Sourdough Starter Maintenance | Sourdough for Beginners
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- เผยแพร่เมื่อ 6 มิ.ย. 2024
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SOURDOUGH STARTER TOOLS (affiliate links):
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SOURDOUGH BREAD BAKING INGREDIENTS:
Whole Wheat Flour
Unbleached All Purpose Flour
Bread Flour
Rice Flour
Fine Sea Salt
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We’ve made it! We are in our maintenance phase and our starters are active enough to bake with! This is very exciting!
Today I’m going to walk you through how to maintain your starter, how to store your starter in the refrigerator, how to refresh your sourdough starter, and how to bake with it if it has been stored in the refrigerator.
Our starters must be cared for but you do not have to feed it every single day if that doesn’t work for your! Let me know any questions you have down in the comment section!
You can find my full Amazon store of the bread baking tools that I use here: www.amazon.com/shop/bakerbett...
#bakerbettie #baking #sourdough - บันเทิง
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I feel like I’m at school - and I very much offer that as a compliment - you are a natural born teacher - great talent to have!
Wow, thank you! I appreciate it!
@@BakerBettie My compliments an thanks as well!
My German grandmother baked with sourdough starter handed down throughout several generations. Unfortunately, she and the starter are gone, but the aroma of bread and rolls coming from her kitchen has motivated me to watch your video series and start my own starter. I recall, however, that every third week my grandmother would feed her starter using 50g potato water (water derived from boiling a peeled potato for about 15 minutes). I assume this was to give the starter a starch shock, but was wondering if you had heard of this practice.
Thank you for an informative and well-structured series.
-Scott
What a beautiful story!
I know you can make ‘potato yeast’ using potato water, so I wonder if she was doing it keep the yeast volume higher than the bacteria (sourness).
You are awesome! All I know about sourdough bread, I've learned with you. And get a lot of compliments on my creations.
You’re great at presenting! You are very clear and concise ☺️ thank you for the videos! I subbed
Thank you SO MUCH for the through and well made videos. Many skip the discard or don't explain it. I truly appreciate you and your skills!!
Just had the same experience, (re: dark liquid on top) I heard you can just mix that back in, which is what I did, And I already see bubbles within just under an hour. As Baker Betty said, sourdough starters are very resilient and difficult to kill. Happy baking!
I’ve been watching some of your videos and I love how you are very down to earth and explain things for the home baker to understand. I’m on day 8 of my starter and it smells strongly of acetone, I’ve dropped the ratios down to 1:3:3 so hopefully it will help. I was doing 1:1:1 and then when the smell started I went to 1:2:2 but I feel like hopefully it will get better soon.
You've covered everything involved with sourdough bread making. I've watched so many videos, researched, and ended up totally confused. I'm now confident that I will have success with sourdough. Thank you so very very much. Will keep you posted on how I go.❤️
Thank you so much for this video, you're so clear with your instructions, and i wish i found you earlier! :D
Hey Bettie! Me and my starter, Mable would like to thank you for your amazing guide. We are on day 10 today and excited for the amazing things that will come from lil ol’ Mable☺️
Everything is perfectly clear! Thank you for a good video. I'm anxious to see the "discard" video.
Hi Barbara! I'm so happy you are finding the videos helpful!
You are so amazingly helpful all the way through. You area able to anticipate ALL the questions that might arise. You also do not talk down to us, and make us feel that we can make the perfect 'grown up' sourdough. I cannot wait to try your recipe. Thank you so much for your generosity.
You are so welcome!
I appreciate your teaching method. This is the 5th day for my new starter. It’s coming along nicely.
Wow, you are such a gifted teacher. I have watched so many videos, and you are the only one who thoroughly answers the questions I have. Thank you so much!
You're so welcome!
I’ve been searching for someone who has clear concise directions with detailed instruction. This is my first starter and I’m thrilled with your instruction. And the idea that you have kept everything so straightforward. Ie just whole wheat to start and with very small amounts. I had a couple failed attempts before finding your page.
Dear Bettie, many thanks for your videos. The content that you create is really top-notch.
You're very welcome!
