Sourdough starter maintenance | Best way to keep a healthy starter?
ฝัง
- เผยแพร่เมื่อ 20 พ.ย. 2024
- Today I am going to talk to you about different ways of maintaining your sourdough starter. Do you keep it out of the fridge? Do you keep it in the fridge? How can you secure your starter?
The article:
fdgk.net/sourd...
Buy Foodgeek merchandise: fdgk.net/buy-m...
Ad links!
In this video:
Offset Spatula: fdgk.net/buy-o...
Sourdough baking essentials:
Bench Scraper: fdgk.net/buy-b...
Lodge Combo Cooker: fdgk.net/buy-c...
Walnut Lame: fdgk.net/buy-w...
Baker's Lame: fdgk.net/buy-lame
Buy razor blades: fdgk.net/buy-r...
Buy cake turntable: fdgk.net/buy-c...
Jars for your starter: fdgk.net/buy-w...
Bowl: fdgk.net/buy-bowl
Baking Steel: fdgk.net/buy-b...
Proofing Baskets: fdgk.net/buy-p...
Flour shaker: fdgk.net/buy-f...
Spray Bottle: fdgk.net/buy-s...
Pizza Peel: fdgk.net/buy-peel
Silicone Gloves: fdgk.net/buy-s...
Brød & Taylor Proofer: fdgk.net/buy-b...
Silicone Spatula: fdgk.net/buy-s...
My Amazon store fronts:
US: fdgk.net/amazo...
UK: fdgk.net/amazo...
My name is Sune Trudslev and I am a food geek. I want to teach you to make amazing things in simple and understandable steps. Join my by clicking this link: fdgk.net/youtu...
Follow me on:
Instagram: fdgk.net/insta...
Facebook: fdgk.net/facebook
Reddit: fdgk.net/reddit
Music:
Epidemic Sound: fdgk.net/epide...
Guitars in the background:
Gretsch G5422TDCG Snow Crest White
Martin HD28
Dobro Hound Dog M-14
Line 6 JTV-69
My TH-cam Gear:
Camera and lenses:
Canon EOS R: fdgk.net/buy-c...
Canon EF 24-105mm f/4 II USM IS: fdgk.net/buy-c...
Canon EF 50mm f/1.4 USM: fdgk.net/buy-c...
Canon EF 100mm f/2.8L Macro IS USM: fdgk.net/buy-c...
Screen:
Atomos Ninja V: fdgk.net/buy-a...
Angelbird Atom X SSDMINI 500GB SSD Hard Drive for Atomos: fdgk.net/buy-a...
Lighting:
Neewer Light Stands: fdgk.net/buy-n...
Neewer Heavy Duty Light Stand: fdgk.net/buy-n...
Neewer Light HY-2000: fdgk.net/buy-n...
Yongnuo YN-300 III 5500K: fdgk.net/buy-y...
Yongnuo YN-300 III Power Supply: fdgk.net/buy-y...
Yongnuo YN-1200: fdgk.net/buy-y...
Yongnuo YN-1200 Power Supply: fdgk.net/buy-y...
Tripod:
Neewer Tripod: fdgk.net/buy-n...
Neewer Fluid Head: fdgk.net/buy-n...
Neewer Ball Head: fdgk.net/buy-n...
Sound:
Zoom H4N Pro: fdgk.net/buy-z...
Røde NTG2: fdgk.net/buy-r...
Focusrite Scarlett 18i8 (3rd gen): fdgk.net/buy-f...
SE Electronics SE2200: fdgk.net/buy-s...
Gimbals:
Zhiyun Wibill S: fdgk.net/buy-z...
Zhiyun Smooth 4: fdgk.net/buy-z...
How do you keep your sourdough starter healthy and active? 😁
Foodgeek always at 5C, in my humid and hot climate , room temperatures varying a lot the fridge is a stable way for storage. If i bake once/week or less I feed twice for full activity and less acetic acid. I always use new near sterilised container (once got fungus) and keep the leftovers in the fridge as backup.
My starter is on the kitchen counter too , but I feed it every day . Even when I am not baking bread . I have also a backup 😊One in the fridge and one in the freezer😂😂
I have one in the fridge and a dried one 😁
On my kitchen counter, but never thought of sitting for times up to a month! That is quite an intriguing idea. Thanks for bringing up dried sourdough starter. There's a video proposing it's use as a flavor additive after roasting and powdering it, using different temperature roasts to decorate in different colors. They also suggest it to use instead of cornmeal for pizza crusts. I really like the adaptability thinking,
Can a sourdough starter be made with spelt flour?
In March of 2010, I smeared my starter on some parchment paper and left it in the oven with only the oven light on. I took about 30 grams of the dry starter and put it in the freezer in a baggie. In March of 2020, I re-started the dried flakes that had survived 3 moves from my farm to the city and to my present location. I baked four loaves today with this 10-year-old starter and the bread is fantastic.
Yes, once you caught those yeasties they're hard to kill. Great story 😁
#Really Respected. i'd take them to travel around too.
I tried your unconventional method of maintaining my sourdough starter, (Melisandre), and my loaves came out FANTASTIC!!! With the LARGEST RISE AND FLAVOR THAN EVER BEFORE!!!! I am baking sourdough bread, about once a week. I have my backups, but I left some of my starter on the kitchen counter all week without feeding her, to try your method. I fed her the day before baking, once, then twice the next day, and mixed the formula to baked the following morning, which was this morning, and it had such a huge rise, awesome flavor, and the exact kind of crum I like. I am going to continue with this method, because it’s definitely more convenient. Thanks so much!!!!
