Andrea about 20 years ago I was doing this and every time you were supposed to trash 1/2 it was put in either a glass jars or a Ziploc bag and passed on in my church with instructions to continue the steps from where you were at . They were also given instructions from the beginning. It works. Thank you for sharing. Stay happy, healthy, hydrated and safe. May God continue to bless you and your family.
Hi Andrea, thank you for sharing with us. My family just loves sourdough bread, their all time favorite. I began my starter before the Stivers Homestead Harvest Celebration then put the jar in the fridge before I left. It stayed there for a second weekend that I was away. I’ve since placed it back on my counter to warm and feed. I’m now ready to make my first loafs of bread from your sourdough bread recipe. I look forward to making your pizza crust, crackers, and pancakes, but especially passing on the starter sourdough jar to future generations. Love that the list of possibilities is endless. Sincerely, thank you so much for sharing your knowledge and life,😊🍞♥️
I just started my starter yesterday morning. I’m so excited! I have bubbles tonight when I fed it!! Yay! I’m new to bread making so I’m super excited to do this,
Thank you so much for this video and all the info! What is the best flour to use for making a sourdough starter and then also for baking bread? Thanks so much, subscribed! ☺️
I began several years ago made my starter, made pancakes and waffles and some bread. I do not remember why but I stopped, and haven't done it sInce, but lately I have been wanting to get back to making my own bread. I appreciate this video thnx for sharing sweet Andrea. I will get it started tonight and work on it. I bless you hun.
Thank You for your comments to my questions 😇 I am leaving my starter as is, and will see what the next week of dividing and feeding will produce 🤞🏻 OH and I learned last night after watching multiple starter videos that “you” need to name “your” starter, sooooo I named mine after our beloved corgi that passed away in March 2019 ❤️❣️❤️
Am I stupid? I’ve not ever seen a 1/8c measure. Do u use a 1oz coffee measure? This is a great video! I’ve always wanted to start one and didn’t realize so easy!
Andrea guess what my starter is still going & yes it is May 15th 2021- I make all of my pancakes out of it as they are just fabulous & so is my bread. Cheers Denise - Australia
Hey Andrea I started watching your English Muffin recipe - 16th January 2020 & realised I have never tried making my own starter so have gone back to learn from this video & have started my starter today 17th January 2020 here in Australia. Now back to watching your English Muffin recipe. Cheers Denise - Australia
You are a good teacher with a great deal of information. Thank you for the education. You remind me of how Stacy with Off Grid with Doug and Stacy. I like hearing all the info even if I do not remember it all I know where to go to get it.
The sour dough starter that was shared with me was fed potato flakes, sugar and water... which I still have and use but it’s not the most healthy option. I have been wanting to start my own from flour and water... I tried once and it molded 🤷🏻♀️. I’m going to try again! You have inspired me.
When my sister lived here, we tried to get a starter going and it didn't go so well. It seems like at first it called for rye flour, then wheat flour, but it's been a while. My brother-in-law makes a sourdough bread from a kind of starter that you use from on the second day, then whatever you haven't used within 6-7 days, you toss it out and build one again one day before baking. I have no idea what you call that. I like the way yours can just keep going for years, and it seems simple to get it going.
Get some of your BIL's starter. A small sample of his discard will do for a starter. Try using it by simply using 1 part of his discard to 2 barts f;lour and 2 parts water by weight. In 6 hours on the counter top you should see a starter culture that has doubled in volume.
Back when we were younger and had three growing boys, I made Sour Dough bread. I got my starter from a elder farmer who told me that the starter was over a hundred years old. I decided one day a week to make our bread. The starter would get fed once a week then it would be time to make three loaves. I would put the bread in the refrigerator and I can see when we need to bake more bread. Usually it was every week. Ideal if you are going to use yeast in a recipe the water should not be over 105 degrees,
The Haskins Family Vlog Hey sweet, silly friend & sister! Me too! Guess who’s moving to AR? This girl! I believe thats where HE is leading us🙏🏻💖😘 hope to see you soon!
Thanks for sharing this, Andrea! I made this for the first time ever using your video. At first it smelled bad (not like yeasty bread like bacteria), but everything I read said keep it up, so I did. Now the starter actually smells like bread! I've maybe your pancake recipe with it. Thanks again!
This reminded me of growing up, my mom and all her friends had a started for bran muffins going that they shared and passed around. :) Thanks for sharing! I’m going to have to try this.