Thank you so much, listening to you has made thing so much simpler for me you TEACH I have been watching so many TH-camrs that I started to get very confused 😔there are so many ways to make sourdough starter and the bread and I’m VERY new at this. I tried your easy bread and making my first loaf today 😊can’t wait .Thank for all the help…
Good instructions! Yes, please can you tell me what amounts to use for a reduced feeding. thank you
I'm mallesh from India recently I started watching ur video's, ur teaching was help for career and I'm also hotel management students , very very thank you so much India 🙏🙏🙏🙏🙏🙏🙏🙏
Hi Bettie. I have been trying to make a starter for a while now. About 3 failed attempts so far. My husband keeps pushing me to get a good one! so I started one last week, with no success so far, although a bit better than the previous attempts. I was searching for help and I stumbled on your videos. I watched all the starter videos and I am excited to try them. I did not discard the one I started last week, But I continued with your approach. Hopefully 'Fifi' will come alive :) Thank you for your inspiring techniques.
I have just discovered Bettie! I love these videos. It make the whole sourdough process less intimating and allows me to rewatch certain steps. Thank you so much!
You are so welcome!
Thank you
Thank you for being so thorough, you hit all my questions. 🍞
Glad it was helpful!
I wish I had seen this series a couple months ago! It took me a long time to get my starter ready for baking; I wish I had your instructions earlier! I am at the maintenance stage now, and will be able to use your excellent maintenance tips.
I'm so glad you find it helpful!
Hi Betty . I love your videos , they are so helpful !
This process has been broken down vary well! vary easy to fallow you did a beautiful job of braking it down to a step by step process. I have upgraded my container and I was wondering if due on the inside of the container was normal? thank you for a moment of your time.
You are absolutely wonderful. You answer every question I have. Thank you.
Happy to help!
Hi Bettie , I baked your beginners no knead sourdough yesterday and it was so good thank you for your instructions
Wonderful!
Your videos are extremely helpful
This was super helpful! Thank you!
Hey Bettie...TQ for such thorough details. My first sour dough was a disaster. Then I came across your videos...Oh how I thank God for you. Now I understand so much more about sour dough bread. Baker's percentage really helped me understand. Thx again Bettie. Am feeding my starter Guss every day and he looks great...I can't wait to bake...God bless you always... greetings from Kuala Lumpur Malaysia
That's awesome! I'm so glad I could help!
Nice and detailed video. Great job. 😊
Your videos are clear and understandable!!
thank you!
Thank you very much I'm watching your videos and learning from you thank you , I made breads , dinner rolls but I need learn more that is why I love watch your videos
Wonderful!
Excellent video. Thanks.
Hi Bettie, I began my starter back in March 2020. I had struggled with it on and off. But after watching your excellent video - it is back on track - better then ever!!! My bread is also better then ever. You are an awesome teacher. Thank you very much!!
Wonderful! I'm so glad you stuck with it!
Why do you end up changing your ratio? Do you have to change it to whole wheat and white flour before you start your first sourdough?
This a lovely series.
thank you!
Your videos have been amazing! I watch them everyday so I know what to do for my sourdough starter. I started one 3 weeks ago and it never got to the point of doubling in size. I do have bubbles and have had some hooch. I’ve tried feeding it more flour and water as well as feeding every 12 hours to get it going! I keep my house about 68-71 F, do you think the room temp could be too cool for it?
I have actually started a new one from scratch that appears to be doing better, so maybe the new one will work out if my original one doesn’t work.
Thank you so much Bettie for your amazing tutorials! I've been following your instructions for 9 days now and my starting is making good progress every day! Based on what you said in your video, baking with my starter after 12 hours since feeding time would be problematic once it's very active? Thanks!
This was really helpful 😉
Glad you liked it!
Love your videos !
I have been trying to do starter s for a while 5 trys and they were always to loose or watery. I started watching your videos and I finally have a good start. I am on day 3 and I can't tell you how happy I am.i finally feel like it's doing what it's supposed to do. I can't wait until I can bake bread.thank you so much.
Hi, my starter is also very watery if I keep it at 100% hydration. I only use AP flour because it is all that is available to me. What have you done to make it less watery?
@@makko9345 hi I wasn't sure if this message was to so if it's not I apologise. For me I started using a scale and it really made a big difference.i hope this helps.
Your video is very helpful! Where did you get your starter container? Thank you!!
Hi Baker Bettie! Im new to the whole sourdough thing, and I've had my starter for a week now. For the first couple of days, it looked great but I' noticed recently it's not as bubbly and active as it were the first couple of days. I freaked out but i did some reading and turns out its completely fine. I usually use 1:1:1 ratio when i feed my starter. I just fed mine an hour ago with 1:2:2 ratio and i hope it works. Otherwise I'm gonna use the 1:3:3 ratio that you do. Fingers crossed!
