Sourdough Myths and Truths!! 

Fantastic information! I'm a fellow sourdough baker and everything you said was spot on! There are people out there that think you can't wash your starter container with soap????? There's such an opportunity for education on sourdough due to so many people being diagnosed as gluten sensitive or intolerant. I've educated many on the subject and helped some people be able to eat bread again. Now their problem is how to not overeat it 🤔🤭

I’m one of those fortunate people whose bread game has completely changed because of you. Grateful you share your knowledge and talent. 🌿

dark rye flour makes the best starter!!!

Just to say that whole grain rye flour (9% protein) works wonderfully.

Thanks so much! This is a helpful video.

Great info. Thanks

Thank you! Great topics for a beginner like me.

This was very helpful! Thank you!

Awesome video! Love that SIMPLY FIT granola also😉🤗

Once again, fantastic topic! Best channel ever! Many thanks for your time

Very helpful 🎉thank you.

You are the best. Very informative and didactic

Just found this today. As a beginner I found it to be very informative. Subscribed.

I am so glad I stumbled across your videos. I’ve watched some of them multiple times. I have learned so much from you. I’m new to sourdough. (January 24) I’m from a southern climate. USA , North Carolina.

Thank you....where were you all this time❤🥰

I can’t tell you how helpful this video was to me. It so helpful to understand HOW & more importantly WHY things may or may not work. This is my first time serious your videos. You’re a great teacher. I’ve subscribed and now may give Sourdough Starter a try again. I’ve given up because our family is two older adults and we don’t eat enough bread to bake every week like most younger families…. So I kind of gave up trying to use sourdough.

I’m a new subscriber. I’ve been a SD baker for years I love your channel Thank you!

I have to say your videos are probably some of the most straight forward and informative on RU-vid! thanks for the content. Here is a question for you, when is the best time to add an inclusion into your sourdough? mid way through the bulk ferment? or just before you shape and go to cold fermentation?

I gave a friend who said she was Celiac some freshly milled organic bread that I had made that was not sourdough ( only because I'm still learning how to make it) and she did fine and is excited.

Thank you so much! Very useful vide

Nice info 😊❤👍🏼

Thanks for the salt water softener tip. ☺️. I am wondering if I can used distilled water which I make for my appliances & such.?

I hope it’s ok to ask on here- are the master, mini and discard courses available on the monthly subscription plan?

I found this channel so helpful, thank you. I’m new to sourdough starter and have watched so many videos and I’m on day 8 and I get plenty of bubbles but not getting any rise, I have been doing discards (2) and still feeding but no rises just bubbles. Help!

Thank you! You were very thorough in this video! I do of course have 2 questions plz: Before our white flour was highly processed, for thousands of years, did they only have whole wheat to make bread/or sour dough? And 2nd: Theres a Norwegian woman on you tube who covers the top of her starter with a little flour every day, then stirs it in at the next feeding. It looked great! Have you tried this? I think Ive made every mistake you talked about! Except for mold or soap issues. Now I can do it right!!! Thx💐!!

Summers are too hot in South Africa to leave starter out on counter. I find keeping mine in the fridge gives me more consistency. And easy to take out of fridge if i need it to peak faster. Love your Insta page!

I have a flat sourdough starter but can I feed it with organic unbleached whole wheat flour

Water Temperature makes a difference when feeding your starter or making your levain?

It is FALSE that whole grain flour causes starter activity to diminish. My several year old starter that I currently use was created using 100% fresh milled whole grain & has consistently been fed the same weekly. It is very active & when fed a 1:1:1 ratio it almost triples in size in less than 4 hours & is bursting with bubbles. The blend of fresh milled flour I use is made using 70% hard red spring wheat berries & 30% rye berries. So I do not know what whole wheat flour you must used to have such an awful experience to make such a false claim, but I encourage you to revisit your myth that whole grain flours weaken starters when in fact the opposite is true. Kind regards, Linda @lindaann_melin

have started making sourdough bread! I fed my 15 %protein flour starter for a week . There was not much bible activity or rise to be seen. I kept it on the counter. I tried making bread with it today. There was bubbles in bread but not much rise. It tasted ok. Any suggestions on an improvement, please!

