Sourdough Q & A | SOURDOUGH STARTER GUIDE | Farmhouse on Boone
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- It is simple, delicious and healthy to make your own sourdough starter from scratch. I get a lot of questions about maintaining and using a sourdough starter. CLICK SHOW MORE
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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.
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 :)
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😋
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!!
I find it hilarious that your starter is older than your children 🤣
😂 that is funny! But kinda great.
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.
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 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!
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 ❤
The liquid on the top of your start is called hooch!
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.
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.
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. :)
Hey, you have some blue onion dishes! ❤. Thx for your video...I’m new and confused.
Your blue and white dishes on the wall are lovely. 💚
Thanks!!
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.
This is helpful, you explained this so well. Thank you Lisa!
That was awesome, Lisa....full of info! Thanks so much! I am also signed up for the Mar. 11th-15th. Can't wait.
Oh... I am going to have to try this!!! Thank you for posting this video! 💗
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!!! 💓
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...
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! 😁
I can’t wait until I can “play” with my starter! He-he;)
There's a book called Wild Bread that has some good gluten-free options, for the person who asked about that.
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...
Northwest Sourdough on TH-cam is also a great resource. She offers a free step by step, day by day course for creating a sourdough starter. Also many other free sourdough videos.
Lisa, I’d like to know (as someone already asked, but the Q wasn’t answered) - When you feed your established starter, what ratio of flour/water would you add?
So helpful.
Hi Lisa, I have a question for you. I started my first starter about 5 days ago and it is so bubbly (maybe too bubbly??) but I’ve found that the starter on the inside of the jar gets fuzzy/moldy before it’s time to feed it again. What am I doing wrong and how can I fix it? My starter started getting bubbles on the first day and now on day five it’s almost foamy. Any help you or your community could give me will be greatly appreciated. 😊
How much starter is in your bowl that you keep in fridge? I have about a cup
I added a comment on instagram lol :) Thanks Lisa! Exactly, fermented!
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! 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?
Are you telling me that you can feed your starter by adding flour and water? You don't have to keep discarding your starter? I hope I did not misunderstand. Can you take 2 cups of starter, and just refeed it without dumping any? Love this video...cleared up some things for me.
Yes, you feed it by adding flour and water...once you have an established starter you do not have to discard or get rid of any but if you have an over abundance I have many recipes where you can use the discard or inactive starter
Oh, I watch a lot of your videos, but have never picked up on that. Thank you so much!!!@@FarmhouseonBoone
Thanks Lisa! That was a really interesting and helpful video. I’ve been making some good pancakes and English muffins with my Alaska sourdough starter...it seems like mine has a slightly different consistency...more gloppy.
You can just increase the flour or water to make it more the consistency you want. I keep fresh ground starter on the thicker side as it goes through the food faster and stays healthier when thicker.
Melissa K. Norris Thank you!
I’m new to sourdough. My starter is going on 13 days old. It bubbled completely out of my quart jar yesterday.
that is wonderful...you are more than ready to be baking with it!
@@FarmhouseonBoone trying my first loaf today
When do you use it straight and when do you add other items to it? I thought a starter is just used to start a recipe. The French flour that is not from here Farine DE ble' on amazon can be used for gluten free. Not celiac. But the flour they make is totally different than ours. I have been gf for 10 years and ate this flour and was fine.
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...
Okay. So I’ve started my starter. Day 3 in the morning and it overflowed! Super active! I was told to not use the starter until after two weeks to give it time to mature. My question is, do I keep feeding every 12 hours for the next two weeks? What do I do after day 5 with a new starter?
You can use it after day 7. Just follow the directions for the rest of the days...I will link the written recipe for youwww.farmhouseonboone.com/make-sourdough-starter-scratch
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
I know I saw a video where you mentioned the sour dough einkorn stsrter smelling like nail polish remover, but I can’t find that video! Do I need to throw mine out? It’s about 2 weeks old now. I fed it and put in it the fridge thinking it was over fermented 🤷🏼♀️
When I grind my own grain, it makes a too-dense loaf. Any tips?