Understood 👍 very clear to me. Thank you so much ❤
You're welcome!
My starter is ready to bake with!,,❤️
This is my 3rd starter. With your instructions- this one seems to be growing into a healthy starter!! Thank you ❤ The other ones I have followed had us feeding every 12 hours. Can you explain why you continue at only feeding every 24 hours?
Thank you! You're so good at explaining things.
When you keep the starter in the fridge, how often do you feed it? Or how do you know it needs to be fed? I'm sorry I'm asking too many questions. I'm still learning.
I feed my refrigerated starter about every 7-10 days. But if it goes longer, even a few weeks, it likely won't die. You just might need to feed it a few times to get it more lively again.
Hi there Betty do you feed your starter straight away when you take it out of the fridge or should you wait until it gets to room temperature? Thanks!
I love you!, Thank you for all the love and effort you put on this 'cause, in fact i'm learning so far! =)
Really helpful video, thank you 😊
Glad it was helpful!
Someone gave me a starter, but would never dbl but maybe 1/4". Thankful for your great informative videos! I'm starting a new starter as prior one got funkie. The issue I'm having is, watched a video prior to yours today, called The Perfect Sourdough Bread. It takes 5 1/2 hr to proof the dough. In the morning (awake up late - retired) feed starter & if takes 12 hrs to dbl, then too late to bake bread & have to start again the next day. Suppose I could wake up earlier, feed starter, go back to bed, LOL. What is a good schedule the day you want to bake a loaf of bread?
Bettie, thoroughly enjoyed your videos. Learned a lot. One question: in using my sourdough started in a bread recipe, is there a ratio of starter to yeast substitution I can use?
Great videos, a list of actually useful tips regarding taking care of the starter. With no filler.
Great!
Glad you enjoyed it!
My starter overflowed out of jar today! 😂
Hello Bettie, first of all thank you for your videos!
My question is can I keep using only whole wheat flour for the maintenance?
Thank you in advance!
Excellent videos!! My 2 month old starter which I have been feeding once daily a combination of 50% bread flour and 50% whole wheat in a 1:3:3 ratio with 90 degree filtered water doesn't ever get all bubbly though it will double in my 69 degree house after 20 or so hours. It will double in 75-80 degree oven (I turn the light on and off otherwise it gets too warm) after 6-8 hours, but again not so bubbly, and it never looks like yours. Any suggestions?
Hi Bettie, great info on maintaining the starter. I have an issue with my starter, I feed it every 7 days, somehow this time the starter has not risen much and there’re not many bubbles. Can you please advice on fixing this problem. I want to bake bread, how long should I keep feeding the starter to get the r proper rise before using it in the dough
Your instructional video is very very helpful. My Sourdough starter is 11 days old now and almost triples in size 6 hours after feeding (i followed all your instructions). My question is: should I be feeding her at least twice a day?
Wonderful tutorial techniques all you’re Videos. 👌🏼👏❤️💜💚💙💕🌸🌻🌺💓💜
Question 🙋🏼♀️?… Can I Freeze the Sourdough Starter?… sometimes it happens to me that I’m away for few months and I don’t have any bodies to shears that Stater , Or even to look after it. Then I have to through it away the 3 years old stater, and when I’m coming back I have to make the new Stater. Thanks 🙏🏼 🙏🏼 🙏🏼
Bettie, I let my starter languish in the fridge for 2 months. I took it out and it didn’t smell too good and had some darkish liquid on it. I was going to throw it away but decided to experiment. I poured the dark liquid off and there was healthy looking starter there so I took 25g - put in new jar and fed as you described here. I didn’t have too much hope but the next morning there were bubbles!!! It’s alive! I want to bake with it but now I’m worried I might be using something that may be unhealthy for consumption or even poisonous. It looks very healthy. What are your thoughts - use it or not? Thank you!
My sourdough starter is about to enter maintenance. Her name is Dickins. Thank you for all of your help. I'll be learning more as the spring and summer continues.
So happy to help! Welcome to the world of sourdough!
