OMG! Thank you, thank you, thank you ❤ . Literally the best tutorial on the net. Everyone makes it so complicated that i have put off even attempting it. You have changed all that for me. You are wonderful on camera, clear, concise and just a joy to watch. Thank you ❤
I have just, and I do mean just started my starter (06:30 on 27/1/24) after watching your video last night. Having been on a 1 day sourdough baking session where we made and baked lots of bread I was still confused and hestitant about the starter as the tutor had already prepped the starter for us. I have searched the internet for help but just got more anxious and confused. And then I found your video and website. It's excellent. Clear explanations and very informative hence the early morning start today. Many thanks Elaine. I'm looking forward to the next week's progress.
Thank you so much for sharing this, I have been trying a starter for over a week now and have not been successful yet, I think it maybe our flour here in Ireland, so I will look for another brand this week and try again your way. That was very well explained.
So the starter is like pancake batter - no hooch since I started actually measuring out no more than 50g starter. The only time it rose was once when I put in an extra 30g flour on top of normal as it was thin a few days ago. Have now started using Marriages strong white now. Perhaps it was the Leckford Flour that is the problem. Have got starter fairly close to a radiator. Using the Weck Tulip bowl like yours. Feeding once a day. Getting impatient to see something happening 🙃!!
Okay, so please move it away from the heat, some warmth is fine, but too much will make it thin and weak and it won’t rise. That’s why it enjoyed the extra flour, it needed it because it’s working too hard and fast from the heat. Leckford flour often needs less water with it too.
I had sent you a note earlier about my pitiful new starter. I was 7 days in to the process (as outlined by someone else) and had a very thin starter with almost no bubbles. You were so kind and sent me a message about giving my starter some more flour. I did that and followed your process of daily feeding with 30gm of flour and 30 gm of water and "discard" every other day. I am pleased to announce that "Lester" is now awesome. Maybe he just needed a name. He is vigorous and crackles when he is stirred. I am so pleased now after being so stressed. So thank you for your encouragement and your instructions. Now, I need to read up how to make a loaf of bread. Thanks again. I ordered your books but they are not here yet.
I was so nervous when I did my first loaf. I called my daughter as she had been baking sourdough for a couple of months. She walked me through it over FaceTime. I’ve done two now and am really pleased that it turns out well. I hope you enjoy your results too.
Hello Lovely Elaine, I am so inspired, I have found & your blog on wordpress. Being Dyslexic, I find your teaching of everything Sourdough. Makes my breadmaking sublimely inspiring. So I have your RU-vid Stater video tutorials on my playlist. Your three books are on my kindle. I have a good protein strong bread flour. And printed the Sourdough journal. After starting my first "Baby" named "Rainbow". She is standing on my kitchen counter at the temp of 21°C at the moment, being 03.10hrs. Rainbow's birth date 2nd April 2024 at Midnight. Meanwhile, I was going to ask if I can use freshly milled wholemeal flour. As we live in Winchester UK. We have a very ancient working mill in our city. I use their flour for other breads. Would I treat the starter the same way as a wholemeal starter?? I need to find out the protein level when I go to the mill. I will send some pics of our city mill for you, with the history of the Mill. Meanwhile, happy baking as I enter Day 1 into Day 2. Blessings to you and your Sourdough Starter Babies "Star" from "Rainbow" 🤗💜☕️☕️
Hi Rainbow 🌈🌈 welcome to the world! Thank you for your lovely message, I hope you enjoy the process. And yes you can use freshly milled wholemeal flour, nothing changes 👍🏻
Thank you so much for your video, you gave me hope. I have three starters going , the first one is day 5. I have been discarding and feeding at 8 am and 8 pm. I see a slight movement but it’s not done. Am I doing right by discarding and feeding twice a day?
@@ireneposti6813 hi, thank you so much 🙏🏻 that’s not what I’d recommend, no, that’s a lot of flour, effort and discard! If you’d like to watch through/read my steps you’ll see I only do 1 action a day and I have very little waste 👍🏻
@@foodbodSourdough - I already need help. I got 30g water 30g flour stuck in my head and *started* with 30g water and flour each. Just noticed my mistake on day two when feeding. Anything I can do at this point or just keep feeding 30g each water and flour??