By the way, Melisandre seemed just as vigorous and healthy as she was keeping her in the fridge in between feedings. I saw zero difference between the two methods as far as vigor and health. But I did see a huge difference in rise, crum, and flavor, I think this method made much better loaves of sourdough bread, all the way around. ♥️♥️♥️
Ok. Wow. I just started putting mine in the fridge. I’ve been so scared of hurting it (Bryn) that I first dehydrated some, and froze another good amount. I’ve been feeding mine 1:7:7 and it triples three times a day. I needed a rest, as I don’t bake every day! After reading your experience, I’m going to try that. I think it would work better for me. Thanks.
I almost never comment on videos, but the high quality of all your presentations is outstanding. Kudos to you & carry on the good work!
Thank you so much ❤️ I have lots more planned and being worked on 😁
Robert Johnson, I couldn't agree more. I am very surprised he doesn't have more subscribers. This just shows that more people should eat delicious sourdough bread ;)
i think they're too professional ;)
ditto
OMG!! I'm so glad that I discovered your website and videos. Not only have you saved me time and electricity costs by leaving the first loaf to continue baking in the oven, next to the second one in its Dutch oven, but now I understand why my starter suddenly started going mouldy after switching to storing it out of the fridge after 2 years. 😪I can only imagine that it may have been caused by always feeding it in the same jar and the "bad bacteria" must have remained dormant while it was in the fridge (OOPS!). Now I am starting over again with your starter recipe. Another time-saving tip from you was to put the starter in the proofer after feeding it, before I want to bake. That will be another time saver!! Thank you so much.
This video just gave me the motivation to pull the two starters that have be neglected in my fridge for almost a year. I’ll let them come up to room temp overnight and feed them tomorrow. I started them about five years ago. One is made with AP flour and the other is rye.
I really like your intro - how you get to the point quickly. You certainly live up to your goal of explaining clearly... I’m really enjoying your channel.
My friends think I am a sourdough genius. I know that I am just a humble student, you are the teacher. Many thanks.
I rarely refrigerate my starter. When I do I feed it before refrigeration. I've let my starter go only a couple of days without feeding, but after seeing this videos I'm going to experiment and set a couple of starter iterations in motion. I feed my starter 1/2 part AP, 1/4 part whole wheat and 1/4 part rye to 1 part water (usually 60g of flour and 60g water). I definitely change over the container, but only about once every couple of weeks since I put a lot of effort into cleaning away debris in the jar with each feeding. Also, I keep a larger amount of starter in the jar, ~150 to 200g. I'm definitely going to "back up" my starter in frozen and dried forms. Thanks for the great information!
Is that a feeding of 60g flour and 60g water to your 150-200g starter?
I am so glad that I saw this video! I almost dumped the 4 day old unfeed 1/2 cup of discarded starter that had hooch and a disgusting gray film over it down the sink. However, before I completely poured it out, I stopped to smell it out of curiosity. According to your video, the bad cheese smell was ok. Who knew that THIS smell was somewhat desirable? LOL I decided to make some pancakes after all and they turned out fine. Thanks for your tips and advice!
Thanks to your videos I began making sourdough bread at the beginning of the year. Also, thanks to this video, I have 2 starters. Since I live in Florida I must keep them in the refrigerator, too humid here. I have one that I feed once a week (I bake once a week) and I have a second one that I feed once every month. So, far I have succeeded on keeping both of them alive. I love all your videos and your sense of humor. My husband and son say thank you as well
Thanks for the info. I also follow another video about starters. She keeps it in the fridge and uses it straight from the fridge, within a week. No Problem. Not sure if it was mentioned, but depends on the climate one is in. We here in NJ are going in to summer, so I wouldn’t think of keeping it on the counter. BTW, my starter is Ischia. A friend from the FB Bread Group mailed it to me all the way from Las Vegas, not dried! It got out of the envelope, fermenting in my mailbox.......lol! What a mess, 5 years ago.
Hi Sune- My friend and I decided to spend our corona virus "shelter-in-place" days/weeks/months learning how to make sourdough starter and breads. We text back and forth sharing what we've learned or of our failures. Sure love your videos and great instructions. Will write again with questions..just wanted to say hello and thanks!
How's your sourdough journey going? Would love to hear what you've learnt and what were your common mistakes.. I am just getting my starter going from scratch and should be ready to bake my first ever sourdough in few days 😃
@@harrydean19 7 months later how is your journey going?
Thank you for advising. I have found little good advice for creating starter. Many can show me-even a purchased dry sample-but teaching me is a skill/ gift.
Since you've pushed the limits of how long you can go without feeding your starter, it would be cool to see an experiment where you compared bread flavor from two starters, one that was fed very sporadically, and one that was fed two times a day consistently for weeks.
I'm just starting out so my starter is out at room temp. I've been feeding it twice a day now and getting about a triple rise out of it. Might be time to do my first loaf of sour.
Love your videos. They've been bringing me a lot of joy and comfort in these trying times. Thank you Foodgeek!
i would like to see that, too!
