You can store it in the fridge, take it out once a week, fedd it and put back in the fridge. Older sourdough can go several weeks in the fridge without feeding. But not too long.
@M18292 do you feed it the same way as you did when you first started, by discarding all but 100 grams and then adding 100grams of flour and water? Or do you feed it as much as you've used? Do you put it back in the fridge after feeding or keep It at room temp until it grows again?
I hated every video so far I watched on sourdough starter because it sounded so complex. You gave that “it’s really easy” boost of confidence in that happy voice. I can’t wait to get started. 😄
When I was growing up, my grandmother used to make friendship bread. She did it for years using the same starter. She gave some to my mom and when my mom no longer wanted to use it, she passed the starter on to me. It was similar to your recipe, except the ingredients start with water, active yeast, flour, sugar and milk. The starter was kept in an airtight bag for 5 days. Each of those first five days, you would squeeze the bag several times once a day. On the 6th day, you would add flour, sugar and milk then squeeze the bag to combine then you would repeat the process for another 5 days. On the 11th day, you would pour out the starter into a plastic or glass bowl (never use metal bowls or utensils) and add four, sugar and milk and combine. Add 1 cup of starter into five separate baggies. Keep one and give each of the other baggies, along with directions written on an index card, to 4 friends. Each friend would repeat the process following the directions on the index card, then they would share it with four of their friends. I did it for a few years. About a year after I got engaged to my husband, I got pregnant with twins. Ten weeks into the pregnancy, I suffered a miscarriage. The weeks after, trying to cope and heal, feeding the starter wasn’t a priority anymore, so our family’s three generation friendship bread tradition ended. So sad because it all started with my grandmother…it was a piece of her that I was able to share with everyone. Sadly, I suffered a second miscarriage two years later. I haven’t thought about it again until now. After seeing this video, I’m considering starting a new one to share and eventually pass on to my son (aka, my Rainbow Baby, born full term and healthy in 1995) Thank you for sharing your recipe for the starter. It made me a little nostalgic and brought back so many great memories of my grandmother (who passed away a few months after my son’s 2nd birthday) my mom who is still with us and my childhood. 😊
When I was in my twenties a lady I worked with gave all the ladies as Amish friendship bread starter and I finished it. Was some of the best bread I ever had, would love to make it again for my husband to try.
Thank you for sharing your journey and recipe.❤️. I've have been thinking about this and where to get the recipe for quite a while My uncle had passed his down to me and I loved the tradition of making and sharing the bread.
What an amazing story! Thank you for sharing. I'm so glad you got your rainbow baby! I seem to remember friendship bread when I was young. My mother was a great cook, but never did that. I encourage you to get it started for future generations! My son's college friend started making sourdough several years ago, gave starter to his dad, and it became his dad's hobby, making bread for anyone who comes to visit or work on the house. I was one of those guests and left with starter and a fresh loaf. I returned from my trip, and never managed to get the starter going and it went bad. I tried another starter I purchased online and it didn't bubble, got mold and I dumped it out and started another one yesterday after watching this video. This is day 2. I use Einkhorn flour, original wheat. I am hoping I see bubbles tomorrow! God bless!
Why can't all other videos be like this, one of the best I've seen? Straightforward, easy instructions, delivered by a person with a 'sourdough' personality...bubbly and lively!
I lost count of the times that I have tried to make a sourdough starter. I believe that I can make this recipe that you have shared with us. I love your videos. Have a blessed day.
Years ago, Mrs. Jonstigator had sour dough growing in the fridge. She would make a loaf every so often and then fed it. It was in the fridge for what seemed like forever and started to feel like one of the family. So exciting to finally have some culture in the family. I named it Herman. One day I found Herman dead it the back of the fridge due to neglect. Very sad. Poor Herman. I miss him.
"Culture in the family"..😂🤣🤣 I had read that naming your sourdough starter is a long standing tradition, and not doing so is bad luck. At least Herman had a family that would rise to the occasion. Rest in yeast, Herman 🙏🍞
Sometimes, it is actually saveable, just remove some from a clean - inside the middle or bottom area and restart feeding it, it may take a little bit longer to wake it back up to full strength. Check out: breadtopia and breadin5 sites two different types of starter (fridge and counter).
You only need to build 110 grams of starter for a bake. You need to reserve and maintain only ten grams of that mother starter. Use rye. It’s a more robust seed starter for whole wheat or un bleached white starter. Wasting expensive flour as discard is not necessary. You can rejuvenate old starter as well.
I've been making sourdough bread for almost a year now. I have a strong, vibrant starter and I make 2 to 4 loaves per week. It depends on whether my 6 yr old grand daughter calls to ask Grandpa for a bread delivery. It is all she wants for breakfast any more. She has requests for different sourdough flavors. Blueberry sourdough focaccia is her favorite. I've made pumpkin cinnamon-roll sourdough focaccia for her also. It was so tasty. My favorite is just regular sourdough bread.
How timely! I was recently given some sour dough starter from a friend. We live in Florida and the starter cane from Alaska through Utah. The strain is over thirty years old and very mild .... I just hope that I can keep it going. So far, I have been successful with blueberry muffins❤
From Victor’s wife… I had just decided I wanted to try making sourdough, but the process was intimidating. However, I bought a big bag of flour… and then you’re posting this video!! So incredibly timely!! I have to start now!
I’m eager to see what Natasha will make! I have a few recipes from a friend… and her tea biscuits were particularly delicious! But watching Natasha put things together makes everything seem more achievable!
Timing of this is good for me. I had a job traveling, and things like sourdough starters, growing plants etc. wouldn't work. I recently retired and am out of state doing one last job. When I get home this week, I will start one of these. Thanks for the inspiration!
