It is late 2023 when I watched this. You have come a long way, Lisa! You mentioned you had not made bread in a cast iron pot; just watched you knock out 6 loaves! And mozzarella cheese..you made pizza with homemade crust, homemade mozzarella and canned tomato sauce while in labor with your 8th baby. Women are incredible and Lisa is a prime example. 😊❤
I made my starter after watching one of your videos about a year ago. My first attempt was a failure. It smelled like cheese and had all different colours in it 12-24 hours after feeding. I decided to throw it out and start over. This time around it smelled like flour. Eventually I started to see bubbles and it developed a slight sour smell, but nothing to do with that cheese smell from the first time! I moved 1,500 miles to another country and did the journey by car. My starter came with me and is doing great. And it might be a bit silly but I always smile when I see my it in the fridge! I feel so accomplished :)
I had the sourdough starter police get really rude with me after I told them I cover my starter with a tea towel 😅 Apparently it’s “dangerous” and makes bad bacteria get in it, but my starter is a few months old and has never gotten moldy, and has been BUBBLING with healthy bacteria! I use it almost every day, whenever I started it I actually kept it outside to collect outside yeast. I also got in “trouble” for not measuring feeds. Oh well, It works amazing for me and we make plenty of tasty sourdough recipes 😊
Sourdough police have been after me since the 1970s when I got my first starter, from someone with a very aged starter they had for more years than I was old at the time. One of the things I love about Lisa is her honesty. She always says how forgiving the starter is, how versatile, and how resilient the starter can be. I agree completely. What works for you, IS what works. People have been doing this for a very long time, way before scales in the kitchen, and current modern day sanitation. I am not saying to be lax about cleanliness but it is OK if you and a friend don't see eye to eye on how to do every part of the sour dough process.
Faith and Family Farmhouse has a video for making sourdough bread that comes out perfectly every time, but it’s more of a method and less of a recipe. I just want to say thank you for your sourdough content. After watching your videos, I created my starter on 08/04/18 and it’s still going strong. I put a sourdough dish of some sort on the table nearly everyday and my husband and kids enjoy it so much. Making them something full of love and wholesome goodness that they love really fills my cup.
I was so intimidated at first but now I can't imagine life without my starter! I feel good about making healthy recipes for my family! Can't wait to try the French toast casserole this weekend :)
My friend had suggested using a seed warmer since our home isn't the warmest. It has made a huge difference. It looks like a heating pad but it is on a low temp. I just placed it around the outside of my container and it's helped a ton! They're only about $12.
I put my sourdough starter in the fridge back in June as I was overwhelmed with cooking all our fresh garden veggies and didn't want to bother with it on a daily basis. As usual, I forgot all about it. Now that it's fall and the fresh veggies are a memory, I pulled it out (it's November, mind you!) with fear and trembling thinking I must have killed my old friend. Well, don't you know, just by feeding it normally, it was back to bubbling within 24 hours! Love my starter! I named her 'Grace' when I first made her and she still lives up to her name, even when I neglect her for 5 months!
I thought mine was amazing after 1 month of sitting in the back of the fridge!! Whoa baby--- that's quite amazing to know it can last that long! Did it have the black liquid on top? Did you get rid of it or just mix it back in? I read that you can do either
@@TheBalancedMom I got rid of it. The black (hooch). It makes the starter extra sour and that’s not my preference but yes, you can stir it in as well. :)
Good to know, thank you! I love the name grace! Just starting on this adventure, my new starter is about 9 days old and I believe it’s ready to use! Very exciting!
Not sure if this is also an American thing (I live in the Netherlands) but on several occasions as a child I received portions of this you could feed/grow/bake a bread from and then give portions of to friends, and it was called “Herman the friendship bread”. Lol!
I remember i received it once and made it . it was amazing . I was looking for a recipe but all the ones ive found say to add pudding mix . which I am sure wasn't part of the one I had done
I used Lisa's sourdough bread recipe and I would say it was fail proof. I had wonderful results. Never in all my born days did I ever make something so delicious. It was not hard. I kneaded it by hand still it was stretchy, about 10-15 minutes. It was easy. I would say, just try it!
Lisa is a rock star. I love her philosophy, and how she includes her children in all she does. Just cooking a homemade healthy meal is so educational for the little ones! I’ve found her so inspirational that I’ve actually started my own channel thanks to her and her blog course. Thank you Lisa for all you do and share! I'm so happy to see this video all about your sourdough starter. I've made your sourdough pancakes and love them!!
Thank you. I made your starter. Didn't weigh it, just winged it 😂. Came out perfect and now I'm on the sourdough baking journey. So far? I've made the buttermilk bread, cinnamon raisin bread, pancakes, cinnamon rolls (several batches) and now going to attempt the pumpkin shaped bread. Thank you again, I'm in my sixties and never made sourdough. My grandmothers and great grandmothers did. My grandmother is 103 1/2 yrs old, she talks about how a new bride always received a starter and tea towel ❤
My gram told me the same thing, a new bride would be given a basket filled with things for her kitchen and one of the ladies always shared a starter, with each person adding a recipe. I have always thought that was such a loving thing to do. Our days of technology have taken away some of those sweet traditions.