I have watched many video's on how to make a sourdough starter and have made one and also made a loaf, however, the loaf is very heavy in texture. I then came across your video and it is BY FAR THE BEST VIDEO I have seen. I feel more confident now and I have subscribed and can't wait to watch your other video's
Thank you for a wonderful video. I’m just starting but probably have started with the wrong flour for my starter as a beginner. I’ve used a whole grain rye. It’s slow but I shall be persistent. I’m sure I heard you say, but I can’t find it now, that a starter could smell like nail polish remover. Mine does. Just got home to find it has had a spurt of growth 😮😁. The recipe I was following wasn’t a discard method but I’m going to change to your method now. Thank you!!! PS my kitchen has been at an almost constant 21-22C.
Such a straight forward and non intimidating discussion on making a sourdough starter. This gives me hope. I started the process about a week ago with different instructions and my starter was not doing well. No bubbles and very thin. I am now confident that I can resurrect it (haven't decided on a name yet) with some of your tips. Thank you SO much. I have ordered your book and look forward to reading it. And by the way, I love the look of your kitchen.
My mind is blown. I’m making my way through your vids…does it not matter about feeding your starter a 1:1:1 ratio? 80g of starter being fed 30g flour and water is opposite of everything I’ve seen so far. I’m learning so much from you.
Fantastic!❤ this is the best sourdough starter video that explained clearly with no stress at all! Answer all the questions i have ! Thank you 🙏🏻 very much 😊.
This is a very best video, I just started a sourdough journey and Elaine makes it easier, answering all the questions I had in my mind. I’m so excited to do bread instead of buying a 8€ loaf haha and as I love neapolitan pizza, it will be a sourdough from now on instead of biga :) thank you Elaine and you have a new subscriber of course!
I made my starters on Feb 3 and Feb 8. Everything you have said is spot on including the attachments and inclinatin to name the. I only two days ago summoned the courage to refrigerate them. I have two because I had so much fear that something would go wrong but nothing did. Plus the nital one was made from expired rye flour but that proved to be just fine although day 4 gave the predictable smell. I switched to 50/50 whole wheat and bread flour feeds. The water collection at the top or overly alcoholic smell that occurred once or twice is easily overcome by a bit of common sense. I, like you, love the sounds and smells. These are like pets. Each starter has a personality of its own. Pure joy. Thanks for sharing.
Hello I didn’t like my starter that using another recipe. It’s so much discarding!!! your stater is perfect! Explain very well! Question : the discard starter Keep in the refrigerator and no feed when I use for pancake or anything? Thank you very much I really appreciate you 😊 I’m a new subscriber!
@@asamivandenberg566 hi, thank you so much! Yes, keep it in the fridge, and no feeding is necessary when you use it, it adds flavour and texture to recipes, not lift. Have fun!
Hi Elaine. Your instructions are beautiful and so very helpful… thank you! Our starter, Sanus, is ready and strong. We have been discarding and feeding in the mornings. We want to put it in the fridge. When do we do that? Before feeding it in the morning? After discarding? We keep half cup of starter and feed half cup each flour and water. From a scheduling perspective, we will be following your baking timetable based on feeding at night. How much starter will be put in the fridge? Your advice will be greatly appreciated. Thanks so much! Debbie and Paul (In Ontario, Canada)
@@djstansfield3941 thank you so much 🙏🏻 I think you can put him in the fridge now, you don’t need to still be feeding and discarding. Put him in the fridge, and feed him when you want to use him. All you need now is to keep a base amount of 50-100g of starter and that’s it, that’s all you need. You don’t need to feed it equal amounts to match how much starter you’ve got, you don’t need to feed it unnecessarily and you never need to discard again. What might now be best is to read through my website and see how I use and maintain my starter, and the steps and timing for making your dough: foodbodsourdough.com/ Have fun!
me again! I started Thursday evening - it got really hot and humid in the Northeast and by Sunday morning it was at the 3 1/2 day stage, I had to feed him instead of waiting until Sunday evening. I have been feeding 30 and 30 each morning since, discarding half in the morning, and re-feeding in the evening...so this is technically day 7 and the humidity is better...I'm a nervous wreck, but going steady with it. I am re-watching this video and can say I am tracking with the consistency. I went from Levi T. Ate to Lazarus or Laz...it just suits him. I can honesty say I can't thank you enough for the work you put in to teach and reassure those of us who are new and unexperienced. xoxoxo fingers, toes and eyes crossed. If not, it's just flour and water and time. Appreciate you.
