A cheap top for your sourdough starter once you have it going is wipe down the lip of jar and simply place a coffee filter on top of your jar and secure it with a rubber band or the ring of your canning jar. A friend of mine who works for a sourdough company told me to do that so that my glass jar doesn't break in the fridge of it gets too much gas trapped in it while I'm storing my starter.
Jill, thank you! I created my starter this past Saturday, 11-11-23 (Veteran's Day!), using your recipe. I'm on Day 3 and she is already super active. I love this recipe! Simple and it works! I've had a couple of starters in my life -- I'm 70 after all. I cannot wait to make bread with my new starter. I plan to name mine "Jill" and I hope that doesn't offend you. I mean it as respect. You are a such wonderful, inspirational and helpful person! Thank you!
Thank you for doing this without a scale. Every recipe I researched insisted I buy a scale. You're the ONLY one I could find without me having to go buy a scale
Scales definitely help here just because it's hard to get a 100% accurate flour measurement with cup measurements. You can do it without but results may be more varied in flavor and levening power
That’s because baking is better done by weight (grams) than by volume (ml). It’s an American thing, that’s why you will find yourself needing a scale with lots of recipes
I would like to see a video where you show separating your discard..and maybe what you do with it. I read the comments below and see ideas. I am a visual learner. With that being said,Thank you for all you do for this community.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
How very kind of you to share this with us, Jill. I'm still working on making regular bread from scratch. Once I get that down, I'll try sourdough bread.
I absolutely LOVE this video! You make it seem so much easier than others I’ve seen. I’m on day 2 and my starter is already pouring over the edges. Can’t wait to bake in a few days.
Hi Jill! I’m on day 5 and my starter is so bubbly and amazing! Thank you for this video 😍 But can you make a video or just respond to this comment on how to maintain your starter in the fridge for people who make bread about once a week on average? I have no idea how to go about that… Thank you ❤
If you keep it in the fridge (I would make sure it matures for about a week first) you will secure the lid entirely, and remove it from the fridge and hour before you feed it and leave it in a warm place. You only have to feed it about once a week when it's in the fridge since the fermentation slows way down.
Jill, I red a FB post frm a woman that had been keeping her sour dough starter in the fridge and one day went to use it without feeding it. I believe she made sour dough pancakes or something like that, but she didn't so anything other that take it out of the fridge and let it come up to room temp. Reading following comments after that, people were saying that you should never just take your starter out of the fridge and not feed it first. It seems that everything with sour dough is trial and error until you find something that works. Go with what you got I say! -Happy Baking!
Hey Jill, I’ve been following your recipe/instructions and have been getting magnificent results. The one thing I did change was I used your recipe by half and put the first day’s discards in a separate jar, And still, the two jars are barely enough to contain the starter. Your instructions are excellent, thank you!
You must be reading my mind! I have been talking my husband's ear off about starting or buying a starter. We love Sourdough so much. Thank you for this 🥰
Food science guy here, also butcher, manager and wine maker. Any time you throw away 50% of anything it's a good idea to reevaluate your process. It only has one logical purpose, to maintain a nutrient rich enviroment for the culture but is one hell of a waste. No one since before they had fridges thru the great depression would throw away that much. Every time you add more in it also increases the chance of something bad starting to grow and this almost scales with the amount you add it's not multiplied but it still goes up . Feed it just enough to promote growth, and to store it but not kill it keep it at 37f or slightly above.
Thanks for your opinion but the process works great. When I discard, I use it in a recipe and not throw it away. If you keep feeding and not discard, your starter will grow to a larger size which means you’ll have to feed more often to keep it alive.
So you’re saying NOT to throw any out? I’ve never made a starter. Some ppl discard and some ppl do not. It’s very confusing lol. What is your method if you don’t mind sharing.
@@Hall7318 I think he's saying that adding an entire cup is not necessary. You just need make sure you add equal OR less to your existing starter. In other words if you keep a cup of starter, you could add 1/2c water and flour to feed.
I thought the same, I’m glad she clarified in these comments she uses it for other recipes ! I have cats, dogs, chickens and ducks to give scraps and discarded stuff to, nothing wasted in this kitchen!
Your inexperienced criticism isn't helping anyone and makes you look bad. This is a common practice for home use, not commercial and nothing ever goes to waste as that discard half just means remove it form the starter, I use mine to make gravy and biscuits or start another starter with it to give away or I'll just add it to bread I'm making for the day.
Thank you so much for this recipe, my mother in law would do this when she was with us and for the life of me I couldn't figure out why, so now I know why her rolls were always so delicious ❤❤❤
Alright third times a charm, I’m going to try again today with whole wheat. So far have used AP and have only successfully made hooch. 😂 thanks for being so detailed.
I was hoping that I could use AP flour since that’s all I have in my pantry. guess not 😭😭😭 I’m adding wheat flour to my shopping list so I can start this soon
I’m on day 3 of making my starter from scratch and I can already smell a hint of sour! I was surprised to see so many bubbles in my starter on day 2 no less. Already have a bowl under my mason jar because I have a strong feeling it will erupt very soon. I really enjoyed this tutorial and will revisit come day 5.😊
@@susieyarbrough9845 strong yucky smells means it is starving. I usually equate that smell to fingernail polish remover. Either feed larger amount or feed twice a day. But never forget it is 'sourdough' it will allways have that delicious light sourdough smell.