Just dew eeeet
First things first: this is, for sure, one of the best sourdought channels around here, so, Congrats, sune! And also thank you, I"ve learned so much with your videos.
Now, a confession: I'm a very lazy guy - and I'm also unsecure about taking care of my starter.
I'm from Brazil and it's hot as hell around here - and because of that (side by side with a terrible government), some of our precious biomes are being destroyed by the fire :(
But back to baking... since it's so hot in my city, I'm affraid of just leaving my starter on the counter and geting it too accidic. But I'm gonna perform a "experiment time" myself by doing it (but, before, I'm gonna bkp my starter before, just like you teached us).
Again: thank you, your work here is fu@$#*% AWESOME!
Best wishes from Brazil :)
Também estou no Brasil e realmente... não temos como deixar o levain na bancada da cozinha. Sabemos que a realidade americana é outra: eles moram em casas climatizadas. Faça neve ou faça sol, a temperatura deles será sempre controlada. Meu levain só fica fora da geleira durante o tempo de crescimento. Depois disso, vai para o “berço gelado”. Mantenho 2 potes e os alimento em dias alternados para que sempre estejam fortes.
Sune I am sure you are inundated with thankful comments each day but I have to send one myself. I've taken my first few steps into sourdough during the coronavirus lockdowns here in the US. Your videos have made me feel so confident and armed me with such high quality knowledge. It is a great feeling. Thank you!
I love that you keep it very clear and on point something many people could learn how to do my current sourdough starter I have been passing back-and-forth between my grandmother and friends for 20 years we’ve even named it I know how corny but I spend a lot of time with it it’s a starter that my great grandmother had it’s definitely more than 100 years old and I am always happy to give some away to anyone who wants
I usually keep my “precious” in the fridge and feed it more or less once a week. I take a part of it and feed it everytime I want to bake (from once to three times a week). I’ll feed that part and let it grow through the night (it usually doubles in size) and it is ready to get it in the dough and bake the day after. Thanks for your tips and experiences. Very helpful. Keep up the good work👌🏻
My starter is usually very active, usually doubles within 3 or so hours. One time I left it unfed on the counter for 3 days, it took 2 feedings in order for it to get it strength back to leaven bread. But it still didn’t die so that’s good lol. Great videos, keep up the great work!
My moms bread was like a brick. She fridgerated her starter. Using you're tips and practicing with a 1 quart dutch oven and great success.
I keep a small scraping of my starter , freeze until needed ( could be weeks,) , defrost a few days before needed , feed it and use as normal .
Works very well as a cost saving system.
I was so happy to hear that it was 'normal' for starter to smell like acetone! I had a batch smell like that...like nail polish remover. But it tasted fine. Thank you so much for all the information.
You're welcome ❤️
Whew mine smells like this too! I increased my feedings and the smell went a way a bit but it smelled like I was being punched in the nose lol
Same happened to me!
I love your delivery. I am also in IT and wish to see more technical details in your videos - steps, non steps. Like when you are refreshing state that you you are eliminating the main product, etc. at least that is what i think you are doing. I am more ones and zeros now. I am a beginner and am trying hard to do with what i have in this pandemic and your videos are helping me more than others i have watched. I will watch them all and provide more comment as appropriate.
Very interesting! I always thought in and out of the frige was a waste of time and so confusing. Thankyou! Even if it should go bad on the counter you can always start over. So glad I watched your video. I’ve watched so many and so confusing.
Happy that it help you :)
Thank You, Sune!
This is the prime example of a detailed starter handling! Thank You!
So so God! I have been learning a lot with you! Thank you for your videos!
I am immediately going to go make a backup of my starter - what a clever idea. Your videos are always useful, and I look forward to the next one. :)
I’ve made whisky, ethanol, and cider with my starter. I keep mine in the fridge. I went 3 years without feeding it!
Cheers!
Thank you for describing the various "normal" smells that a starter can develop. I thought something was quite wrong when mine started to smell like acetone (I use 100% rye flour to feed). Cheers!
I only knew to you that you can leave the starter unfed in the counter even a month (did i heard it right) and i watch in your other video you said its better to feed the starter in 1:5 ratio...i keep this in mind. Thanks for all the info.
I baked once/twice a week.
I feed daily and discard spent starter Chooks mixed with some seed. They love it never any left.
Thanks so much for your videos I've lernt so much from you and helped lots others through your info even directing them to your videos keep on keeping on Love your Stuff
how come all these starter jars are so clean when mine looks like it threw up over itself ?
mine did too before I started to use a clean container for every feeding. I either use two containers or just save a little in a clean cup (a bit more than what I need to keep), wash and dry the container and go from there
Simon WoodburyForget ... have you heard of soap? Soap doesn’t create resistance like antibiotics
You can safely go 3 days, even 5 without throughout scrubbing your jar, but I wouldn't recommend more than that bc of the potential for mold to grow in air exposed regions and getting stirred down until your next feeding. Best is the wipe in a circular fashion going up the jar to chief the sidewalls. I scrub the jar every 2-3 days, sometimes every day if I'm trying to show it off lol
I use a small silicon to clean all the sides and then use a piece of paper towel to make sure the sides are totally clean
I empty the starter out and wash the jar every time I feed it. I only keep it at room temp if I'm about to bake a bread with it. In all other situations, it just sits in the coldest part of the fridge with a tiny bit of starter left in it.