Hi Bettie, thank you for the clear instructions! I got my mature starter today followed by your series of build up a sourdough starter. I am a newbie to your channel, a few questions to maintain the mature starter. Should I need a tight lip when starter in the refrigerator? I was told Starter need breath so a tight lip will kill the starter. I am confused. l_l and, should I need to discard starter first before feeding as 1:3:3. Let say, today the ratio is 25:75:75 g, next feeding is to keep 25g starter only in jar and add 75g flour and 75 water? Appreciate for your generosity 💜
Your videos are amazing for beginners. You make it easy and easy less overwhelming. I do have a question though, I split my starter into two jars, one with regular unbleached flour and one with dark rye. The dark rye one smells horrid though, is that normal? It looks good, not like it's gone bad, but it just smells so strong.
Thank you for all of your tutorials! Following along in your video for maintenance, you mentioned a printable schedule for your feeding ratios. Is this to mean the article link, or do you have a different link that is just the feeding & maintenance schedule? Thank you : )
Hi Bettie! Can I use bread flour instead of unbleached all purpose flour? Thanks
Thank you very much for your excellent video. Is there a reason why you change from wholemeal to wholemeal + AP flour? Can I continue to use all wholemeal flour? Thanks
Same question here!
Curious? Why do you switch to white flour? Can spelt flour be used? You do a fantastic job. Thank you!
Hi Bettie, I was wondering if you can use unbleached bread flour for feeding your starter, or does it need to be unbleached all purpose flour. Thank you for such good instructions. I’m new to bread baking and have truly enjoyed your presentations.
I've heard people say bread flour is better than all purpose for starters.
Hi Bertie! Thank you for this video. You mentioned on how to have less discard waste. What exactly do you mean by this? How do I achieve this? So far my I have way more discard than starter 😂
In case you are still baking, you can do with zero discards. Keep just a very tiny amount in the fridge. Maybe only 10 or 20 grams. Whenever you are ready to bake. Feed it the day before with the amounts that you will be using and leave outside of the fridge. The next day just take out what you need and put the remaining 10-20 g in the fridge again until the next bake. Stays good for months in the fridge.
Hi Bettie! I love your content and am absorbing the starter phases videos. I took your advise and saved a portion of my original starter before moving the the maintainance phase in case something went wrong and I think it has. The maintainance batch I’m currently making is very runny, hardly rises each day, and has timid bubbling and aroma. Today I started a new batch to compare. What do you think? By the way the batches are named Palatia, Palatia 2.0 and Palatia 3.0. The name derives from a distant relative.
Hello @baker Bettie, 1st Thank you for such clear explanations. 2nd I finally did it and it turned out super healthy living sourdough starter, but I am planning to bake once a month and wanted to store it in the fridge, so I must ask when to put the starter in the fridge, right when its fed or wait till rise? please advise and thank you.
Same question here. I'm not sure either when to put the starter into the fridge. What did you do?
Hi! Thank you for all your amazing videos full of good information. I just started my sourdough and after 7 days I now have a (what seems to be) healthy sourdough starter that doubles in size within 24 hours (about 180 grams). I feed it every evening with a 1:1:1 ratio. I'd like to transfer to storing it in the refrigerator because I won't be baking every day. (Probably once a week or so, not sure yet) and would like to also reduce the discard waste when possible (without having to bake endless discard recipes). If i increase the ratio, so go to 1:4:4, then it seems like i'll have even more discard.... When i'm ready to bake a bread i'll frist have to activate the starter again so will only use a small portion of the starter if I understand correctly?! And do you keep it in an airtight container in the fridge? THANK YOU!
what's the signs that your discard is ready to store? she said that we should throw away our discard and after some times we could save/store then use our discard. when is it exactly?
Hi Bettie. I have followed your recipe and instruction for sourdough starter and I am doing pretty good. I am on day 10 and see bubbles in my starter, but it is not doubling in size in the suggested 4-5 hour window. I am patient and will continue daily 1:3:3 feedings until it is ready to bake with. My question is can I store the discarded starter in the refrigerator and keep adding to the discard container in my refrigerator for the next several days until my starter is ready to bake with? Thanks so much!
Hi Bettie, I have a very happy starter that I feed everyday. My question is , does moving into a clean jar too often harmful? How often can I change to a clean jar.? I
Thank you for videoed, you have been such a huge help
I wish your question had been answered. I'd like to know too. I figured changing jars may prevent mold around the edges. 🤷♀️
Someone gave me a sourdough starter without much of an explanation on maintenance so now I am back peddling to figure out what I am doing. I have watched your series from the beginning and it has been so helpful. If I am taking my starter out of the fridge, say at 8pm, to bake with in a few days, should I feed it right out of the fridge and continue the daily feedings around 8pm each night? Then, if I feed it at 8pm, will it be useable to make dough with at 5am the next morning? Still trying to get a hang of the timings.