@@ladywillowkeepe hi, you’re doing great, and yes, it is just flour and water and time, and you’ve got this, you are in full control 💪🏻💪🏻 keep watching the consistency and if it gets too warm give Laz some rests in the fridge xx
I am so thankful to have found this video. Thank you Elaine, you're a dream. I've been making Napolitan style pizzas (with poolish pre-ferments) for years and my wife asked me to make sourdough's in our pizza oven which I have always wanted to do, but found the prospect making and caring for a sourdough starter quite daunting. You have allayed my fears and I'll begin my starter today. Australian summer and very warm here so it will take a little care but after watching this video I think I can do it. Thanks again. ❤❤
Thank you so much, I’m so glad you found me, I hope you enjoy the process! You can easily make a starter in your heat, just watch the consistency, if it gets thin at any time, add extra flour. If you need any direct help get in touch 👍🏻
Thanks so much for this video, I was ready to give up on making bread..😢 I believe it is the starter I used, wasted so much time and flour, I'm happy to find your excellent way to manage and create a starter.... Thanks again.. Hope I can make a loaf of bread.😊
Thank you so much for sharing your skill and enthusiasm ! I am beginning today, I can't wait, I hope I am successful this time, you're a very good teacher. xx
Loved your video! I am so happy my FB Canadian Sourdough group recommended I take a look at your RU-vid channel as its a keeper. I am new do baking sourdough will actually all breads! I finally have an active starter but switch to a blend of flours half (unbleached) All purpose flour and half whole wheat and it’s has made a big difference. When I started I was on day 12 and I still had a soup looking starter and I decided to add whole wheat and i continue with the blend. Now I am ready to attempt to make my first loaf but I was wondering if the recipe calls for all purpose flour can I use my blended starter to make the loaf. Would really like your advice. Thank you Elaine.
Thank you! I’m glad you found me ☺️ You can use any starter made with any flour in any dough - the flours don’t need to match mine or the flours in the dough 👍🏻
Elaine, thank you for your great explanations! I've learned so much from you! My question is for how long can a starter stay in the fridge without being fed? Is it possible to kill it from starvation?
@@bassetto1603 thank you 🙏🏻🙏🏻 you can leave it for weeks and months, it’s actually very hard to kill a starter. It may get hungry but you can fix that whenever you use it again.
@@foodbodSourdough That sounds wonderful and thank you so very much! My loaf of sourdough bread with rosemary from our garden turned out excellent! You're by far the best sourdough instructor on RU-vid and I watched soo many of them!!👸🍞🥇💃🎉❣💯🙏💝
@@foodbodSourdough Long gone!😂but getting ready for the next loaf! By the way, I love your kitchen and the view! Makes me very nostalgic of my 2 years spent in England 35 years ago!!!🥰💝
Thank you for this awesome video. It is truly a labor of love. I have been making sourdough off and on for years and have had many starters. I enjoy cooking and baking videos because not a lot of cussing or drama and you have something beautiful and tasty at the end. but who am I kidding, I like to watch drama sometimes too, LOL. So, carry on with your beautiful starters and bread baking. I will look forward to more videos.
This is very helpful. It is a bit of a rabbit hole. I was following an american recipe using AP (plain) flour, before I remembered that UK plain flour is very low in protein. I was using bread flour briefly for my starter, and it got really thick, and I thought I'd done something wrong!! Anyway, also struggling with room temperatures using US recipes, because whose kitchen is over 70 degrees here in England, particularly this summer. Really lucky to have run across your resources, now that I have made some bread but want to refine the technique.