Baking with freshly milled flour is a different experience...I would suggest if you are using freshly milled to use recipes that specifically state they have been tested with freshly milled flour....then follow the recipe exactly. Once you get the hang of how to bake with it you can start experimenting...
What is the difference between using white flour and fresh ground whole wheat to make the starter? My goal is to make fresh ground whole wheat sour dough bread. 1. Use whole wheat from the beginning? 2. Use whole wheat to feed the starter? 3. Doesn’t matter the type of flour to make starter? The type of flour used to make the bread is what matters? I want bread that has a strong sour dough taste.
You can make the starter with whatever flour you would like...you can also feed it whatever flour you like....as for the strong sour taste it really depends on the wild yeasts...there are ways to alter the taste to make it more sour. You may want to read up on that
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...
I never heard to seal your sourdough when you put it in the fridge. How does it breathe? It seems like a good idea because I think my sourdough was absorbing fridge odors. Is this the purpose for sealing it in the fridge? I have been doing sourdough for a couple years now and just started trying this since I watched your video a few weeks ago. It seems to create hooch quicker this way. Hmmmm.... thoughts anyone?
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
Say I want to make pancakes or something, how much do I take out and how do I add ingredients to it if I don't even have a specific recipe for pancakes etc? Btw I needed this video. Thanks!
Lisa has the most amazing recipe for sourdough pancakes. When i made it, I thought for sure there was not enough and wondered how she fed her large family from such a small recipe. WOW. I was wrong..the thing puffed up and made so many and YUMMY!
You may not see this, I'd like to know when its done with discarding? How do you know that you can now just feed and use later in the day?? Please and yes Im intimidated. I tried starter last year, never took off after 1/2 bag of flour. On my budget that hurt.
When it rises in size regularly. You feed it, it doubles in size, gets back down, and so on. Bu I get it, I never quite succeded either to start one! I found a sweet lady in my city who gave me some of hers that works perferctly! Maybe find someone who is willing to give you some 🤷🏽♀️
It can take as little as a week and as much as two weeks to establish a new starter....you will know it is going once it is very active and bubbly
Lisa, I am having such a hard time getting mine started. It always has water on the top and it’s mot rising..it’s been 5 days.
Your starter doesn't rise when you are making it. Only after it has been around 7 days or so and it is very active and bubbly will it be ready to bake with. Then it must be fed first and allowed to at least double in size...at its peak is the time to use it. I will post my blog post which goes into more detail..www.farmhouseonboone.com/make-sourdough-starter-scratch
I have a strange question. I want to make a starter but currently I’m living with family. They have cats and a fish tank in the kitchen so I’m worried about too much bad bacteria or mold invading the starter and then dough. Am I overthinking this?
Three days in, and my starter is bubbly and rising, but it smells like sour milk and is super stretchy and sort of slimy. Normal? It's a normal color. Will the sour milk smell go away? It's not a yeasty smell...I know what that smells like.
Can I make my starter in a crock? Or does it need to be a glass bowl?
🤦♀️ I have had my starter for 2 months now and it’s been going great! However this morning I accidentally added tap water to it!!!!!!! I am so disappointed! Have I ruined it completely!? Is there anything I can do to save it?
It will probably be fine. It depends on what is in your tap water and how strong your starter is. My guess is one time will not kill it....
I had a good starter, I feed regularly. It looks good, smells good. But no matter what I do, I cannot get proper spring or lift!!! WHY???
It sounds like it isn't very strong. My other guess would be bleached flour or tap water which both have inhibitors to the healthy bacteria needed for a strong starter.
Once the starter is established do you remove 1/2 before feeding?
nope!
I want to know how you eat this stuff and stay skinny!!! Lol I swear the only way I can lose weight is on keto and IF but I just want to eat some regular foods sometimes ..
My sourdough starter rarely ever floats but does its job.
Accidentally bought sprouted wheat flour...can I use that?
