Are you interested in a sourdough class? Follow this link to join my one and only sourdough workshop this year: theelliotthomestead.com/online-workshops/ Space is limited so secure your spot now!
Shaye, I just want to tell you that I have been making sourdough bread for three years now. I switched to a dry starter like you recommended in this video and made a loaf of sourdough following your recipe. It was the most amazing loaf of sourdough bread I have ever made and it was mammoth in size! I am convinced that the dry starter was somehow stronger. Thank you for sharing your talents with all of us. We are truly blessed! God be with you, Kathy
I’ve now made 3 loaves after converting my wet starter to a dry one as well as the rest of your instructions and I NOW LOVE THE BREAD I MAKE! It’s insane. NO IDEA that I could make bread that tasted SO delicious. Thank you Shaye!
The best video about sourdough bread making ever made! I’ve been baking sourdough for almost 2 years now and still finding it very interesting to watch the entire video! Thank you so much!
Shaye, you did a beautiful job of explaining this for the novice baker. You have excellent teaching skills! Your friend Carla would be so proud of you, carrying on her tradition and passion! Bless you!
Super helpful Shaye! I didn’t know there was such thing as a dry starter! I’ve been keeping a wet starter and feeding it every time I I want to make bread! I’m soooooo converting my starter to dry starter! 👏
I stumbled upon this video at 3:00 in the night and got my anxiety soothed immediately. Love your explanations and calm talking, thank you very much. As soon as I can get an oven - I am up to bake some bread just to honour my new knowledge:) hello from Ukraine, btw! (And blessed be youtube algorithm).
This was truly informative. The depth you went into was excellent. So many factors with sourdough starter. I had no idea. You make this approachable for me. Never baked it before. You have inspired this old lady to try something she loves. Bless you sweetness.
This had to be so much work Shaye! Super kind and generous to share all this amazing info on RU-vid. Thank you for all the time you spend to make beautiful and helpful content! 💕
Thank you so much for taking the time to explain all about sourdough. Sourdough is one of my goals to learn this winter and you're right: it can be as simple or as complicated as you make it! I have never heard of a dry starter either and I will definitely be attempting to make one soon. I was also intrigued to see you were using an old canning lid to scrape your bowl; I had never thought of that! Just goes to show you don't always need the fancy things, though they are nice!
I queue this video up to 27:00 every time I make bread. I've also found putting a warm (not hot) rice bag under ur proofing bowl helps when the kitchen is cold.
Thank you so much for this! I’m definitely going to convert my wet sourdough to the dry version. That feeding it every day thing is just too much of a hassle right now and making bread to me is so much more important than fussing with that goofiness anymore. Thanks for the permission! There can be such a “purest” take on making sourdough bread and you and Carla really have made it accessible and enjoyable for everyone. Thank you!
My first loaf of bread is in the oven right now. This video and your dry starter video have been SO helpful for my process. This is the first time I have never made sourdough, where I have made lots and lots of traditional yeast bread (and think im half decent at it). You and Angela on the Homemaker Chic podcast have inspired me to start with sourdough and just taking pride in my home and my cooking. Thank you so much!
This was the best video ever! Heading over to join your cooking community now!! Question- does your neighbor sell his pottery? I would love to have a pot just like that for proofing.
Probably the most perfectly timed video ever. Bought my jovial foods einkorn flour, got my kitchen scale ready, and was just beginning my research for the perfect sourdough starter method! I’m SO glad I have this resource for a dry starter-> levain-> guide for bread making!! Thank you!! Now I’m even more tempted to join your cooking community. I just want to know how cook all the things, or at least just skill up! 😆
Thanks for expanding my knowledge in the sourdough world. I really appreciate this kind of content! Mom of 2 under 2 trying to bring All the love in the kitchen
I have recently subscribed to your channel. You have just answered for me how sour dough can fit into my life! I have resisted it because I can’t keep up the volume of baking the wet starter needed. Thank you, thank you, thank you!
Thank you (x10)! I maintained a wet sourdough starter a few months, but didn't like trying to use, or waste, the volume it produced. You've inspired me to re-start with a dry starter.