Yes, ladies, starter is resilient. I made mine about a year ago. I've thought I've killed it. I've worried I made the bread all wrong. I've accidentally misread a recipe and in fact made the bread wrong. I've gotten it out of the fridge, looked at it, and thought it mutated into a monster. I've learned to relax about it because every single loaf I've made has looked good, smelled good, and tasted good. I've learned that bread baking doesn't require exact measurements, technique, or oven temperature even!
I just tried sourdough bread in the cast iron dutch oven I got for Christmas and we LOVED it!!! DO ITTT!! Also, if you're making a new starter and it bubbles over wayyy too fast and makes a mess, just clean it up, keep a little bit of it from the jar/bowl and keep going, its just a phase haha.
For the question on house temp: I made my first sourdough starter this winter from Lisa's blog and video. We keep our house cool, at 64. To provide a warmer environment for the starter I keep it in the oven, door open and light on. This keeps the temp in the oven between 70-75 (I have a thermometer in the oven). Leaving the door propped open seems best as it provides air ventilation and access to the natural yeast for the starter. When I'm using the oven I just leave the bowl on the counter near the oven so it is a warmer environment. This has been working well for the last few months and I've had success with most of the recipes I've tried!
We heat with wood, so at times our kitchen ( where the woodstove is) gets above 100° Which is way too hot for a starter, really. So I keep my starter [mostly] in the living room, where it's a bit cooler, and move it back to the kitchen when feeding it.
I have been baking sourdough bread for almost five years. Thank you so much for simplifying it. I hated throwing out discard. Albeit it went to my compost pile, so not totally wasted. 😊
Thanks for all the good info and tips! My kids love making sourdough starter onion pancakes. We just pour fed starter into a hot cast iron with olive oil. Top with sliced onions and rosemary, if we have it. Flip and cook until both sides and onions are golden brown. So good! I love having a starter in the house.
if you turn on your oven light it will keep your oven at about 70 degrees! This might be a good option for those who like to keep the house cooler but want to have your starter now :) Of course take it out when you are using the oven and it would be fine in the mean time.
@@Escapeofthebride777 I learned a bubble over lesson a long time ago! Now I always have my starter in a container that has room to triple, and usually never does, but for that odd exception, there is space in the container and not a mess for me to clean up!
I am SO glad you addressed the nasty bowl issue. I thought for sure something was wrong and mine went bad. Mine had such a hard crust around the edges that I threw it out. Thank you for discussing this and I know next time what to do.
Once you start making it in a Dutch oven, you’ll never be the same. I still make my old-fashioned sourdough bread which is the healthiest bread that I make, but my artisan breads that I do in Dutch oven’s is the most delicious. I use a lot more whole wheat than most artisan bread recipes call for. I use 600 grams whole wheat, 400 g white bread flour..This makes two loaves. My old fashion bread recipe is for a Sandwich loaf
Just a little tip about sourdough. In the winter. My granite countertop is very cold. Too cold for my sourdough. So in the winter, I cover my sourdough and put it in the corner on the step stool next to my heater, and it's very happy.
I never thought about this!!!! Good call on lifting it away from the counter-- I added flour clothes under each of my starter jars to keep them from the cold counter now that you've made me aware of it!
This newer house has granite and it is very chilled. I have several tea towels folded with a quilted trivet under mine but I like the heater idea, as in the winter, we do use a space heater to save on heating costs. Thanks for that suggestion. I will be trying it come November.
Oh, also! My house is 60 - 65 degrees F in the winter, so I started by starter in the oven with the light on which gets it to about 85 degrees. But when I'm just using it, now that its established, it does fine on the counter top.
I make sourdough bread all the time. My family love it. The starter is very forgiving. I had my starter in the fridge for a very long time. I made bread without feeding it and my bread came out awesome.
Back in the day when I was cooking daily for my family (6kids). I had a recipe for sourdough biscuits that was absolutely delicious. I also made a cake and cinnamon rolls with my sourdough starter.
Gluten free starter is started the exact same way, I have a gluten sourdough starter as well as my brown and white rice starter. If I want to kick start my starter ( rise faster) I turn my oven light on and put the starter near the light in the oven…
This video came at perfect timing! I am currently on day 7 of a making my sourdough starter from your other video and blog post. I had made a starter about a year ago but didn't quite know how to maintain it when I wasn't using and ended up throwing it away. Definitely inspired from you to make it again and keep it forever. Also excited to try all of your recipes using it. 💛
Great video! Yes- I find it’s very easy to care for and I just “know” my starter now. I will say I wasn’t sure the best time to use my starter after feeding it- watching the rise and fall in a mason jar helped a lot! Best to use just after it starts to fall back. 🤗
I made playdough for my granddaughter with my throw wat starter!just add more flour and1/2csaltand 2c flour counting the flour used in throw away .mix to gether .o and add like1/4c colored water.add water to starter b4 the dry flour and salt.mix with hands.let kids play
Thanks so much for clariying. I just started my starter and i was confused when the instructions said discard because i thought it was wasteful to throw away so i thought surely they mean pour it into another jar 🤣 so now i have 4 mason jars. So, i guess i will start actually disgaring. I was thinking "man, this is going to create a lot of jars". 😁
Thank you for your videos, you have an excellent channel. And congratulations on your new baby, how wonderful. I'm in the UK; white plain flour is cheap and easy to find (probably same as bleached/all purpose) but unbleached I've not seen in supermarkets yet, I'll keep looking. I'm giving it all a good crack, now up to 4th loaf/4th attempt after 10 days nurturing a starter. I'm producing some real dense doorstops but my kids are impressed. I'll keep going, one day my bread will be airy and light like yours, here's hoping anyway. Blessings to you and your family!
