the goal is to mix your dough in the AM using all (except the seed) of your levain and essentially creating no waste. Many commercial or larger Artisan bakeries do overnight build as it is a much better time management practice to have the levain ripe and ready first thing to be mixed when the mixing shift starts. This is based on over 15 years of BOTH home and professional baking experience but there are MANY ways to do it, I am just sharing my method. Hope that clarifies for you.

@harrybond007 Год назад

@@matthewjamesduffy Yes it does, there's many ways to skin a cat, I have a lot to learn! - thank you

@matthewjamesduffy Год назад

@@harrybond007 we are all learning, there are so many ways to do it!