Thank you! I’m just now starting the sourdough journey. This was so helpful as all of your videos are my request would be could you show us how to make sourdough sandwich bread and sourdough bagels thank you again!😊
@Natashaskitchen I've been watching. Many, many How to make sourdough? I love the idea about RubberBand Anyway, my question is what do you do with the discarded starter?Can't you use it for another bread? It seems to shame the waste all that discarded starter
Hi Natasha, this is awesome! I can’t wait to learn how to make this sourdough bread! The glasses look shiny and luminous! I love your other bread recipes. They are so impressive and delicious. I can’t wait to glance through the scenes in this video to enjoy your amazing cooking hack. I’ll see you tomorrow in the chat:)
I watch all your videos and enjoy them thoroughly. Sometimes I'll click on a link in your video before I hit "like", and for that, I apologize (I do try to go back and like the ones I've missed) but when you exclaimed "We've got a floater!" I giggled and had to hit the "like" right then and there. hahaha you're a ray of sunshine, as well as a dang good -- well, everything. Mom, chef, video creator, human... all that.
You made it look so easy. I've tried soooo many times to do this and have failed. Time to try again, as I love sour dough bread. I almost busted a gut when you said "we have a floater"...love you.
Natasha dear.....tku so so much for this tutorial. I started baking a couple of years...... and i am loving it....all thanks to you & a few others who hv inspired me by such tutorials. I wish you roaring success in all your present & future projects. May the Almighty guide your every step & bless you in abundance !!! Watching you fm the UAE 🇦🇪
Great video, thank you! I've been addicted to making SD bread ever since I was given starter last Spring. My sons love my new found hobby as well. I was making 4 loaves a week, on 2 separate days, but life interrupted my routine. Anyway, I left my starter in the fridge for a month and it went bad. I had read that you can freeze some in case you lose it, but it was bad as well. Long story short, I now feel very confident I'll be able to get back on track thanks to your easy to understand tutorial.
Fabulous video, Natasha! This is exactly the help I always needed. Your step by step instructions give me the confidence to try. After you share a delicious crunchy sour dough bread. video.I will be set to go. Thank you ❤
I’ve been following your directions for the starter and it seems to be going well. Thank you for those easy-to-follow instructions. It’s been about a week and I’m now feeding Stanley about every 4-6 hours. I was wondering how long does it take for it to get that tangy smell? I can’t wait for it to mature!
You make intimidating recipes and techniques look doable. Thank you! I had never had split pea soup when I was recently gifted a bag of split peas. Instead of hiding them in the back of a cabinet, I found your recipe for your mom’s split pea soup, and gave it a whirl. It immediately became one of my top favorite soups! It was creamy and comforting and full of incredible flavor! Yum! You are a cheerful, encouraging, bright light on TH-cam. Keep up the great work! God bless!
It's actually easier than you think. There are a multitude of different recipes and ways to cook it, so try a few different ones to see what works for you. I cook mine in a cast iron Dutch oven, in the gas oven. Sometimes it can get quite crispy on the bottom. Putting the Dutch oven onto a baking sheet in the oven makes a big difference for some reason!
Waiting patiently for the sourdough bread recipe - I also would love to know what you do with the discarded part when you feed it on later days when it is actually useable.
Hello Natasha I’m new to sourdough and used your beginner starter video and have had some good results. What I’d like to ask is do you have a video for maintaining your starter and how to store it. I looked but couldn’t find one. I’d like to stay with what you’ve started. Thanks for great content!!
Hi again, such a pleasure to see you and your videos. When I take a break from seeing patients in the emergency department. I relax by enjoying your exquisite work. Always the best🌹🌹🌹
When I was making mine I kept 25g starter and used 50g distilled water & 50g flour blend. This saved so much in supplies and wasted far less, since we can't use the discard in recipes until the starter is mature due to high acidity. I still accomplished my starter in 10 days ❤ just a thought.
My sourdough starter almost 3 year old, 1-2 times a week I feed and keep in the friedge. It’s so life it’s even growing in the friedge , I use starter discard to make crapes , cakes , basically I use everywhere.
@@ck9ism when you feed starter it will double in size, if you don’t discard some part of it after 6-7 days , than you will need more flour and water to feed. But as I said I use discard for crapes, pancakes, cakes, crackers , there so many TH-cam bloggers with discard recipes
@@dilya2usa This is so good to know, thanks! At my ripe age, I'm just starting to try to make my own sourdough and started starter yesterday after watching this video. Hoping for bubbles tomorrow!
Thank you so much for the video. I’ve been wanting to make my own starter forever but was always reluctant. I still swear by and use your pizza recipe for a long time which gives confidence to try this. Just one clarification if I may, when you begin the feeding (day 3 onward), I heard you should have 100 grams left in the jar after you discard the rest, and yet the video clip shows 50 grams on the scale. Just wanted to double check these measurements or if I misunderstood. I caught it at each new feeding and wanted to be sure. Congrats in your new book! 😀
Hi Natasha My first attempt at the sour dough starter was a colossal flop, and I threw it away. I am on my second attempt, and God Willing l am successful. I will give feedback within 2 or 3 weeks time. Thanks for sharing your recipe.
Thank you so much for the details. I'm totally stuck on what kind of storage for the starter. So I can't get started. I'm also pleased you mentioned RYE flour. That's what I would like to make. Rye sourdough. NOW-do I mix RYE with white flour or use all Rye flour? I saw the most incredible pattern online of a sour dough loaf with 3 Christmas trees cut out on it. They turned out white and of course the loaf was brown-beautiful! Thank you for sharing as there are many recipes to choose from and chefs at the same time.
So glad I found your channel ,I love sourdough,my husband doesn’t ? I think because it’s store bought ,I think fresh sour has to be superior to anything I’m going to try this ,thank you for the video😊
Great video. But you wasted a lot of flour unnecessarily. That whole thing could’ve been done with 25 grams of flour per day instead of 100 grams per day. You absolutely do not need a large volume for the process to work. I know you kept it simple for people to measure, but with grocery budgets soaring these days, using smaller amounts is much more economical. Also, the float test means nothing. It tells you that you handled it gently enough not to knock the gas out of the dough, but it does not mean it’s ripe and mature or acidic enough to kill off bad bacteria.