I love your videos as they are pragmatic and easy to follow.
Might I ask a slightly unrelated question that how does one make sourdough bread where the protein content is only 10%? It's difficult to readily get high protein flour where I live.
Many thanks!🙏🙏🙏
Just lower the hydration so that it suits your flour :)
I tried to bake sourdough bread with cake flour (9% protein) in this video and vary the hydration: th-cam.com/video/-hH4Vvdl38g/w-d-xo.html :)
@@Foodgeek Many thanks! Great experiment.
Thank you for your advise of keeping the starter on the counter
A newbie. But I love in Florida and it is very warm. I bake once a week. After experimenting it seems that fridge is the way to go. Take it out the day before and feed it twice. Been experimenting with ratios and 1:3:3 seems to world best if only one feeding but standard 1:1:1 worked ok if I have been feeding every day. Still much to learn. Love your videos
Can you explain 1-3-3 please?
LaDonna Owens it is the ratio of starter, flour and water. I have now settled for 1:5:5 for the first feeding and 1:1:1 for two short feedings. So 25 g of starter and 125g of flour and 125 g of water. It really depends on how old the starter is and how many feedings I need to do.
@@isabelab6851 thanks so much!
I was almost ready to give up on my starter. After listening to your video, your confidence convinced me not to give up. Thanks for sharing.
I keep my starter in my back pack sealed in a ziplok bag. It travels around the world with me.
great instruction! what flour do you feed your starter? And do you change the kind of flour you use sometimes? For example, sometimes whole wheat or white bread flour or a combination? Does it matter in terms of activity in your starter what kind of flour you use? Thanks for your time!
I usually just feed it bread flour unless I am doing something special, and then I will make a levain instead :)
3:30 You had me laughing so good, my wife just had to know what I was laughing at. I'm and IT Professional by trade as well. :). I've been troubleshooting my starter with your methods for the last week. I've fed it 1:5:5 a few times now, once every 12 hours, but I haven't yet seen it double in size. Went down to 1:3:3 today. I've also been measuring by volume and not weight, but I just got a scale, so I'm going to try the 50g/100g/100g tonight. So far, only about 50% increase before deflating. I've been keeping it in the oven with the light on, which holds at about 85 Fahrenheit. If I leave it out, it's going to be too cold, as I live in sort of a walkout basement in WA state. I also don't have any rye. Only whole wheat and all-purpose. I've been feeding with 50/50 wheat/AP as you mentioned in another video. I'm honestly just trying to achieve at least a doubling so I can attempt your no knead easy sourdough recipe. Any further tips? *Also, you've officially captured me as a subscriber. Bread master, IT Pro, and Musician? Brother from another mother, man.*
Hold the phone! Just checked my starter 15 hours after switching back to 1:3:3 from several 12 hour feedings of 1:5:5, and it has finally doubled! I was going to feed it before going to bed, but it looks super active still, so I'll leave it for a full 24 hours and check it in the morning. Now that I have my scale, I'll switch to weighted 50g/100g/100g and hopefully have a good enough starter for trying my first sourdough loaf on Saturday. Thanks so much for sharing all your accumulated knowledge.
Former IT worker myself, plus a little programming (but that wasn't my *real* job). Backups saved my backside many, many times. So has having a backup dried starter. I am a "belt AND suspenders" person. I have dried starter, one in the fridge, and one on the counter.
I know, we say it, while making sure we have a backup, I guess we're not real men 😂😂
I was a developer for about 20 years, but have been working as a full time scrum master and now product owner.
How interesting. I am recently retired, but guess what my last job was? Scrum master.
My dad is an IT professional and when I shared your saying about back-ups I got an ROFL out loud as a reply 😂
I love your videos. I think I'm a fan for life. Just started my Sourdough Starter today. Can you make a video making Ciabatta Bread please. Looking forward to your other vids. Thank you.
You always have the best shirts. I was actually diddling around on my bass when I clicked this link, and it made me smile.
BASS! Thanks
Wow! I’m a bass player and sourdough bread baker too!
@@vickimoseley7434 "Diddling around on my bass" definitely sounds like a euphemism 😆
Love sourdough, the starter is so interesting, love the smell! Ty for sharing!😊
Your videos make me enthusiastic about learning to bake breads! I have a question please. I started my "starter" about four days ago. I have run short on my 50/50 blend of WW and AP flours (Need to repurchase). Can I feed my starter with a rye and AP flour blend? Or will it be a problem???? Thank you for the excellent content!!!!!
You can. That should be fine :)
I'm baking everyday, so I'm just feeding every morning while my coffee gets ready. I'm trying to reduce the starter now, and increase the feeding ratio. It's a young starter, but pretty active! I just go 1-3-3 (10-30-30) to keep, with the leftover starter I make my levain for later, then mix whatever is left with some flour and make myself a pancake, and... it's it's time for breakfast! Trying not to waste anything :)
I do the same. I never have any discard (unless I make it for a recipe) :)
Is that 10 g starter 30 g flour and 30 g water? Do you get enough sour dough to bake bread and also save some?
@@xXMoneyLensXx for me is enough because I make a levain, so I take 50-60gr add more flour and water and wait 3-4 hours. I usually make 150-200gr of levain, which is plenty for baking a loaf.