I started it the other day when I left you the messages....and I added a bit of brown sugar for the first 24 hours cuz I used brown rice flour and it's harder for them to get food in the beginning....1 tablespoon 2 times ...then just brown rice flour and water after....but anyway I have bubbles now :-) already and it was puffy too!! Smelling good 1/4 cup water 6 tablespoons brown rice flour....I used the throw away part in my crepes in the morning cuz my flour costs sooo much more than wheat here...
I'm trying muffins with it now yumyum I did use baking pwd to help it rise but as I said brown rice flour costs lots of money so I'm using the throw away part just with stuff I'm going to add baking powder to anyway....
Just wanted to let you know.....it’s day #2 and...... IVE GOT BUBBLES!!!!!!!!! I’ve tried a ton of recipes and this is the first one to ever work!!!!! I am so excited. Thank you 💕💕💕💕💕💕💕💕💕
Hi Andrea, I just wanted to thank you for this post. I am gluten free but after seeing this vlog & how easy it is to do I went in search of a way to do this gluten free & found recipes that are very close to yours so I guess I will be enjoying sourdough bread in a week or so! Thanks Again
Wonderful video💞started mine today. I laughed cause as I was watching your video & you said Sally Fallon I looked at my coffee table and there lays her 📖book 🧐Thank You ~Mama🐻~
OMG Andea I watched this today - 16th September 2019 as I want to start a sourdough starter- BUT WOW I was taken aback watching it - your Daughter is your twin- you girls look so much alike- BOTH STUNNING. Cheers Denise - Australia
@@VWFamilyFarm I would have to fully agree with Denise, Andrea! I think its seeing you without your glasses that really cinched the look-alike qualities! (BTW....did you have contacts in? I ALWAYS see you with your glasses [which are very similar to my own ;)] So....I've never made bread before. I don't really have time, working full-time right now, but I will be retiring early 2021 and can't wait to be able to tackle some of these fun recipes in the kitchen! I'm just wondering if you might have this starter recipe on paper, so you can link it for us? Thanks!! You are one of 5 top RU-vid bloggers I watch as often as I can! :) Bless you all!
I lost mine :( it was 2 years old. Long story but basically we moved family was helping since I had a 2 month old baby.. it never made it to our new house 💔. Thanks for sharing I will start another :) My favorite thing to make is jalapeno cheese bread.
@@BeYou4You It went very well, I made some bread from it and it was great. But then I put it in my fridge after about a month or so and forgot about it and well, I need to start again and stay on top of it.
My life's Journey Sharon Karkarashvili OMG I’ve been thinking the same thing...I would probably forget about it! Hahahah I’m seriously going to have to set a timer on my phone
Thanks I think I've got it down... It's been in fridge and out again... All good... Yummy taste and it will rise brown rice flour with a few extra ingredients.... I use xanthium gum or guar gum... Gums make the rice flour act like more like wheat flour, holds together better and becomes more stretchy... And a bit of brown sugar because the brown rice flour is a whole grain and its harder to break down the sugars in a whole grain so a bit of sugar holds the microbes over until they get the whole grain broke down
So I measured your 3/8c (6tablespoons) flour and 1/4c water and added 1 teaspoon xanthium gum and 1 teaspoon brown sugar (honey or maple syrup works too)
This is going to be my thanks giving stuffing... I've already have left over bread from this recipe and I am making a loaf now for more bread for the stuffing... so thank you for helping me to get bread baking again every day this winter 😀 it works out to make 1 loaf really well everyday or a pizza crust, flat bread ect... I thought I would share my thanks giving idea with you
Have you ever looked at this stuff under a microscope?? Me and the kids long ago looked at yeast and yogurt under the microscope seperate then mixed together looks really neat....
Ya I remember them reacting to eachother but can't totally remember .....but it is a super cool science stuff with the kids and low microscope is all you need for yeast .... highly recommend....my kids are learning impaired but love science, hands on visual learners.,... so I always did this at home with them, even though they went to public school
Thanks for the great video. Fairly new viewer here. Love the canning shelf in the background. Any chance you could put together a recipe list of sourdough items that you mentioned. Or perhaps explain how to substitute the starter in traditional recipes. Thanks for a great start to my morning.
Nancy Keyser-Miller most of it was just the science behind sourdough, all it requires is flour and water. I have two bread recipe videos on here. I will post how to put it in a regular recipe.
Nancy Keyser-Miller I will give everyone a couple weeks to get the starter going and then I will make a video how to sub it in reg recipes and what all you can make with it. Have a great day!
Great video. Have you ever made a sourdough starter from potatoes? Years ago I used to make sourdough bread regularly and I had made the starter from potatoes. It was so delicious but I lost the recipe for the starter. I would love to make it again. I am going to give this starter a go and see if my family likes it as much. Thank you for sharing this.