I am wondering if the starter and discard jars should be sterilized before using, or is just a wash with soap and water and a good rinse OK

One interesting thing that happened to me with whole grain was when I started two starters for an experiment; one with unbleached all-purpose and the other with whole grain. After about 3 weeks, the whole grain one got Kahm yeast on it! I scraped it down to just the very bottom of the jar and then fed a large amount of ap flour. Did that for 3 days, and then it was the strongest it had been yet!

How do I tell what protein the flour is, is bread flour ok to feed with

🌸FANTASTIC 🌸

2 questions; 1The purified water I am using is Costco and it has added minerals. Is that a problem? 2 I am also using Costco Organic unbleached flour (only 11.5% protein) , made from Organic hard red wheat and organic malted barley. I have used this flour for a long time for everything. I am new to this and my starter is only 7- days old, has bubbles looks good seems a bit slower than I thought to get larger bubbles,had the sour cream smell at first now a lil more paint or nail polish. It has never doubled that I know of but has risen some and fallen. Feeding every day. I really don't know when I can use it. I am waiting for big bubbles and that pulling away thing I have seen I guess. I don't even know when to put it in the fridge or when to use discard in recipes. I am a noob :D Thank you

I feed my starter Kamut flour, but make my bread with regular flour from Lehi Roller Mills. My loafs are good, but very small compared to what the same ratios look like from others. Would that be from the Kamut in my starter? I cant' figure that out. Thanks!

Is there anyway that you could mention which flour you would recommend?

Thanks for the fun video. Just my two cents, but I only buy the organic AP flour at Costco in USA, 11.5% protein and my starter is super strong and happy. I bake lots of bread with it. Mostly sandwich loaves but occasionally no knead boules. Never had a problem with them rising.

I use a 1:3 ratio rye flour and bread flour to feed mybstarter, are you saying I'd have better luck with my bread just feeding straight bread flour?

Even when keeping the sourdough starter in the fridge and feeding it weekly, do we still keep a loose lid that allows for airflow while it is kept in the fridge? That is what I did but I saw some channels put what appeared to be a scealed lid on their starter before putting it in the fridge. And how about if we are on vacation for weeks? Still leave it with an unscealed lid?

The all purpose I purchase here in the US is 11.5% protein. Is Canadian AP higher in protein? I’m just wondering why in For The Love of Sourdough the recipes are written for Kamut or All Purpose if AP isn’t usually as high in protein as is optimal? I have figured out how to use the AP with good success but definitely notice a big difference when I use bread flour. Just curious! Love your advice!

Can you talk about incorporating sprouted grain flours? This is my next journey. I sprouted spelt, wheat, korassan, and buckwheat. Then I freeze dried them and milled them. They are all vacuum sealed right now but I think I’ll start experimenting soon. Sprouting grains apparently takes care of the undigestible phytic acid coding that you talked about

What flower brand do you use for your starter? Thank you

is AP Kamut from Food Nanny high enough protein?

Where do you get dehydrated sourdough starter to start?

I was taught that you should use a mix of flour to make your levain. I use 32g bread flour, 12 g of whole wheat flour, 6 g of rye flour. Is this a bad ? Thanks for a great video!

Can you tell us the brand of flour that you use?

Is it okay with using unbleached all purpose flour for my starter? New to sourdough.

I use rye flour for my starter because of the lack of gluten makes it easy to mix and use. Flavour is very good

Where do you buy your flour? There is just so few to choose from at the supermarket.

Question… what if your water is reverse osmosis water would it affect your starter? Thanks!

I read every speck of info on the bag of flour I purchased. Nowhere, was I able to find a protein content percentage. How is that determined, please?

My dough always comes out sticky and soft after first fermentation. Is it my starter?

What brand of flour do you prefer?

Can I use distilled water to make sourdough starter?