Hi Instructor Bettie, I am so glad to find you on the youtube channel. I am totally new on making sourdough starter. I thought I failed it couple times since there were very few bubbles or less activities of rising of Sourdough Starter on day 5 and 6, and I kept throwing them away. You have taugh me very well how to make a successful Sourdough Starter. Thank you so much Bettie. May I ask you a question? Do I need to sterilize the jar, lid, spoon, spatula.. etc..with boiling water every time of feeding? Although I wash them very clean.
No need to sterilize it! Just wash it with soap and water. Making the environment too clean can actually slow your starter down.
Hi Dear Bettie, thank you so much for your videos. I have a question regarding the starter. I am not baking often, so I store my starter in the fridge, I’m confused how many times I have to feed the starter before baking and what is the period of time between feedings. After I took some of the starter for baking, should I feed my main starter immediately? Also, can I increase the feeding ratio when I am planning to bake? I need to use 120 g of starter for my recipe, what would be the best ratio to feed it before baking? Normally I feed my starter with 1:4: 4 ratio. Thank you in advance for your reply
If you miss the peak of the starter can you feed it again and wait til it peaks again?
Thank you for making it easier to understand sourdough bread baking! I’ve watched dozens of videos and your series has been the most helpful.
I do have a few questions and hope you can help! When you take a starter out of the fridge, should you let it get to room temperature before doing a feeding?
Also, I am baking during Covid and don’t have a good scale. What do you recommend as far as cup/tbsp measurements? Thank you!
When you take out of fridge, YES you are supposed to let it get to room temp before a feeding, and Baker Bettie even suggests to feed it for 2-3 days before you actually use it to get its activity back to normal;
Also, go to target/Wal-Mart any of those types of stores and pay $10 for a small digital scale. If you're gonna be baking sourdough, it's very crucial to have a scale, unless you've done it so much you can do it by feel. Also, scales will be useful for other recipes, so its not a bad investment.
At about 7:06 or show Baker Bettie says if it’s stored in the fridge take it our and feed it and then let sit at room temp a few hours until bubbly and put back in the fridge. Hope this helps.
Hi Bettie, thank for the video, it has a lot of good information i was seeking for.
I have a few questions;
1. Saw a video where this gentleman used a "un-feed" starter to bake his bread which looked more like liquid and the bread turned out nice with good volume.
I started my starter with rye and wholemeal flours. In the beginning I assume if my started had doubled, then its ready, but my bread always end up pretty dense with not so great volume/height.
Question: If the above video can have such great looking bread with un-feed starter, I shouldn’t be having this issue with regularly fed starter.. What do you think could be the problem?
2. My old starter (rye+wholemeal) would have increased in volume/amount after a few days of feeding and I can see air pocket. When I add my feed and mix it, everything collapsed.. breaks my heart to see that. Hahaha.
Question: is this the right was to feed or should I mix the feed in another bowl and slowly drop in the starter and home all the live yeast will know to swim towards the blob of food in the middle.
Question: I read and learned from videos that rye/wholemeal started doesn’t always pass the float test. Is this true because it will be a problem for amateur like myself. Do you have any advice on this?
(Yesterday, I started a bread flour starter since it does well with the floating test.)
3. Most videos gives it a “from” 4-12 hours for the starter to peak, this is a long range of hours.
Question: would it be more accurate if I just look for doubling of volume.
Thanking you in advance for the replies.
May
Hello! Do you have a video for what we can do with the discard?
Hi there, yes, its a few videos later in the series. Here is the link! th-cam.com/video/pK_cccTmn68/w-d-xo.html
Thanks for you videos. They are vey helpful. However, there is something I don't understand or I missed. You kept 25g of starter then added 75g more flour then at 6:09 you said you are going to use about 100g of the starter to bake later in the day. That means you are going use it all (25 + 75 = 100). So, you'd have none left to continue feeding for future bakes!?
slight confusion for me with regard to the starter/levain. Can I save unused levain along with my main starter discard in the refrigerator? Thank you, you're an awesome teacher!