Before I start doing a starter; I would like to see what is next. How to maintain and how to use the starter to make bread. Thanks for the spark of curiosity in sourdough.
Hi Andrea! I'd like to introduce myself as I'm a newbie to your channel coming over from Jess @ roots and refuge. My name is Sonya I live in Ontario Canada, have 3 boys and 1 girl all of which are grown up now. Youngest son whose 19 years old still lives at home which I'm quite fine with they grow up to fast. I always have so much to say lol. Well thank you for explaining sour dough to me last winter I started one and I directions I was following didn't explain to get rid of half so after a week and a half I was drowning in the stuff so anyways I put it to sleep in the fridge because I was so intimated by it that I ruined it and had to throw away your tutorial has given me the ambition to try again thank you
Hey Andrea you inspired me! I’m trying to make a sourdough starter but using “keto” flours. I haven’t been able to find any information specific to it so like you always say just try it and see if it works out or not. So that’s exactly what I’ve decided to do, soooo I added 1/2 cup of vital wheat gluten, 1 tablespoon of oat fiber and 1 Tablespoon of organic coconut flour and 1 cup of room temp spring water and 4 tablespoons of organic apple cider vinegar with the mother in it. I’m going to feed it twice a day with combinations of the three flours and water. The coconut flour is about four times as thirsty as regular flour. If you have any advice or suggestions I’d love them. Thanks! LOVE ALL YOUR VIDEOS!!
VW Family Farm well so far it’s not looking very promising but I’m trying to keep it going, no bubbles visible yet and there just seems to be a lot of water sitting on top in between removing the half and feeding it. I did come up with an amazing recipe for sugarfree strawberry waffles today that you may enjoy!! Sugar free strawberry waffles 6 eggs 8 oz cream cheese 1 package sf strawberry jello 1 tsp vanilla 4 tblsp coconut flour 1/2 tsp baking powder Mix well. Let sit for 5 mins before cooking. You can use this time to cut up your strawberries. So delicious!!! Topped with heavy whipping cream whipped in magic bullet blender with sweetener and a tsp of vanilla and strawberries. They turned out sooo delicious! Strawberry flavour was on point and they weren’t overly sweet! Just thought you may enjoy. It won’t allow me to share a photo of how they turned out.
1/4 cup of water, 3/8 flour. LOL I need to remember the ratio because my brain is mush and if I write it down I'll lose the paper. Thank you! I've had a lot of my bread clients requesting a "wild yeast" Hawaii sourdough so I'm excited to give this a try.
I am an experienced sourdough baker. I keep my starter in the fridge but take it out the night before I make a loaf. I do not use your flour rich proportions. When I feed my starter I use equal parts of flour and water by weight. That would be close to a 2:1 ratio by volume, not your 4/3 ratio. My flour is about a 50/50 mix of whole wheat and AFP by volume. It is not important until I go to use the starter. All of my recipes assume that my starter is a 50/50 mix of flour and water by weight (a 100% hydration) that is active. Other ratios would work but I would need to adjust the liquid content to accommodate the "wrong" starter ratio. Most recipes available on line will assume that 1/1 starter ratio.
Have you been dividing when you feed? Some people never put it in the fridge. That is just if you need a break. I would make sure it is really strong first. Hope that helps
I m kinda remembering that I added sugar and some commercial traditional yeast not quick rise the longer traditional yeast....just a tiny bit for a kick start cuz I was using non gluten flour???
Hey Andrea, thanks for the great info and for using cups instead of grams or mills! :) I'm guessing from some of the other posts that I can use whole wheat flour from wheat I have ground right? One commenter said they had to put some sugar into brown rice flour...do I need to do that too?
Once you half it, feed what you took out as much as you need to for your recipe. For example, half whats in your jar and feed whats in your jar and put it aside. Then take the other half that you took out of the jar and lets say your recipe calls for 1 cup starter, feed it 1\2 cup flour, 1\2 cup water to make 1 cup starter.
Great tutorial! I'm going to start mine. If I wanted to use 1 cup flour how water would I use? Thanks for sharing your knowledge:) Gonna watch your video on sourdough pancakes. I'm a new subscriber and once I get started I will do a video on my channel. Blessings,Judy
I have Sally's nourishing traditions book, says to use rye, I'm not a rush lover. I'm going to try with wheat and follow your instructions. A bit different from the book. I'll let you know how it goes.
Did not go well. It had the fermenting smell but even with cheesecloth dampened or dry, four layers, the gnats still got in. I dumped it. Not sure what to try.
I love Wardee and Sally Fallon! Question: is my continuous brew kombucha a problem? I worry about 'cross-ferments'. Thanks so much for the instructional!
