How to Maintain a Sourdough Starter with NO FEEDINGS and NO DISCARDS - Sourdough Starter Maintenance

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Learn How to Maintain a Sourdough Starter with NO FEEDINGS and NO DISCARDS ➡️SUBSCRIBE: ru-vid.com?sub... ➡️➡️➡️Order My New Book: THE MODERN PIONEER COOKBOOK: marysnest.com/my-cookbook/
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1:26 Daily Sourdough Starter Feedings Method
2:36 Weekly Sourdough Starter Feedings Method
3:33 Dehydrated Sourdough Starter Method
6:55 NEW METHOD - No Feedings No Discards
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25 июн 2024

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@MarysNest 3 года назад

Hi Sweet Friends, Today, I want to share with you How to Maintain Your Sourdough Starter with NO FEEDINGS and NO DISCARDS ➡️SUBSCRIBE: ru-vid.com ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--N8Vy2aL7CQ.html ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ▶️RELATED VIDEOS: The Complete Sourdough Starter Guide: ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof No Knead Bread: ru-vid.com/group/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N Super Soft No Knead Sandwich Bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NvnQemlD_5c.html ▶️RECENT VIDEO UPLOADS: ru-vid.comvideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶️THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ru-vid.com/group/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ➡️FOR THE CORRESPONDING BLOG POST: Don’t forget to open the description under the video and scroll down till you see “BLOG POST”. There will be a link there that will take you directly to the CORRESPONDING BLOG POST on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary

@fabiennemitchell2371 3 года назад

I hated the thought of discarding sourdough starter, so I experimented. I started and maintained the process using 1 heaped teaspoon of all purpose flour and 1 teaspoon of water, once a day. I have a cold kitchen and therefore the full yeast formation took about 2 weeks but was strong. When I baked bread, I calculated how much flour and water to add to the starter for the process. This method developed a very quick, active starter for use in bread baking. The sour taste was minimal, the bread had bubbles and I discarded nothing. Thanks for this latest video. To have a dry starter in the refrigerator, fed and activated once in 6 weeks (I'll probably experiment with its longevity) is fantastic!

@bbb649 2 года назад

Living in Australia, I used your method to create a starter using whole wheat flour that has been sprouted and then ground into flour. To my surprise it started to bubble the very next day. Does this mean it's ready to use? The temp is about 70 degrees F outside. I have continued the feeding and it's now about 3 days. Your advice would be appreciated. Kindest thoughts, Anna

@Gorkilein 2 года назад

So where's the link in the pinned comment to that video you talked of being there?

@NintCondition 2 года назад

Thank you for the info and I was trying to find the link to the original video you said you would put in the description and cannot find it. Can you please add the link to Annya’s video?

@cindyyan9851 2 года назад

@@Gorkilein I cannot find it either!

@happychick6318 2 года назад

I actually freeze my starter when I go through periods of not wanting to do sourdough breads. I feed it then put in the freezer. When I want to bake with it, leave in the counter overnight, lightly feed then it is ready the next day. I have had this starter for over 25 years and it always works.

@kc5527 2 года назад

So good to know!!!

@najmawi4444 2 года назад

Thanks for sharing this 😍

@jreneewolf885 Год назад

Me too!

@lauriestinytable Год назад

Hi Happy Chick! Thank you for sharing! I am new to sourdough starter, but with Mary’s help😘, I am currently the proud owner of a new starter!!🥰🧑‍🍳 I have a couple questions I hope you can help. I would assume when storing the starter for any length of time when not baking (fridge OR freezer) it is ok to completely cover the jar with a seal? I am using a mason jar. When you remove your starter from the freezer and let it stay overnight on the counter, I would think it is still frozen when you lightly feed it prior to the next day usage? Is it just sprinkled on top and mix what allows to mix? I’m sorry for all the questions. Thank you so much for any assistance! 🧡

@klemmie Год назад

Does it change the flavor profile or activity much?