Every video from every baker I’ve seen suggests that if the starter passes the float test and the starter is more than doubling to tripling in size, then it’s ready to go. Do you disagree or have a more reliable method of testing the starter that doesn’t involve very specific instruments?
I’ve also heard that the bad bacteria is what causes the early “false start” around day 5 that she seemed to suggest occurs sometimes, and that afterwards the yeast has created an appropriately acidic environment that will now lead to proper growth.
@@masterhand20 the float test only shows that there is gas trapped in the mix. As soon as you see visible bubbles on day two or three, it will pass a float test. But that initial reaction is caused by the bad bacteria and the good bacteria and natural yeast fighting for dominance. That process takes 4-7 days for the bad stuff to be killed off and for the good stuff to create an acidic environment with the right Ph level to keep out the bad stuff. Depending on conditions it can take 7 days or more for starter to be considered safe to use. So again, the float test only tells you that gas has formed and is trapped in the mix. If you see visible bubbles and it has been doubling or tripling in size within 4 hours, and it is at least 6-7 days old you already know that it will float and that it is mature enough to be safe. The float test doesn’t tell you anything that you don’t already know. And besides, you can have a very mature starter that has proven time and time again to make excellent bread, but you handle it too tough getting it out of the jar, it may not float.
So how many days total should it take? I was so confused, I wish she would have said it. It was just like the next day, the next day. And I agree so much waste.
Mine is on day 6 today. It didn't do anything on day 5, so I got worried. But now I know I'll just keep feeding it. 😊 It's just trying to trick me! Thank you! 🥰
This is perfect! I have been trying to start my own starter the past two days and it wasn’t looking good (most likely user error🤣) But now I can try this recipe! So excited
That was very entertaining, lol. I REALLY haven't felt like making this for a number of reasons, but I'm the one in the house responsible for making the vinegars, kombucha, etc. So I figured I should look into it. This makes it seem less stressful. If I make the starters and my wife makes the bread, this should work out nicely.
Hi Natasha, thank goodness you’ve done this! I’ve been wanting to make some sourdough bread for ages but the process always seems a nightmare (and I’m still intimidated TBH). However, you do simplify the process so I might give it a go. Looking forward to watching Part 2 with your recipes - if that doesn’t tempt me nothing will! Thank you so much 👏🏻😊🇬🇧
This is a good way to end our trimester, Natasha! I’m hoping I’m not “sour” for this entertainment 😂. U didn’t use the yeast itself, but u did at least used yeast. The bread looks amazing! Pretty much every of your dishes are amazing! Good job, as always.
Hi !! Love your videos so much. You explain everything so well! One question… What if you see bubbling earlier than day three? Do you move on earlier? Or do you wait till after day three to do the additional steps?
Hi Natasha, I've been looking for a sourdough starter recipe and came across your video. I love how upbeat you are and have such a funny sense of humor. (We have a floater!) 🤣I also like the way you explain all the steps in a recipe. I started my sourdough starter this morning. Do you have a recipe for Sourdough Pumpernickel bread? I remember my grandmother making it when I was a growing up. It was always so dark and delicious. 😋 Thank you. Have a beautiful day! 🌷
I usually do the lazy man method and just buy sourdough bread from my trusted local bakery, as usual you gave clear concise easy to follow instructions, a BLT with toasted sourdough bread is the best , I saw you wearing your buddy sharky towards the end of the video, new york
This is thee best video I've seen explaining the process with measurements! Everyone else makes my head hurt with the math. A lot if them don't measure, which is not helpful if you're teaching how to MAKE starter. This is clear and concise. And thanks for mentioning what to do when you go on vacation!
Hi Natasha, I am from Singapore where the climate is warm and humid year-round, with average temperature of 28°c and relative humidity of 80-88%> I tried this recipe using organic dark rye wholemeal flour as the base. On day 2 or T+24 hrs, the mixture expanded 2x in height as seen from the Weck jar. And on day 2.5 or T+36 hrs, the mixture oozed out of the jar!! The smell was fine but I clearly can't use the recipe in such a climate. Please advise. Thank you, Winston
Hello I seen Sharky at the beginning when you were talking about how easy it is to make sourdough starter on your right corner side on the bottom!Love you and your family so much!❤
Thanks a lot❤what if the starter rises already at day 2? Should I continue feeding then or skip day 2 like you did? Does anyone know or could u tell me Natasha ❤ Thanks!!!
Thank you Natasha, I love your videos….. you are the first chef that took the time to share details to help cooks like me….Keep up the amazing work!🌏♥️
omg thank you! i’ve been wanting to embark on this journey for like a month now but have been detoured because of all the videos i’ve seen making this so complicated. this is the FIRST video i’ve seen where i’m like wow this actually seems doable! thank you so much, mad at my youtube algorithm for just now giving me this video 😂 i’ll give you a Like and a Subscribe!
Thank you for all the info. What steps do you take if you want to make more than one bread at a time? I learned a lot from your videos and excited to give it a try 🤗
Great tutorial, but I've been making sourdough for years and have NEVER measured anything and if I discard (which isn't every day) I use the discard for something else, and it works awesome! Love your channel...
I do not use the seal for the Weck jars while making the starter, but wonder if you put it on once you place the starter in the refrigerator? I would be afraid smells from other food would get entrapped if it was not completely sealed?
Hi Natasha, thank you so much for your amazing videos! I have a question regarding the ratio of the sourdough starter. I had read that it should be 1:2:2, which is what I’ve been doing in your video you combine equal parts. Could you explain the difference or which is better? 🙏🏼❤️
Hi Jana! This has been what works for me but depending on your climate/environment sometimes different ratios work better. I don’t live in high elevation so I don’t have much experience with that. Idaho is dryer climate and not high elevation
ive been intimated to even to start, but this video is so helpful!! could the starter only be used for the first time at 6-7 days after its bubbly? or can it be used when it does that in 3 days? for the discard, do you toss it or can it be used for baking as well?