Hi Sune, I saw your video about maintaining a starter and found it super intriguing as I was storing my starter mostly in the fridge and am baken 1-2 times a week. Now I tried leaving my starter on the counter without feeding for 4 days. After feeding it to prepare for the next bake, no leavening happened. The typical acidity developed and it sure tasted like sourdough, but it did not grow in volume at all... Has that ever happened to you and how can I prevent that? Thanks a lot in advance!
This is the only video that suggests to keep the started at the counter. I love the idea and started doing it since last week.
One question though, would it still be OK to leave it at the counter during the hot days (above 26-27C)?
Sevil Yılmaz it will be fine, its only eating faster, it can be fine up to 32C
Thank you Sune. I learn a ton from your videos. I do a lot of baking with sourdough discard. Sometimes using as much is 600 g of discard for coffee cakes, crackers or whatever I’m doing. After I make Levain for bread, I add the discard from that batch to the same bucket of discard in the fridge. Saving enough for my next bread of course. Sometimes I use the discard up, then start the process over again. Any comments? I assume if I needed some discard to make a large levain, I could easily revive 50g if the discard with three feedings. Is this all sounding okay?
WHAT!? Not constantly feeding your sourdough everyday is ILLEGAL. I'm calling the police. Nice shirt btw
I'm a rebel 🤣 Thanks, Davie504 would approve. Remember to slapp like now 😉
You are my go to videos for my introduction to Sourdough starter, baking etc. Mine is now on 3rd day and looking great. But man, I can't take my eyes of that National Res you have hanging over your left shoulder and then the rest of your collection :)
Fellow muso and now hopefully home baker from a very locked down South-Africa :) Thanks for the info.
very informative video, been baking for 2 months starting with sourdough it's been so fun.
It's a journey :)
SUPER helpful I’ve been trying to learn about refrigerating my starter so glad I found this video!
I've been trying to use the ridge method because I don't bake bread that often but it really has been a hassle! Thanks so much Sune for your advice!
Thanks for this video. Just starting on the sourdough starter journey. There is so much information that is not helpful. This was super helpful!
I quite like the idea of leaving a bit of starter on my counter vs. sticking it in the fridge. I know you mentioned keeping it warm, and I do have a spot on top of my freezer where it’s around 79. How warm should I keep my 50-100 grams that I’m always leaving out? My kitchen counter area is probably closer to 73.
I didn't see my question asked before, so here it is.
Do you do a 'discard' every time before feeding your starter or do you just take off a measure to bake with each day? - not discarding anything?Which leads me to my next question, how much starter should one use to bake one,two,three,etc. loaves?
Is it the same amount for many loaves as for just one loaf?
And when taking starter to use to bake with, do you have to feed the starter 'Before' taking the portion away to bake with, or add to it after you take away a portion to bake with, or not worry about adding anything at all?
Finally, is there a way to make sourdough bread in less time than 10 hours?
Thank you very much. 🙏🏻
I usually use 20% starter (baker's percentage).
So when I am going to bake I calculate the amount of starter needed and make a bit more (like 25g). You can use my starter calculator to help you figure out how much to feed to make the the correct amount: foodgeek.dk/en/starter-calculator/
For the easiest and quickest bread, try my no knead recipe: th-cam.com/video/ApANfdFdyz0/w-d-xo.html
Foodgeek 25% would do one or many loaves?
Thank you, 🙏
@@4vrcelticHe uses 20% of the weight of the flour. for a dough w 400g flour he uses 80g. For to loafes 160g. He calculates so he gets this amount needed + 25g more to feed for next time. How much that will be is decide by w how much he feeds it.
I keep mine in the fridge. I used to keep it in room temp, but it went to 3x size and down again in 2-3 hours and I thought I had to feed it 4 times a day for it not to die. Now when I bake, I use about 120-160g of starter directly from the fridge. I measured the temp on it and it was 6.8C (fridge temp is set to 4). I then mix in 85g water and 85g bread flour into the remainding 50-70g of starter and place it directly back in the fridge. The next day it is bubbling and double size. I must have a beast of a bacteria strain or something to operate so efficiently in such a cold environment. Just to test now I took my day old fridge starter out and placed it on the kitchen bench in room temp (24c), then I took 50g of it and mixed with 100g flour 100g water and sat it next to the starter jar that was still cool from being taken from fridge. Now, 4 hours later the fridge starter is 3x size and on the way down, while the new one has almost doubled. So the conclusion for me is that it is much better to use my fridge starter than a new one which has to be fed 3x times. But baking results may say otherwise like your experiment show.
Hello Sune! First of all, you have a great channel with a LOT of good information. I storage my starter in the fridge. I have approx 3-400 grams of starter in a container. When I want to bake, I bring out 25 gram starter 125/125 wheat & water in a small container and let it double in size. I feed the "main starter" in the big container usually every 10th day but sometimes every second week...
What do you think about this method?
This is all I've always wanted to know about starter and more, so big thanks!
I purchased my San Francisco sourdough starter from Breadtopia, great company. It is supposed to have the lactobacillus sanfranciscensis in it, which is stronger in flavor, more tangy than many of the preferred mild sourdough breads being mainstreamed today.
Question for you though please... in general, what can i do to purposefully Try to make my sourdough bread, and starter way more strong and tangy tasting? I like very sour sourdough!
