i was just gifted some sourdough starter and this was the only video i have watched that has truly made it seem so simple and easy! thank you sooooo much! i was so nervous about it and your video made me feel so much better :)
This made my day! It really is a simple process, and I'm sure after a few feedings, you'll have it down pat. I'm so excited for your sourdough adventures! Thanks for watching!
Thank you for this video. I'm not new to baking or making pizzas Etc but I just decided to try to do sourdough a week or so ago. I believe I have a healthy starter after 8 days I have 3 days of doubling volume. Next step in the next week is what to do with it when I want to put it in the refrigerator. Other videos make it seem like we're doing the Manhattan Project all over again. I believe you have answered pretty much all my questions and thank you once again. Cheers!
I'm so excited that you have an established starter! Congrats! Once you get the basics down, sourdough is uncomplicated and really forgiving. Let me know if you have any questions! I'm happy to help! Thanks so much for watching! ❤️
LOVE this video - thank you for keeping it simple and realistic! Question for you - how long do you leave the cloth on the jar before putting an air tight lid back on?
Hey there! I'm so glad it was helpful! Usually, when I switch to to an air tight lid, I wait until the starter has totally deflated (usually about 24 hours after feeding). Hope that helps. And thanks for watching!
So; Take it out of the fridge. Measure amount of starter (e.g. 130gr). Add equal parts flour and water (i.e. 130g starter + 130g flour + 130g water). Put back in fridge. Repeat 1 week later.
Question 🙋🏻♀️ Let’s say my baking day is Saturday. I take my starter out feed it, wait till it doubles then I start baking. Then I feed it again and stick it back into the fridge. But then I want to bake on Wednesday. But it hasn’t feed a the whole weeks worth yet that I did Saturday. Will it still work?
Hi there! Yes, it will definitely work. As a matter of fact, I’m waiting for my dough to ferment right now, and the starter hasn’t been feed for a week. The only difference is that it will take longer for the dough to ferment. But otherwise, it will work just fine. Essentially, when you make dough, you are giving your starter a giant feeding. So that unfed starter will start metabolizing the grains. It just might take a little longer. Thanks for watching!
I done both with great results. I have heard some people say that they felt that feeding in the same jar caused mold to grow on their starter. But I haven't experienced that. I usually switch jars because it's easier for saving discard for discard recipes. 😊 Thanks for watching!
I got a starter from a friend she told me to feed it then only keep about half a cup discard the rest. Could I just take that discard and keep it on the counter to bake with and put the half cup in the fridge? (I also use a scale but this is her wording)
Hey there! You can definitely keep the discard on the counter or even in the fridge to use for baking. I never throw away starter. I use most for baking bread. And of course, I always have a jar of starter in the fridge to feed. If for some reason I have extra, I use it for discard recipes. 😊 Thanks for watching!
Just baked my first sourdough bread and it came out fantastic. I have one dumb question. After five consecutive starter discards and doubling on counter, it's in the fridge now at 300 grams. If I don't use any, I'll discard and feed, then back to the fridge. If during the week, I scoop out say 50 grams to add to 50g water and flour, do I have to do anything to the original starter or just put back in the fridge until 7 days roll around? Might seem obvious but I'm new to the sourdough journey. Cheers!
That's not a dumb question at all! Nope, you don't have to do anything to the original starter. Just put it back in the fridge until the next feeding! So glad to hear your bread came out great. Making your own bread is so rewarding! Thanks for watching!
@@moonandmagnolia Outstanding! You've cleared up a really big part of the sourdough puzzle here, as well as so many other of your videos. You're the best! Cheers!
Can I feed my starter, pop back in the fridge immediately, then pull out a few days later and let it bubble and rise before baking ? Or would I have to feed it again and let it double?
Hey there! It really depends on whether or not your starter has fully metabolized the grains or not. That can depend on a variety of factors: how long it was out before refrigerating it, the strength of your starter, the temperature, and the type of flour. It definitely won't hurt to feed it when you are ready to bake. But one thing I do all of the time is bake with unfed starter. Basically, when you make dough, you are giving your starter a gigantic feeding. So your dough will still ferment if you pull the starter out of the fridge and use it. It may take longer for it to rise though. Thanks for watching!
I know this is probably going to ignite some sort of rage or uproar… but I don’t weigh or measure my flour and water for my starter 😮😂😱 … I know right … I just eyeball it. And guess what?! It works just fine! 😂
I think that’s a great way to do it! Starter is much more resilient than many folks think. I have a tendency to be particular, so I usually weigh my ingredients. But sometimes, when I’m tired or busy, I just eyeball it. Thanks for watching!
I've always weighed mine but trying to help a friend with no scales and I told her 1/4 cup each of starter, non-chlorinated water and 50/50 blend of all purpose, whole wheat flour. Please tell me I haven't made a mistake?
Yes! I usually bake once a week, so I don’t let my starter go that long. But I have before, and it’s always been fine. I’m hoping to spread the word that sourdough starter is resilient and low maintenance. Thanks for watching!
This is an excellent video and very helpful for ALL THINGS SOURDOUGH. Thank you. ❤
I'm so glad you found it helpful! And thank you for watching!
This is the easiest sourdough how-to that I've seen, thank you!
I'm so happy to hear this! Thanks for watching!
This is the first video that has made this process easy for me. Thank you so much!