@jreneewolf885 Год назад

I've left my starter (100% hydration) in my frig for weeks/months & never had a problem. It's stayed fresh & usable for about 30 years. Your method is basically the process pioneers followed as they traveled westward to preserve their sourdoughs! Thanks for sharing with others.

@rld1278 Год назад

Ive heard that. Even if there is a dark hooch liquid on top you just stir it in then feed and let rise.

@GodGunsGutsandNRA 2 года назад

I have had a sour starter in my frig that I forgot about for 9 month. The top was covered with a layer of hooch liquid, I stirred it in together, started feeding, and 2 days later baked with it. Turned out perfect. So forgiving!!

@WAMama84 2 года назад

I'm glad to read this! I have had one in my fridge for 2 months and had never baked with it and wondered if it was still good. It was VERY active prior to refrigerating!

@lindab.1625 2 года назад

Hooch?

@debraledford7833 2 года назад

Hooch is a grey liquid that forms at the top of the starter in the jar when it sits undisturbed. Don’t get rid of it. Your starter hasn’t gone bad. Stir it in when you’re ready to bake bread.

@saabohanniwilma2181 Год назад

do we need to close the cover or give some space for air? thanks

@craearagon Год назад

@@saabohanniwilma2181 i screw on the lid and keep it refrigerated

@ssmith5127 3 года назад

I'm so glad you shared this. My oldest son was out of state in college and learned to bake sourdough bread. He talked about wanting to make and keep his own starter but felt like his life was too busy. Plus the flour expense was a factor for a college student on a strict survival budget. College is almost over now and he has just relocated and is super busy with a great new career. This will be wonderful for him. Plus... This might just enable him to dry his starter and then bring it with him for a visit and teach his mama how to make sourdough bread!!! Both of my son's are bread bakers and I've never made a single loaf of fresh bread. I really, really, really want the experience of learning from my boys.

@MarysNest 3 года назад

WOW!! This is so great that he started baking sourdough bread!! Hope this starter method helps. Love, Mary

@tiehara 3 года назад

@@MarysNest Hi Mary. The other day I attempted to make sourdough starter for the first time ever. I bought Dark Rye Flour a while ago (last year ☹️). What I noticed when I placed it on top of my fridge were bugs crawling. They were so creepy. Needless to say I tossed it. I then tried again with the same flour over the weekend and I got activity the next day (I live in Jamaica) but then no activity after. Today when I checked it I saw more bugs. Some looked dead and one alive. So I tossed it once again. Long story my question is: do you have any tips to prevent flour bugs? Also I don't use air conditioning so any tips on doing a starter in the Caribbean? It's hot and humid. I really want to explore making my own Rye starter. I once heard that bugs don't go into whole wheat flour, is this true?

@anawilliams7342 2 года назад

@@tiehara Keep your flour in a air tight container.

@eileenkillen1481 2 года назад

@@tiehara Air tight container with a few bay leafs, or freeze the flour for a few days and that should kill the bugs. Hope you are managing your sour dough

@mofo888 2 года назад

Thank you for sharing that story, have you been able to bake with your boys yet?

@tonithenightowl1836 2 года назад

The dehydrated starter is pure genius and so is the dry flour method. Had I known this a few yrs ago I could have saved Seymore's life. lol Yes, I name my starters. Thank you, Mary. I'm naming the next one after YOU. :o)

@WillowWolf714 Год назад

Hahaha. I named my starter Jane Seymour. Mix between the medicine women and little shop of horrors. Lol

@tonithenightowl1836 Год назад

@@WillowWolf714 Now I'm gonna have that song in my head...Suddenly Seymore lol :o)

@WillowWolf714 Год назад

@@tonithenightowl1836 hahahaha

@phyllisbell8698 Год назад

I had shared some freshly fed sourdough starter, with my sister in law on a Saturday. She gave it her first time feed, on Sunday morning, left it sitting on her kitchen counter, and went off to church. She came home to starter, across her counter, down the cabinet front, and puddled on the floor. They can turn beastly, given just a bit of a chance.

