Thank you for the clear and thorough explanation. For someone starting on sourdough journey, is really helpful. Really appreciate you taking the pains to illustrate how to identify finer details like over developed starter and active starter. Can you help further by: (1) Slowing down a little when you speak, (2) do a video explaining the different types of starter and how to prep them e.g. what is cold, hot, stiff starter (3) Do a video explaining key glossary terms that are commonly used in sourdough/bread baking that beginning bakers might be trying to figure out e.g. laminate, inoculate. Thank you very much.
Real talk on maintaining starters, Matthew! As folks get into warmer weather, one way to help lengthen the feeding periods is to mix the starter more like a dough rather than a pancake batter. There are all sorts of variables to play with.
Do you ever look at youtube how-to videos where the narrator explaining doesnt seem to have an understanding of what he/she is talking about? For me that is all the time, maybe 3 out of 5 "helpful" videos. Not the case here. Mr. Duffy clearly knows his doughs. Thanks.
No way. I really appreciate your video, subscribed too. I still have not perfected my bread, after a couple years, but I am into the science. Did not think about the acid levels affecting leavening. Just got bread flour and pure gluten to try and get more rise. After your video I checked the temp of my starter and I could have sworn I have some rye flour but no... Struggling with sticky dough and over proofing, piles of spent starter i just cannot stand tossing.... Life is good.
@@rookhoatzin one of the best things about baking bread is you can always be learning. I’m sure those pain points will pass and I’m happy I was able to help your journey!
I'm just getting started with sourdough and I've been watching tons of video's but feeding video's are not a lot that do a job as well as you. Thank you for this information.
I’m watching your playlist today making sure to like each one. Thank you for all the great tips. I find re-watching helps to keep the tips fresh. Have a great day!
@@matthewjamesduffy Thank you for answering so quickly. I actually created a pumpernickel sourdough a few months ago by researching a few different recipes for my brother in law as it’s his favourite. I would love to see you do it on a home scale amount. I made mine sandwich style but I bet you could figure out boules. Safe travels on your trip. I’ll send you what I came up with so far for recipe on Instagram. There are not a lot of easy recipes for pumpernickel but it’s tasty.
Hi Matthew, I love your video and great explanations. I'm very new to raising starter and baking sourdough. I am sure mine is over fermented. How do I fix it? Can I take a small amount of it to create a less fermented starter? Or should I start over? I LOVE sourdough as sour as possible and hoping to find a way to obtain that while still making a fluffy bread. My first attempts made dense loaves that didn't rise enough, I guess. I know I said a lot here. Can you just let me know about getting my starter going from starter that is over fermented? Thanks! PS I'll be watching more of you videos. This is the first one I found.
Wow this is amazing. The best video I've seen. You actually know what the hell you're talking about and know the little things to look out for to make a good starter! So helpful
Thank you for making me feel confident as I am a very amateur baker lol. If I store my starter I’m in the fridge, when I’m planning to bake, how long should I take to take out from fridge and re feed? Thank you again 🫶🏽💪🏽
Great video. Very helpful. There seems to be a gap in my knowledge. I understand how to make the starter. I understand how to feed the starter. My current starter, which was given to me and I am baking with successfully, I am discarding so much starter and I really dislike that. I have just started day 1 of your starter. Mainly because you incorporate rye and I want to try something new. You said you don’t discard your starter. What do you do with it? You take 10 grams from your starter what do you do with what is left over? Could you close the gap for me please and perhaps others? I feel as though there is a whole process going on in between. Thank you in advance.
Thanks for watching! I do create some discard from time to time and I have a bunch of recipes on my website + more in my upcoming book on how to use it. I try ti maintain as little as possible and only build the exact amount I need to mix a dough. Whenever I have any leftover I put it in a container in the fridge then continue to add to it.
Thank you! The white Globe mixer is 8qt and the Sunmix spiral is 15kg. I don't really use the Globe much for mixing dough so im not exactly sure the max capacity.
So with the leftover starter you didn’t add to the feeding do you just toss out each time? I’m not understanding the process of feeding. Seems like you have discard each time?
This was helpful! I'm a beginner and I'm working on whole spelt sourdough bread and have made 5 so far (don't laugh), each one just a bit better. My goal is to switch over to einkorn sourdough bread once I have more skill. I'd love videos on that flour for sourdough bread making!
Thank you Vanilla. Would never laugh, everyone starts with 1 loaf. I just got a large bag of Einkorn and will be doing some breads with it. I also have einkorn pancake and waffle recipes on my blog.