I started it last nite with unbleached bread flour. My ap flour is bleached. My starter is real runny. Is that ok? Also I dont have a 1/8 cup measure, so i just eyeball a little less in a 1/4 cup. Is yours funny to start?
@@Eyes2C.Added some more water to my start yesterday It looked better. and I added a 1/4 cup of flour and water to my starter this morning. I noticed some bubble. I let you know next weekend if this works for me as I'm hoping to make some fresh bread.
Very thorough and helpful. Do you have to use white/unbleached flour to begin the starter? Will it work with freshly ground grains and some white? No white? Thanks so much.
Mrs. Andrea when you start a sourdough and do the first step of waiting 12 hours and then throwing half away, I was wondering could I start another sourdough out of the part I'm suppose to throw away? I would like to share one with my sister and maybe my daughter.Much Love and Blessings
@@VWFamilyFarm I thought you probably could but I just wanted to make sure. I know nothing about this and so glad you made a video on it! I appreciate your fast response and look forward to all your future videos. Much Love and Blessings
I wanted to let you know I made sour dough pasta with pumpkin... Do you know how to make a potato dumpling? Same thing but you use winter squash or pumpkin... I used the starter and added ahh about a 1/2 cup of pumpkin and enough flour (I used rice and coconut mix) to make a soft dough so you can ruffly roll it into small snake like long rope with your hands... Cut it into small pieces and boil scoop them out with a spoon and add cheese or your fav sauce... You do not taste the pumpkin that much but it adds a rich flavor... They were also soft and fluffy cuz of the starter and I rolled it when it was almost still tacky a bit too much flour will make a denser pasta
Have you tried a dumpling like thing like this before? There's another name I can't remember how to spell it lol... You guys staying busy with all thoes chickens lol it will be a cool journey to watch... Keep up the great work...
It's looking better and better every day.... It still likes a bit of brown sugar or raw honey I just got some yesterday yum yum..... Brown Rice flour or any whole grain the sugars are locked up in fiber so adding some sugar will give the yeast a boost and help get the fiber broken down.....
Cool just started mine....I am totally clueless on how to use this....so yeah looking forward to learning how to use it in a recipe. So it takes the place of yeast then? Sorry I was multitasking as I listened to this video. I am going to make Emily's biscuit recipe for supper though!~ ;)
Okay, omit that question, I just watched u put some in the pancake batter....but still, I don't get the concept of " put 1/2 of what is in ur jar in ur recipe"; it didn't look like u had hardly anything left in the jar, don't u want a lot more reserve in the jar? And if let's say u had 2 cups of starter in ur jar, do u still put 1/2 of what is in ur jar in ur recipe like those pancakes? Would u want to add then 1 cup starter instead of the 1/2 cup u put in? Sorry, I ask too many questions, but I have never done anything like this before 😁 Thanks!
I may have created a monster. To begin with I got up out of bed one night to mix up my starter but forgot from the bed to the kitchen which ingredient was 1/4 c. Returning to bed and finishing your video I realized the error. 😕 the next morning I tried to adjust a little on the ingredients. You must know I grew up with a mom who experienced the Great Depression. I’m having difficulty throwing anything away. I now have two jars of goo. You are so correct, it’s very forgiving. Laurel and Hardy (I’ve named my 2 goo) are already really bubbling and puffing up. They’ve only eaten two times. Do you think my worms (red wrigglers) might like the half of the goo? Thank you again for sharing. I think the boys like our South Texas heat. Hope you all are enjoying the Expo.
Hey Andrea, im doing baking videos on youtube aswel, i love your content, are you planning a sourdough bread video, i think im going to try adding it to my cinnamon buns
I don't mean to change the subject BUT I hate the taste of cheese I buy in the stores anymore. I don't know what's going on in the dairy companies but the cheese tastes horrible. Do you make your own cheese and if so can you share some receipts.
When I make my kiffer again with nut milk or this wheat free I can let you know how it works and you can pass it along??.......most people will digest wheat better like this cuz it's broken down half digested for you but with my guts I don't want to test it .....I get alot of pain and will get nausea and actually puke eating wheat or milk .....my guts are in bad shape I don't want to push it if I had raw milk and organic grain I would test it again but our food today is going nuts to make feeding the masses for cheaper and it turns out to be more money anyway
Hey 👋I put the 1/4 cup of water and the 3/8 cup of flour together last night. Today when I went to divide and feed the mixture was more firm like bread dough. yours looks like it is more liquid than what I have 🤔 Any suggestions? Should I add more water? Thanks 🎃