@MadDog44 Год назад

Since yeasts are living things, I keep three starters so they compete. You don't have to wait for wild yeast. Just buy a raw pizza dough from your favorite shop or grocery store. Take a tablespoon or so for each of three starters. Stir in twice as much flour as there is dough left in the jar. Add a touch of a good sea salt like Himalayan, and water. If you use milk, egg or sugar, your starter will get funky...so just the starter, flour, salt and warm water. Over the course of time, you get your very own, original yeast starter. Two of the starters are white, all purpose flour, and the third I also add corn flour/meal which I get by taking raw corn seeds and grinding them. When you're ready to cook a loaf of bread, use 2/3 of each starter, and then fill up each with more flour, salt and warm water. Let them rise for an hour or so, then refrigerate.

@carradineb 2 года назад

As soon as I saw the crucifix and statues, I knew this would be my favorite channel ;) Instantly subscribed! I am looking forward to seeing your other videos

@reginaangelorum6250 Год назад

Same here!

@catebessencourt2137 Год назад

I’ve been doing her method for sourdough starter, it’s been the most easiest starter I’ve ever made. The bread comes out with a beautiful rise. Both of you are my favorite gals on RU-vid 😊

@PreetiSharma-ub6mb 3 года назад

You have got a wonderful smile. From today onwards I will try to keep smiling while talking, as I realized smile makes everything so pleasant. 😊

@randomsaltyperson1148 2 года назад

OMG! Thank you Mary!!! This is fabulous! Been keto for four years and miss my starter. I had to get rid of it. Like you I never threw away the discard because I deemed it so valuable and would use it in recipes which meant eating higher carbs. Now I can have my sour dough bread again on very special occasions!We learn so much from you. Also glad that you are so humble enough to still learn from others too even though you have so much wealth of knowledge yourself!

@mnathaniel2008 2 года назад

I've left my starter in the fridge for 3 months and it still worked.

@kellycook4499 3 года назад

Mary I just love logging into RU-vid and seeing a new video from you!!! You are a wealth of knowledge and have such a pleasant disposition! Continued blessings to you and your family!

@MarysNest 3 года назад

Oh Kelly, Thank you SO much for the kind words!! You made my day!! Love and God Bless, Mary

@kellycook4499 3 года назад

@@MarysNest Aww you made my day by responding! My pleasure, and many hugs and love to you!

@cestlavie6719 2 года назад

Thank you! With this video you have answered so many questions a lot of us newbies have. 😊

@lindav3455 3 года назад

Great video! I'm always researching ways to make sourdough starter. I will be trying this for sure. Thank you 👍🤗

@ema8909 2 года назад

THANK YOU for this and for the timestamps!!

@zendafa2 7 месяцев назад

I did the just add flour and make a dry ball and put it into the refrigerator, technique. It was left for over 6 months. When I went to make bread I rehydrated the sourdough and fed it, then left for 12 hours +/- and it rose well. Made the perfect bread. Great procedure.

@mjm3003 Год назад

I am so grateful and thankful for you and your channel. Nobody can explain things as well as you my SWEET FRIEND!! Funny thing is I watch the Gable homes video yesterday, before watching your video and I understood most of it, but you clarified so much!! Wanted to hear the different ways to use it. Not just that particular way. You have did that so perfectly in this video!! Love, love, love you Mary 😘

@lanahrw 2 года назад

Thank you for your video. I too came across the video you’re talking about, and before watching you I was a sceptic but definitely throwing some of my starter off to follow the method mentioned……👍🏻 thumbs up!

@aneliseschubert137 3 года назад

Love Anja method as you can really forget about it, so easy x

@OurGabledHome 3 года назад

Yes, so easy! Happy sourdoughing ~ Anja

@maryberkenpas1596 Год назад

This is great, Mary! Thank you for your explanation of the dry method. I am anxious to try it this summer when I have more time and can play with it 😊

@grannys-cooking-faith Год назад

Hello from San Antonio, tx. My granddaughter wanted to learn how to make sourdough this summer the starter came out wonderful. three attempts she got the bread right and very wonderful. she was so proud. Thank you for another wonderful video

@florencehendrick4781 Год назад

Thank you Mary, always so precious.