What did you do with rest of the sourdough starter do you throw it or return to fridge and use it when you need a new starter ? And can you share please a video how to start the starter
I usually put it into the fridge or compost but I try not to have much extra. I don't have a video on creating a new starter but I will make one in June and I have a written guide how to do it on my site. Thanks for watching.
@@matthewjamesduffyso you put your starter in the fridge. Do you bring it to room temp before you feed it? How many feeds does a refrigerated starter need before it is ready to bake? Thanks a bunch!
Hey Matthew, if you were not going to bake for a couple days or a week, would you cut the quantities down to say 1g / 10g/ 10 grams to minimize the waste, or would you just keep the starter in the fridge?
If I didn't want to use the fridge i'd do something really low and feed it once a day. Otherwise I would do the normal feed then place it into the fridge. Before using the starter I would take it out and give it 1-2 feeds. Hope that helps!
I created an 100% rye starter about 10 days ago. It consistently doubles in volume at 12 hours. I keep it at about 80F so pretty warm. I do 1:1:1 feeds. Is there anyway to make it double quicker at like 4-6 hours? Will it naturally double quicker over time as it matures? I had a starter years ago that always doubled at 4 hours. This one seems to take a lot longer. Thanks Side note I’ve been doing 1 feeding per day.
Waittt a second, you have your starter, THEN you say you feed your starter -a combo of 10% starter, 100gr water, 100gr flour) but what do you do with the ORIGINAL starter? That's just taking a small % of it out to feed it, but what about the original starter mix?
I’m sure I overthink this process. My 4 loaves of bread have been real tasty. My Question….I’ve been feeding my starter by just adding 50 g of unbleached flour and 50 g of purified water ( mixing) and then adding to my existing starter. It sounds like you are taking 50 g of existing starter and mixing it in with the 50 g of flour and 50 g of water and then adding that back into the existing starter? Which is correct? My starter never seems to be the thicker consistency. I do the float test and it floats
After you created that to feed, do you pour that back into your main jar? I get so confused about all of this. I got some starter from a friend. About 100g. She just fed it so she said it's good. But when I need to feed it, do I take some out, add the water/flour and then pour that all back? If yes, then when? And when I was at her house, it was bubbly. The next day at my house it's flat. What happened?
When starting a starter should you cover with cheesecloth or a solid lid as you did in the video? Also, during the first week, do I have to wait until the starter falls before feeding again or discard and feed while it's grown to the top or even over the top of the jar? Thank you
Do you stir your original starter before adding it to the feeding jar? I have a little bit of liquid at the bottom of my starter and don't know if I should mix it in. It's only 3 days old.
I'm looking for a good timeline of feeding and baking. I was up til 3am as I was afraid it would fail if I didn't keep going thru all the steps. Please help.......
I send out a lot of info like this in my newsletter as well as this video and a guide on my site. All my recipes have suggested timelines but you can change the way you do it to accommodate your schedule.
Also I just started a batch of new starter from rye and white and I use a proofer at 85F. My day 2 was getting double rise and stuck to the spatula. Is it ready to go?
IM still confused.... so many words, not enough direction (for me) - after I mix my 1-10-10, do I put it back into the original starter container or do I forever have a new container? HELP MEEE
Hi Matthew, I’m a new to that world of sourdough and let me tell you it’s something 😅. May I ask, you take some of your starter to be able to bake but what do you do with the rest of the starter, you feed it or discard ? Or you keep a certain amount of levain that become your new starter? Just need to know what are the next step with the starter … I usually bake 2 to 4 breads/week what would you recommend to keep as starter and maintaining schedule/ratio. Hello from Ottawa 😉
Have you tried it yet? It takes a few months to develop some skill but once you do there's no going back to store bought.. unless you can afford the fine bakeries!
Work backwards. Figure out the total Levain you need (let’s say 10x900g for 9kg of dough) then work back. For 9kg of dough you’d prob need about 800-1100g Levain depending on your inoculation/formula. Feed in the PM so you have the right amount + extra in am then feed the am so by PM you have enough for the next build.
1:10:10 for example - 10 grams of starter, 100 flour, 100 water. Lots of bakers and bakeries do it. What part of it is strange to you, I can try to explain it.
@@matthewjamesduffy Feeding 1:1:1 is very common, I've seen people switching up to 1:2:2 and even 1:3:3, but never beyond that and I've watched a LOT of sourdough videos, the 1:10:10 is off the scales and it would appear that you are over feeding it which a lot of bakers have said is a waste of flour and ineffective, but what do I know, I'm a complete beginner!
