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! I’ve been scared to put my starter in the fridge, but I’m tired of feeding it everyday to only bake on the weekends. You’ve made me feel better about giving it a try.
I'm so glad you found it helpful. Keeping it on the counter definitely requires more feeding and more flour. I think you'll find keep it in the fridge more sustainable. Let me know if you have questions. Thanks for watching!
Thank you for the videos you have answered my questions. I work all week so like you I would be baking once a week. I am new at sourdough so this video really helped. Thank you
Ugh, I am really struggling right now. I'm not sure what I am doing with this starter that I purchased as I can't seem to get a hold of the maintenance stage but I am happy that I found you. Got your e-book and am going in for another go. My first attempts have left my starter really loose and runny. Like a buttermilk consistency. Can I even revive that? I guess we'll see.
Hey there! I'm 100% confident you can revive it. Are you weighing the flour and water in grams? Or are you using cup measurements? I'm happy to help you troubleshoot! Thanks for watching!
Hey there. I'm not sure I understand your question, so let me know if I'm not answering it for you. But the water I put in the starter is the water for feeding, about 130 grams. I spilled some, but it wasn't enough to make a difference. As long as it is close to 1:1:1, it is fine. :) I hope that helps. 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! ❤️
Hey there! Once the starter has fully metabolized I change it. So once all of the bubbles are gone and it has completely deflated. Hope that helps. 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!
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!
Great video. I just add by volume for feeding. 1/2 c starter & water, then 1 scant cup flour. If the mixture will not pour, I mix a little more water in. I leave the lid loose for expansion.
Hey there! Thanks so much for watching! Feeding for volume definitely works great. I usually tell new folks to use grams because the "1:1:1 ratio" can, sometimes, throw people for a loop. I used to teach sourdough classes, and I would tell folks who didn't have a scale to use 1 scant cup of flour and a 1/2 cup of water. 😊 Sometimes, I just eyeball the flour and water because I'm too lazy to do anything else, haha! Happy holidays!
@@moonandmagnolia I have had my starter for 15-20 years, so I am lazy about it too! I do have a scale, and I use it, especially for new recipes. I just took two loaves out of the oven, and I had to put the second batch of dough in the fridge until I get back from the dr. For some reason my starter came back with a vengeance after letting it starve for 5 or 6 months so the slowdown in the fridge will probably help. It took a day and a half to nurse it back but the little yeasties are supercharged now!🤣🤣
@@moonandmagnolia Hey it turned out great. The doctors appt went very fast so it only stayed in the fridge for a couple hours. I didn't get to taste them since they were two of the six loaves I made to give to neighbors and friends, but they baked nicely and got good oven spring, so I am assuming they tasted good. That's one thing about giving bread to people, you don't get to taste it so you hope for the best. 😂😂
I have a rotation of jars I use. It's easier to weigh it when you put it in a new jar. But you don't have to do it that way. If you know how much starter is in your current jar, you can just add the flour and water to it. But once it starts to get thick and crusty on the side, I recommend changing jars. Let me know if you have more questions. I'm always happy to help! Thanks for watching!
This was so useful, thank you! If I want to feed my starter a higher ratio, let's say 1:3:3, do I have to take out some of the starter, feed it like this and then bake with it and the rest I feed 1:1:1 and pop it back in the fridge? Thank you!
Hey there! It really depends on what your baking plans are. You can feed your sourdough starter 1:3:3, use what you need, and stick the remainder in the fridge. That's probably the easiest route. You don't necessarily have to take out some of the starter to feed it the 1:3:3 ratio. As long as you reserve enough to stash in the fridge for future baking, there is no real need to discard before bulk feeding. I hope that answers your question! Let me know if you need further clarification. Thanks for watching!
Questions. How long after putting fed starter in the fridge can you put the air tight lid on it? How long after starting a starter can you start keeping the discard?
Hey there! Once the starter has completely deflated and is back to its original volume, I put a lid on it. And once your new starter is doubling regularly after each feeding, you can start using the discard. Hope that answers your questions! Thanks for watching!