Hello. I am on day 5 of my starter. When I got home today I found that it must have ‘overflowed’ as there was some starter liquid outside the jar. Is this normal? It also feels quite loose ( not thick at all) which I think it might be because it’s warm in my kitchen? You advised in your video if that’s the case give it some more flour - can you please advise how much more? ( I use your recommended Cotswold strong flour) Thank you for your help 😊
Hi, yes, it sounds like it grew a lot and overflowed and is now thin, all of which will definitely due to your warm kitchen. Today remove half, feed it 30g flour and enough water to thicken it up again, I can’t tell you how much as I’m not there, but give it enough to make it like a thick pancake batter or a pot of homous. If your kitchen is warm you’ll need to keep on top of this. You’ll also need to take this into account when you start making dough 👍🏻
❤I have tried and failed following other recipes/videos. AND THEN I FOUND YOU!! My first attempt with my Starter then loaf of bread... FANTASTIC! I can't thank you enough. Finally my frustration is gone and I can bake sourdough bread!!
@@dellabrodsky4655 hi, i don’t work that way, i think it’s far more important to work with your environment and to tailor your sourdough making to the temp in your kitchen than try to control it. Thats why I give tips about what difference heat or cold will make and you can then work with that 👍🏻
I’m on day 18 and just found you. I don’t know what ratio of flour and water to do anymore. I’m using all purpose flour. I fed it in the morning 75grams flor and water and 30 grams starter. I was told to do this every 12 hours. I don’t know if I should discard 30 g each time and how much flour water do you think at this point? It FINALLY grew in height after this mornings feed and it’s full of bubbles! What schedule would you continue with and how many times should it grow before I can bake and refrigerate it? I love the video and wish I had found it before I got this far in. Thanks!
I would say, choose one single source or method now and stick with it. Otherwise you’ll get overwhelmed and confused. I can direct you in the way I do things, but if you’re already following someone’s guidance, stick with it and keep going 👍🏻
Thank you!! I love your water pitcher!! Do you keep water in the pitcher, so it is room temperature and you use for daily feeding or do you get fresh water daily from the tap? Any particular temperature for the water? My Weck bowl just arrived!!
Omg ive threw away 3 starters thinking i done something wrong , Thank you so much for explaining this in detail , what do you fo with all the discard can you put it sll in one jar or what , please reply as i don't want a ton of starter yo keep . Thank you again !!!!!
I’m so glad it’s helpful. I have hardly any discard with my process, and none once the starter is made. You can collect it and use it up easily in pancakes and crackers.
Great video! I unfortunately found you 2 months too late. The site I used said to use unbleached all purpose flour.. since finding you I have fed “Carmela” (started my sour dough while watching the Sopranos)higher protein bread flour and your recipe using 50 grams starter versus 100 grams of another recipe and what a game changer! More rise with less starter.. I love your simplicity approach and will recommend you to anyone wanting to start the process. Thank you..
You said that you feed it for the purpose . So then do you use the entire thing , or do you leave the 50-100g left to keep- and then put that in the fridge ? Disclaimer: have not made a loaf of bread yet. I have my very first starter going (I used brown rice flour) and it will be ready to use in a day or two
@@cosmekaycee hi, no, you don’t use the whole thing, you are always left with 50-100g which is your base amount and which goes back into the fridge for next time. Have fun with your new baby 🤩
Thank you for doing these videos. I live in a warm place and although we are in spring so temps just in the 70s or 80s I got that murky water. Y'all have much prettier canning jars than we do in Mississippi. I have a hard time getting the starter off the sides of the glass jars because all of ours has a bit of a lip to the top. We have smaller canning jars without the lip but I've yet to find one with a glass top and no lip. Thanks again.
Elaine, this is a wonderful video. Just ordered some spelt flour. So I will try a starter with that…love your enthusiasm. I have some leftover buttermilk. Can I replace some water with that in your master recipe?
I really want to try to develop my own sourdough starter, but afraid that I’m not going to bake something of it every week. So, if I use my starter only once a month, will it survive in the fridge on its own? Or it needs to be fed sometime during the month? Thank you in advance.