@@harrybond007 It's not overfeeding at all its simply going to prolong the time to reach maturity. If you pick up Jefferey Hammelmans book, all the levain builds are done overnight and at 1:1:1 or even 1:3:3, this would be well over fermented in 10-12 hours. The only waste of flour is if you create discard from your starter. When you do an overnight build the goal is to mix your dough in the AM using all (except the seed) of your levain and essentially creating no waste. Many commercial or larger Artisan bakeries do overnight build as it is a much better time management practice to have the levain ripe and ready first thing to be mixed when the mixing shift starts. This is based on over 15 years of BOTH home and professional baking experience but there are MANY ways to do it, I am just sharing my method. Hope that clarifies for you.
Is there something wrong if it’s gloopy? Example mind sticks to my spatula but I need to use my finger to get some of it off because it’s quite sticky. Also the smell from mine is sooo strong, it doubles in volume and I can see lots of bubbles on the side of the jar, but still not sure if it would work.
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Thank you for the clear and thorough explanation. For someone starting on sourdough journey, is really helpful. Really appreciate you taking the pains to illustrate how to identify finer details like over developed starter and active starter. Can you help further by: (1) Slowing down a little when you speak, (2) do a video explaining the different types of starter and how to prep them e.g. what is cold, hot, stiff starter (3) Do a video explaining key glossary terms that are commonly used in sourdough/bread baking that beginning bakers might be trying to figure out e.g. laminate, inoculate. Thank you very much.
What a blessing for your daughter to grow up in a wonderful household eating sourdough since birth!
Today she was making all the different breads out of playdough 😂
hamelman is the man. He taught me how to make sourdough
Real talk on maintaining starters, Matthew! As folks get into warmer weather, one way to help lengthen the feeding periods is to mix the starter more like a dough rather than a pancake batter. There are all sorts of variables to play with.
I didn't know that the sourdough has to be fed when it's at it's pic ! Great information for me, you have a new fan😊 !
Do you ever look at youtube how-to videos where the narrator explaining doesnt seem to have an understanding of what he/she is talking about? For me that is all the time, maybe 3 out of 5 "helpful" videos. Not the case here. Mr. Duffy clearly knows his doughs. Thanks.
Hah thanks, For a moment there I thought you were about to roast me 😹
No way. I really appreciate your video, subscribed too. I still have not perfected my bread, after a couple years, but I am into the science. Did not think about the acid levels affecting leavening. Just got bread flour and pure gluten to try and get more rise. After your video I checked the temp of my starter and I could have sworn I have some rye flour but no... Struggling with sticky dough and over proofing, piles of spent starter i just cannot stand tossing.... Life is good.
@@rookhoatzin one of the best things about baking bread is you can always be learning. I’m sure those pain points will pass and I’m happy I was able to help your journey!
I'm just getting started with sourdough and I've been watching tons of video's but feeding video's are not a lot that do a job as well as you. Thank you for this information.
Thank you! 🎉🎉 I have been struggling trying to get into baking.
I’m watching your playlist today making sure to like each one. Thank you for all the great tips. I find re-watching helps to keep the tips fresh. Have a great day!
Thanks for your kind words and support. I’m about to take a long flight and will be doing some planning. Anything you’d like to see on the channel?
@@matthewjamesduffy Thank you for answering so quickly. I actually created a pumpernickel sourdough a few months ago by researching a few different recipes for my brother in law as it’s his favourite. I would love to see you do it on a home scale amount. I made mine sandwich style but I bet you could figure out boules. Safe travels on your trip. I’ll send you what I came up with so far for recipe on Instagram. There are not a lot of easy recipes for pumpernickel but it’s tasty.
Hi Matthew, I love your video and great explanations. I'm very new to raising starter and baking sourdough. I am sure mine is over fermented. How do I fix it? Can I take a small amount of it to create a less fermented starter? Or should I start over? I LOVE sourdough as sour as possible and hoping to find a way to obtain that while still making a fluffy bread. My first attempts made dense loaves that didn't rise enough, I guess. I know I said a lot here. Can you just let me know about getting my starter going from starter that is over fermented? Thanks!
PS I'll be watching more of you videos. This is the first one I found.
Wow this is amazing. The best video I've seen. You actually know what the hell you're talking about and know the little things to look out for to make a good starter! So helpful
Hah thanks for your kind words. ❤
Thank you for making me feel confident as I am a very amateur baker lol. If I store my starter I’m in the fridge, when I’m planning to bake, how long should I take to take out from fridge and re feed? Thank you again 🫶🏽💪🏽
Great video. Very helpful. There seems to be a gap in my knowledge. I understand how to make the starter. I understand how to feed the starter. My current starter, which was given to me and I am baking with successfully, I am discarding so much starter and I really dislike that. I have just started day 1 of your starter. Mainly because you incorporate rye and I want to try something new. You said you don’t discard your starter. What do you do with it? You take 10 grams from your starter what do you do with what is left over? Could you close the gap for me please and perhaps others? I feel as though there is a whole process going on in between. Thank you in advance.