@toniadv3965 2 года назад

The best video to explain!! Thank you so much!!

@karenramsey4596 2 года назад

I think this is probably the best sourdough starter video I've watched. I watched your friend's video but found your explanation and "wild" sourdough experience was the best help to me. God bless you and thanks. I look forward to watching your videos on using your sourdough starter and using my own.

@TheEmbrio 3 года назад

Wonderful ! Because to be honest, eating kefir and sourdough recipes every day (or even ery week) has been making me feel like I am in the Groundhog day movie ! I know I know it's not a bad problem to have!

@HerHealthyHome 3 года назад

Dehydrated sourdough, I have to try that. Excellent information without much fluff. 👍🏾 Great job Mary

@claragowin2604 9 месяцев назад

I'm so happy about dehydrating it! I need to do it. Thank you so much 💞

@shariz2998 2 года назад

Thank you, Mary! This has been a game changer for me!

@heathy120 2 года назад

Anja is the reason that I FINALLY decided to try making sourdough.

@ka3ymogm 2 года назад

I have been using Anja’s method for almost 2 years now. The starter has sat in the fridge for 6 month or so and have been able to revive and bake my bread.

@rld1278 Год назад

I used her method to create the starter with apf and buttermilk, then another RU-vidrs technique of just putting it in the fridge unfed for how ever long. (I've read this can last 6 months like this) I've not used it yet but now it's there and ready to be fed when I'm ready to make my first loaf. Once I do use it though, I'm going to dehydrate a bit to keep on hand.

@normalopez2856 2 года назад

Here I am binge watching your videos! Note pad and pen! I have learned so much on this Sunday afternoon. thank you so much. May the Lord continue to bless you😉

@ingridgillette5573 2 года назад

I have left my starter for months and after a couple of feedings it's ready to use. I do like this method and will definitely try it. You explained it so well!

@vbengtson1 3 года назад

Just love your videos. Not only your creative practical and informative skills, but your very genuine cheerfulness are gifts to us everyday. I find myself smiling through your presentations. I love when your voice sounds like you are just on the verge of laughing. So, bless you for sending such beautiful energy out into the world. Your smiles are a comfort and joy. Have a blessed day.

@MarysNest 3 года назад

Thank you SO much for the kind word!! So glad you’re here!! Love, Mary❤️😘❤️

@reineteksteen98 7 месяцев назад

Thank you Mary. This is the answer I needed! Drying the starter out.

@critterwatcher8009 Год назад

so glad to see this. I've always wanted to bake sourdough, but knew I wasn't going to bake often enough to mess with the starter on a frequent basis. I'm looking forward to making a starter and baking some bread using this less time/labor/material intensive method.

@judyabernathy80 3 года назад

Wow! I always wanted to have starter on hand, but didn’t want to fool with feeding it These are great ways to have it on hand. Thank you!! ♥️❣️🙏🏼❣️♥️

@rosariacarlostella9105 Год назад

Terrific video. Thankyou for the detailed explanations. 🙏🏼

@carolewarner101 Год назад

WOW!!! This is awesome. Feeding the starter everyday when I only baked every other week at most was exactly why I gave up keeping a starter. Now I can get a new starter going and keep it going in this way. MUCH SIMPLER!

@rosariacarlostella9105 Год назад

Thanks again Mary. I kept this earmarked for when I needed to leave the starter unfed for a long time. Going away for 5 weeks over the Christmas period so I have just prepped a bit of my starter to dehydrate and the rest I’ve stored away in the fridge with excess flour. Fingers crossed ❤

@tannaphillips6840 2 года назад

🎉🎉🎉 i am thrilled to find this!!!! Thank you!!!