Aaannnd you just sold me on the dry starter! Love making sourdough but it always killed me to throw away starter and waste so much flour. You’re a beautiful wonderful educator!
I found it helpful. I tried to make a starter before but when I tried to convert it into a stiff starter I ended up getting red of all of it and now I went and bought the einkron floor you use and I am going to start one. I am also looking forward to buying a floor mill to grind my own floor. I am looking forward to this journey. Thanks for the information you have shared with us.
I can’t thank you enough for this. I was ready to give up on sourdough. I used some of my starter to make my dry starter, and so far I’ve had 4 successful loaves.
You don't have to throw away extra starter. I saw on PRO HOME COOK youtube chanel he makes sourdough pancakes just out of plane starter. You can add herbs, different salts, bits of bacon and just fry it. Sometimes I add some water and flour and leave on the counter over night and fry it in the morning for kids breakfast. My picky oldest loves them! I hope it was helpful 🙂
yes!! I use the plain starter to make "pizza crust" by heating a cast iron skillet, then spreading the starter all over it. You can then bake it until it is set, then add your toppings. It's a favorite in my house! We call it sourdough skillet pizza :) Yum!
I was super interested in the dry starter but keeping a wet starter doesn’t have to be complicated nor wasteful. I have had a wet starter for over 5 years now, keep it in the fridge and only feed it 12ish hours before making bread (twice a week). Plus I keep a jar of sourdough discard in the fridge and then we make pancakes with it every weekend (and occasionally pizzas too). Zero waste.
DO NOT USE your brand new shiny dutch oven. Use an old crusty one from the thrift store or a non-enameled one (just a seasoned cast iron). The enameled dutch ovens are not really meant to be preheated empty on really high heat and the enamel on mine cracked. With the warantee, I was able to get it replaced. Thank you Shaye - I have made many loaves since with a plain cast iron dutch oven. It is now my bread baking tool and also great for cooking on campfires :)
I learned this the hard way. I have both and my enameled DU is ruined. I bake 2 loaves at a time and bulk batch 6 loaves at once a week and freeze the baked and sliced loaves. I need a new enameled DO. But for now I line with parchment and it still bakes.
So glad I invested in a plain cast iron one. Unfortunately though they are heavier and I just hope my wrists can stand up to it regularly until I get my injection for carpal tunnel syndrome or medical procedure whatever fixes it. 😊
Thank you sooooo much for your clear instructions on making a sourdough starter! Started one this weekend and it’s alive and bubbly 😊. Hope to be able to start backing a loof of bread this weekend. We admire the wonderful atmosfeer in your video’s. Keep them coming. Greetz from the wonderful kingdom of The Netherlands, where live is good and good spirits roam free 😉
Our grocery store chain here in Texas, HEB, makes naturally leavened, unflavored sourdough that is wonderful. This is a lot of work I wish I had time for, but would rather buy HEB's. Maybe someday I can delve into this, but not anytime soon. I learned a lot for the day I can!
Shaye, Thanks for sharing the details of this. It reminds me of my grandmother. Im starting my first starter this week. Its so interesting that you created this lifestyle. Have you ever made a video that details how you came to know about and desire the lifestyle that you have. Was it the lifestyle you were raised in? Did you study history of something in particular? Did you travel to Europe or elsewhere? Id love to know what experiences you had that inspired such a wonderful way of enjoying life
This video is so helpful with all the trouble shooting! Thank you, watched every minute and was able to figure out why my bread was not rising when baking, over proofing! Will try again this week!
Amazing!!! I’ve had my starter for 11 years but it’s wet and it’s a chore. I created dry starter from it for me and my daughter and it’s so easy!!! I even bake more bread now!!!
Thank you for sharing this Shaye. I had all but given up on my sour dough (mis )adventure🤦🏻♀️ Honestly, this is be far the best sour dough tutorials I’ve had the pleasure to watch. Will be sharing the link to this with my community. SO GOOD!
Hello! You sharing your plentiful wisdom is SO HELPFUL!! THANK YOU!! But if I use i un bleached organic all purpose flour, would I still be successful?