What makes a sourdough starter fail? Viewer SeaBeBlue had her first starter turn out smelling like a stinky cheese and turn different color. This VLOG has helped me to become more familiar and more at ease with the whole sourdough concept. Thank you so much for taking the time to answer all of these questions. I signed up with the Heritage crash cooking course that starts in March. Thank you again for the VLOG.
Loved making our sourdough starter last year! It was super easy to start from scratch and truly was resilient like you said. Our only issue was our extremely hot and wet summer. I fed it one morning and by the next afternoon, it had accumulated mold around the edges. So excited to start a new one this spring!
One way to deal with ferments not working right in winter, is getting one of those terrarium heating ‚lamps‘ from the pet store. They look like lightbulbs, but they do not emit light, just heat and come in varying strength. I put my ferments in a big box, hang the lamp in there and cover it loosely with a towel. You kinda have to work out the exact setup, to get the right temperature, but then it works like a charm and only uses very little energy, actually. Could be done in an empty cupboard as well, of course...just make sure, the lamp isn’t touching anything (obviously).
I made mine in winter and just stored it on top of the fridge. Worked great! And we have had a very harsh winter. Also, I've heard of people storing in the oven with the light on.
Lisa, I had a wonderful looking sourdough starter, nice and bubbly after 7 days of feeding and discarding. I made my dough this morning and it looked wonderful even to having the windowpane. The only bowl I had that was large enough for the dough to rise and it had a lid was plastic. After 13 hours, it appeared to have ALMOST doubled. Since it was 7:30 pm., I went ahead and pulled it out and made my loaves. After 2 1/4 hours, they had barely risen. I decided to go ahead and bake them to see what happens. My biggest question is if the problem could be the plastic bowl?
Hi Lisa, is it the pulling over of the dough that creates the air bubbles in the sourdough? If so does the more I do it create more bubbles? In one of your videos you said 6 times.
Not sure if you still answer questions here, but one I have had for a while is when you have an active starter, and you discard and keep it for discard recipes, how long can you keep that discard in the fridge? Also is it fine just to keep adding the discard to the same container? Thanks!!!
My starter is about 3 weeks old. It has bubbles but it has only doubles in size once and that was it. It has a nice texture and smells good so I don't understand what to do. My house is usually about 72-75 degrees
I know you grind your own flour...what kind of berries do you use exactly? Hard soft etc? And do you use this exclusively with your starter? Do you grind ahead and freeze?
As I said on one of your other videos my very first starter was doing amazing and all of a sudden it turned watery and no activity 🫤 I just added more flour no water and fingers crossed 🤞😳
Hi Lisa, I made my starter last August after having watched 10 times your video 🤣!! I have to say that it is absolutely helpful! My starter is very healthy and I make a lot of recipes, bread and pizza though are still a bit tricky for me. Thank you so much!!! 💓
Dear Lisa, after I made your recipe for sourdough English maffins and turn tasty I decided to make and others thinks. I made a traditional sweet bread for the Easter and it was a success .I dehydrate a small amount of my starter for any case.I want to make your sourdough apple pie and cinnamon rolls. Thanks
Lisa, I have been coking your recipes for about a year now and love all that I have tried!!! I wanted to make your buttermilk sourdough pancakes today so I made the dough last night. Usually I can get my starter fed in plenty of time to get it active but yesterday was so crazy I only fed it 6 hours before I pulled out what I needed. This morning my started is beautiful and ready for some bread and brioche but my pancake batter didn’t do anything…should I toss it or do you have any ideas for it?
Great information! My sister and I spent our day yesterday making kimchi. We use mason jars and I was wondering if you've ever kept your started in a jar to save space in the fridge?
I must have watched at least five videos on sourdough starter and I just love learning about it and everyone seems to have a little tip of their own to add to the WWSSW; the World Wide Sourdough Starter Web (:
The best is really a personal decision as many people probably have their own favorites. I love einkorn flour, but I use AP flour and even grind my own. For my recipes I tell you exactly what type of flour I use. I will link to my blog for you and if you type flour in the search engine you will find many blog posts and recipes...FarmhouseonBoone.com
I was given a sourdough starter that was about 30+ years old. It’s fed with water, sugar, and potato flakes. It looks so different than most other starters I’ve seen, so I just stick to my bread recipe I have. I wonder if anyone has ever transitioned a potato flake starter to a flour one 🤔 I thought about making a new one from scratch but I love that mine has such a history!
Just found your channel and binge watching your videos. I have a question why do you have to feed the starter before any visible yeast/microbial activity like on day - two to three/four. Anyone please clarify.
Wonder how much flour and water would an established starter need if like her example of Sat pancakes and Sunday cinnamon rolls? Would i have to measure out the mature starter and then add equal parts water:flour? Or do you just eye it out? Is exact measurements critical?
