How To Know When Your Sourdough Starter is Ready For Baking? 

Please ignore the complaints about you "peddling products." I understand that the sour house is not sponsoring this video, but we don't pay you for your content, and you deserve some compensation for your time, effort and knowledge. Even if you were being paid, I don't see a problem with "peddling products" if you really do stand behind them.

Thank you Anja for the refresher. Sorry to hear someone felt it necessary to criticize you. You are a genuine person and I appreciate your insight.

I emailed you a picture of my 6-day-old sourdough starter and you said it looked ready, give it a try. I did and I just want you to know that the next morning it had risen nicely. Thank you for this video, your tips help a lot. I think I'll go get a loaf going 😊

I don’t think my sourdough starter has ever looked like yours! Something to aspire towards. I appreciated this episode with extra close looks at a ripe sourdough, so we know what to look for. The word for pleasantly sour, might be “Tangy!” 😊 Too bad about the negative comments on the Goldie. I for one really appreciate knowing what kind of things you use in your kitchen and I have bought a kitchen scale and I’m planning on getting a dough whisk, the biscuit cutters, and some rye flour from some of your suggestions. I like to know what the experienced people are using! So thank you for your suggestions!

Some folks have NOTHING better to do with there INTITALED self but make noise! Thank you for helping us learn about how to master making starter! God bless.🎉😊

Thank you for sharing! ❤

Please disregard the negative ones out there. We all know you are a woman of integrity and we all love your channel!

Electric heating pad(at lower setting) with a cover will do the trick as well for the starter to grow when room temperature is lower in the coming days.

I love that little gadget! Where did you get it, please?

You mentioned 5 to 6 weeks for a good starter. So I’ve been doing mine for 9 days and it’s not even riseing yet, I can keep doing this feeding process till it’s strong enough?

I made a new starter this past Wednesday, I stirred it everyday & today it has 2 spots of mold. I dumped it out. I have made it before & this didn’t happen. 🤔

I'm noticing that I pull from my starter to make bread when I believe it's at peak rise (5 hrs), flat top, stopped rising but then it starts rising again after I pull from it. What gives?

I love your relaxed way of presentation. You have me thinking, “I can do this - it’s not complicated.” Thank you so much for the encouragement ❤

❤what a wonderful gadget. Good for you my dear. Don’t pay any attention to those negative nuts. You go girl. If you want to make money. Make money! Why not? I hope you make lots of money 💰.

I've found that when my starter is happy, she smells like wine. I absolutely LOVE your channel. I come back to your sourdough recipes again and again for reference.

Good morning Anna - excellent video, especially for beginners and those that may be struggling. I'd like to vouch the hollow bottom sound of the jar is more reliable than the float test For example if someone has 100% wholegrain rye starter, you can easily see all the bubbles and the rise in volume. Both indicate lots of air to rise bread. You're the only I learned that from AND I wish I learned your method to start a new sourdough starter. Thank you sharing the haters comment so your viewers can give you a little dose of encouragement. Its clear you're not the person they tried to pin on you and you do share if sponsored. Sadly there's a lot of unhappy people (or bots?) that only feel better when attacking others. Another solid video - well done 😊

I started my sourdough journey in January. I used the method that I saw in your videos. ❤ It! I don't discard and now making bread weekly.

I appreciate the help you are giving us for free. I don’t understand someone criticizing you. If you are advertising or selling something so what. You deserve some compensation for all the work you put in to this and to help us learn your technique. Thankyou so much for all I have learned from you. Please don’t let others hurt your feelings over their jealousy because you are doing well. Please keep on teaching us.❤

Love your videos and who cares if you are marketing a product you like. You should be able to share products you like and make a little money because you took the time to use and test the product not to mention the hours you take making videos to help others. Also really enjoyed your book reviews.

Anya, usted es la mejor persona que ha explicado paso por paso como hacer el sourdought, olvide a las personas que solo piensan en molestar, enfoque su atención en quienes hemos aprendido con su método, me encanta como explica todo, la felicito me gusta su canal y, mucho siga adelante con mucho éxito

Absolutely. Not every loaf is the same and that's the joy and fun of baking. Sourdough is the healthiest bread you can eat, so it's ok to figure it out as you go.! Tip: Cleaning up after is easier and faster if you clean up with cold water first. Then you can super clean with your soap and hot water.

Hi from N. Idaho! ( : I've watched what seems like a zillion videos on making sourdough starter and I landed on yours today. Thank you for sharing your knowledge and experience. I plan try your starter method today as my work week is over and Monday is a Holiday. I keep my house pretty cold so I'm worried that a starter won't ferment and grow. I am considering buying the Sourdough Home. Why did you decide on this dome appliance? Also, have you used Einkorn flour to make starter? That's what I'd like to use if possible. Thank you. P.S. I lived in Bad Nauheim for 3½ years in the mid 2000's and I loved it!