I just feed my starter twice a day every 12 hours, and I've been feeding it at a 1:1:1 ratio which works pretty well for me. Stays at its peak for like a good 12 hours this way too, although I'll still make a levain at 1:2:2 just in case to make sure it lasts overnight when I go to bake in the morning
I really enjoy your videos! They are the best I have viewed on sourdough techniques and I watched many.
Hey Sune, great video again! Really learn a lot of stuff with all your videos, especially the shaping of the bread :) Was just wondering if the way I was doing stuff was making any sense? I'm having my starter in the fridge and use it normally once or twice a week sometimes. And each time I'm using it in a recipe, I take it out of the fridge 12 hours before baking and I'm making a new batch from it at 1:1:1 ratio (100 gr or each, cleaning my pot and transferring the new fresh starter in it). I then bake with whatever amount I need and do a new batch again at 1:1:1 ration and put it back in the fridge for the next time. So in summary I'm always creating a new starter a 1:1:1 ration 12 hours before baking. Is that making any sense or in the end I am discarding too much doing this way? Anyway, my bread are really great right now so I'm kind of afraid of doing differently haha. Thank you so much!
At the right time Sune! I've just started the sour dough starter process, for now it's going good. I've watched almost every video on your channel, much love from Italy ❤️
I'm glad that you are enjoying my videos. If you need help with anything, let me know :)
@@Foodgeek first two problems my starter doesn't grow with my strong bread flour, it only grows with whole wheat unrefined flour (I struggled to find rye here in Italy). Second problem is the shaping, an 80% seems to high to start with, should I try with 70%?
Manuel Marzolla Whole wheat should be fine. You can transition to bread flour later 😊
70% is a good place to start. I rarely bake 80% myself 😊
@@Foodgeek thank you so much Sune I'm gonna try it
What do you mean 70%? Feed it a ratio 70% flour and water to whatever amount starter is left in the jar?
The best food channel ever!! Congratulations from Santiago, Chile. Follow your channel and website. Thanks!!!
I'm keeping few jars in the fridge, but I noticed that it is easier to revive it when it sits on the countertop. Today I spread it on wax paper and try to save it this way. If it works I will keep only the working jar on countertop
Wow, thank you! I’m bad about not changing jars every time I feed - I will from now on. I remove starter so there’s just a coating on the bottom of my jar. If I’m just maintaining, then I add equal amounts of water and flour. Usually 25 grams of each. But if I dump too much flour in, I just add an equal amount of water. I mix my flours up, sometimes rye, sometimes whole wheat mostly King Arthur organic bread flour. Could you please comment on that. PS - love your shirt, I’m a bassist too.
I would think that the risk of cleaning the jar every time is greater than the risk of letting the jar look ugly. Each time you clean the jar, you are introducing things (soap that's not fully rinsed? Dirty drying towel?) that can ruin the starter. What is the risk of NOT cleaning the jar each time?
I think, most of the people use dishwasher, so the jar would be rather clean. And even when you do it by hand you can rinse it well and dry it upside down on a clean paper towel
I always was mine by hand as we don’t run the dishwasher every day. I just use these Weck jars only for my starter, so I wash them well without soap. I use a rubber spatula to take out almost all the discard. Then I fill it with cold water and let it stand for about an hour or so. Then just using my hands and water I make sure they are absolutely clean. Then I let them dry upside down on a special drying towel I have just for these. If I need to use it immediately, I use a paper towel. I haven’t had any issues so far.
Hey Sune, thank you so much for the excellent videos! I've seen a lot of them and they are inspiring, informative and really well made.
I have a question regarding the lid of the starter jar: is there any value in using a breathable material as a lid, like a cloth or coffee machine paper filter? As I understand it, the flour in the starter picks up fungi from the air, which I would imagine is easier if said starter is more exposed to the environment surrounding the jar and not locked away from it with a glass lid.
Thanks in advance!
My first starter I did sealed with a rubber gasket and that went fine. A lot of the yeast is also present on the flour itself and your hands as you handle it 😊
@@Foodgeek Thanks for replying! Yes, obviously the jar lid produces perfect results; I was wondering about that from a theoretical standpoint.
Maybe theis question will recieve an "experiment time" in the future 😀.
Take care and stay safe.
BTW, your guitar collection is outstanding! You have a Martin on your wall in some of your videos: is it a D-18?
Hi, your video is really helpful for beginner like me.
I m not sure what I have done wrong, My bread starter turn really runny, what's the best way to get bk to strong bubbles.
I have 200g bread starter,
2oz all purpose flour and water for each feeding
Love your channel... Hoping you can help me troubleshoot. My start is on the 7th day.Fed it last night... bubble on top but not rising. Has something happened? Can I use it to bake as is? should I not use it to bake and feed it again?
Very informative, thanks! I love your videos and always watch them when one pops out. Thank you for all of those. Friendly comment: I just wish you shorten the intro in your videos, I usually just fwd, in this video when I fwded randomly I found myself at 1:34 , and it was still intro. Regardless, I really appreciate your content. Thanks again. Peace.
I have a lot of viewers that aren't subscribed and I want to make sure they know what they get from my channel :)
It's a tiny portion of the video, maybe 30 seconds :)
@@Foodgeek From my side No problem about your intro Sune, keep on.