When the recipe says, freshly fed sour dough starter, does that mean to feed it with flour and water and then can make the recipe right away? or does that mean you take it out the night before and feed it then to make the recipe in the morning? Thanks.
In the beginning, when I created my starter, I did in fact use the first "discard" to start another batch of starter. I continued to feed and discard them both the same way, all the way to the "mature starter" phase. Why? To have a backup in case the one failed. I have seen many people (and I believe you even discussed it) talk about having a back up starter, just in case something happened to the main batch. So by having two starters going at the same time right now, I'm creating that back up, side by side with the "main starter. " I don't have to start all over again so to speak. I hope that makes sense? Loved the other Q &A's! 😁
If you fed your starter the night before and then the next day you want to put it in the refrigerator do you need to feed it again and it’s been 10 hours
So what your saying is I can get my jar of starter from the refrigerator and just add any amount of flour and water and set it on the counter. When it’s bubbly take out what I need and then put the rest back in the refrigerator.????
The temp in your home, the humidity, the type of flour, all of it will influence your sourdough. The more experience you get in baking it, the more you will understand ad make any adjustments if necessary
Once the starter doubles and then falls, is it then considered unfed? Is it okay to put it in the fridge at that point? Should I avoid baking sandwich bread with it?
Yes, once it has fallen, that is considered discard or unfed starter...you can store it in the fridge at any time and then feed before you need to use it...
I just watched 4 other video about sourdough and what you can make with it and all the comments are disabled in those video's , thought you should know . Thanks for this video been thinking of trying this because am sensitive to grains .
It is late 2023 when I watched this. You have come a long way, Lisa! You mentioned you had not made bread in a cast iron pot; just watched you knock out 6 loaves! And mozzarella cheese..you made pizza with homemade crust, homemade mozzarella and canned tomato sauce while in labor with your 8th baby. Women are incredible and Lisa is a prime example. 😊❤
I love going back and watching old videos, it is fun to see the progress !!!
She is inspirational ❤
I made my starter after watching one of your videos about a year ago. My first attempt was a failure. It smelled like cheese and had all different colours in it 12-24 hours after feeding. I decided to throw it out and start over. This time around it smelled like flour. Eventually I started to see bubbles and it developed a slight sour smell, but nothing to do with that cheese smell from the first time!
I moved 1,500 miles to another country and did the journey by car. My starter came with me and is doing great. And it might be a bit silly but I always smile when I see my it in the fridge! I feel so accomplished :)
That's awesome!
I had the sourdough starter police get really rude with me after I told them I cover my starter with a tea towel 😅 Apparently it’s “dangerous” and makes bad bacteria get in it, but my starter is a few months old and has never gotten moldy, and has been BUBBLING with healthy bacteria! I use it almost every day, whenever I started it I actually kept it outside to collect outside yeast. I also got in “trouble” for not measuring feeds. Oh well, It works amazing for me and we make plenty of tasty sourdough recipes 😊
Sourdough police have been after me since the 1970s when I got my first starter, from someone with a very aged starter they had for more years than I was old at the time. One of the things I love about Lisa is her honesty. She always says how forgiving the starter is, how versatile, and how resilient the starter can be. I agree completely. What works for you, IS what works. People have been doing this for a very long time, way before scales in the kitchen, and current modern day sanitation. I am not saying to be lax about cleanliness but it is OK if you and a friend don't see eye to eye on how to do every part of the sour dough process.
Faith and Family Farmhouse has a video for making sourdough bread that comes out perfectly every time, but it’s more of a method and less of a recipe.
I just want to say thank you for your sourdough content. After watching your videos, I created my starter on 08/04/18 and it’s still going strong. I put a sourdough dish of some sort on the table nearly everyday and my husband and kids enjoy it so much. Making them something full of love and wholesome goodness that they love really fills my cup.
Oh I love her! She is in my blogging course!
I was so intimidated at first but now I can't imagine life without my starter! I feel good about making healthy recipes for my family! Can't wait to try the French toast casserole this weekend :)
My friend had suggested using a seed warmer since our home isn't the warmest. It has made a huge difference. It looks like a heating pad but it is on a low temp. I just placed it around the outside of my container and it's helped a ton! They're only about $12.
I find it hilarious that your starter is older than your children 🤣
😂 that is funny! But kinda great.
I put my sourdough starter in the fridge back in June as I was overwhelmed with cooking all our fresh garden veggies and didn't want to bother with it on a daily basis. As usual, I forgot all about it. Now that it's fall and the fresh veggies are a memory, I pulled it out (it's November, mind you!) with fear and trembling thinking I must have killed my old friend. Well, don't you know, just by feeding it normally, it was back to bubbling within 24 hours! Love my starter! I named her 'Grace' when I first made her and she still lives up to her name, even when I neglect her for 5 months!
Yay! I’m happy you’re getting back into it!
I thought mine was amazing after 1 month of sitting in the back of the fridge!! Whoa baby--- that's quite amazing to know it can last that long! Did it have the black liquid on top? Did you get rid of it or just mix it back in? I read that you can do either
@@TheBalancedMom I got rid of it. The black (hooch). It makes the starter extra sour and that’s not my preference but yes, you can stir it in as well. :)
@@Thriftyknitter2 good to know!! Thanks!!
Good to know, thank you! I love the name grace! Just starting on this adventure, my new starter is about 9 days old and I believe it’s ready to use! Very exciting!