Thanks for watching! I do create some discard from time to time and I have a bunch of recipes on my website + more in my upcoming book on how to use it. I try ti maintain as little as possible and only build the exact amount I need to mix a dough. Whenever I have any leftover I put it in a container in the fridge then continue to add to it.
informative, to the point, thanks
Cheers Carolyn, thanks for watching.
I mainly use rye sourdough, but I also have LM and yeast water 😊
So you have a video on how to avoid discard??
Great video!
What sizes are the 2 mixers behind you (L). And how much total grams can fit into each?
Thank you! The white Globe mixer is 8qt and the Sunmix spiral is 15kg. I don't really use the Globe much for mixing dough so im not exactly sure the max capacity.
So with the leftover starter you didn’t add to the feeding do you just toss out each time? I’m not understanding the process of feeding. Seems like you have discard each time?
Let's Go!
Where do I find the process for creating a starter ?
This was helpful! I'm a beginner and I'm working on whole spelt sourdough bread and have made 5 so far (don't laugh), each one just a bit better. My goal is to switch over to einkorn sourdough bread once I have more skill. I'd love videos on that flour for sourdough bread making!
Thank you Vanilla. Would never laugh, everyone starts with 1 loaf. I just got a large bag of Einkorn and will be doing some breads with it. I also have einkorn pancake and waffle recipes on my blog.
Dont be embarrassed, that's fine more than I've made!!!
I've made the switch and I'm on a roll, even getting decent oven spring!!
What did you do with rest of the sourdough starter do you throw it or return to fridge and use it when you need a new starter ?
And can you share please a video how to start the starter
I usually put it into the fridge or compost but I try not to have much extra. I don't have a video on creating a new starter but I will make one in June and I have a written guide how to do it on my site. Thanks for watching.
@@matthewjamesduffyso you put your starter in the fridge. Do you bring it to room temp before you feed it? How many feeds does a refrigerated starter need before it is ready to bake? Thanks a bunch!
@@janicespears2187 I normally feed it right out of the fridge with warm water 35-40°C. Usually 1-2 but it depends on how long you refrigerate it for.
Hey Matthew, if you were not going to bake for a couple days or a week, would you cut the quantities down to say 1g / 10g/ 10 grams to minimize the waste, or would you just keep the starter in the fridge?
If I didn't want to use the fridge i'd do something really low and feed it once a day. Otherwise I would do the normal feed then place it into the fridge. Before using the starter I would take it out and give it 1-2 feeds. Hope that helps!
@@matthewjamesduffy Thanks for the great vids, and your quick feedback... Your professional validation is much appreciated!
I created an 100% rye starter about 10 days ago. It consistently doubles in volume at 12 hours. I keep it at about 80F so pretty warm. I do 1:1:1 feeds. Is there anyway to make it double quicker at like 4-6 hours? Will it naturally double quicker over time as it matures? I had a starter years ago that always doubled at 4 hours. This one seems to take a lot longer. Thanks
Side note I’ve been doing 1 feeding per day.
Waittt a second, you have your starter, THEN you say you feed your starter -a combo of 10% starter, 100gr water, 100gr flour) but what do you do with the ORIGINAL starter? That's just taking a small % of it out to feed it, but what about the original starter mix?
I’m sure I overthink this process. My 4 loaves of bread have been real tasty. My Question….I’ve been feeding my starter by just adding 50 g of unbleached flour and 50 g of purified water ( mixing) and then adding to my existing starter. It sounds like you are taking 50 g of existing starter and mixing it in with the 50 g of flour and 50 g of water and then adding that back into the existing starter? Which is correct? My starter never seems to be the thicker consistency. I do the float test and it floats
After you created that to feed, do you pour that back into your main jar? I get so confused about all of this. I got some starter from a friend. About 100g. She just fed it so she said it's good. But when I need to feed it, do I take some out, add the water/flour and then pour that all back? If yes, then when? And when I was at her house, it was bubbly. The next day at my house it's flat. What happened?
You can remove some and place it in a new jar then add flour and water. The old stuff you can reserve for discard recipes or compost it.
If it's too runny how do you fix it?
When starting a starter should you cover with cheesecloth or a solid lid as you did in the video?
Also, during the first week, do I have to wait until the starter falls before feeding again or discard and feed while it's grown to the top or even over the top of the jar?
Thank you
I prefer a loose lid cheese cloth tends to develop a skin but both work. You don’t have to wait if you don’t want.