Hi. I’m so glad you found this video helpful. This card can be used in other recipes, but I like to establish the starter first. You can look up discard recipes online for some ideas. The amount of time it takes for a starter to rise can vary depending on the environment, the flour used, and the strength of the starter. Watch for these signs to determine when the starter is ready to be used: has doubled in size, has bubbles and a pleasant smell, and passes the Float test (drop a bit in water, if it floats, it’s ready!). Use it to make dough within 1-2 hours of hitting its peak height.
Natasha, I've been doing a lot of research on starter, and you made it sound much easier. I have not made anything yet. So, I ran across your channel and really got excited about how you made it so much understandable. So, I subscribed to your CHANNEL. I just need to set a date. Oh no not with you silly. I mean a date to get started making the starter. I find you entertaining and funny. Thank you for making your video's. Hopefully, I will get my starter made soon. That way I can let you know how it came out. Thanks so much. One question how long a loaf of bread will last after baking it.
Ok pretty good however on day 2 start two feedings am and pm using rye flour if you have to use 12% protein king arthur flour this adds in protein growth in the end your rye culture is much stronger and will give your loaves the ability to build strength feeding on the proteins developed if you’re recipe calls for use of all the culture/starter always save 2tbl to start the next batch
Can I ask if you can use sourdough starter in other breads beside sourdough? Have all my supplies to start and just wanted to know if its possible. Love your videos, you make me smile. Thank you.
D you feed it the same way as you did when you first started, by discarding all but 100 grams and then adding 100grams of flour and water? Or do you feed it as much as you've used? Do you put it back in the fridge after feeding or keep It at room temp until it grows again? Within how many days does it have to be feeded?
Oh-can't wait-have to get all the goodies jar, scale, et. I will be using Dark RYE FLOUR. Do I stick with it always for this starter batch? Can I mix it with other flours like wheat/white? I will be using some Caraway seeds also. Do I need that deep cast iron pan or can I use my regular 10 inch> I want this to turn ut great! Thank you for getting involved in it. It's all over the Internet. Maybe a sourdough cookbook will be in the making soon. Thank you for all your hard work and teaching us how too..
Hi Natasha! Can you make a video on how to store the active starter after the 7 days and feeding times? Thank you
would love this
You can store it in the fridge, take it out once a week, fedd it and put back in the fridge. Older sourdough can go several weeks in the fridge without feeding. But not too long.
@M18292 do you feed it the same way as you did when you first started, by discarding all but 100 grams and then adding 100grams of flour and water? Or do you feed it as much as you've used? Do you put it back in the fridge after feeding or keep It at room temp until it grows again?
@@robertsheward9336great question i’m wondering the same thing !
I hated every video so far I watched on sourdough starter because it sounded so complex. You gave that “it’s really easy” boost of confidence in that happy voice. I can’t wait to get started. 😄
I hope it becomes your new go-to recipe!
did yours work? mine was moldy by day 2
Your right people make it sound so different the way they explain it . This lady really shows how its done very simple
@@spaghettiqueen230I think mine might be moldy. It stinks to me. 🤔😂
What do you with the excess that you take out every time you feed it. Throw it out or do you use it to make more?
When I was growing up, my grandmother used to make friendship bread. She did it for years using the same starter. She gave some to my mom and when my mom no longer wanted to use it, she passed the starter on to me. It was similar to your recipe, except the ingredients start with water, active yeast, flour, sugar and milk. The starter was kept in an airtight bag for 5 days. Each of those first five days, you would squeeze the bag several times once a day. On the 6th day, you would add flour, sugar and milk then squeeze the bag to combine then you would repeat the process for another 5 days. On the 11th day, you would pour out the starter into a plastic or glass bowl (never use metal bowls or utensils) and add four, sugar and milk and combine. Add 1 cup of starter into five separate baggies. Keep one and give each of the other baggies, along with directions written on an index card, to 4 friends. Each friend would repeat the process following the directions on the index card, then they would share it with four of their friends. I did it for a few years. About a year after I got engaged to my husband, I got pregnant with twins. Ten weeks into the pregnancy, I suffered a miscarriage. The weeks after, trying to cope and heal, feeding the starter wasn’t a priority anymore, so our family’s three generation friendship bread tradition ended. So sad because it all started with my grandmother…it was a piece of her that I was able to share with everyone. Sadly, I suffered a second miscarriage two years later. I haven’t thought about it again until now. After seeing this video, I’m considering starting a new one to share and eventually pass on to my son (aka, my Rainbow Baby, born full term and healthy in 1995) Thank you for sharing your recipe for the starter. It made me a little nostalgic and brought back so many great memories of my grandmother (who passed away a few months after my son’s 2nd birthday) my mom who is still with us and my childhood. 😊
When I was in my twenties a lady I worked with gave all the ladies as Amish friendship bread starter and I finished it. Was some of the best bread I ever had, would love to make it again for my husband to try.
Thank you for sharing your journey and recipe.❤️. I've have been thinking about this and where to get the recipe for quite a while My uncle had passed his down to me and I loved the tradition of making and sharing the bread.
What an amazing story! Thank you for sharing. I'm so glad you got your rainbow baby! I seem to remember friendship bread when I was young. My mother was a great cook, but never did that. I encourage you to get it started for future generations! My son's college friend started making sourdough several years ago, gave starter to his dad, and it became his dad's hobby, making bread for anyone who comes to visit or work on the house. I was one of those guests and left with starter and a fresh loaf. I returned from my trip, and never managed to get the starter going and it went bad. I tried another starter I purchased online and it didn't bubble, got mold and I dumped it out and started another one yesterday after watching this video. This is day 2. I use Einkhorn flour, original wheat. I am hoping I see bubbles tomorrow! God bless!