I made my starter 2 years ago. Out of cheap, bleached flour and warm city tap water. Just, like my grand dad did. My grandma said to use filtered water and unbleached. I just loved my grand dad's biscuits. So I went with his method.
Not only did I find it helpful it was a huge success. I've been trying for almost a year and my bakes were dense. I converted my started to your dry method and the first loaf was perfection. Thank you very, very much...
Awesome! Hi 👋 you r a fantastic instructor 👩🏫 and glad to find you in RU-vid. How many years of practice that has given you the skill. Did you go to cooking school? May I ask what your profession is before you became a full time mom? 👍🏻. Thanks. Noel
I am absolutely going to try a dry starter. I am so glad you answered one of huge frustrations over the past year. We lost our home in hurricane Laura in 2020. In my old home my sourdough and other ferments were beautiful and since being in this new home they are pitiful. I blamed it on having an electric stove, which I still believe is part of it, then I thought it is probably the fermeldahide in the new house, which is also part of the problem, I believe. I will keep fermenting to fill my new kitchen with wild yeasts!
My gosh this method works like a dream!!! I’m so impressed with the loaf I made. I’ve made the whole family admire it and eat it! My daily go to recipe for sure. Thank you so much for going into so much detail, to help us learn!!
Wow thank you!!! I’ve been routinely killing my wet starter in our very hot kitchen in our fixer upper....and I've always always hated the waste. This is SO helpful!!
Great information! I have had a wet sourdough starter for a year, only fed it once a week, never killed it (even when I was away from home for a month, it came back to life), kept it in the fridge, didn't through away anything from it and, to this day, it still bakes excellent bread. I'm very pleased with it! 😊 Your method sounds good too. 👍🏻I guess: "if it ain't broke, don't fix it" 😁 Let's get our hands doughy and bake all kinds of sourdough bread 🍞 🤗😊
If you wet your hands before you do the folding, it won’t stick to your hands and you can avoid using extra flour that can make the bread dense! I love sourdough baking and I make it most every week! Great video!
Also, I use a “wet starter” to make it a little easier to use it in most sourdough recipes, but I only keep about 1/2 on hand and I keep it in the fridge so I really only have to feed it once a week or sometimes every 2 weeks if I’m not making as much bread. When I want to use it in a recipe that calls for more than I have, I just give it a bigger feed and I’m ready to go!
Thank you for posting this! There was one question in the Starter phase that I didn’t hear answered. “What do you do with the leftover starter After you take 10 grams out? I believe it’s on day 5. Do you just toss it? Could I use it for something else so I am not wasting it?”
Ideas I’ve heard is to feed it to your chickens ( if you have these of course 😅), or to put it on your compost-heap. I think you could also use this discard in your bread-dough, but then you have to leave some of the flour and water out of your recipe.
This was a great video. I have been using einkorn sour dough for about 3 months and nearly every DAY I was refreshing my starter and throwing away all but about 2tsp of it. Thanks for showing me that I can put it in the fridge and only use what I need. What a time and money saver this will be.
FANTASTIC VIDEO...ANSWERED all my questions, got the recipe. WOW, you know your Sourdough Stuff....I just found you. I have been making sourdough and have had a WET SDS since 2016 and NOW...I will NEED to make a DRY SDS. YES. AGAIN THANK YOU.
I only feed my sourdough starter when I get to the bottom of the jar. I haven’t changed the jar for about five years. It just is eager to make bread. It sits in my cold fridge with a piece of cling film with jokes and the lid (an old pickle jar!). I had mine go into sleep mode a few years ago… I knew it wasn’t dead, because it would bubble a tiny bit. I watched Bake with Jack and he suggested that we over feed and pamper the starter. It just “dieth not”. The only way you can kill it is to chlorinate it!
This was a great RU-vid. I have tried making sourdough starter in the past and never was able to good results. I used your method and couldn’t believe how the starter had a lot of bubbling already the first 24 hrs. I am looking forward to seeing how it is in a week and then bread. I also ordered some jovial einkorn flour and looking forward to trying it. I am looking forward to making sourdough bread. Your had so much great information in this RU-vid THANK YOU!!!!