Not sure if this is also an American thing (I live in the Netherlands) but on several occasions as a child I received portions of this you could feed/grow/bake a bread from and then give portions of to friends, and it was called “Herman the friendship bread”. Lol!
npigwnl we did that in Sweden as well when I was younger, don’t know if it’s still a thing though.
We called it Herman as well
Same in Austria and we also called it Hermann! How funny 😂 It didn't taste good though😞
We do that here too, we call it Amish friendship bread.
I remember i received it once and made it . it was amazing . I was looking for a recipe but all the ones ive found say to add pudding mix . which I am sure wasn't part of the one I had done
Hier werd het Mariken brood genoemd😋
I used Lisa's sourdough bread recipe and I would say it was fail proof. I had wonderful results. Never in all my born days did I ever make something so delicious. It was not hard. I kneaded it by hand still it was stretchy, about 10-15 minutes. It was easy. I would say, just try it!
Totally agree!
This is very encouraging! I am on day 6 of my sourdough starter.
Lisa is a rock star. I love her philosophy, and how she includes her children in all she does. Just cooking a homemade healthy meal is so educational for the little ones! I’ve found her so inspirational that I’ve actually started my own channel thanks to her and her blog course. Thank you Lisa for all you do and share! I'm so happy to see this video all about your sourdough starter. I've made your sourdough pancakes and love them!!
Love, love your videos!!! I am a Louisiana country girl and don't like measuring. I count on my senses to tell me when things are done!
Thank you. I made your starter. Didn't weigh it, just winged it 😂. Came out perfect and now I'm on the sourdough baking journey. So far? I've made the buttermilk bread, cinnamon raisin bread, pancakes, cinnamon rolls (several batches) and now going to attempt the pumpkin shaped bread.
Thank you again, I'm in my sixties and never made sourdough. My grandmothers and great grandmothers did. My grandmother is 103 1/2 yrs old, she talks about how a new bride always received a starter and tea towel ❤
What a sweet tradition to pass to a new bride.
My gram told me the same thing, a new bride would be given a basket filled with things for her kitchen and one of the ladies always shared a starter, with each person adding a recipe. I have always thought that was such a loving thing to do. Our days of technology have taken away some of those sweet traditions.
Yes, ladies, starter is resilient. I made mine about a year ago. I've thought I've killed it. I've worried I made the bread all wrong. I've accidentally misread a recipe and in fact made the bread wrong. I've gotten it out of the fridge, looked at it, and thought it mutated into a monster. I've learned to relax about it because every single loaf I've made has looked good, smelled good, and tasted good. I've learned that bread baking doesn't require exact measurements, technique, or oven temperature even!
I just tried sourdough bread in the cast iron dutch oven I got for Christmas and we LOVED it!!! DO ITTT!!
Also, if you're making a new starter and it bubbles over wayyy too fast and makes a mess, just clean it up, keep a little bit of it from the jar/bowl and keep going, its just a phase haha.
For the question on house temp: I made my first sourdough starter this winter from Lisa's blog and video. We keep our house cool, at 64. To provide a warmer environment for the starter I keep it in the oven, door open and light on. This keeps the temp in the oven between 70-75 (I have a thermometer in the oven). Leaving the door propped open seems best as it provides air ventilation and access to the natural yeast for the starter. When I'm using the oven I just leave the bowl on the counter near the oven so it is a warmer environment. This has been working well for the last few months and I've had success with most of the recipes I've tried!
I keep mine in the microwave in a jar but with the lid sealed, its bubbling nicely
Appreciate this as we live in an older house and it is cool in the winter.
We heat with wood, so at times our kitchen ( where the woodstove is) gets above 100° Which is way too hot for a starter, really. So I keep my starter [mostly] in the living room, where it's a bit cooler, and move it back to the kitchen when feeding it.
I have been baking sourdough bread for almost five years. Thank you so much for simplifying it. I hated throwing out discard. Albeit it went to my compost pile, so not totally wasted. 😊
I just love this channel!!!! It’s such a relaxing, refreshing retreat to come to...(and the educational parts of it are obviously amazing too!) ❤️❤️❤️
Thank you so much!
Thanks for all the good info and tips! My kids love making sourdough starter onion pancakes. We just pour fed starter into a hot cast iron with olive oil. Top with sliced onions and rosemary, if we have it. Flip and cook until both sides and onions are golden brown. So good! I love having a starter in the house.
We thin a batter and make an onion/rosemary crepe-like thing, that we spread with cream cheese and roll up. It is really yummy.
if you turn on your oven light it will keep your oven at about 70 degrees! This might be a good option for those who like to keep the house cooler but want to have your starter now :) Of course take it out when you are using the oven and it would be fine in the mean time.
My oven light heats my oven to 90 degrees. Not sure if that's too hot.
I did this two nights ago and my starter tripled in size and overflowed all over the bottom of the oven. I like to learn everything the hard way.
@@wendycash54 Do you keep the door open? The temp should be 70-ish with the door open and 90-ish with it closed.
@@Escapeofthebride777 I learned a bubble over lesson a long time ago! Now I always have my starter in a container that has room to triple, and usually never does, but for that odd exception, there is space in the container and not a mess for me to clean up!