My mom gave me a starter for friendship cake and it was the best
Dear Susan: My sincere sympathy to you. Yes, continue the tradition if you can. (I am a grieving mother and understand.) 🌹
Why can't all other videos be like this, one of the best I've seen? Straightforward, easy instructions, delivered by a person with a 'sourdough' personality...bubbly and lively!
yeah it doesnt work unfortunately
I lost count of the times that I have tried to make a sourdough starter. I believe that I can make this recipe that you have shared with us. I love your videos. Have a blessed day.
Years ago, Mrs. Jonstigator had sour dough growing in the fridge. She would make a loaf every so often and then fed it. It was in the fridge for what seemed like forever and started to feel like one of the family. So exciting to finally have some culture in the family. I named it Herman. One day I found Herman dead it the back of the fridge due to neglect. Very sad. Poor Herman. I miss him.
"Culture in the family"..😂🤣🤣 I had read that naming your sourdough starter is a long standing tradition, and not doing so is bad luck. At least Herman had a family that would rise to the occasion. Rest in yeast, Herman 🙏🍞
@@anthonychihuahua Herman was like a son to me before things turned sour. Thank you for the kind words.
@@The_Jonstigator "before things turned sour" 🤣🤣🤣
Peak daddy humor. Marvellous.
Sometimes, it is actually saveable, just remove some from a clean - inside the middle or bottom area and restart feeding it, it may take a little bit longer to wake it back up to full strength. Check out: breadtopia and breadin5 sites two different types of starter (fridge and counter).
You only need to build 110 grams of starter for a bake. You need to reserve and maintain only ten grams of that mother starter. Use rye. It’s a more robust seed starter for whole wheat or un bleached white starter. Wasting expensive flour as discard is not necessary. You can rejuvenate old starter as well.
I've been making sourdough bread for almost a year now. I have a strong, vibrant starter and I make 2 to 4 loaves per week. It depends on whether my 6 yr old grand daughter calls to ask Grandpa for a bread delivery. It is all she wants for breakfast any more. She has requests for different sourdough flavors. Blueberry sourdough focaccia is her favorite. I've made pumpkin cinnamon-roll sourdough focaccia for her also. It was so tasty. My favorite is just regular sourdough bread.
This was such a nice read❤
Hi There, can you share the recipes, please 🙏. Would love to make it for my family.
Aww this made me so happy to read :) My daughter also LOVES sourdough and blueberries, I would love your recipe!
Natasha, I, as an amateur chef, find your tutorials fun and informative.
wow a true "Science Project " Miss Natasha!! Im intrigued by it, and will do it at home!!
How timely! I was recently given some sour dough starter from a friend. We live in Florida and the starter cane from Alaska through Utah. The strain is over thirty years old and very mild .... I just hope that I can keep it going. So far, I have been successful with blueberry muffins❤
Hope you make lots of good recipes!
From Victor’s wife… I had just decided I wanted to try making sourdough, but the process was intimidating. However, I bought a big bag of flour… and then you’re posting this video!! So incredibly timely!! I have to start now!
I'm with you lady it's time to start making bread😊
I’m eager to see what Natasha will make! I have a few recipes from a friend… and her tea biscuits were particularly delicious! But watching Natasha put things together makes everything seem more achievable!
You mentioned using wholewheat flour. Can I use bread flour instead
@@tommarinan4056I’m here looking for this answer.
Timing of this is good for me. I had a job traveling, and things like sourdough starters, growing plants etc. wouldn't work. I recently retired and am out of state doing one last job. When I get home this week, I will start one of these. Thanks for the inspiration!
Thank you for presenting this in such an easy to understand way. I have watched so many tutorials and I’m always like HUH? finally I get it! God bless
You are so welcome!
Thank you! I’m just now starting the sourdough journey. This was so helpful as all of your videos are my request would be could you show us how to make sourdough sandwich bread and sourdough bagels thank you again!😊
Oh, can't wait ❤ I love baking bread and I already have sourdough sitting in the fridge though, but I love to learn more about this kind of topic.😊
Perfect! Hope you’ll enjoy!
@Natashaskitchen I've been watching.
Many, many How to make sourdough? I love the idea about RubberBand
Anyway, my question is what do you do with the discarded starter?Can't you use it for another bread? It seems to shame the waste all that discarded starter
Know show how to the bread with your starter what's next
I started doing sourdough last May. It’s been a fun journey with many ups and downs. It’s a science!
Agreed!!
@@Natashaskitchen what do you do in the other dough you removed?
I watched other videos for sourdough starters. You explained and showed it best. Thank you so much!
You are so welcome!
Hi Natasha, this is awesome! I can’t wait to learn how to make this sourdough bread! The glasses look shiny and luminous! I love your other bread recipes. They are so impressive and delicious. I can’t wait to glance through the scenes in this video to enjoy your amazing cooking hack. I’ll see you tomorrow in the chat:)
Thank you, hope you’ll love this!
I watch all your videos and enjoy them thoroughly. Sometimes I'll click on a link in your video before I hit "like", and for that, I apologize (I do try to go back and like the ones I've missed) but when you exclaimed "We've got a floater!" I giggled and had to hit the "like" right then and there. hahaha you're a ray of sunshine, as well as a dang good -- well, everything. Mom, chef, video creator, human... all that.
Thanks!
thank you so much for the gift and for watching our videos 🥰
You made it look so easy. I've tried soooo many times to do this and have failed. Time to try again, as I love sour dough bread. I almost busted a gut when you said "we have a floater"...love you.
Natasha dear.....tku so so much for this tutorial. I started baking a couple of years...... and i am loving it....all thanks to you & a few others who hv inspired me by such tutorials. I wish you roaring success in all your present & future projects. May the Almighty guide your every step & bless you in abundance !!! Watching you fm the UAE 🇦🇪
Thanks so much 😊
Great video. Nice to actually see the process.
Great video, thank you! I've been addicted to making SD bread ever since I was given starter last Spring. My sons love my new found hobby as well. I was making 4 loaves a week, on 2 separate days, but life interrupted my routine. Anyway, I left my starter in the fridge for a month and it went bad. I had read that you can freeze some in case you lose it, but it was bad as well. Long story short, I now feel very confident I'll be able to get back on track thanks to your easy to understand tutorial.