What flour do you use? Thanks

What about an organic rye flour?

I'm new with sourdough baking, so quick question, why do we keep the discard, why not toss it out?

There's only two things that I disagree with. First, not using bleached flour. Some lower quality bleached flours do have residual bleach deposits which may affect the sourdough starter, these should be avoided generally. But in my experience, higher quality bleached flours can be used in a pinch to both feed starters and bake with. Having said that, it is a good idea to avoid using bleached flours to cultivate a new starter simply because the bleach has 'sterilized' the natural yeast and lacto bacteria in the flour. Second, using low gluten flours. Over the years, I've cultivated many different starts with many different whole grain flours, including rye and buckwheat, notoriously low in gluten. Low gluten starters simply have to be fed more often because they lack sufficient protein. These are just my experiences, I do like this video though!

May I ask what Flour you use?

I have tried sourdough using Food Nanny Kamut(subscription master recipe, measured with a scale) with no luck. Starter will not rise hardly any. When it does rise, the dough is still extremely sticky after the bulk ferment, which produces gummy bread. Can't figure it out to save my life. My hubby asks why I am still trying at this point.. Maybe my water is the issue...

24:59 my sourdough will bubble on top then just sit. I have photos if you would like to see them. I have done better with discard and using active yeast to boost.

Where can I find your book?

Wow...I didn't know that you shouldn't feed your starter with whole grain flour everytime. I thought it was good for it and that the starter loves it. ❤️. Could that be why my starter doesn't get hooch on it anymore? 🤔

I emailed Weck…and they confirmed that their glass jars contain lead. Did you know this? Question: what about when your starter is in the fridge, do you need to seal it airtight? I know you said out on the counter do not seal it airtight but what about in the fridge?

Where can we get that round Mason jar you have?

I love watching sourdough starter myths get busted. I saw Ben Starr use a starter that had been unfed for five months straight from the fridge. He says it takes longer for the dough to rise, but it tastes better than using freshly fed starter. Go figure.

For someone that has been exposed to mold and had a mold for illness, I would not recommend using anything that had mold in it ever.

You don’t have any recipes for sourdough bread?

I’m freaking out because I have been buying the Great Plains from Costco. I’m certain last time I purchased it, it was labelled unbleached. I noticed this time it was labelled enriched “white” flour. And just filled my container and noticed my starter is not doing well so now I know why. Protein is 13.3%.

What about rye flour?

Does sourdough bread have to taste so sour?

I’ve watched hours of videos trying to figure out why my sourdough is not active. It will rise and a few bubbles but it looks like the one in this video. Now I understand why. I have a water softener and I get the water out of my refrigerator door that has a filter but I’m sure it’s the salt. So I’ll have to get spring water. I’m a new beginner. The first 5 days I did step by step. Not much activity at all. My house is 67 degrees. So I took it downstairs in my laundry/kitchenette shut the door and the temperature was 72. I end up having to leave home for a week and it was neglected. So I put in the refrigerator. I took it out the other day I’ve been feeding and discarding for 3 days. I see a few bubbles but again it will rise but that’s it. This time I’m leaving upstairs in my kitchen which it’s 67 degrees. Do I continue to keep feeding and discarding until it starts bubbling up ? 🤷🏽‍♀️🤷🏽‍♀️

I started over three times and it still didn't come out right 😢😮, I did 1/4filted water,1/4 unbleached flour,🤷🏾

I'd love to find a good high protein flour I could get from Amazon. Any clues????

You mentioned not putting sour dough down your drain. Why? (Scrape it first out in the trash, then soap and clean).

At my store mone of flours say what protien content...and king author changed their bread flour and it TOTALLY DOESNT WORK NOW...THEY SUGGEST ADDING A CHEMICAL...DIDNT HELP..

I guess I killed mine ,it was watery, and flat.😆🤣

My mother has celiac disease and absolutely cannot eat sourdough.

What if you use gluten free flour?

Your sister went a whole year without cleaning out her fridge? 👀