@sherrylenser 2 года назад

Ok I have to comment. I’m a whole plant base person. To some, I’m called a vegan. I’m also new to sourdough baking . I came across your RU-vid channel and just love you . I also watched the same video that you watched ( I’m sorry but I can’t spell the lady’s name ). I do understand that you and your kitchen are not vegan, but I will check out all of your videos that might pertain to me, like baking. I do think that you a lot of down home experience that I can learn by. 👍

@debbiegibson6113 3 года назад

I was wondering if you made a book about sourdough? You have so much information and I would love to have it all in a book. I so enjoy your videos.

@MarysNest 3 года назад

Hi Debbie, Not yet!...but maybe one day! Thanks for the inspiration and the kind words!! Love, Mary

@trishthehomesteader9873 3 года назад

Hi Mary!👋 In some of the old books, they'd make the bread but pull off a chunk and set it aside for the next loaf. This sounds very similar to that! I've never done that either. Sounds interesting! And seemins how I have to start mine over - again, I think I'll do this. You may also have heard some of the stories of the early homesteaders using sourdough starter as chinking in their log cabins.😁😂 If something happened to their starter, they'd pry some out and start over. If you've ever missed a bit of starter while cleaning up, you know it dries like concrete! Thank you Mary! ✝️💜

@MarysNest 3 года назад

Hi Trish! Oh my goodness! Yes, I have heard about saving some of the bread. As a matter of fact, Anja discusses that in her video. And that is so interesting about the pioneers… I had heard that about the gold miners as well up in Alaska. Fascinating! Love, Mary❤️🤗❤️

@narsreenjohnson4966 2 года назад

@@MarysNest i like to have anjas link pls thankyou.

@Dreblueskies Год назад

Mary you are such a sweet soul! Love your videos so much. Glad to have watched this one. 😊

@PLJS2018 9 месяцев назад

I also watched on you yesterday making sourdough bread starter! I think I found the way I want to go with it I like her method simple and Sweet! But I also appreciate your tips and all the other RU-vidrs that have tips and tricks! Thank you!❤

@gerriebell2128 Год назад

Thank you for these sourdough videos. Thank you for this video, especially the little tidbit that one cup of starter is the equivalent of one packet of active dry yeast. I was wondering about that very thing.

@MilahanPhilosophersCorner Год назад

Educational. Thank you.

@elizabeththomas8746 4 месяца назад

I started my starter 13 days ago. Thank you for the information on dehydrate into chips. I enjoy watching because you give good tips. Thank you.

@ediea4591 2 года назад

I just adore you! Thank you so much for your tips and recipes! You seem like such a sweetie! ☺️

@pamelathomas6049 3 года назад

Oh..Mary.What a wonderful video. Starting to get my courage up to try again.. Thank you

@MarysNest 3 года назад

Hi Pamela, You can do it! Love, Mary

@heathy120 2 года назад

I've recently found Anja's channel and she's wonderful!

@tootsie3612 3 года назад

Thank you so much for this awesome idea. I used to keep mine in the refrigerator. I don't have any goingat the moment. But I sure want to get some starter going now and try this dehydration thing out. Love your videos. 💗

@MarysNest 3 года назад

Wonderful!

@barbarahockman234 3 года назад

Thank you so much for all you do and thank you so much for referring The Gabled Home! What a great channel. Now I have 3 favorites!!!

@MarysNest 3 года назад

Wonderful!!

@OurGabledHome 3 года назад

Thank you both so much 💛 ~ Anja

@ceegee1070 11 месяцев назад

Mary, I just love you. Thank you for this video!

@stephaniegreisen9176 3 месяца назад

Thank you so so much. I actually watched both videos ❤

@suesdolbrodmaethkitchengar907 2 года назад

Thank you for this very informative video I am going to make a starter today using Einkorn flour. I will follow your recipe for the starter.