Fabulous video, Natasha! This is exactly the help I always needed. Your step by step instructions give me the confidence to try. After you share a delicious crunchy sour dough bread. video.I will be set to go. Thank you ❤
2:36
I’ve been following your directions for the starter and it seems to be going well. Thank you for those easy-to-follow instructions. It’s been about a week and I’m now feeding Stanley about every 4-6 hours. I was wondering how long does it take for it to get that tangy smell? I can’t wait for it to mature!
You make intimidating recipes and techniques look doable. Thank you! I had never had split pea soup when I was recently gifted a bag of split peas. Instead of hiding them in the back of a cabinet, I found your recipe for your mom’s split pea soup, and gave it a whirl. It immediately became one of my top favorite soups! It was creamy and comforting and full of incredible flavor! Yum! You are a cheerful, encouraging, bright light on TH-cam. Keep up the great work! God bless!
Thank you so much for sharing!
Yay! I've been wanting to make sour dough but have always felt so discouraged! Thank you! You have NEVER steered me wrong.
It's actually easier than you think. There are a multitude of different recipes and ways to cook it, so try a few different ones to see what works for you. I cook mine in a cast iron Dutch oven, in the gas oven. Sometimes it can get quite crispy on the bottom. Putting the Dutch oven onto a baking sheet in the oven makes a big difference for some reason!
Waiting patiently for the sourdough bread recipe - I also would love to know what you do with the discarded part when you feed it on later days when it is actually useable.
Hello Natasha
I’m new to sourdough and used your beginner starter video and have had some good results. What I’d like to ask is do you have a video for maintaining your starter and how to store it. I looked but couldn’t find one. I’d like to stay with what you’ve started.
Thanks for great content!!
Hi again, such a pleasure to see you and your videos. When I take a break from seeing patients in the emergency department. I relax by enjoying your exquisite work. Always the best🌹🌹🌹
I'm the same after caring for patients in the OR. It's some great relief during my break, after a stressful day.
Natasha I just started my starter, prayers for successful outcome are welcome 🙏 😊
We’d love to know how it turns out!
Very nice recipie Natasha! Thanks for show us! Have a nice day and good weekend! Have a good week and good month! 👍👏🍴
When I was making mine I kept 25g starter and used 50g distilled water & 50g flour blend. This saved so much in supplies and wasted far less, since we can't use the discard in recipes until the starter is mature due to high acidity. I still accomplished my starter in 10 days ❤ just a thought.
My sourdough starter almost 3 year old, 1-2 times a week I feed and keep in the friedge. It’s so life it’s even growing in the friedge , I use starter discard to make crapes , cakes , basically I use everywhere.
Why do you have to discard ? I’m confused as to why can’t you just use it like is ?
Please share recipe. I couldn't believe the waste. Why throw away?
@@ck9ism when you feed starter it will double in size, if you don’t discard some part of it after 6-7 days , than you will need more flour and water to feed. But as I said I use discard for crapes, pancakes, cakes, crackers , there so many TH-cam bloggers with discard recipes
@@dilya2usa This is so good to know, thanks! At my ripe age, I'm just starting to try to make my own sourdough and started starter yesterday after watching this video. Hoping for bubbles tomorrow!
ow about pizza
Thank you so much for the video. I’ve been wanting to make my own starter forever but was always reluctant. I still swear by and use your pizza recipe for a long time which gives confidence to try this. Just one clarification if I may, when you begin the feeding (day 3 onward), I heard you should have 100 grams left in the jar after you discard the rest, and yet the video clip shows 50 grams on the scale. Just wanted to double check these measurements or if I misunderstood. I caught it at each new feeding and wanted to be sure. Congrats in your new book! 😀
2:18 The scale shows 504 g
Good morning everyone..
Happy Friday...
Have a wonderful weekend...
You too!
@Natashaskitchen
Thank you...
Our neighbors kid's love watching you're videos and they like to try and make them...
Hi Natasha, I just ordered 2 of your cookbooks, can't wait to start making your delicious recipes. Sent one to my daughter, she loves you desserts
Excellent! Thank you and I hope your family will love all of the recipes that you will try:
Hi Natasha
My first attempt at the sour dough starter was a colossal flop, and I threw it away. I am on my second attempt, and God Willing l am successful.
I will give feedback within 2 or 3 weeks time.
Thanks for sharing your recipe.
So, how'd it go? I'm on my second attempt as well.
@@margaretbussineau9295Me three - on my second attempt
I too am on my 2nd attempt, I feel the our room temp was too cool. The 2nd attempt is in our laundry which stays around 20°C@margaretbussineau9295
Iam on my third and iam loosing it already 😭 I refuse to give up
I gave up, will wait for warmer weather, and try again @margaretbussineau9295
Thanks sweety 💖 you have done a great job, it's a perfect tutorial.
Thank you for your video - your process is easy to follow!
Amen!!! I can't wait!!
Thank you so much for the details. I'm totally stuck on what kind of storage for the starter. So I can't get started. I'm also pleased you mentioned RYE flour. That's what I would like to make. Rye sourdough. NOW-do I mix RYE with white flour or use all Rye flour? I saw the most incredible pattern online of a sour dough loaf with 3 Christmas trees cut out on it. They turned out white and of course the loaf was brown-beautiful! Thank you for sharing as there are many recipes to choose from and chefs at the same time.
You can store on the counter or in the fridge. Both will have different feeding schedules though to keep it alive!
😂 I was just looking at pizza dough recipes the other day and there’s some that use the starter discard for pizza I’ll have to give it a try now
@Natashas_kitchen12_on_te_legra ok??? This is definitely not a scam ????