@ thank you so much!! One more question that I feel like no video shows. After you’ve fed your sourdough and it becomes active what do you do after you’ve used some of it. Do you feed it again? Leave it out on counter until next feed? No video is showing this but they keep saying to feed it at its peak. Is this only when you’re not going to be using it? Also when you feed it and your not going to use it, do you let it get to its peak and then go back down before putting it in the fridge, or do you just take it out of the fridge to feed it and then put it directly back in the fridge if your not going to be using it for a couple of days. Sorry if this is confusing!! But I’m so confused!😵💫
Hey there! So really, the answer is all of the above. 🤣 It really depends on what your plans are. Usually, once I've used my starter at its peak, I just stick it back in the fridge until I'm ready to feed it and bake again next week. But if you plan on baking again right away, you can leave it on the counter until the next feeding. When I'm not baking, I just feed it and stick it back in the fridge right away. The fridge just slows down the fermentation process. So it's undergoing all of the same things as it would on the counter, just much more slowly. What's most important to remember is that you can't go wrong. It's incredibly difficult to "kill" a starter. I've done just about every imaginable combination of feeding, refrigerating, and leaving my starter on the counter. And it's okay every time. Does that answer your questions? Let me know I can clarify anything for you. I'm always happy to help!
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!
Hey there! You can feed it right away. It might take longer for your starter to double after feeding since it's cold. But it will still work just fine. Thanks for watching!
I don't feed the discard. If you feed the discard, you are just making more starter. 😊 So what I put in the clean jar, I feed and use for baking bread. What remains, I leave unfed and use for brownies, cookies, etc. 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!
Hai, i start make starter, day 1 whole wheat and bread flour, day 2 its double, day 3 until now day 9 just flat, nothing happen, and in day 4 i change flour to bread flour only, is it my starter ok?thx
Hey there! It's pretty normal for a new starter to double around Day 2 or 3, then not again for a week or so. But if it is still sluggish, I would start feeding it half white flour and half whole wheat or rye. The whole wheat or rye flour has more nutrients that can give your starter a boost. Hope that helps. Thanks for watching!
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!
I feed mine every time I bake. Let it double and put in fridge. Use the cold starter any time I want to bake and feed the hat for next time. Works great!
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!
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.
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?
@ buying a starter is not my idea of sourdough bread making. There must be a better, less wasteful way, using your own starter. How do commercial bakeries avoid all those discards I wonder.
@mvl6827 You don't have to discard as long as you maintain the amount you need and use. Discarding is to prevent an exponential overload of starter. But some folks keep a tiny amount of starter (like 25 g or less) and feed it as much as they need for their recipe. Then, they use all of that starter except for 25 g that they need for future baking. 😊
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! I’ve been scared to put my starter in the fridge, but I’m tired of feeding it everyday to only bake on the weekends. You’ve made me feel better about giving it a try.
I'm so glad you found it helpful. Keeping it on the counter definitely requires more feeding and more flour. I think you'll find keep it in the fridge more sustainable. Let me know if you have questions. Thanks for watching!
Excellent video. Thank you
I'm so glad it was helpful! Thank you for watching!
Thank you. This is such a helpful video.
I'm so glad! Thank you for watching!
Oh my goodness, thank you for making this process so easy. Thank you!
I’m so glad it was helpful! Thanks for watching!
This was just a FUN, clear and cheerful instructional session. Thank you. Happy New Year.
Oh, thank you so much! Thank you for watching. Happy New Year to you!
Thank you for the videos you have answered my questions. I work all week so like you I would be baking once a week. I am new at sourdough so this video really helped. Thank you
I'm so glad it was helpful! Thank you so much 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!
You’re really good at explaining and breaking down a complicated matter for me, thank you!
I'm so glad it was helpful! Thanks for watching!
New sourdough guy here. Great video and explanation. Much appreciated!
Welcome to the sourdough life! Thanks so much for watching!
Your video was a lifesaver! Made it so easy for me. Thank you!!!
I'm so glad it was helpful. Thank you for watching?
Thank you for making this so simple! I was so intimidated by some of the other videos I was watching 😅
I'm so glad it was helpful! Let me know if you have questions. I'm always happy to help. Thanks for watching!
Spurtle! Great Scottish thing. I think it was originally made for stirring porridge.
Oh, interesting. I didn't know that was its original use. It's such a handy tool! Thanks for watching!
Wow best video yet for me. Thank you!
I'm so glad it was helpful. Thanks for watching!
Super helpful! Thank you
I'm so glad! Thank you for watching!