Hi, it will be fine in the fridge between uses, it doesn’t need to be fed or used unless you’re going to make dough. Using it once or twice a month will be fine 👍🏻
Just found your channel and ordered all your books. I can’t stop trying the sourdough saga, even though I have had limited success so far. I believe my “mother” starter has now reached full throttle, and am now excited to dive into your wonderful tips. Thank you for all your work on a fabulous channel!
Awesome video, thanks for sharing your expertise. I have a question. I added 50 degrees Celcia water into my starter on first day. Next day it looks very rubbery. Do I need re-do it or feed and wait?
I have really enjoyed your video! I have tried many times but not a lot of luck. All the starters I've tried said to feed it twice a day. What is your opinion on that ? Also this is the first time I heard of protein in flour. Nettie
I wanted to make sourdough bread for long time, however all the recipes I read or sow, to make the starter have not been clear. Finally, I understood how to do it with your wonderful video. Thank you
This is the most straightforward and informative video I’ve seen. Thank you for taking the time to make it. Also, the starter on the outside of the jar would really bother me as well. 😉
Thank you! I live in the US with High Altitude so I've been doing research on how to work it with me living in a high altitude. Until I do start the process this is a very good tutorial.
So happy to watch your videos on making a starter, I thought I was going to buy on Amazon, and someone on facebook in a beginners making bread gave me your link to start a starter, looking forward to getting my starter going, looking to use whole wheat flour!
I appreciate this video so much, Elaine -- I purchased strong flour, a Weck jar, and a temperature gauge. Your explanation and everything about your presentation are just wonderful and you are a joy. My starter (Minnie) began great, but I think it's too warm in my home. It's been higher than 80 degrees Fahrenheit every day since I began. Today is day eight. For the last two days, I've added extra flour, but she's still thin and bubble-less. Can you tell me what to do? Put her in the fridge in the morning, feed at night, and leave her out at night? (It's still warm in my house at night, btw.) Maybe put her in the basement where it's cooler? Feed twice a day? I'm at a loss. (I sent you a message last night, but I don't know where I wrote it, so forgive me if you've seen this already and I'm repeating myself!)
@@karenhannsberry7013 hi, thank you so much, I may have already replied elsewhere, but in case I haven’t, this will help: foodbodsourdough.com/making-a-starter-in-high-temperatures/ Today, remove half of your starter, feed it 30g flour then only enough water to make it nice and thick (I can’t tell you exactly how much, you’ll have to go by feel and look) stir, lid on loosely and leave. Once it’s grown and responded, put it in the fridge to protect it, then tomorrow, take it out, feed it again and see how it responds as per the guide I’ve sent. Let me know if it works 👍🏻👍🏻
@@foodbodSourdough Hi, again, Elaine -- things aren't looking great over here with my Minnie. She just never develops much as far as bubbles, and definintely doesn't start growing. (She did on Day 2, but it's been downhill ever since.) I've been keeping her in the basement where the temperature is generally 74 degrees, but still not much progress. In fact, she seems to be getting worse. At what point would you suggest that I give up and start over? And if I do, can you tell me the optimum temperature, so that maybe I won't have this problem again?
@@karenhannsberry7013 hi, don’t give up, there’s never any reason to (unless there’s mould) however I have an idea of the issue, but first can you tell me, has your starter become a bit thin by any chance with teeny tiny bubbles?
Elaine, I’m a 69 yo nurse who has suddenly decided to make bread and the sourdough really intrigues me. I’m having difficulty in some ways.. I’ve been so confused by all the different ways people say you can make the starter. I’ve tried different flour and bought bottled water because I have a well… I live in Southeast Florida. I believe I’ve thrown some out because I thought I messed it up. I’ve got 4 different ones going right now ,different flours that is and techniques. You have given me such good advice and I’m hoping I get it done right. The whole wheat seems to be the only one to show me much so far. I’m using unbleached on all. I had one rise then nothing much after for 2 days. I’m still confused about when to “discard”. Is it usually when it’s risen? I have big hopes.. my son already waiting for me to share!lol Question…does it matter if you change the amount you feed with? I started one from another site and discarded half ,like you said, but she started with 100g and I feel that may be too much. Can I drop the feed down to 30g? Any info would be most appreciated as I try to build up my “Lainey”, named after you. Thank you for your time!