I’m a little confused around day 7, is that the day you can start using it? Also does this starter replace dried yeast in the recipe? How much to use per 9x5 loaf of bread? Lastly what do you do with it after day 7? Sorry for all the questions but a little confusing toward the end of video.
Thank you Jill for this video! I tried a few others and they didn’t work but I’m on day 3 and it’s already getting bubbly and has that sour smell 🥳 thank you a million!!! I’m going to be trying lots of your sourdough recipes soon 💗
Made my sourdough starter using your method. Thank you so much for this easy to follow tutorial. Now I’m going to make bread using your recipe you suggested. I even used the discarded started to make waffles! Delish😊❤
Great video Jill. Just a couple of things I figured out when making mine. My daughter was given some starter from a friend, and was just told to keep it in the fridge and feed it once a week with regular all-purpose flour and tap water. Her starter isn't doing much. I started a new batch myself with rye flour and I boiled my tap water first to get the chlorine out of it, then let it cool down and made my new starter with it. Chlorine is in most city water and will kill bacteria including the kind you want in sourdough. I've only just started day 3 and given one feeding since starting it, and the lid of my quart mason jar is already pushing off the top. I fed it yesterday one cup of unbleached bread flour and a half cup of water, so my starter is a bit dryer than yours, but it still quadrupled in size and pushed the lid off. I'm thinking that on my day three feeding today in a few hours from now, I'm going to throw away all but a half cup of the starter and feed it a cup of unbleached flour and a half cup of water again so it doesn't make such a mess. It really doesn't take much of the originals starter bacteria to reproduce and take over the feeding flour. Wish me luck.
You're absolutely right. I would encourage you to use less flour and water when you feed again or you'll have tons of starter to discard again, unless you are trying to have lots of discard for other recipes. Filtered water is a must.
Love this video! I’ve always wanted to try a sourdough starter. How often do you discard/feed when it is in the refrigerator? How often do you need to use it? I’m going to try it this week with your directions. Thank you!
Uwww!! I like you so much!! You made it simple and I just love your personality and energy! Thank you for your help! Excited to see more of your videos! God bless you!💜
The next time "IF" I need to make starter, I will use only a 1/4 c. rye flour and 1/4 c. filtered water so there won't be so much discard. I can always add to the jar of starter later if I need more, depending on how much I bake. It doesn't make sense to me, to use so much flour only to throw it away. This is a great video for showing the process. Thank you.
It worked!! Thank you so so much. It took me almost 2 weeks, I was about to give up on Sunday and I switched to a container the size of yours and today “Queen Lilibet” (my starter) is thriving.
After watching this beautiful gal’s instructions and recommended ratios - we FINALLY got our starters to properly activate!!! Both Adam & Eve (my husband & I were competing on our mixes) are now in full puffy-mode! WOOOO-HOOOOO! Thank-you Hippie- Chick! You’re the best!
Thanks lady dude! Ive followed you on Instagram for a couple years and have finally come into a real oven. I was pleasantly surprised when you popped up first on here from just the word sourdough. I knew you more for flowers
Girl I seen RuthAnn Zimmerman make her bread she said she got the recipe so I jump on here hoping to find a starter so thank you so much it seems to be easy I will start one this weekend again Thanks
I cooked 2 lasagna noodles in 1.5 cups of water. On day 2 I used that water on day 2 and holy moly my starter with in 10 hours doubled in size and has tons of bubbles. I had read that starch feeds the yeast.
You made it so clear and not confusing! Honestly I've done it several times and failed, I have a great one going now and I'm going to make another one using your directions! Thanks for sharing ✨💜Ohh all those air bubbles!!!
Quick question...Discard half? What is the measurement! 1/2 cup? 3/4 cup?How do you know how much is half? Feeding measurements: Starter=? Flour=1 cup Water= 1cup Thank you for this video!!!!❤️ UPDATE: MY RATIOS THAT WORK Discard - 1/2 cup Water - 2/3 cup Bread Flour - 1 cup
99% of sourdough RU-vidrs over complicate it And have you so filled with anxiety you never do begin. This was a method used before scales. While it feels very overwhelming at the beginning my biggest advise for success is don’t fret, it doesn’t have to be precise. Just eyeball it, the point is not not feed a giant amount because you’d be flooded in sourdough after 7 days and flour poor. If you can’t stomach the waste there are plenty of waffle, pancake, muffins, quick breads etc recipes you can throw it in and eat something scrumptious. Or like today, I let mine get a little weak but still wanted bread, I used a sourdough recipe that also used yeast. Jill keeps it easy as does Farmhouse on Boone. It really doesn’t have to be complicated.
So long as you have a couple tablespoons left in the jar thats all that counts. Personally I let it build up and then use the 'discard' to make something. Pancakes and waffles are super easy and super delish made with sourdough discard.