Thanks! This helps in my sourdough journey, btw I live in Manteo, NC!
Hello from Wilmington! 👋 I'm so glad this video was helpful. Thanks so much for watching!
Thank you! Thank you! Thank you! After all the videos I have watched, you are AWESOME!!!!🥰
I'm so glad you found it helpful. Thank you so much! And thanks for watching! ❤️
Ugh, I am really struggling right now. I'm not sure what I am doing with this starter that I purchased as I can't seem to get a hold of the maintenance stage but I am happy that I found you. Got your e-book and am going in for another go. My first attempts have left my starter really loose and runny. Like a buttermilk consistency. Can I even revive that? I guess we'll see.
Hey there! I'm 100% confident you can revive it. Are you weighing the flour and water in grams? Or are you using cup measurements? I'm happy to help you troubleshoot!
Thanks for watching!
Thank you for the great tips. but question. isn't the water you spilt on the scale weighed in on your measuring...what's supposed to be IN the dough?
Hey there. I'm not sure I understand your question, so let me know if I'm not answering it for you. But the water I put in the starter is the water for feeding, about 130 grams. I spilled some, but it wasn't enough to make a difference. As long as it is close to 1:1:1, it is fine. :) I hope that helps. Thanks for watching!
Great video. What I needed. Thanks
I'm so glad it was helpful! 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!
Thank you I am excited now and not nervous 😅
Oh, yaaaay! Let me know if you have any questions. Thanks so much 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 all of your information it has helped me greatly. I know where to come now! Thank you very much, I'm new to making Sourdough bread!
Hey there! I'm so glad it's been helpful. Let me know if you have any questions. I'm always happy to help! Thanks for watching.
@@moonandmagnolia Can you add Rye or Whole wheat flour to my sourdough bread that I used Bread flour to start? Please advise, thank you!
This is a great video. Well explained and entertaining.
I'm so glad it was helpful! Thanks so much for watching!
Amazing video-thank you!
One question, when do you change from cloth top and rubber band to air tight lid when your starter is in the fridge?
Hey there! Once the starter has fully metabolized I change it. So once all of the bubbles are gone and it has completely deflated. Hope that helps. Thanks for watching!
Great content ❤ Thank you 😊
Thank you so much 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!
Very helpful and clear, thank you!
I'm so glad it was helpful! 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!
Thank you so much! I appreciate the advice. :)
I'm so glad it was helpful. 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!
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!
Great video. I just add by volume for feeding. 1/2 c starter & water, then 1 scant cup flour. If the mixture will not pour, I mix a little more water in. I leave the lid loose for expansion.
Hey there! Thanks so much for watching! Feeding for volume definitely works great. I usually tell new folks to use grams because the "1:1:1 ratio" can, sometimes, throw people for a loop. I used to teach sourdough classes, and I would tell folks who didn't have a scale to use 1 scant cup of flour and a 1/2 cup of water. 😊
Sometimes, I just eyeball the flour and water because I'm too lazy to do anything else, haha!
Happy holidays!
@@moonandmagnolia I have had my starter for 15-20 years, so I am lazy about it too! I do have a scale, and I use it, especially for new recipes. I just took two loaves out of the oven, and I had to put the second batch of dough in the fridge until I get back from the dr. For some reason my starter came back with a vengeance after letting it starve for 5 or 6 months so the slowdown in the fridge will probably help. It took a day and a half to nurse it back but the little yeasties are supercharged now!🤣🤣
Hope the bread turned out great! I usually like my bread better if it cold proofs a little. 😊
@@moonandmagnolia Hey it turned out great. The doctors appt went very fast so it only stayed in the fridge for a couple hours. I didn't get to taste them since they were two of the six loaves I made to give to neighbors and friends, but they baked nicely and got good oven spring, so I am assuming they tasted good. That's one thing about giving bread to people, you don't get to taste it so you hope for the best. 😂😂
Are you moving it into a new jar every time you feed it?! New here
I have a rotation of jars I use. It's easier to weigh it when you put it in a new jar. But you don't have to do it that way. If you know how much starter is in your current jar, you can just add the flour and water to it. But once it starts to get thick and crusty on the side, I recommend changing jars.
Let me know if you have more questions. I'm always happy to help! Thanks for watching!