I keep my starter in the fridge coz i live in a hot place. I keep a stiff starter & bake 1-2x a week. In cooler & humid rain season, it triples in 4-5 days in the fridge. In hotter days, it triples in 2-3 days. I always prefer to build a levain for my bread to always calculating how much starter i got to feed. My levain always peak in 2 hrs so i always mix my dough in the morning after breakfast.
Loved this video. Thank you so much for all your help. I watch you all the time. I am curious as to how long starter kept in the refrigerator will keep before having to take it out and feed it? I want to try your suggestion of keeping my starter on the counter all the time but want to keep a backup in fridge.
I once kept a starter (sealed) in the fridge for 14 months. When I decided to take it out and feed it, it grew to double size in the first feeding :)
@@Foodgeek Thanks so much. It makes things so much easier.
Love the backup plan
Needed Review....I keep my sourdough started in refrig. Take out and feed before using. I bake once a week. I have two SDS. I just started another small container and will keep on the counter. See what happens. I like to have a small container with about 1 cup plus a little. Use 1 cup to 1/2 cup starter once a week....will feed when I bake and will leave one small starter jar on the counter. Stir the two in refrig and use and feed and back in refrig. Experiment.
going to try the counter. Thanks for the update.
did it work out with the starter on the counter?
I forgot about my starter and it was in the back of my fridge in a mason jar for 8 months. After 3 feedings it was bubbling back to life!
Hey Sune, thanks for the informative video. Read comments and see you keep the lid closed when putting starter in the fridge but still have a question.
I covered mine with cloth and screwed the metal ring over and put it in the fridge for a week. Smells great but looks a little dry (like bread dough). Can I keep feeding this and bring it’s hydration level back? Should I be covering it a little more securely than tightly secured cloth? Or is my poor baby dead?
I thank you for great advice. I have used a Kerr vessel to keep my starter, but noticed it was creating a hard cap on the top of my active starter. I didn’t feel good about blending that crusty cap back in my starter. I leave my starter on the counter and feed it daily 40gr strong wheat and alternate rye about every 3 or 4 days. I do not have the crusty cap when I use a different jar, like a bell 1 quart jar with the canning seal. Why a crust? Is that a bad thing?
Thanks for this great video. When you say you take it from the fridge and feed it one or 2 times if need be...do you discard half at each feeding?or just add the flour and water twice like 6 hours apart without removing any starter from the jar.Sorry if this is a stupid question...just really trying to learn.
Dudsmom Anddad I want to know the answer to this question too. I don’t see a reply.
@@jj1715 I take my starter out, let it sit for an hour or so to get the temp up and chill off, then discard all but 25 grams add 25 grams H2O and 25 grams flour. Let it sit for about 12 hours by then it usually has risen at least double and has peaked. Then do the same discard all but 25 grams and then add the same 25 grams each of H2O and flour (1:1:1 ratio) let it go another 12 hours and repeat if needed till its time to bake the bread.
I have a SD started which I've had for nearly 2 years. It works well and produces great bread which rises well and has great crumb. My problem is that the taste is not particularly sour. I've tried using some whole wheat and rye when I feed it. I've also tried doing 70-80% hydration when I feed it. None to any avail. (I live 30 miles from San Francisco so the ambient yeast should be good). Any chance you could do a video on getting more SD flavor? Thanks for your videos. I only discovered them last week and I've watched about 50% of them.
I get my bread to be more sour by forgetting about it for a couple extra hours on the counter during bulk fermentation. From what I've heard and in my experience, what happens in the dough is more important that what happens in the starter for the sour taste.
Hi sune! Thanks for the video! Very informative!
I am trying to make a starter, it was active on the first two days, with a Lot of bubbles and rising a Lot, with a strong smell. After the 3 day It became less active, still have little bubbles, but wont rise anymore, and the smell became almost neutral. Should i keep feeding it? It is the 6 day, i feed everyday with AP flour (i know its not the best, but is the only one i have acess to), and i dont thing that temperature its a problem, because i live in a warm region.
math21111995 you may have had active bacterial growth in the beginning. Google “pineapple juice solution” for an interesting discussion about this very issue on The Fresh Loaf. I’d be interested in Sune’s experience with this.
Day 4 and 5 of building a starter will often seem dead. This is where the yeast and the good bacteria take over. Just keep feeding 😊
This happened to me as well! Keep feeding it! I also started with AP flour and when I was able to get a stronger flour the difference in the rise was amazing! My starter was really happy and bubbly! I've made 3 beautiful loafs and currently making a foccacia! Good luck!
Thank you ALL for the help!
I kept feeding and my starter is rising again! Now It rise on a predictable way!
Thanks again sune! Keep doing the awesome work you do!
I know this is a video from a while back, but it reminded me of a question I’ve had for a little bit now. Not too long ago, I dehydrated some leftover starter and put it in a jar. I have since taken some of it, rehydrated, re-fed, etc. and it works just fine. But it made me wonder: why bother? (Except it gives me something to do with leftover starter!😏)
If my regular starter were to fail, wouldn’t it take practically the sam amount of time, maybe just a wee bit longer, to simply start over with a new starter? Is there really a point to dehydrating/drying, apart from being able to share it with others maybe?
Hello! I get really nice sourdough breads.
I usually bake everyday now since I can bake at work.
But something that really bugs me is that I haven’t figured out how to start to bake in the morning.