@PjHachmann Год назад

Thank you so much for this video! I’m one of those people who doesn’t make sourdough bread that often basically because I’m the only one in the house that eats it and not very quickly. 😊

@craftyfarmer04 2 года назад

I love her. That's how I learned to keep a starter

@markielinhart 2 года назад

Great follow up to Anja’s video. Great to have found you too! 👏🌹🇦🇺✌️

@ibolyakontor7199 3 года назад

this was so much fun. Thank you to you and Anja too. Fantastic!--I will try it

@OurGabledHome 3 года назад

I am so glad you like this method ~ Anja

@bobmonk999 2 года назад

Thanks Mary. I've been baking using sourdough starter for a few years now but was confused by some of the terms and descriptions used on some websites and FB sourdough groups. However, this video sets it all out in plain English with no fluff or faff. It turns out that my methods have evolved over this time to become very similar as yours. I'm going to try the super dry 6-week storage method you describe here. I also love the way you aren't too fussed about precise weighing or being fussy about which flour to feed your starter with. I guess this comes with experience or in my case trial and (many) error(s) ;-) Thank you so much for sharing this and I'm looking forward to exploring the rest of the videos in your channel.

@phyllissteffensen8762 2 года назад

Thank you for the hint on how to painlessly maintain sourdough starter. Went to Our Gabled Home channel.What a lovely channel. Made her Sourdough Lemon Cake (delicious) and then floured the rest of my starter and put in frig. Looking forward to trying it again in a few days. Love your detailed videos. Have a traditional foods kitchen 99 percent of the time. Between your excellent videos and the Traditional Foods cookbook I am creating a much healthier kitchen (love all the new flavors and challenges). Thank you. Be well.

@lindacampbell2329 2 года назад

Love your channel .have you ever fed your sour dough started with nut flours or bean flours . I’m just getting into this new way of life and fermentation is a big part of gut health .thanks for being such a good teacher .

@countrygalinthecity 3 года назад

I love it when my husband has discard left! I make pancakes and waffles then, they are the best!

@MarysNest 3 года назад

It's so good!

@mar_niya6575 2 года назад

Just in time information! We fo on vacations in August for 2 weeks and I was asking myself " what to do with my sourdough " ... thank you !

@MarysNest 2 года назад

Oh Marina!! I am so happy this can help out! Have a wonderful vacation!! Love, Mary

@lovemydog6634 2 года назад

Yep..I saw her method…soooooo easy and delicious…no stress…❤️

@LVAngelradio 2 года назад

🙏 Thank you! I've watched a lot of different videos but wasn't getting the info I needed. I want to do weekly feedings but couldn't find the specifics. Your video covered everything I need.

@MarysNest 2 года назад

Glad it was helpful! You might also find my complete sourdough starter guide video helpful: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NGF2WGKX5dU.html Love, Mary

@lindabrown2207 3 года назад

Your channel is a favorite to watch and learn from. I'm brand new to sourdough starter and have got that going great. I made a rye bread and rushed it too fast and it was a failure. I know my fault was the rushing and I'll give it a go again. I saw the same video you describe and that was a fail too. I'm going to try the refrigeration considering I have a starter to work with and that should work. I appreciate you 🥰

@MarysNest 3 года назад

Hi Linda, Oh no! Glad you will consider trying again. Sourdough baking can be very persnickety! It takes time to get it right. Revisit the process and think about exactly what you did and then make some adjustments and watch the results. If they results still are not perfect, try again, this time making more adjustments. Eventually, the adjustments you make will create a successful loaf. Remember - everyone's kitchen is different, oven is different, the weather outside is different, and on and on and on! So it takes time to understand your environment and how it effects bread making. Very few home bakers are successful the first time with sourdough. But you will get there. Just keep tweaking and record everything you do. Keep me posted. Love, Mary

@judysadowsky2186 23 дня назад

I love baking but have never made a sourdough bread. I would try this recipe. Great video

@bluebird2416 3 месяца назад

Thank you so much!!! My grain mill will arrive this week, (after being on back order since 10.6.23! I'm sure that it's cured me of instant gratification syndrome! lol). I can't wait to make all of your fabulous bread recipes. You are such a fountain of information and kitchen wisdom and I am thrilled you are sharing it with all of us. We Love sourdough.