The liquid on the top of your start is called hooch!
I am SO glad you addressed the nasty bowl issue. I thought for sure something was wrong and mine went bad. Mine had such a hard crust around the edges that I threw it out. Thank you for discussing this and I know next time what to do.
Some friends can NOT tolerate the "dirty" container and change it out each time they feed it before storing it. That is always an option.
Hey, you have some blue onion dishes! ❤. Thx for your video...I’m new and confused.
Once you start making it in a Dutch oven, you’ll never be the same. I still make my old-fashioned sourdough bread which is the healthiest bread that I make, but my artisan breads that I do in Dutch oven’s is the most delicious. I use a lot more whole wheat than most artisan bread recipes call for. I use 600 grams whole wheat, 400 g white bread flour..This makes two loaves. My old fashion bread recipe is for a Sandwich loaf
Ok I need to get on this!
Glenda Stryker I wholeheartedly agree!
You just answered a question I've been trying to research for months and can't find anywhere! Thank you so much!!!!
Just a little tip about sourdough. In the winter. My granite countertop is very cold. Too cold for my sourdough. So in the winter, I cover my sourdough and put it in the corner on the step stool next to my heater, and it's very happy.
I never thought about this!!!! Good call on lifting it away from the counter-- I added flour clothes under each of my starter jars to keep them from the cold counter now that you've made me aware of it!
This newer house has granite and it is very chilled. I have several tea towels folded with a quilted trivet under mine but I like the heater idea, as in the winter, we do use a space heater to save on heating costs. Thanks for that suggestion. I will be trying it come November.
Oh, also! My house is 60 - 65 degrees F in the winter, so I started by starter in the oven with the light on which gets it to about 85 degrees. But when I'm just using it, now that its established, it does fine on the counter top.
Oh totally! It will do fine once established at that temp. I just meant that I wouldn't attempt starting one that low. :)
I make sourdough bread all the time. My family love it. The starter is very forgiving. I had my starter in the fridge for a very long time. I made bread without feeding it and my bread came out awesome.
Back in the day when I was cooking daily for my family (6kids). I had a recipe for sourdough biscuits that was absolutely delicious. I also made a cake and cinnamon rolls with my sourdough starter.
So good!
Can you write the recipes,?Thanks
Gluten free starter is started the exact same way, I have a gluten sourdough starter as well as my brown and white rice starter. If I want to kick start my starter ( rise faster) I turn my oven light on and put the starter near the light in the oven…
This video came at perfect timing! I am currently on day 7 of a making my sourdough starter from your other video and blog post. I had made a starter about a year ago but didn't quite know how to maintain it when I wasn't using and ended up throwing it away. Definitely inspired from you to make it again and keep it forever. Also excited to try all of your recipes using it. 💛
www.farmhouseonboone.com/farmhouse-on-boone/tag/ferments/
So many options 😊
Great video! Yes- I find it’s very easy to care for and I just “know” my starter now. I will say I wasn’t sure the best time to use my starter after feeding it- watching the rise and fall in a mason jar helped a lot! Best to use just after it starts to fall back. 🤗
I made playdough for my granddaughter with my throw wat starter!just add more flour and1/2csaltand 2c flour counting the flour used in throw away .mix to gether .o and add like1/4c colored water.add water to starter b4 the dry flour and salt.mix with hands.let kids play
Thanks so much for clariying. I just started my starter and i was confused when the instructions said discard because i thought it was wasteful to throw away so i thought surely they mean pour it into another jar 🤣 so now i have 4 mason jars. So, i guess i will start actually disgaring. I was thinking "man, this is going to create a lot of jars". 😁
Had started one because of you. Enjoy the pancake recipe. Thanks so much
Thank you for all the info…how did you get so much starter for your large bowl? All at once or how did it get so large? Thanks so much 🤗
If I know I need a large amount of starter I just feed it a good amount of flour and water...you can adjust the feeding to your needs
Your blue and white dishes on the wall are lovely. 💚
Thanks!!
Excellent video
Thank you for your videos, you have an excellent channel. And congratulations on your new baby, how wonderful. I'm in the UK; white plain flour is cheap and easy to find (probably same as bleached/all purpose) but unbleached I've not seen in supermarkets yet, I'll keep looking. I'm giving it all a good crack, now up to 4th loaf/4th attempt after 10 days nurturing a starter. I'm producing some real dense doorstops but my kids are impressed. I'll keep going, one day my bread will be airy and light like yours, here's hoping anyway. Blessings to you and your family!
it sounds like your starter needs strengthening ...try feeding it rye flour if you can find some...
@@FarmhouseonBoone thank you so much for this tip. Rye flour I can get! 🙏👍
I have ignored my starter in the fridge for months and months and it always comes back. Always. Zero issues.
What makes a sourdough starter fail? Viewer SeaBeBlue had her first starter turn out smelling like a stinky cheese and turn different color. This VLOG has helped me to become more familiar and more at ease with the whole sourdough concept. Thank you so much for taking the time to answer all of these questions. I signed up with the Heritage crash cooking course that starts in March. Thank you again for the VLOG.
This is helpful, you explained this so well. Thank you Lisa!
❤I won’t give up grains or meat 🥩 ❤❤❤
That was awesome, Lisa....full of info! Thanks so much! I am also signed up for the Mar. 11th-15th. Can't wait.