So glad I found your channel ,I love sourdough,my husband doesn’t ? I think because it’s store bought ,I think fresh sour has to be superior to anything I’m going to try this ,thank you for the video😊
Oh I can’t wait
So excited to try this, you make this look fun and doable, have made great artisan bread. This is my next venture. Thank you
I hope it turns out great for you!
I see the shark @ 6:20 on your hand 😁
This is going to be great I’ve been eating a lot of avacado toast and I use sourdough bread because it’s a lot healthier for your tummy thank you
Great video. But you wasted a lot of flour unnecessarily. That whole thing could’ve been done with 25 grams of flour per day instead of 100 grams per day. You absolutely do not need a large volume for the process to work. I know you kept it simple for people to measure, but with grocery budgets soaring these days, using smaller amounts is much more economical. Also, the float test means nothing. It tells you that you handled it gently enough not to knock the gas out of the dough, but it does not mean it’s ripe and mature or acidic enough to kill off bad bacteria.
Every video from every baker I’ve seen suggests that if the starter passes the float test and the starter is more than doubling to tripling in size, then it’s ready to go. Do you disagree or have a more reliable method of testing the starter that doesn’t involve very specific instruments?
I’ve also heard that the bad bacteria is what causes the early “false start” around day 5 that she seemed to suggest occurs sometimes, and that afterwards the yeast has created an appropriately acidic environment that will now lead to proper growth.
@@masterhand20 the float test only shows that there is gas trapped in the mix. As soon as you see visible bubbles on day two or three, it will pass a float test. But that initial reaction is caused by the bad bacteria and the good bacteria and natural yeast fighting for dominance. That process takes 4-7 days for the bad stuff to be killed off and for the good stuff to create an acidic environment with the right Ph level to keep out the bad stuff. Depending on conditions it can take 7 days or more for starter to be considered safe to use. So again, the float test only tells you that gas has formed and is trapped in the mix. If you see visible bubbles and it has been doubling or tripling in size within 4 hours, and it is at least 6-7 days old you already know that it will float and that it is mature enough to be safe. The float test doesn’t tell you anything that you don’t already know. And besides, you can have a very mature starter that has proven time and time again to make excellent bread, but you handle it too tough getting it out of the jar, it may not float.
@@michaelpennington9327 Fair enough, that sounds like a valid criticism of the test itself.
So how many days total should it take? I was so confused, I wish she would have said it. It was just like the next day, the next day. And I agree so much waste.
This is great. Love it a lot, Natasha!
Mine is on day 6 today. It didn't do anything on day 5, so I got worried. But now I know I'll just keep feeding it. 😊 It's just trying to trick me! Thank you! 🥰
This is perfect! I have been trying to start my own starter the past two days and it wasn’t looking good (most likely user error🤣)
But now I can try this recipe!
So excited
Just started using this video! Thank you for making this easy and straight forward!
You’re most welcome
That was very entertaining, lol. I REALLY haven't felt like making this for a number of reasons, but I'm the one in the house responsible for making the vinegars, kombucha, etc. So I figured I should look into it. This makes it seem less stressful. If I make the starters and my wife makes the bread, this should work out nicely.
Hi Natasha, thank goodness you’ve done this!
I’ve been wanting to make some sourdough bread for ages but the process always seems a nightmare (and I’m still intimidated TBH). However, you do simplify the process so I might give it a go. Looking forward to watching Part 2 with your recipes - if that doesn’t tempt me nothing will! Thank you so much 👏🏻😊🇬🇧
I had no idea i had to keep "filtering/growing" the starter. This is so helpful gonna start as soon as my starter jar arrives 🎉
Glad it was helpful!
Great instructional video! Thanks!
I always look forward to seeing your videos Natasha. Everything you make looks so delicious.
Thank you so much!
Great direction with an even greater sense of humor!
Thanks. Great video. Will use this as a reference for sure.
You're welcome!
This is a good way to end our trimester, Natasha! I’m hoping I’m not “sour” for this entertainment 😂. U didn’t use the yeast itself, but u did at least used yeast. The bread looks amazing! Pretty much every of your dishes are amazing! Good job, as always.
Thank you ❤️
nice video. what can be done with the discarded batter ?
this is the easiest way to make starter and the way ypu explain is easy to follow .thank you Natasha!
Thank you for your good comments ❤️
Hi !! Love your videos so much. You explain everything so well! One question… What if you see bubbling earlier than day three? Do you move on earlier? Or do you wait till after day three to do the additional steps?
I used to think it's complicated, but this seems easy to follow , thanks !
You're welcome! It really is easier than you think.
Hi Natasha,
I've been looking for a sourdough starter recipe and came across your video. I love how upbeat you are and have such a funny sense of humor. (We have a floater!) 🤣I also like the way you explain all the steps in a recipe. I started my sourdough starter this morning. Do you have a recipe for Sourdough Pumpernickel bread? I remember my grandmother making it when I was a growing up. It was always so dark and delicious. 😋 Thank you. Have a beautiful day! 🌷
Thank you for your good comments and feedback. I don’t have that recipe yet on my website but there will be more sourdough recipes to come soon!
That looks so easy. Thanks for the informative video, Natasha.
You are so welcome!
Omg Thank You!!! I am learning to make sourdough and I trust you with the process! ❤ I do the best apple pie because you! My family love it 😊
I am so happy to hear that you're enjoying making sourdough!
She’s fun to listen to
And for me, it is day 5 every and indication shows her method is working
Thank u for sharing, but can u use the discard to start a new batch or is it just wasted.
Yes, you can. But I like to wait until I have a healthy starter before starting a new starter with the discard.
I usually do the lazy man method and just buy sourdough bread from my trusted local bakery, as usual you gave clear concise easy to follow instructions, a BLT with toasted sourdough bread is the best , I saw you wearing your buddy sharky towards the end of the video, new york
Oh my goodness! THANK U SO MUCH. I love to bake but have been so intimidated by this.
You are so welcome!
This is thee best video I've seen explaining the process with measurements! Everyone else makes my head hurt with the math. A lot if them don't measure, which is not helpful if you're teaching how to MAKE starter. This is clear and concise. And thanks for mentioning what to do when you go on vacation!