Thank you. My SD has been working for 3 weeks now. Some jars are bubbly, some are more smooth. I did the drop test… all fell to the bottom. The jars sound hollow when I tap the bottom. I’m a bit nervous about sampling the starter… lol. I made 2 jars with buttermilk and the other 4 from my niece’s starter and she makes fabulous bread. I think I’ll let my starter keep working for a few more weeks, per your instruction. I started with King Aurthur’s white, unbleached and moved to KA whole wheat. Recently, I fed them with Bob’s Red Mill Rye and some caraway seeds which helped bump up the action immensely. My question is: I’m not sure which flour to continue with. Thank you, Anna. 💖

Excellent informative video. I have been taking your advice and experimenting with successful delicious sourdough bread by adding yeast when baking until I get the right feel for my new starter. I preserve my starter in the frig as well as to not have to fiddle and feed everyday and that works great. You make the starter super thick and then sprinkle dry flour on top, secure the lid and you are good to go for a month or more before using again. Adding yeast when you are a beginner keeps you from wasting time and ingredients. I still get the wonderful taste and healthier benefit. Thank you OGH!

So people actually are offended by what you do on your channel 😂😂, I don't know why every corner of RU-vid has self proclaimed gate keeper's lol.

You can peddle a product you believe in. Im glad you found that as ive heard you say numerous times your kitchen is cool. Thankyou for all your recipes and help with sourdough. Ive added my starter to cookies and breads,everything has been delicious 😊

First time here. I bought myself one for Christmas and LOOOVE IT. Works great

I love your videos. They are so helpful! I also love hearing about new “gadgets” because I am always interested in new ways of doing things. Thank you!!

When I listed to my starter, I just hear the ocean ;)

Your videos are so helpful. So sorry someone criticized you. It was undeserved.

Thanks! I appreciate your product/gadget mentions. Often good tools make a job easier & more successful. Your starter warmer looks fantastic. Could have used that many times in the past 10 years, especially in my cooler winter-y months. But...using your suggestion of making a rye flour starter, I no longer have any problem in getting refrigerated starter more active & ready for baking. The rye even forms bubbles in the jar in the frige, by cold fermenting. I have a qt jar for fridge. & a 2 qt jar for on the counter to ad starter, rye flour & water to overnight on counter, with cloth lid. It's always ready the next morning. Wow! Game changer! Thanks!

Wow you taste the sourdough starter!? That sure is something? I don’t actually know what to say? Im a little bit more conservative about this cuz the label on every bag of flour Iv ever bought said do not consume raw flour. When I get my starter back in check im certainly going to give it a little tiny taste. (Right now its could pass a blind smell test as fingernail polish remover) 😬 *I fully understand that you are not promoting to eat raw flour you are simply showing us what you do. You have earned yourself a new subscriber. Well done on the video, good sound (I can hear you nicely) high quality picture and you nailed it on the editing. Side note: There is something about your voice or maybe it’s your volume, tone and the words you used that is pleasant and encouraging. Thank you!!

I was curious about the negative reviews so I looked at your Goldie review video. I only found one negative comment, by someone who mentioned a similar product (Sourdough Home) by Brod and Taylor. I'm glad I did, because the Brod and Taylor device supposedly maintains temperature by heating OR cooling as required. And the cooling is not done with a frozen hockey puck, but by the machine itself. To me, the Brod and Taylor device is clearly a superior product, and it's cheaper than the Goldie. No contest. But the critical comment also included these words: "A typical review by a youtuber who was supplied a product to keep or return. Don’t be fooled." That makes an assumption, as it turns out an incorrect one, and as such it is a lie, plain and simple. You politely set the record straight; good on you. You should consider reviewing the Sourdough Home, if you haven't already done so.

Instead of the Sour House, I wonder if a candle warmer would work also? Maybe if there was a spacer between the jar and candle warmer so it doesn't get too hot.

Just found your channel , ignore the haters ,that gadget looks neat ,and I could see it would be beneficial for folks in cooler climate I’m in Fla so heat is not a problem! I’m making my first loaf today 😊 keep making these great videos

peddling?? Oh fiddle faddle!! Don't pay any attention to the people who say things about your opinion on a product you happen to like!

Thank​ you​ Anja... I'm​ trying​ make my​ sourdough​ starter that​'ve​ learnt from​ your​ video.

I love watching your channel and especially with anything about sourdough. I was interested in the Sour House the last time I saw you use it so this time I used your link and got one too. I’m sure it will just make my life a little easier. Thank you for showing it on your video.