@@theunsteadysteaderThank you for mentioning something to do with the discard, which otherwise seems wasteful. Another comment mentions feeding discards in a separate jar to perpetuate the process, if you bake often or refrigerate. I'm just looking to make less sour dough. I don't like the taste.
I wish I had seen this video before making my starter. I used bread flour and it took a lot longer to start doubling in size and the first recipe I made didn’t rise very well. Thanks for sharing this very helpful beginning.
My only question is what's after the 7th day? Do you stick it in the refrigerator and feed once a week, or leave it out on the counter and feed every day?
Feed your starter and let it sit out for 2-3 hours then put it in your fridge to store. I've stored mine up to 3 weeks in the fridge. Make sure if you are storing it with the lid and seal that you don't over tighten the ring you want a little bit of gas to be able to escape so your jar doesn't explode from pressure. I store with a coffee filter on top with the canning ring around it to secure it.
@Arely Payan just feed it when you go to make anything that uses a sourdough starter (or of you don't have any discard you can use the remaining left over starter you would have discarded when feeding) I have left mine in the fridge for up to 3 weeks. I probably wouldn't leave it in there any longer than that without feeding it. If you aren't using it very often I would suggest maybe every other week take it out and feed it just to keep it up. But if you are a weekly baker you won't ever have to worry about it going bad. Just make sure you always feed it 1 part starter 1 part water (I use distilled because I'm on city water so it treated) and 1 part whatever flour you are choosing to use.
I don’t see why not! Since either way you would be discarding and feeding just putting the discarded in a different jar. You should try it and see if it works!
First off thanks. This way more simple than I thought. I have questions. Why do I discard half every time I feed it? Second how much I f the starter do I use when it comes time to make bread? Thanks again
Omg we didn’t throw off the top! We’ll still use it because it smells like bread. Will see what happens. The thought of wasting dough is ….HARD for me to digest
You have to discard to be able to feed again. You discard half of what's in your jar. You can throw away the discard, feed it to animals, or make recipes from the discard. thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
Thank you for the video! Wow what a nice starter! Very informative and you're such a cute little thing, easy to watch. PS, I'm not hitting on you, just southern. Keep smiling, you're beautiful!! And so is your starter!
Is the refeed usually done with bread flour instead of all purpose flour? If so, I totally mixed that up at some point because I usually refeed with all purpose mixed or mixed with rye.
Great video. Finally it sunk in...BUT where I am confused is how much to start your bread to bake? Do you just bake the starter? Here is where I am lost? Do you have a next step video for dummies like myself?
DAY 3: Getting some serious bubbles in original Sour Dough Starter Jar. I could not stand the waste of discard so started a second jar from Day 3 discard. Question: Do I start over with Day 1 for second jar or have them both at Day 3? I added 1 cup water and 1 cup wheat flour to Day 3 Discard (jar #2)
I agree, years ago I was doing this throw away deal and got discouraged and stopped trying to make this bread and waited until now....about 3 years later and am willing to try once more.
Thank you!! I'm currently on day 8, and not having much success, but next feeding, I will discard half and use whole wheat flour. (I used unbleached white to start my starter), so it's being sluggish, but it's also a little cool in my house, too, so we'll see after next feeding. And I'll also start feeding every 12 hrs as you suggested. Thank you!!
@donutdude6258 Mine perked right up after adding the whole wheat flour instead of the unbleached all purpose and placing it in a warmer spot. My sunroom lol. I'm going to attempt a loaf of bread this weekend!
Am I understanding correctly that you just throw away the discard? Would it be good for using in anything else? And thank you for the video - seems easy and doable and I really want to try the focaccia bread recipe :)
The discard can be used to start another starter or there are tons of sourdough discard recipes. Here's a link to some of my favorite recipes for discard thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
@whisperingwillow Question- day 2 to day 3 was very active. It overflowed. I fed it earlier than 24 hours because it clearly had risen and was going back down. After I did that now it’s barely making any bubbles. I am currently on day 4. Did my 4th feed at 24 hour mark but clearly there’s no indication of bubbles and activity. Also, it has a very sour smell mixed with a yeast like smell. Is this normal?
My third time making a starter after the second day it popped the top off of my quart jar. It has never done this before. It does float but does not staying together very well when I touch it in the water. I'll keep it going a couple more days but it's going to have to be cut down more than half
Thank you so much for this video! It’s nice and simple! I was wondering if it’s ok to make starter with regular all purpose flour. That’s what I have on hand right now and I’m so eager to try this! Thank you!
Today will be my very first attempt at making a starter. Other than having eaten sour dough, I've never actually done anything with it. I have a friend who has fairly recently gotten into sour dough, and she says it is pretty common to not make bread with your new starter until after the 2 week mark. What is your opinion/advice regarding this? Do you feel like the bread/deserts that you make with your 1 week starter rise sufficiently and have a good flavor? Have you ever left it to rise for 2 weeks before baking with it and compared to a bread made with a 1 week starter for comparison? Also, I had no idea this could be such a messy process... I have a bit of an aversion to sticky stuff, so this should be interesting, lol!
Thank you thank you thank you! I've tried unsuccessfully to get a starter going a few times. Going to try this. Wish me luck❤is the water room temperature?