I’m so glad it was helpful
Thank you for posting this comment. Im a newbie to sourdough and all info is appreciated 🎉
Is your all purpose white flour bleached or unbleached, or does it matter?
Hi! See my note in the recipe card for details and recommendation on this.
natashaskitchen.com/sourdough-starter-recipe/
You are PERFECT explaining this beginner! Thank you sooooo much!
You are so welcome!
Hi Natasha,
I am from Singapore where the climate is warm and humid year-round, with average temperature of 28°c and relative humidity of 80-88%>
I tried this recipe using organic dark rye wholemeal flour as the base. On day 2 or T+24 hrs, the mixture expanded 2x in height as seen from the Weck jar. And on day 2.5 or T+36 hrs, the mixture oozed out of the jar!! The smell was fine but I clearly can't use the recipe in such a climate. Please advise.
Thank you,
Winston
I'm in Singapore too. Following this recipe but kept failed
thanks for the recipe. very useful.
can i use semolina flour? do you use the same measurements?
I’m not sure about that flour. You’d have to research to see if any changes are needed
ok this is the best video i’ve seen on starter!!!!
Thank you!
Hello I seen Sharky at the beginning when you were talking about how easy it is to make sourdough starter on your right corner side on the bottom!Love you and your family so much!❤
Thanks a lot❤what if the starter rises already at day 2? Should I continue feeding then or skip day 2 like you did? Does anyone know or could u tell me Natasha ❤ Thanks!!!
Thank you Natasha, I love your videos….. you are the first chef that took the time to share details to help cooks like me….Keep up the amazing work!🌏♥️
You are so welcome!
Four star opus worthy of a medal. Hope to go here with you! Best to you and yours, Bonnie
omg thank you! i’ve been wanting to embark on this journey for like a month now but have been detoured because of all the videos i’ve seen making this so complicated. this is the FIRST video i’ve seen where i’m like wow this actually seems doable! thank you so much, mad at my youtube algorithm for just now giving me this video 😂 i’ll give you a Like and a Subscribe!
Aw! Thank you. I’m glad you finally came across this video!
really great tutorial! thank you!
Thank you for all the info. What steps do you take if you want to make more than one bread at a time? I learned a lot from your videos and excited to give it a try 🤗
Thank you! What's the best water to use? Is purified water ok or something else? Thank you. Newbie soon-to-be sourdough baker here.
Great tutorial, but I've been making sourdough for years and have NEVER measured anything and if I discard (which isn't every day) I use the discard for something else, and it works awesome! Love your channel...
Awesome! Thank you!
I do not use the seal for the Weck jars while making the starter, but wonder if you put it on once you place the starter in the refrigerator? I would be afraid smells from other food would get entrapped if it was not completely sealed?
Hi Natasha, thank you so much for your amazing videos! I have a question regarding the ratio of the sourdough starter. I had read that it should be 1:2:2, which is what I’ve been doing in your video you combine equal parts. Could you explain the difference or which is better? 🙏🏼❤️
Hi Jana! This has been what works for me but depending on your climate/environment sometimes different ratios work better. I don’t live in high elevation so I don’t have much experience with that. Idaho is dryer climate and not high elevation
@ thank you! 🙏🏼
This is an amazing video but I have a question please, can I use full wheat flour instead of all purpose flour for feeding ? Thanks in a advance ❤
ive been intimated to even to start, but this video is so helpful!! could the starter only be used for the first time at 6-7 days after its bubbly? or can it be used when it does that in 3 days? for the discard, do you toss it or can it be used for baking as well?
Hi. I’m so glad you found this video helpful. This card can be used in other recipes, but I like to establish the starter first. You can look up discard recipes online for some ideas.
The amount of time it takes for a starter to rise can vary depending on the environment, the flour used, and the strength of the starter. Watch for these signs to determine when the starter is ready to be used: has doubled in size, has bubbles and a pleasant smell, and passes the Float test (drop a bit in water, if it floats, it’s ready!). Use it to make dough within 1-2 hours of hitting its peak height.
Natasha, I've been doing a lot of research on starter, and you made it sound much easier. I have not made anything yet. So, I ran across your channel and really got excited about how you made it so much understandable. So, I subscribed to your CHANNEL. I just need to set a date. Oh no not with you silly. I mean a date to get started making the starter. I find you entertaining and funny. Thank you for making your video's. Hopefully, I will get my starter made soon. That way I can let you know how it came out. Thanks so much. One question how long a loaf of bread will last after baking it.
You’re very welcome!
The bread lasts a few days at room temp. You can freeze it for longer storage
So easy! You are a great teacher!
Thank you! 😊
I'm waiting Natasha thank you so much bless to your family
Ok pretty good however on day 2 start two feedings am and pm using rye flour if you have to use 12% protein king arthur flour this adds in protein growth in the end your rye culture is much stronger and will give your loaves the ability to build strength feeding on the proteins developed if you’re recipe calls for use of all the culture/starter always save 2tbl to start the next batch
Can I ask if you can use sourdough starter in other breads beside sourdough? Have all my supplies to start and just wanted to know if its possible. Love your videos, you make me smile. Thank you.
D you feed it the same way as you did when you first started, by discarding all but 100 grams and then adding 100grams of flour and water? Or do you feed it as much as you've used? Do you put it back in the fridge after feeding or keep It at room temp until it grows again? Within how many days does it have to be feeded?
Oh-can't wait-have to get all the goodies jar, scale, et. I will be using Dark RYE FLOUR. Do I stick with it always for this starter batch? Can I mix it with other flours like wheat/white? I will be using some Caraway seeds also. Do I need that deep cast iron pan or can I use my regular 10 inch> I want this to turn ut great! Thank you for getting involved in it. It's all over the Internet. Maybe a sourdough cookbook will be in the making soon. Thank you for all your hard work and teaching us how too..