@sewgirl1247 3 года назад

This was a great video full of very useful info...thanks Mary! I have maintained a sourdough starter for 3 years now. I've known of and cared for my starter using all the methods you talk about - even drying and storing for future use! EXCEPT I have never heard of the way you learned and shared with us of Anja's method. I will definitely be doing it this way from now on ....many thanks! My favorite way to use it is to make english muffins. Love your recipes and videos. ~ Gail/NH

@MarysNest 3 года назад

Hi Gail, Glad it was helpful! Love, Mary

@kamilao4062 3 года назад

Thank you so much for sharing this!

@MarysNest 3 года назад

You are so welcome!

@susan3200 2 года назад

I love this! ❤️. I'm going to have to make a new starter, because I let my other one go... well, that won't happen again!

@Thankful_. Год назад

I appreciate your videos! You have taught me so much! Thank you! ❤

@cassandra3399 Месяц назад

Hi are, I saw that video too and tried it. I love anything real easy like that with no exact weighing ot measuring! That’s for me. Thank you.😊

@hpyle5592 3 года назад

Thank you Mary -- this is awesome!!

@MarysNest 3 года назад

Glad you like it!

@WholeBibleBelieverWoman 3 года назад

WOW, what a great tip for sourdough starter! LOVE IT...!!!

@MarysNest 3 года назад

Glad you liked it!

@WholeBibleBelieverWoman 3 года назад

@@MarysNest It's wonderful! I used to feel so much pressure to have to bake something every week. Now I can relax a bit. :) Sometimes we just don't eat much bread, so sometimes I make "mini loaves" (4 loaves being equal to one large loaf) and make 8 of them all at once, freezing at least 5-6 of them in double bags. Sometimes that can buy me a few weeks..

@Ranunkel121 3 года назад

In my family we eat and bake hole grain sourdough bread. I maintain my starter I got from my father for about 10 years now. The night before baking i mix 500g of hole grain flower and 500ml water plus the starter (ca. 150g). Let it rest over night. In the morning I put ca. 150g of the "renewed" starter in jar, close it tight and put it in the fridge. You can keep it there for about 2 weeks, no feeding. With the rest of the renewed starter I bake the bread.

@lindas9806 3 года назад

This is awesome! This helps me a lot!

@MarysNest 3 года назад

Oh Linda, I'm so glad! Love, Mary

@angelanicholson951 2 года назад

I'll do that. Thank you. I've seen people using an baking stone to pop the bread onto after flouring (but a baking sheet can work, too), then put the base part of a large oven pan, cassarole dish, and the like, over the top of the bread, removing it for a crust at the end. Just a little tip.

@TerriKash-NEO 6 месяцев назад

I saw the video you are talking about and thought now that is a process I can follow. I can't imagine babysitting a sourdough starter on a daily basis. I'm glad to see you try this and report back your results. Interested bakers should definitely check out her video too. 😂❤

@mellibee100 11 месяцев назад

I have a sourdough starter that is over 800 years old, so I am told! It is from a Greek bakery in Mykonos 🇬🇷. I bake bread about once a week now. I don't feed it until I need it. I put it in the fridge with barely any starter left in it and then when I am going to bake, I feed it and set it out on the counter. When I first got it I was terrified of it and was afraid to mess it up. Long story short, it sat in my fridge without me feeding it for probably 2-3 years!!!! I gave some to a friend convinced I had probably killed it - well, he worked with it and started baking amazing bread - so that gave me the confidence that I could do it - since I had mistreated it for so long - what had I got to lose?!

@ebony5766 2 года назад

What a great tip!

@maranathawatch1618 2 года назад

Thanks, I will try this!:)

@Yupppi Год назад

This sort of sounds like feeding the starter with multiple weeks worth and then having a ton of starter in the end, more than you can use, as if you'd do without discarding but feeding. But the fridge just slows it down and the hydration comes when used. But still useful idea. One no discard method I saw started creating the starter with mere grams of flour so you wouldn't have to feed it much so you wouldn't have to discard before it's ready to use. Another convenient method for people who dislike throwing away a lot of food, especially now that it's gotten expensive

@Sergecalifornia 10 месяцев назад

Beautiful seems that it tastes delicious. It looks like it's really dense.