@@merikelly4489 oh how lovely, hi Lainey! Thank you so much 🙏🏻🙏🏻 I’m so glad you’ve got in touch - my best advice right now would be to stop reading and watching too much, it becomes overwhelming and confusing. Choose one single source that you like and stick with that and it will help. And yes, you can change the feeding amount at any time. You can do anything, it’s just flour and water and you are in full control 💪🏻💪🏻 If you follow how I do things, I only discard a couple of times during the process of making a starter to ensure that you don’t keep too much, after that, you never to discard again. It might help to read the steps and tips on my website alongside my video?
Thank you so much! Lainey says hi back!😊 I appreciate your advice and tomorrow is day seven !! I hope we’re ready to bake! I’m going to read your check out your website and, I hope to be following a recipe real soon! I also did what you suggested and I’m just following your instructions now. I did get very confused. I’ll let you know how Lainey and I do in the bread making stage! Can’t wait! 💜
Fantastic video - thank-you 😊. A couple of weeks into my sourdough journey and wish I’d found you earlier. Excitedly awaiting the arrival of your ‘Whisperer’ book tomorrow. Quick question: I’m currently using my Le Creuset cast iron casserole whilst baking and really don’t want to buy the enamel tin you prefer as I simply don’t have the storage space for it. Would you change your baking method when using a cast iron Dutch oven or still use the same cold start etc?
Also what impact does the size of the Dutch oven / cooking vessel have on the end bake? Eg if you use a vessel much bigger than the loaf it’s being used for does that have a negative impact?
Thank you so much! I hope you like my book 🙏🏻🙏🏻 You can use my cold start with any pan, cast iron, Le Creuset, they all work, and the size isn’t an issue. Better to be too big than too small. And a pan can never be too big, the dough should hold its shape and stand proud in your pan if that makes sense, it shouldn’t rely on the pan to hold it. This will make more sense when you get to read the book 👍🏻👍🏻
@@foodbodSourdough I’m going to hunt for the Matthews Strong White and Churchill until I’m a bit more experienced. I tried feeding my starter with an organic Rye the other day and then baked with strong white and the end proven dough was much stickier. Think I should stick to the basics until I know what I’m doing.😂
I read lots of recipe and finally I found you Eliane I’m so glad you really explained so well and take your time, now I’m on the third day and I see a lot of bubbles thank you so much 46:45 46:46 ❤❤❤❤❤❤❤❤
@@marypesci3607 it doesn’t need to float. That’s why I don’t talk about the float test in my video or any of my books or website, it’s not a reliable or necessary test. As long as your starter grows and works and does its job, it’s all good 👍🏻
Having binge watched your videos and listened to your podcasts I was delighted when David asked you which of your books a beginner should read first. All three arrived today and now I know where I am going
Taking a trip down memory lane...you mentioned on day 4 that the starter smelled like paint. Do you mean latex/water based paint? If so, that's how mine always smells and I've not heard anyone else say that it could smell like paint.
Fantastic video, when I saw it was almost an hour long I thought I would never see it though, but saw every second!!! I am now on day 1 of my 1st starter using wholemeal flour 😊. Do you have a video which would assist me? Thanks ❤
Hi, yes, this is the one: www.amazon.co.uk/ThermoPro-TP50-Digital-Thermometer-Temperature/dp/B01H1R0K68/ref=sr_1_7?dchild=1&keywords=Room+thermometer&qid=1633096218&sr=8-7
I am brand new to sourdough, day 1 of making my starter! Question- if I do this method and have 80g of starter and a recipe calls for 100g or starter or 125g of starter- how would I not use all my starter? Would I need to save some , and feed my original to bring It back? Then feed the amount I took out in another jar, and let it rise ? I am just so confused to all this new information!
Hi, how exciting! I answer your question in the video and on my website. It’s all there for you but as a quick guide: you keep a base amount of 50-80g and when you want to make dough, if you do need say 100g of starter for the recipe, you feed your base amount 50g flour and 50g water, stir it well, put the lid on loosely, leave the starter to respond and grow. Once it’s done that you take out the 100g that you need for your dough, this returns the amount starter in your jar back to your base amount which you then store for next time. I hope this helps.