Do you stir your original starter before adding it to the feeding jar? I have a little bit of liquid at the bottom of my starter and don't know if I should mix it in. It's only 3 days old.
@@ShelbyStewart-l4c I usually pour off any liquid if there is any.
I keep killing my starter I can't seem to get pass that 7 day mark 😪
I'm looking for a good timeline of feeding and baking. I was up til 3am as I was afraid it would fail if I didn't keep going thru all the steps. Please help.......
I send out a lot of info like this in my newsletter as well as this video and a guide on my site. All my recipes have suggested timelines but you can change the way you do it to accommodate your schedule.
@@matthewjamesduffy Thank you so much. I’ll happily visit your website and join your newsletter! Appreciate your taking the time! 😃
Also I just started a batch of new starter from rye and white and I use a proofer at 85F. My day 2 was getting double rise and stuck to the spatula. Is it ready to go?
If it’s only 2 days old I would wait but you can def try it if you’d like!
IM still confused.... so many words, not enough direction (for me) - after I mix my 1-10-10, do I put it back into the original starter container or do I forever have a new container? HELP MEEE
It doesn’t matter you can do either. I prefer a new container.
How do you feed your rye starter if you bake once a week?
I would keep in the fridge or feed low innoculation every other day. You can also use the sourdough home set to 7-10c and let it go for 3-5 days
At the end you use olny 10 grams of starter..what do you do with the leftover starter
Put into fridge for discard recipes.
@@matthewjamesduffy thank you
can I use AP flour instead of bread flour?
@@lucaashman4546 yes
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Hi Matthew, I’m a new to that world of sourdough and let me tell you it’s something 😅. May I ask, you take some of your starter to be able to bake but what do you do with the rest of the starter, you feed it or discard ? Or you keep a certain amount of levain that become your new starter? Just need to know what are the next step with the starter … I usually bake 2 to 4 breads/week what would you recommend to keep as starter and maintaining schedule/ratio.
Hello from Ottawa 😉
With the rest I usually feed, compost or keep for discard depending on how much it is.
Lmao, when you realise you made the starter too watery
Have you tried it yet? It takes a few months to develop some skill but once you do there's no going back to store bought.. unless you can afford the fine bakeries!
FB sourdough groups say it should be consistency of Pancake batter
What if someone wanted to bake like 10 loaves a day how would you make enough to do this
Work backwards. Figure out the total Levain you need (let’s say 10x900g for 9kg of dough) then work back. For 9kg of dough you’d prob need about 800-1100g Levain depending on your inoculation/formula. Feed in the PM so you have the right amount + extra in am then feed the am so by PM you have enough for the next build.
@@matthewjamesduffy thank you
@@BNN079 I can tell you the exact feeds I would do if you tell me what % Levain you use.
I don't understand the 1 to 10 feeding, don't see anybody else doing this, seems a bit strange
1:10:10 for example - 10 grams of starter, 100 flour, 100 water. Lots of bakers and bakeries do it. What part of it is strange to you, I can try to explain it.
@@matthewjamesduffy Feeding 1:1:1 is very common, I've seen people switching up to 1:2:2 and even 1:3:3, but never beyond that and I've watched a LOT of sourdough videos, the 1:10:10 is off the scales and it would appear that you are over feeding it which a lot of bakers have said is a waste of flour and ineffective, but what do I know, I'm a complete beginner!
@@harrybond007 It's not overfeeding at all its simply going to prolong the time to reach maturity. If you pick up Jefferey Hammelmans book, all the levain builds are done overnight and at 1:1:1 or even 1:3:3, this would be well over fermented in 10-12 hours. The only waste of flour is if you create discard from
your starter. When you do an overnight build the goal is to mix your dough in the AM using all (except the seed) of your levain and essentially creating no waste. Many commercial or larger Artisan bakeries do overnight build as it is a much better time management practice to have the levain ripe and ready first thing to be mixed when the mixing shift starts. This is based on over 15 years of BOTH home and professional baking experience but there are MANY ways to do it, I am just sharing my method. Hope that clarifies for you.
@@matthewjamesduffy Yes it does, there's many ways to skin a cat, I have a lot to learn! - thank you
@@harrybond007 we are all learning, there are so many ways to do it!
What does 1 to 1 to 1 mean 😭
@@carnicavegirl7214 equal parts
Is there something wrong if it’s gloopy? Example mind sticks to my spatula but I need to use my finger to get some of it off because it’s quite sticky. Also the smell from mine is sooo strong, it doubles in volume and I can see lots of bubbles on the side of the jar, but still not sure if it would work.