This was so useful, thank you! If I want to feed my starter a higher ratio, let's say 1:3:3, do I have to take out some of the starter, feed it like this and then bake with it and the rest I feed 1:1:1 and pop it back in the fridge? Thank you!
Hey there! It really depends on what your baking plans are. You can feed your sourdough starter 1:3:3, use what you need, and stick the remainder in the fridge. That's probably the easiest route. You don't necessarily have to take out some of the starter to feed it the 1:3:3 ratio. As long as you reserve enough to stash in the fridge for future baking, there is no real need to discard before bulk feeding. I hope that answers your question! Let me know if you need further clarification. Thanks for watching!
Great video , iam soo confuse , new to this
So I need 90 gr of starter for my recipe , how much should I feed it
Hey there! How much starter do you currently have?
@@moonandmagnolia I have 100 gr of starter , I need 90 grams for recipe
Questions.
How long after putting fed starter in the fridge can you put the air tight lid on it?
How long after starting a starter can you start keeping the discard?
Hey there! Once the starter has completely deflated and is back to its original volume, I put a lid on it. And once your new starter is doubling regularly after each feeding, you can start using the discard. Hope that answers your questions! Thanks for watching!
@ thank you so much!!
One more question that I feel like no video shows.
After you’ve fed your sourdough and it becomes active what do you do after you’ve used some of it. Do you feed it again? Leave it out on counter until next feed? No video is showing this but they keep saying to feed it at its peak. Is this only when you’re not going to be using it?
Also when you feed it and your not going to use it, do you let it get to its peak and then go back down before putting it in the fridge, or do you just take it out of the fridge to feed it and then put it directly back in the fridge if your not going to be using it for a couple of days.
Sorry if this is confusing!! But I’m so confused!😵💫
Hey there!
So really, the answer is all of the above. 🤣 It really depends on what your plans are. Usually, once I've used my starter at its peak, I just stick it back in the fridge until I'm ready to feed it and bake again next week. But if you plan on baking again right away, you can leave it on the counter until the next feeding.
When I'm not baking, I just feed it and stick it back in the fridge right away. The fridge just slows down the fermentation process. So it's undergoing all of the same things as it would on the counter, just much more slowly.
What's most important to remember is that you can't go wrong. It's incredibly difficult to "kill" a starter. I've done just about every imaginable combination of feeding, refrigerating, and leaving my starter on the counter. And it's okay every time.
Does that answer your questions? Let me know I can clarify anything for you. I'm always happy to help!
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!
I was just wondering, does my sourdough starter have to come to room temp or can I just feed it right away?
Hey there! You can feed it right away. It might take longer for your starter to double after feeding since it's cold. But it will still work just fine. Thanks for watching!
Do you Feed the container of discard before using it?
I don't feed the discard. If you feed the discard, you are just making more starter. 😊 So what I put in the clean jar, I feed and use for baking bread. What remains, I leave unfed and use for brownies, cookies, etc. 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!
Hai, i start make starter, day 1 whole wheat and bread flour, day 2 its double, day 3 until now day 9 just flat, nothing happen, and in day 4 i change flour to bread flour only, is it my starter ok?thx
Hey there! It's pretty normal for a new starter to double around Day 2 or 3, then not again for a week or so. But if it is still sluggish, I would start feeding it half white flour and half whole wheat or rye. The whole wheat or rye flour has more nutrients that can give your starter a boost.
Hope that helps. Thanks for watching!
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!
I feed mine every time I bake. Let it double and put in fridge. Use the cold starter any time I want to bake and feed the hat for next time. Works great!
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!
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. 😊
I use boil water that cools down, and I only use whole weat
Great tip! 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?
A lot of good flour waste goes into a sourdough 'journey' . There's no way around it despite all kind of unwanted 'discard recipes' ....
An easy work around is to use less flour. Or you can buy a starter and skip the whole process. Thanks for watching.
@ buying a starter is not my idea of sourdough bread making. There must be a better, less wasteful way, using your own starter. How do commercial bakeries avoid all those discards I wonder.
@mvl6827 You don't have to discard as long as you maintain the amount you need and use. Discarding is to prevent an exponential overload of starter. But some folks keep a tiny amount of starter (like 25 g or less) and feed it as much as they need for their recipe. Then, they use all of that starter except for 25 g that they need for future baking. 😊