So two weeks into making my starter using Leckford Farms strong white flour. Starter just won’t rise. The only time it did was when I put in an extra 30g of flour so 60g flour but only 30g water. I only did that once to thicken it. Should I be thinking about changing flour? What to do for the best…..😢
This is so helpful! Thank you! Was recommended you by @dogontheplot and this was super helpful and straight forward. I am now on day 4 and can see my starter is getting a bit thin so will feed it only flour today. Hopefully it was be all the more tasty for it.
You make the process so easy! Thank you. I watch the videos and bought your book. My starter became very bubbly all the way through. I fed it and made a loaf of bread. I put the rest in the fridge. Four days later the starter was flat. I fed and now she is bubbly and double. Should I continue the feeding and discarding a few more days for her to become stronger? I want to make sure I have a good strong starter.
Hi, that’s all normal. Starters don’t stay bubbly, they go to sleep in the fridge, you feed it then it wakes up again as yours did. It’s all the normal behaviour of a starter 👍🏻 you don’t need to to anything else ☺️
Thank you for the video, it is very useful! Can I leave the starter in the fridge for a month or even more without feeding it? Also, after being in the fridge you fed it with 30g flour and 30g water and then you used it for making the bread. What does it need to put it back in the fridge? Do I need to feed it again after using a portion for making the bread or just put it back as it is?
Hi, yes you can leave it for a month in the fridge without feeding it. It goes back into the fridge between uses to put it to sleep otherwise it will keep fermenting and will become thin and weak. It doesn’t need feeding again first.
The first time I started with sourdough I fell into the trap of keeping it all, I had about 4 big jars of it in the fridge, I got overwhelmed, stopped baking and it all went mouldy from months of neglect. Now I am coming back for attempt 2 and I must remember to not keep it all!
Hi, thank you for such a brilliant video. I've finally started and am on day 3. My starter has more than doubled - do I stick with day 3 and just feed it or do I discard like you do on day 4, as it has grown so much ? Thanks.
Wonderful video. Can I ask a question about temperature, please? You mentioned what to do if the room is too warm, by putting the starter in the fridge during the hottest part of the day. What action if the room is cold? My kitchen is typically 16c during the day at this time of year.
Hi, thank you 🙏🏻 16C is fine. Your starter will just need more time. If you want to give it a bit of a boost of heat you can place it near/in some warmth just not too hot or for too long 👍🏻
Have just started my starter, day 1 and have watched your video. Apart from texture you were showing how can I tell the starter is indeed ready to use on say day 7 rather than needing to carry on? It wasn't quite clear to me. By how much should it have expanded overnight?
I am SO thankful for this video! May I ask, when I am ready to make my bread and I pull my starter from the fridge and feed for the purpose, how long do I have to let it grow that day before actually baking?
Hello, I’m curious and I love how you love your starter babies and it is so evident that you do find Joy in them and thinking they are Precious is Precious to me❤ I am new to your channel and I will be a faithful subscriber and purchaser of your book😊 When you came to your starter” discard” it really is so alive and I hate to throw it away therefore I’m assuming you can feed it and make bread, correct. I know that’s going to sound like a simpleton to those that know the answer but I feel safe enough here to ask ❤ Thank you for sharing your knowledge in such an understandable way, what a concept ugh😊
Hi, thank you so much 🥰 there’s never any need to throw away the discarded starter, you can use it in various recipes like pancakes, or biscuits, you can find the recipes here: foodbodsourdough.com/recipe-index/ You could keep feeding the removed part but then you just end up with endless starters that you don’t need 🙏🏻
Great video - thanks for sharing! I do have a question. I 've been told to never use metal due to a reaction it can cause, so I have been using plastic utensils. Please help me with this, is it ok to use metal utensils?
Hi, thank you so much 🙏🏻 as you can see from my video, metal is more than fine. I use stainless steel utensils in all of my starters. The ‘no metal’ mantra is a myth from a bygone time, you’re fine to use it 👍🏻