Thanks so much for educating all of us. I am new to all of this, so I appreciate anything you can teach me. 😊

Thanks for saving my ass🤣

I started my starter 7 days ago with rye flour, water, a little apple cider, and 2 probiotic pills (I would have used homemade yogurt, but didn’t have any). It is now rising double after every feeding thanks to your videos! Thank you for such encouraging lessons!

There's also another sourdough keeper by Brod&Taylor called Sourdough Home. I've been considering that and had never heard of Goldie. It has a broad temp range so I thought maybe I could use it for other things such as yogurt. From website: Degree-by-degree temperature control from 5-50°C (41-122°F) makes it possible to adjust the feeding schedule of your starter from hours to days, or even once a week. Just throwing this out there...I am in no way affiliated with the company.

If my starter is young, but active, how much other yeast could be added? Thank you for this. I look forward to more from you.

how much poolish do I add when making bread dough. new to this. thank you

W sourdough lady

I spent 26 months in Germany and there was one bakery that had the best bread. I thought the bread was a pumpernickel but now I wonder if it was a sourdough bread. The loaf was dense and heavy with small holes in it. The loaf was round and had the most pleasant aroma. Couldn’t get enough of it. Returning stateside I’ve never been able to find a bread that even remotely resembles that German bread.

If you use a rye freshly ground to start your starter, do you have to bake with the rye flour to make your sourdough bread or can you use your ancient flours And I’m loving your work

Thanks again👍🏻

Love your videos Anja. Starting mine today.

My starter was bubbling a little a few days ago. Last two days minimum bubbles - what do I do- day 7 . Do I start over?

I am on day 6 of my sourdough starter and I can't wait for it to be ready. Thank you for another great video :)

I’m still trying to get my second try at starter to bubble and grow. We keep our house cool, we choose not to spend 129 on Goldie, not there although i think it’s cool and could be the solution for our cooler home. Waiting for a kombucha wrap hoping that will work

Omg people need a life. A lot of people not saying u do what that person all the time. A couple of days a go I stop watching some one was pushing thing on his utube way to much. I have never seen u doing this. U r a great teacher

Does it smell like yeast

Thanks so much for your video! It was so helpful🤍😊😊

Hi Anna, Thankyou so much for your video. I have not started mine yet. I need sourdough bread as I’m ‘Fodmap’ and don’t digest breads well. I didn’t realise it takes that long to make either in weeks? Love the Goldie but too expensive for me in Australia. And you are not pushy at all.

Just a bit of ...humor.....I've always wondered what's the difference between objective vs subjective.....you just explained it more clearly than I've ever heard!!!!...maybe teach ....Engluch?English? ♡☆♡☆♡☆♡☆♡☆♡☆♡☆♡☆ ●●●●●●●●¤●¤□●●●●●●●●

Simpatica donna, Thank You.

I checked the dome warmer. Would LOVE to have one. $$$. Too expensive for me. What is your thought about fermenting mats? Honestly…. Don’t listen to critics. I can see why you love to use that unit. I treasure your videos!!! 💗💗💗

I agree. If you can make money I wish you the best. I loved this video. I’ve seen that gadget before and I have thought about getting one.

You had me at the fact you don't find it critical or important for it to double! Your little gadget gave me a great idea, so thank you. My husband gave be a lovely large temperature adjustable yogurt maker for Christmas and the pint/quart jars will fit in it. I had not thought of this use before. Our house is around 68 this time of year. Love your videos!

I just found your channel so thank you. You saved my day at 64 and retired. I’m trying to live off the land it’s going OK anyways I’m in no fuss no muss between gardening and sewing and everything else but I just wanted to apologize for people that make negative comments because that’s not right so thank you for sharing what you do share and please don’t get discouraged because there’s a lot of us that do appreciate it so thank you I would like to know your thoughts in cooking in a smaller oven like a little oyster oven Grace chefmen uoven

My gosh..I love this woman! Wonder if she wants to adopt a Sister..or maybe another sister 😂

mein Starter ist heute, am zweiten Tag!!! mit deiner Buttermilch Kümmelmethode bereits fertig. Ich bin Anfänger, aber er hat sich verdoppelt hat jede Menge Blasen, riecht super, schwimmt oben auf....jetzt bin ich verwirrt weil du ja gemeint hast dass er erst nach 6 Wochen so richtig Triebkraft hat. Soll ich ihn jetzt noch stehen lassen oder kann ich ihn schon verwenden? Vielen Dank, auch für deine tollen Videos. LG aus Österreich

Who ever had something to complain about... shame to them...I like if I can get someone's opinion on a product if I can...

Anja, this was so helpful! Thank you!

My starter never rises, whatever I do 😢

You are so good!! I love your videos.

Thanks!

I am a gadget girl! I had 3 episodes of mold in my new starter this year. Phoenix in the summer is too hot for anything. So I bought the plate for the cooling pad portion. No more mold! I could mature my starter at the right temps for a change. Love your channel!