I usually feed my starter right away in the morning and put it warm... it gets really active maybe 3 - 4 hours later.
What can I do so that I can start baking in the morning? Feeding my sourdough night before?
You answered it yourself. I will usually feed my starter at 1:5:5 at around 8 pm. and it's ready in the morning. You should find your own proportion that fits your room temperature :)
@@Foodgeek thank you man! I love your Channel.
I learned so much watching your videos.
Greetings from Sweden.👍⬆️🚀🥳
Hi Sune
Thanks for the great recipes, I have two questions, 1. How do I make a 400gr starter or more? 2. In each starter feeding I take 50 gr and feed it in a ratio of 1: 2: 2 Do I throw away all the rest of the starter left from yesterday?
Thanks
RONEN
You did not ask me. But I’ll answer. 1- Use your ratio. If you are feeding your starter 1:2:2 with 50gr of starter, you should have about 250 grams total. The next time you feed it, use the same ratio but bigger amount. So 100gr of starter, 200 of flour and 200 of water. Now you have 500gr. 2- Yes. You generally throw it away. It’s called discard. But, the internet is full of other recipes where you can use it. I once made crackers and they were delicious. I just haven’t tried more recipes (donuts, pancakes etc) because I am focused on practicing and getting better on my bread. But I do have quite a bit saved. Just have a good sturdy jar with a top in the fridge and put your discards there. I actually once feed it… not even warming it up. Just took it out, gave it a big tablespoon of the flour I use, mixed it and put it immediately back. It fed it for a good time and so far has not formed any hooch.
Good luck.
Newbie question for you - how do I get a strong sourdough taste in my bread? I really love that really strong flavor. I have never made sourdough bread before. I am in the process of making my starter. Thank you!
Leave your bread in the banneton overnight in the fridge to get that tang.
@@arcticmonkeysftw thank you!
@@Spica66Tube thank you!
Thanks a lot Sune!!! Cool tips 🥖
Can you please do an experiment based on what flour your starter is fed with and how that affects the loaves?
this is so informative and therapeutic
Do you feed the 50g backup that you store in the fridge? Or just receive if ever needed? Thanks
Don't ever feed it as long as it's not needed 😊
Could you review the Sourdough home from Brød & Taylor?
If i keep it at the counter at all times. When feeding, should you scrape some out?
Ho Sune. I have a simplistic question for you, I just haven’t found the answer on the internet. The Ratio for feeding the starter is for example 1:7:7 The “1” is the starter always. Then the next two numbers are in what order? Water then flour? Or the other way around. I ask because Sometimes I’ve fed it a bit more flour and when I make annotations, I’m unsure as to how to annotate the ratio. Is there a standard order? Thanks.
I live in the high desert. We are very dry. Low humidity and high winds. Only around 13 inches of rain a year. My starter dries out and crusts over in about 12-24 hours. I was using a double layer of coffee filters over it but now I’m using a shower cap. I don’t have a wet jar like you were talking about. Where would I find these? Do you have ideas for keeping my starter moist? I’ve lost a few starters because when they crust over they can’t breath and die a horrible smelly death. Now I keep a small amount in my freezer to quick start a new batch when the inevitable happens. I guess I keep a back up.
Dorinda Middleton you can store your starter in a proofing box. I do because i live in the bay area, cool & damp. We rigged an old cooler with a light bulb in a socket. It keeps to a 85o temp. The starter loves it.
Thank you so much for this video. Can you tell me more about the Weck jars? Do I need to do anything to them so that they will burp themselves? For example, do I need to take off the clips or rubber seal?
When I have them on the counter I just put the glass lid on. When I store in the fridge I use the seal and clips, and it will burp itself this way. Just use two clips though :)
To restart a dormant starter, after mixing the hooch, one weights out a starter amount and then add 1:2:2 ratio (and discard dormant)
Eg 300g dormant. Separate 50g add 100g and 100g then discard the 250g dormant left
Or
Take the full dormant (300g) and add 1:2:2
Thanks
I'm new to making sourdough.. thank you for your videos! I think I may have missed it, but is the ratio for feeding x grams of starter, 2x grams warm filtered water, 2x grams flour? (i'm using organic all purpose flour)?
Can leave it out and ignore for a few days, then feed once daily for a few days, and then about 4 hours before starting to make bread?
Hello from Kenya. I have a question..I live in Kenya and plan to go back to Thailand while school holiday about 5 weeks including qurantine 4weeks for both countries, how to maintain the SD? Should I took her with me? Haha. Thank you.
Put it in the fridge. Sealed with a rubber gasket 😊 It stays good for years 😊
@@Foodgeek thank you so much.
Hi Sune, I have been trying to make an active starter for a while now and have attempted to bake sourdough bread twice but it never seems to rise during the overnight proof and I never get an oven-spring. Could this be the result of not having a strong enough starter? Mine does double however it takes at least 6 hours to do so and I have been actively feeding it for about 3 weeks. Can you please let me know what you think the problem is?
Is it normal for my starter to smell like it's punching me in the nose? Rubbing alcohol smell. I am keeping it at room temp in a cupboard. I'm at about 11 days. I guess I should start switching containers to be more sanitary but it's difficult when I'm now feeding it twice per day. How do I start refrigerating and when? Sorry for all the questions!!