I’m so glad it was helpful! Thanks for watching!
i was just gifted some sourdough starter and this was the only video i have watched that has truly made it seem so simple and easy! thank you sooooo much! i was so nervous about it and your video made me feel so much better :)
This made my day! It really is a simple process, and I'm sure after a few feedings, you'll have it down pat. I'm so excited for your sourdough adventures! Thanks for watching!
Thank you for this video. I'm not new to baking or making pizzas Etc but I just decided to try to do sourdough a week or so ago. I believe I have a healthy starter after 8 days I have 3 days of doubling volume. Next step in the next week is what to do with it when I want to put it in the refrigerator. Other videos make it seem like we're doing the Manhattan Project all over again. I believe you have answered pretty much all my questions and thank you once again. Cheers!
I'm so excited that you have an established starter! Congrats! Once you get the basics down, sourdough is uncomplicated and really forgiving. Let me know if you have any questions! I'm happy to help!
Thanks so much for watching! ❤️
Thank you for this video. It was so helpful!
I'm so glad you found it helpful. Thanks for watching!
LOVE this video - thank you for keeping it simple and realistic! Question for you - how long do you leave the cloth on the jar before putting an air tight lid back on?
Hey there! I'm so glad it was helpful! Usually, when I switch to to an air tight lid, I wait until the starter has totally deflated (usually about 24 hours after feeding). Hope that helps. And thanks for watching!
First, love your channel’s name! Secondly, thanks for this simple instruction!
Thank you! And thanks so much for watching. I'm glad it was helpful!
So;
Take it out of the fridge. Measure amount of starter (e.g. 130gr). Add equal parts flour and water (i.e. 130g starter + 130g flour + 130g water). Put back in fridge. Repeat 1 week later.
You got it! And if you want to bake, get your dough going before you stick it back in the fridge. 😊
Question 🙋🏻♀️ Let’s say my baking day is Saturday. I take my starter out feed it, wait till it doubles then I start baking. Then I feed it again and stick it back into the fridge. But then I want to bake on Wednesday. But it hasn’t feed a the whole weeks worth yet that I did Saturday. Will it still work?
Hi there! Yes, it will definitely work. As a matter of fact, I’m waiting for my dough to ferment right now, and the starter hasn’t been feed for a week. The only difference is that it will take longer for the dough to ferment. But otherwise, it will work just fine. Essentially, when you make dough, you are giving your starter a giant feeding. So that unfed starter will start metabolizing the grains. It just might take a little longer. Thanks for watching!
So every time I feed the starter it is recommended to use a new clean jar? We don’t feed into the same jar the starter was already in?
I done both with great results. I have heard some people say that they felt that feeding in the same jar caused mold to grow on their starter. But I haven't experienced that. I usually switch jars because it's easier for saving discard for discard recipes. 😊
Thanks for watching!
I got a starter from a friend she told me to feed it then only keep about half a cup discard the rest. Could I just take that discard and keep it on the counter to bake with and put the half cup in the fridge? (I also use a scale but this is her wording)
Hey there! You can definitely keep the discard on the counter or even in the fridge to use for baking. I never throw away starter. I use most for baking bread. And of course, I always have a jar of starter in the fridge to feed. If for some reason I have extra, I use it for discard recipes. 😊
Thanks for watching!
Just baked my first sourdough bread and it came out fantastic. I have one dumb question. After five consecutive starter discards and doubling on counter, it's in the fridge now at 300 grams. If I don't use any, I'll discard and feed, then back to the fridge. If during the week, I scoop out say 50 grams to add to 50g water and flour, do I have to do anything to the original starter or just put back in the fridge until 7 days roll around? Might seem obvious but I'm new to the sourdough journey. Cheers!
That's not a dumb question at all! Nope, you don't have to do anything to the original starter. Just put it back in the fridge until the next feeding! So glad to hear your bread came out great. Making your own bread is so rewarding!
Thanks for watching!
@@moonandmagnolia Outstanding! You've cleared up a really big part of the sourdough puzzle here, as well as so many other of your videos. You're the best! Cheers!
Can I feed my starter, pop back in the fridge immediately, then pull out a few days later and let it bubble and rise before baking ? Or would I have to feed it again and let it double?
Hey there! It really depends on whether or not your starter has fully metabolized the grains or not. That can depend on a variety of factors: how long it was out before refrigerating it, the strength of your starter, the temperature, and the type of flour. It definitely won't hurt to feed it when you are ready to bake.
But one thing I do all of the time is bake with unfed starter. Basically, when you make dough, you are giving your starter a gigantic feeding. So your dough will still ferment if you pull the starter out of the fridge and use it. It may take longer for it to rise though.
Thanks for watching!
I know this is probably going to ignite some sort of rage or uproar… but I don’t weigh or measure my flour and water for my starter 😮😂😱 … I know right … I just eyeball it.
And guess what?! It works just fine! 😂
I think that’s a great way to do it! Starter is much more resilient than many folks think. I have a tendency to be particular, so I usually weigh my ingredients. But sometimes, when I’m tired or busy, I just eyeball it. Thanks for watching!
I've always weighed mine but trying to help a friend with no scales and I told her 1/4 cup each of starter, non-chlorinated water and 50/50 blend of all purpose, whole wheat flour. Please tell me I haven't made a mistake?
I feed mine every 3 weeks…or so…set it out feed it let it start to do its thing then put it back in the fridge..it’s takes right off every time
Yes! I usually bake once a week, so I don’t let my starter go that long. But I have before, and it’s always been fine. I’m hoping to spread the word that sourdough starter is resilient and low maintenance. Thanks for watching!