So I just need to say, this starter, which I had NEVER heard about before, has been an absolute game-changer!!!!! I've only made one loaf so far, but I can already see how this is so much simpler, practical, and I can already tell, will produce more consistency in my loaves!!!! Trying to use these higher-hydration recipes have been great one day and dismal failures the next!!!! I had just about given up!! THEN I FOUND YOUR VIDEO and I am recommending it to everyone!!!!! My sourdough is now going on the table instead of turned into bread crumbs and croutons, the fate of my many failed loaves!!!!
@@welshrarebit1153 So many things... LOL. The main one being that it doesn't need to be used/discarded/fed every day and spends weeks in my fridge without being touched and still makes amazing bread. That saves SO much time and money.
Very interesting! I make my own bread weekly and have been using sauer dough for the last 10. I do not buy yeast. Like you said it’s an art that can be perfected but I love it and do have an occasional bad loaf. But way most of the time it’s quite delicious. It’s so handy to be able to refrigerate and not throw any of it away.
Thank you Shaye! Your marble is beautiful. Is it polished? Honed? No sealer on it at all? If so how do you keep it in good condition? I'm currently looking into marble counter tops. Also good question by another commenter... How have you found it best to store your bread to keep freshest for a couple of days?
I appreciate you showing the texture of things. After I mix my dough and let it rest, it is super sticky and leaves a fair amount of gunk in the bowl (on Carla's videos she doesn't have that). I'm frustrated as to why!
Wonderful video! I like having both options of dry or wet starter. I typically use a wet starter in a mason and keep it in the refrigerator. If I am not baking bread, I may feed the starter once a week or every two weeks. I store the extra in a container for pancakes, etc. Today I added that extra starter to my regular artisan bread that uses a 1/4 tsp yeast. So I know my bread will rise and bake in same day. Its all good :-) My issue is finding space to raise the dough in the refrigertor. I may try a cooler with ice packs.
HOW did you know that I just made the very worst loaf of sourdough bread ever in the history of creation? I worked on it all night baked it yesterday and it was awful. Thank you for this video!
I use a wet starter as well and I make it easier by only keeping 1/2 cup or so at a time so I only have to feed it a small amount of flour to keep it happy and I’m never forced to discard bc I have so little to start with. I usually only feed it 20g water and 20g flour and keep it in the fridge when I’m not using it in a tiny little container. It works much the same as the dry started as far as ease of use. But I think either one is great!
@@househackingmom1098 yes I’m going to keep a small amount of my wet starter. I put to much time and effort into it not to have that option. It’s good to have both really 😊
thank you so much for this video it has given me the confidence to try and make the dry sourdough starter again you are truly amazing. I can never get enough of your videos
Super content! Love your videos and podcasts. I have held off on sourdough for years and I’m seriously thinking of using this winter to fine tune my skills. Patients isn’t my strong suit at all. God bless!
The joy of being in Australia is that flour bleaching is banned here :) I've just watched your video from 2020 and i'm on day 1 of my sourdough starter. Once i've made mine, i'll probably have to share it with the whole family haha
I love this video Shaye. Here goes it (😅) (bad grammar) for me. My sourdough starter has been sat in the fridge for about a week and today's the day I am going to start making sourdough. I have watched your videos on sourdough, bought all the ingredients, tried out my scale to make sure it's reliable. Got up extra early here in the UK. I feel a lot more prepared to do this now I've done my homework. I have a feeling it will take me a lot longer than the average person to make the bread and get good at it. I've always been slow at nearly every I do because I tend to be overly analytical. I check and check and check again to make sure the details are correct. So anyway, thank you for taking the time to make videos like this for us. Have a blessed day you Elliotts. 😊
I love this video and your links to Karla at Jovial are the best, most informative sourdough videos I've ever seen - I'm so excited - perfect timing for our Fall temps!! Thank you for sharing.
I watched the video instead of reading the recipe and was so confused why you didnt add salt (i see now you added some but didnt say and for some reason i registered it as just sprinkling a tad more flour lol) but trusted it and got the nastiest tasting bread ever! LMAO it looked and smelled great but man i wish i read the recipe. Gotta try again in a couple days!