Loved making our sourdough starter last year! It was super easy to start from scratch and truly was resilient like you said. Our only issue was our extremely hot and wet summer. I fed it one morning and by the next afternoon, it had accumulated mold around the edges. So excited to start a new one this spring!
One way to deal with ferments not working right in winter, is getting one of those terrarium heating ‚lamps‘ from the pet store. They look like lightbulbs, but they do not emit light, just heat and come in varying strength. I put my ferments in a big box, hang the lamp in there and cover it loosely with a towel. You kinda have to work out the exact setup, to get the right temperature, but then it works like a charm and only uses very little energy, actually. Could be done in an empty cupboard as well, of course...just make sure, the lamp isn’t touching anything (obviously).
That's a good idea!
Couldn't you also set your starter in your laundry room when your dryer is going?
I do that when I'm proofing to make pizza dough.
I made mine in winter and just stored it on top of the fridge. Worked great! And we have had a very harsh winter. Also, I've heard of people storing in the oven with the light on.
Thank you for this! I was just getting ready to start mine this week!
Great video. Yes, I’m watching Jill’s crash course.🌸
Tried this before but with your instructions, my started is alive and happy
I'm a new sub, and I cooked the crispy cast iron potatoes tonight. It was perfect! Thanks for all the info, God bless!
I’ve waited forever to do this bc I didn’t want to mess it up but today I was like I’m just going to do it and if I have to start over it’s ok.
How did it go?!
Lisa, I had a wonderful looking sourdough starter, nice and bubbly after 7 days of feeding and discarding. I made my dough this morning and it looked wonderful even to having the windowpane. The only bowl I had that was large enough for the dough to rise and it had a lid was plastic. After 13 hours, it appeared to have ALMOST doubled. Since it was 7:30 pm., I went ahead and pulled it out and made my loaves. After 2 1/4 hours, they had barely risen. I decided to go ahead and bake them to see what happens. My biggest question is if the problem could be the plastic bowl?
no, I don't think the bowl material would make a difference...
Currently testing if a starter can be revived after sitting in fridge for nearly one year. 🤞also doing a separate new dehydrated starter as a backup.
I'm sure everyone would love to hear how it goes...
I’m a newbie at this all. This has been very helpful, thanks!
Oh... I am going to have to try this!!! Thank you for posting this video! 💗
This was great Lisa! What about Kombucha? Does your family drink this probiotic drink?
TheMomBunch where can I find it? I only see videos on kefir water.
My family makes kombucha
Yes! I also make a drink similar: www.farmhouseonboone.com/farmhouse-on-boone/how-to-make-homemade-water-kefir-soda/
Farmhouse on Boone m
Hi Lisa, is it the pulling over of the dough that creates the air bubbles in the sourdough?
If so does the more I do it create more bubbles?
In one of your videos you said 6 times.
You should really only do it the amount of times mentioned in the recipes...the bubbles really come from the starter doing its job
@@FarmhouseonBoone Thanks for getting back to me. I know your time is valuable. Hope you have a wonderful weekend 😊
I love your sourdough starter and bread. I have made 8 loaves so far and I have only had the starter for 2 weeks.
Love to hear it!
Not sure if you still answer questions here, but one I have had for a while is when you have an active starter, and you discard and keep it for discard recipes, how long can you keep that discard in the fridge? Also is it fine just to keep adding the discard to the same container? Thanks!!!
It should last a while. Just watch for any off smells or mold. If that happens throw it out.
I’m on day 8 with my starter ! Let’s hope it works ! Doing the pancakes tonight so we will see !
My starter is about 3 weeks old. It has bubbles but it has only doubles in size once and that was it. It has a nice texture and smells good so I don't understand what to do. My house is usually about 72-75 degrees
Use it in a recipe....maybe sourdough pancakes or a sourdough starter pizza crust. The more you use it the stronger it will get.
I know you grind your own flour...what kind of berries do you use exactly? Hard soft etc? And do you use this exclusively with your starter? Do you grind ahead and freeze?
So helpful.
I absolutely loved this video & found it very helpful! I am also very excited to check out the Heritage Cooking Course!!
As I said on one of your other videos my very first starter was doing amazing and all of a sudden it turned watery and no activity 🫤 I just added more flour no water and fingers crossed 🤞😳
Make sure it is in a warm spot too
Thank you so much this has been very helpful.
Thank you for this well explained video.
you're welcome!
Hi Lisa, I made my starter last August after having watched 10 times your video 🤣!!
I have to say that it is absolutely helpful! My starter is very healthy and I make a lot of recipes, bread and pizza though are still a bit tricky for me. Thank you so much!!! 💓
I love Jill! Thanks for the info on sourdough!
Excited to try!!👍
Dear Lisa, after I made your recipe for sourdough English maffins and turn tasty I decided to make and others thinks. I made a traditional sweet bread for the Easter and it was a success .I dehydrate a small amount of my starter for any case.I want to make your sourdough apple pie and cinnamon rolls. Thanks
There's a book called Wild Bread that has some good gluten-free options, for the person who asked about that.
Put it on a seedling warmer mat.