Yes, absolutely! Starter and levain are the same thing essentially. Levain is just the part that goes into your bread dough!
hello baker bettie.my starter called happy is now ready to make my bread.i have followed your easy sour dough bread recipe.it has been resting for 12/14 hours.i have tried to shape to place in my benneton bowl but it is too sticky to work with.what have i done wrong.can it be saved.thanks so far for your easy to follow instructions.
Question: When keeping my maintenance stage sourdough in the fridge, do i seal the jar closed or do i continue to cover loosely like when i kept it on the counter?
Bettie, what if I want to increase the volume of starter? I have a recipe that calls for 300g of starter. Do I simply put 50g starter with 150g flour and 150g water for 350g?
Yes, exactly! I actually have a video uploading right now that covers this!
Hello Bettie, do I need to airtight my container for storing starter in the fridge?
I feed my starter once a day. I was wondering if putting it in the fridge for part of the day would develop the flavor just as proofing dough in the fridge develops flavor. What do you think about that?
I've been scouring through a huge amount of comments here, and found some really valuable answers of yours to questions I had, apart from one: When do I put my starter into the fridge? Is it straight after feeding or once it reaches its peak? I'm hoping to start a bread dough tonight once my starter peaks (usually around after 6 hours). Will I leave the rest until tomorrow for its usual feeding or can I put it straight into the fridge?
She says somewhere around 7:00 to let it get bubbly on the counter first and then store in frig.
@@janedelaney4327 Thank you so much! It's what I eventually did, but it's great to hear that this is what I was supposed to do!
Hi Bettie, I’m new to sourdough baking and just want to make sure that I understand the daily feeding. So from the active starter you always disgard the remaining not use and always used a new jar daily with the ratio 1:3:3? And if you bake with it, the remaining of the starter will be the one that you will feed? Thanks
Thanks for making sourdough so much easier to understand! I do have a quick question though. After you remove starter to bake with do you feed the starter you are not baking with immediately or just on its normal "schedule"??? Thanks in advance for your help!
You continue with your normal feeding schedule.
Hi Bettie - I fed my starter for your basic sourdough recipe doubled ... so 280 g. If left it too long and it deflated. How much do I feed the 280 g to get it back and ready to use? Or do I start over completely with 40g: 120:120? Then put the first batch of deflated starter in my discard?
I have made a sourdough starter that needed only whole wheat flour the first day and maintenance with ap flour almost a month ago. It has a nice rise of more than doubling everyday but no big bubbles... can I just start maintaining out with whole wheat flour mix? Also my ratio was 1:1:1, so I will start the 1:3:3 method that I like, but will it hurt the starter to Get him used to the new feeding routine? Thank you, just found this Channel yesterday and trying to swallow as much education possible. Thanks
Love the video series. Is it common to pass a float test, switch to the maintenance feed with unbleached white flour and whole wheat flour, then not pass the float test in 10hours? Does it need a couple of days of this? It cooled down here as well.
It is possible. Keep feeding it regularly. Try to find a warmer spot in your kitchen if you can!
Can you get a starter going again with discard? Also, can you freeze starter so you have a backup?
when not feeding and in the fridge during maintenance mode, does the jar lid need to be lightly screwed on? i.e. the jar lid can't be screwed on tight ever
Thank you for all the great tips on maintaining a starter but I don't understand the ratio of feeding you mentioned of 1-3-3. Can you explain why and the difference between different ratios? Thanks again.
I suggest you check out this article on ratios, I think it will be helpful:bakerbettie.com/understanding-sourdough-starter-feeding-ratios-using-in-dough-leaven/
Hello Baker Bettie! My starter is more than 12 hours, which means it is out of time frame to use.. I do floating test and it passed. Should I used it or just get the starter ready for the next day? Thanks
Hello Betty, I have downloaded the stater sourdough page, thank you . Have you any tips for gluten free as I am a celiac. I am trying two starters, one organic brown rice flour and another Buckwheat flour, l am keeping my fingers crossed 👍
Could the starter be the same to do Wheat or Rye Bread? Could i feed my starter with rye? thanks for your support.
Hi Bettie, I did the hole beginners sourdough series with Rye flour for 10 days and it was successful, however in the maintenance stage with the Rye flour with the unbleached all purpose four it's not active like before at all, can I have some advice on how to get back on track?
Hi Bettie, you mention about giving 2-3 feeding ( 2-3 days for 24 hr cycle) before you bake with the starter. In that 2-3 times of feeding, where should i keep the starter? Counter or chiller? Thanks!