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My new starter never doubled. Some bubbles yes but never doubled or even rose much.

First time making a starter using discard method. Can I use the discard right away for pancakes, etc? Or it not mature enough?

I have a family member who needs a longer fermentation time in order to be able to eat sourdough items. Could these ferment on the counter overnight or maybe the fridge? Thanks for any help.

Printed please. Thanks

Is there a recipe for how much of the contents?

Question, if I want to bake something that uses stuff starter, will it be ok to take some of my 100% starter and feed it to make it stiff and use what I need when it comes to? Or would I have to feed it multiple times within a few days to achieve that stiff starter in order to bake with. I own a successful home bakery under cottage law and use 100% starter for all my bakes but would love to bake challah and other bakes that use stiff starter, just not wanting to have multiple starters is what I’m saying. I have had my starter for 10 years and it’s 100% Thank you ❤❤❤❤

The hour by hour helped a lot. Thank you!

Very helpful comments. You provided some good explanations about how we manage discard. I look forward to implementing your tips.

*Having STARTER "discard" is a sign that you screwed-up. If you know what you're doing, there should not be any more than like a teaspoon of STARTER remaining when you're finished mixing up the dough. Just enough to START the next dough. That is in fact why it is called STARTER.*

OMG!!! Exhausted just watching your amazing skill and organization.

Have you ever tried a different fruit like cranberries? Looks yummy!

I want to make 4 loafs but haven't done this only one loafs at a time. What would my ratio be if I normally use 100g starter, 350g water, 500g flour and 19g sea salt?

I learned something new. Thank you!

Whararawrawrarawararrrr 🤗

Other videos made it seem like the active peak stage was very short. So it is actually active for hours and I don’t have to rush to use it, is that right?

Need to know from which part of sourdough starter do I remove discard. Liked your info.

Came for the tutorial, appreciate your thoughts at the start of the video ❤ man cannot live on bread alone.

Excellent video demonstration. Thank you.

Thank you, your video indeed was so helpful and truly appreciated… Thank you for sharing your recipe as well. I do find it easier to mix all wet ingredients together and then add them to dry mix. The sourdough takes time to fully incorporate. 😁

Where is the actual recipe? Need amounts

What's the recipe?

Please if you could help me with two issues I have. First, my dough a has more dry side even I add more water in original recipe but seems like it’s not enough and I’m afraid to add more water. I use non-bleach bread flour from Costco. Second, bulk fermentation issue the dough stick to the bowl or container so it doesn’t come out easy. Even though I watch it hourly so it doesn’t over fermenting. Thx

Thank you thank you thank you for this video!

So you have sourdough starter, it’s fed and growing. Then it will hit its peak and start to shrink down so that’s when you know you can bake with it. So once it shrinks all the way back down it becomes the discard? So do you just leave it on the counter and then remove some and feed again when you’re ready to bake? What do you do with the part you remove? Is that why you have two separate jars? D you feed the part you remove and it becomes a starter again? I’m so new to this and someone just gave me sourdough starter from a bakery and I’m worried I will kill it help!!! 😂

So simple, yet so helpful! Thank you!!!

Excited to try this with a twist. I am KETO. But a modified KETO. I often adapt sourdough recipes into KETO. Non sourdough into sourdough. So love sourdough. However, a recipe like this is going to be a challenge. I’m going to work on it and see what I come up with that is more healthier than what I buy in the store and taste better than any of the KETO ones I have found on the net. I just tried another one today and it was a massive failure. 🙈

Excellent content, THANK YOU!

I’m definitely going to try! Thanks for sharing

Glad I found this video, I have one in the fridge now. It was bulk fermented on counter for 6 hours. In the fridge for almost 12 hrs. Is it ready for baking? Should I also wait for it to double in size in the banneton? Or it is already the poke test at this stage that I should do? Whoever can see my message and can answer, I thank you in advance

Is it easier to work with dough on a wood surface vs a stainless steel one?

i don't think it's overproofed. I think it's overbaked.

Oh my that looks amazing! I still have a bunch of full of apples I picked so I will be trying this out. Do I have to share this with others? LOL just kidding. Apple fritters are my favorite. I will be putting my discard to use tonight and bake in the morning. I’ll let you know how I think! Thank you! I will have to go check out your channel!

im gonna try this

I wonder if you could turn this into muffins?

I haven’t made anything with my discard before but does it give the cake a very strong sour taste?

Ohhh Im going to make this!

Thank you!! I just picked up a tortilla press at the thrift store but I’ve been too intimidated to use it!

Nice☺️

May i ask why the stuff starter recipe calls for 42g of butter while the regular starter recipe calls for 28g?

Oh I'm trying this tomorrow 😮❤

I love this video. Thank you so much for sharing this recipe and for a wonderful prayer. Jesus is the way, truth and life 💜🙌🏼

Hi, I'm new to sourdough, is your starter of 100% hydration 1:1:1 ? I'm having a hard time understanding. You said 1 tbsp of starter and 60% Flour & 60% Water. Does 1 tbsp of starter weigh 60g ? Thanks for the video, sorry but I'm trying hard to understand what 100% hydration is. I usually feed my 25g of starter with 50g of flour & 50g of water, is this 100% hydration or is 25% Starter 25% water 25% flour 100% hydration?

This is very interesting. I've seen other videos explaining the difference between stiff and 100% hydration starters but yours demonstrates the differences really well. Very clear and succinct. Thanks for the side by side comparison, will be trying the stiff starter this weekend. One question, dissolving the 100% starter is easy when mixing by hand. Any tips on mixing a stiff starter by hand? Thanks!

I'm trying to determine how much starter to feed to maintain the starter, then how much starter to feed to create the 240grams or so that I need for a batch of bread. Thank you for your video on proofing. Your suggestions are helping me judge the bulk proofing process. Thank you!

EXCELLENT

Your experiment was helpful, thank you. Can you please consider removing the music. It was quite loud and distracting. I couldn’t really hear you. Also, when showing the two dough/breads o Please add text w/arrows so we know which one is which without having to guess Thank you

Hi, if it’s fully fermented during bulk fermentation, then would it be risky to go through cold retard and the final proof? Thanks.

I’m so glad I found your video! I too have been disappointed with sourdough recipes that claim to make soft tortillas which just end up being crunchy and not foldable.

I can’t wait to make these! I created my starter 6 weeks ago and I’m enjoying making lots of home made treats for my family!

Thank you for explaining the difference! Now I know when it’s active and when to discard.