Lisa, I have been coking your recipes for about a year now and love all that I have tried!!! I wanted to make your buttermilk sourdough pancakes today so I made the dough last night. Usually I can get my starter fed in plenty of time to get it active but yesterday was so crazy I only fed it 6 hours before I pulled out what I needed. This morning my started is beautiful and ready for some bread and brioche but my pancake batter didn’t do anything…should I toss it or do you have any ideas for it?
I would try to cook them anyway...adding maybe baking powder and baking soda...
Great information! My sister and I spent our day yesterday making kimchi. We use mason jars and I was wondering if you've ever kept your started in a jar to save space in the fridge?
11:17 I thought you had to discard some! Or are you just discarding so you don’t have to feed it as much?
The only time you have to discard is when you are making your first starter...after that you just discard so you aren't feeding so much...
Got it! Thank you!
On days 5,6,and 7, do you take out half of sourdough twice a day when you are feeding it? And then on the last day what do you do with it? Thankyou 🌞
www.farmhouseonboone.com/make-sourdough-starter-scratch. I like the blog post with all the details...
I must have watched at least five videos on sourdough starter and I just love learning about it and everyone seems to have a little tip of their own to add to the WWSSW; the World Wide Sourdough Starter Web (:
Great info my sour dough has been doing pretty good!! Thanks to you!
What is the best flour to use!? Should I grind my own? I just want to do quality and what's best for my health
The best is really a personal decision as many people probably have their own favorites. I love einkorn flour, but I use AP flour and even grind my own. For my recipes I tell you exactly what type of flour I use. I will link to my blog for you and if you type flour in the search engine you will find many blog posts and recipes...FarmhouseonBoone.com
You’ve probably shared your flour grain mill, but I’m new and haven’t found it. Please share again.
www.farmhouseonboone.com/mockmill
Do you have any advice for baking this starter at high elevation? I'm at 10,500 ft...
I was given a sourdough starter that was about 30+ years old. It’s fed with water, sugar, and potato flakes. It looks so different than most other starters I’ve seen, so I just stick to my bread recipe I have. I wonder if anyone has ever transitioned a potato flake starter to a flour one 🤔 I thought about making a new one from scratch but I love that mine has such a history!
It's a gluten free starter. Sounds great! 👍👍
Lisa- your English muffins are my favorite!!! I have to limit how often I make them bc I will eat them all! 😆
I can’t wait until I can “play” with my starter! He-he;)
THANK YOU! I'm going to start a new baby
Just found your channel and binge watching your videos. I have a question why do you have to feed the starter before any visible yeast/microbial activity like on day - two to three/four. Anyone please clarify.
Because it needs the food to fuel the growth
@@FarmhouseonBoone ah ok thanks for answering. Attempting my sour dough journey now.
Wonder how much flour and water would an established starter need if like her example of Sat pancakes and Sunday cinnamon rolls? Would i have to measure out the mature starter and then add equal parts water:flour? Or do you just eye it out? Is exact measurements critical?
You don't have to measure precisely unless you want to. If I know I need several cups then I will feed my starter accordingly
thank you so much for replying. @@FarmhouseonBoone
When the recipe says, freshly fed sour dough starter, does that mean to feed it with flour and water and then can make the recipe right away? or does that mean you take it out the night before and feed it then to make the recipe in the morning? Thanks.
It means feed it and then wait for it to get very bubbly and at least double in size and then use it
So every time you leave it on the counter you should cover it with a towel instead of the lid?
Yes, you want it to be breathable...
Great tips thank you! Where did you find your dish rack behind you?
In the beginning, when I created my starter, I did in fact use the first "discard" to start another batch of starter. I continued to feed and discard them both the same way, all the way to the "mature starter" phase.
Why?
To have a backup in case the one failed. I have seen many people (and I believe you even discussed it) talk about having a back up starter, just in case something happened to the main batch.
So by having two starters going at the same time right now, I'm creating that back up, side by side with the "main starter. " I don't have to start all over again so to speak.
I hope that makes sense?
Loved the other Q &A's! 😁
Thank you! I have a kefir at home and I read online that I can add kefir whey to my starter. Is it the same bacteria in both?
If you fed your starter the night before and then the next day you want to put it in the refrigerator do you need to feed it again and it’s been 10 hours
no
So what your saying is I can get my jar of starter from the refrigerator and just add any amount of flour and water and set it on the counter. When it’s bubbly take out what I need and then put the rest back in the refrigerator.????
yes
Will high humidity have any adverse effects on either the starter or baking the bread…. ?
The temp in your home, the humidity, the type of flour, all of it will influence your sourdough. The more experience you get in baking it, the more you will understand ad make any adjustments if necessary
cultures for life also has a good sourdough bread recipe it’s very easy to follow as well :-)
Question … in the winter will the starter ferment in a proofer at 80 degrees or lower if I can get it lower ?
warmth definitely helps but I think 80 degrees is much too hot...
Once the starter doubles and then falls, is it then considered unfed?
Is it okay to put it in the fridge at that point?
Should I avoid baking sandwich bread with it?
Yes, once it has fallen, that is considered discard or unfed starter...you can store it in the fridge at any time and then feed before you need to use it...
I just watched 4 other video about sourdough and what you can make with it and all the comments are disabled in those video's , thought you should know . Thanks for this video been thinking of trying this because am sensitive to grains .