@dorotabrown7917 3 года назад

Very nice! I love you Mary 🥰

@norasuen9083 Год назад

Very useful, thank you.

@RiverRockChurchNevada-mc4fz 7 месяцев назад

Brilliant idea!! I'm new to this and am also a full time RV’re! Very limited space.

@joangarneau5124 Год назад

This is how I maintain my sourdough!😊

@elijahsanders3547 9 месяцев назад

Finally made it to the end of your Sourdough Playlist! :D I enjoyed it very much, and learned a lot! You have a very good personality and teaching method. Thank you very much. Ironically, I think this may have been one of the first videos of yours I saw :D I saw her video previously. I've been using this method for a while now, and it's been working really good, and allows for a lot of flexibility if you're not baking every day, and I've fed it with bread flour, all purpose (I think), rye, and whole wheat, and haven't had a problem yet. I think the longest I've had it sit in the fridge was about 2 weeks before I made another sourdough loaf, no feeding or discards, no problem :) God bless!

@elijahsanders3547 Год назад

Thank you so much! Townsends did a video about sourdough, I believe. Essentially back in the day, some people would let their bread dough sit near the fire (but not too close) overnight, and then bake it, and they didn't clean the bowl, but let any residue stay on and dry, and that would help with the next batch :) I've tried drying and saving the residue from my first proofing bowl, but have not yet tried to activate it. Just tried refrigerating a stiffer starter, right after feeding, I think, and after taking it out it stayed stiff a the whole day, even trying to warm it up, and I ended up feeding it again and leaving it out overnight, and it's come back. Not sure exactly whst happened. Going to try another no feeding no discard method of covering the starter in dry flour, popping it in the refridgerater, and then adding water, mixing, and letting it sit out the night before using, use the discard and repeat. Seems like it will work well, the person related she learned it from her mother who leaned it from her mother, and so on. OH WAIT, that's the one you mention :D Sourdough is so cool, so complex and diverse in variety of flours and methods, yet so simple in concept and ingredients, healthy, tasty, and something you can do withoud needing to buy yeast. Thank Jesus for sourdough! :) Also, random tip: as I've recently heard, wholegrain flour (super healthy) ferments quicker than other flours.

@annefitzgerald9706 3 года назад

Anja's starter sounds so convenient. TY!

@OurGabledHome 3 года назад

It is! Happy sourdoughing ~ Anja

@patrick-west Год назад

Thankyou youtube... this is exactly what I was looking for... I bake once or twice a month, and tend to keep my starter in the fridge feeding once a week (using discard for pitta, or pancakes or whatever)... but this year I've been way for work for 2-3 weeks at a time... and I come home to rancid / half dead starter more than once, having to dry starter regularly so I can replace it was getting tiresom. this way I can do my normal routine most of the time... and still keep it "alive" with minimal effort when I'm gone.

@heidivanzee3242 3 года назад

This is the info I was waiting for! I’m going to do this and have my own sourdough. I have always felt like I can’t have one more thing to take care of, now this I can do thank you (and Anja)!

@MarysNest 3 года назад

Hi Heidi, Glad it was helpful! Love, Mary

@OurGabledHome 3 года назад

I am so glad you like this! Thank you 💛 ~ Anja

@TheGillimcwilli 2 года назад

I love Mary, that's all I have to say : )

@michele-33 3 года назад

Awesome Mary. I saw this starter method recently, wasn't fed for over a month & bread was awesome. It's great not feeding daily. I LOVE LOVE bread! 🍞🍞 🍞🍞 🍞🍞 🍞🍞

@MarysNest 3 года назад

Hi Michele, Wonderful! Yes, it's just so clever!! I love it!! Love, Mary

@michele-33 3 года назад

@@MarysNest I'll definitely be baking bread more often. Have a great day, love & blessings. PS: Please don't take any of the 💉 Don't want to talk about it here 💓 No one needs them, young or old. Many of us feel like you are family 🙏