Yes!
hello. I don't understand why my sourdough starter doesn't grow. I have watched all the videos on your channel. I am using king arthur all purpose flour. He looks active because he has bubbles but in less than 24 hours he turns sour, with an unpleasant liquid (it smells like vomit). I know need to be feed in less hours in day 6 and 7. But starter grow a little bit ( less a inch) appear again the sour liquid. I use the measurements you indicate. The temperature in my home is 76 to 80 degrees F. What could I be doing wrong?
sounds like the starter needs more flour...once it is fed, it should be doubling in size and then used at it's peak for baking. If it isn't doubling in size then I would check your water...if your water is treated the chlorine or bleaching agents can inhibit the good bacterial growth
Sourdough pancake??
Are you asking for a recipe? If so, I do have sourdough pancake recipes on my blog...FarmhouseonBoone.com
Does the einkorn have the same yummy sourdough taste, or no? I know it looks not as fluffy as the other flour.
Yes it does! I actually prefer einkorn
Great to know !!! Thank you!
Have you ever done a dry starter?
So you don’t measure the flour? In a bowl that size, can you estimate how much flour you use to feed it.
Yes you can!
Hey Lisa! Another great video thank you! I am SO excited about this Heritage Cooking Course! Question: My husband and I don't can't eat a lot of carbs, we make sourdough recipes for our children all the time, and then carb free options for ourselves. We love fermented foods. What fermented options do you know about that don't require carb sugar or grains for?
Hi! I have a lot of fermented recipes on my blog. I went ahead and attached the link 😊
www.farmhouseonboone.com/farmhouse-on-boone/tag/ferments/
I got a dried einkorn family heirloom starter from CA (I live in PA). I fed it for about a week, and did my first ever sourdough einkorn loaf last week, in a dutch oven. It turned out great! Highly recommend the dutch oven. I used Jovial's recipe:th-cam.com/play/PLpYboIbSo6fjL1Pa1sGYuqRQgBQJoNVHz.html
I have binge watched all of your recipe videos the last couple of weeks, thank you!!!!
Do you always have to use up bleached flour and non chlorinated water?
very often people write me expressing frustration that their starter didn't work...chlorine in water and bleaching agents in flour are inhibitors to the growth of the good bacteria. So, to be safe and eliminate potential frustrations, I suggest filtered water and unbleached flour
Maikaʻi Lisa.
I think this is probably why you get so many questions. We want exact directions and measurements and you're operating off feeling and experience. Sourdough doesn't operate on exact directions!
yes! exactly!
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 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!
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.
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!
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!
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.
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!
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.
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 😊
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
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…
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". 😁
I have ignored my starter in the fridge for months and months and it always comes back. Always. Zero issues.
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.
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'm going to start a new baby
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.
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.
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. 🤗
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!
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?
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
Do you have any advice for baking this starter at high elevation? I'm at 10,500 ft...
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 a new sub, and I cooked the crispy cast iron potatoes tonight. It was perfect! Thanks for all the info, God bless!
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 😊
You just answered a question I've been trying to research for months and can't find anywhere! Thank you so much!!!!
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. 😊
Had started one because of you. Enjoy the pancake recipe. Thanks so much
Why do you keep so much of it? Mine is only 1-1.5 cups. Also -- you seriously need to use the Dutch oven!
Because I want to be ready for all those no-wait recipes at all times. :)
I let mine sit in the fridge for a couple months and I’m now following the routine to revive it. It looked and smelled like it did when I was keeping up with it so I gave it a shot. Do you think it is worth trying to save the older mature starter or start from scratch? To revive it, every 12 hours, I have been removing 1/4 cup starter and discarding the rest. Then I add 1/4 cup water and 1/2 cup unbleached all purpose flower. I plan to keep doing this until it gets bubbly and doubles in size. Then I will go back to maintenance. Am I wasting my time?
Oh my gosh! It worked! I was having trouble until I watched this video. It reminded me that my house is too cold in the winter. I put the starter in the oven instead of on the counter top and turned the oven light on for the first couple hours and that made it warm enough. I turned the oven light off before I went to bed or left to work but left the starter in the warm-ish oven and that made it get super bubbly. Success!