YAAAY! Deb, I'm so excited for you to try this and please keep me updated on your sourdough journey. I was super intimated by starter as well. There's usually a bit of trial and error along the way but that's part of the fun! Be well ❤🙏
Hi Rosie! Rather than discard a beautiful smelling 3 week old starter, I mixed 1 cup of the unfed starter, 2 cups of outdated self rising flour, about 1 tsp of salt, and some water to make a “reasonable looking”not-too-sticky dough. I patted it out on parchment paper in a rectangular shape about 3/4” thick. I placed the dough and parchment paper on a baking stone in a cold oven, set the temp at 425, and closed the oven door. I don’t even remember how long I baked it, except that I pulled it out when the dough reached a temperature of 210 degrees on my digital thermometer. It looked like a giant rectangular biscuit which I cut into bread sticks. The interior was coarse but moist and airy; the texture soft and slightly chewy; the flavor tangy and delicious. Sometimes it’s okay to be wreckless😅.
Hiii! Thanks so much for checking out my videos and I'm delighted to read your comments! This sounds like an amazing bread and I'm so glad you shared your process. I love the idea of a making a large rectangle and then cutting it into breadsticks. I'll definitely have to try that next time. HAHAHA...wreckless is definitely the way to go to discover new delicious recipes :D
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
Hiii! Thanks so much for checking out my video and I'm so glad you found it helpful. I'm totally with you! I've experimented with many creative ways to use starter in things other than baked goods (my video: th-cam.com/video/B5X0pSxG6vw/w-d-xo.html) but my preference is to not discard as well. Have a wonderful weekend! ❤🙏
HAHA That's exactly why my pea brain came up with this! I wasn't sure it'd work since other methods are so detailed. I'm glad it did and I use this starter every week! 😎
@@RosiesKitchenAdventuresI'm subscribing because of this😅❤thank you, this is the easiest explanation I've found so far. Now I'm ready to start making my starter. Thank you once again.
@@forevertheaii WOOO HOOO! Thank you for checking out my video I'm so happy you found it helpful. Please let me know how your starter journey goes as starters can behave differently in different environments. Be well and have a wonderful weekend! ❤
I started out using only unbleached flour, by day seven and after discarding as per instruction by other bread makers, I was about it give up. My start barely had bubbles. They said it was probably a cd kitchen, then I heard about dark rye flour. What a huge difference it made adding half unbleached all purpose flour and half dark rye flour. Now my starter, her name is Bonny, is doing great.
Hi Jacqueline! Ahh...that's crazy that the dark rye flour made that big of difference. I've always exclusively fed my starter dark rye so never knew what it could be like with other flours. BTW, Bonny is the perfect starter name! I love it. 🥰 Thanks for sharing your experience!
Well I finally tried this! After 5 days it doubled in size after 24 hours so I tried to make a loaf! I proofed it overnight but it's kind of cold in my kitchen. I didn't get much oven spring, but the loaf was crusty and delicious! I can't wait for next weekend I'll try again
Godsend! I gave up on sourdough because of the discard. I hated wasting good dough,but I also hate having to bake or cook with it when it didn't fit in my day. Tonight my son ask me if I could help his coworker learn how to bake sourdough, of course I said yes. Came her and you were the first to pop up. Adventure in cooking is right up my alley. I'll try your starter right now using my dark rye I have for my half/half dutch oven bread. Thank you.
I recently tried a sourdough starter with a more rigid method with lots of rules. Nothing much was happening with it after a week and then I accidentally killed it. All the different rules and methods are stressing me out so I’m trying your no rules method! Really hoping it works this time!
Oh no!! I'm so sorry to hear that your starter didn't make it. I was definitely stressed out too by all the different rules and measurements out there and was so happy to discover that they aren't necessary. I hope this method works for you and please let me know how it goes along the way! Be well.
I dont usually comment but really liked your video. And surprisingly I used almost the exact same method recently - no measuring, no discard, etc and got great results in three days. One tip made a huge difference - putting it in the oven with the light on for a few hours really got it going fast. Thank you!
Hiii Bob! Oooo...that's a great tip to put it in the oven with the light on! I'm so happy to hear that you basically used the same method and got similar results. I didn't know if this would work for other environments depending on the natural yeast strains locally and am super excited to hear that it worked for you. Thank you so much for commenting and sharing your fantastic tip!
I did not weigh the flour or water, just eye balled it. I used rye flour and I also placed this in my oven with the light on. The temp was around 78 degrees. After 24 hours it had risen so much it spilled out of the container! I had no choice but to discard some starter and move this into a larger bottle. Again in the oven (winter in Vegas is actually cold and I keep my house at 68 degrees). Within 4 hours it has doubled in size again. I'm now propping the door open to drop the temperature down to 72 or 73 degrees.
Hiiii Daniel! Yes, debunking old truths is always exciting! Thanks so much for checking out my video and I'd love to hear back when you try this. I'm always curious if this method works for other people since there are so many factors that can affect how fast a starter matures. Be well and have a wonderful holiday season!
😮Oh my gosh !! I have to try this !! The thought of discarding has steered me away from sourdough, which my family L🥖VES. I've been making various breads that they enjoy in the last year and a half, but there's nothing like sourdough. Thank Y🍞U for sharing this. 😊
HAHA All your emojis and bread-mojis totally made my day, Julie! Yup, discarding kept me away from making sourdough for YEARS!! I finally decided to just keep on experimenting until I figured out how to make great sourdough without discard and without all the fuss. If you give it a try, please let me know how it goes for you. Have a wonderful weekend and Happy Baking!! 🥰
Hi Renay! Thanks for saying hi and I'm so glad you're going to try this. I'd love to hear how it turns out for you. I'm always looking for ways to be less wasteful with food, especially with the crazy inflation these days. Be well! ❤
Thank you for making this video. I'm someone that used to be very intimidated about making sourdough bread. I've watched several videos of people making some very beautiful looking loaves of bread. Yours looked great.
Hii Emoretta! I completely felt the same way and was surprised to find out that it didn't have to be so complicated! Thanks so much for checking out my video and for your kind words. Be well and have a great week ❤
Thank you for this, because i am busy busy busy and that's the only thing that's kept me from taking on sourdough...i just dont have time for it. I appreciate this video, giving me the confidence to SIMPLIFY and just roll with it. There are soooooo many "sourdough snobs" on YT. 😂 Thank you for being friendly and helpful. ❤
Thank you so much for posting this video! I've made sourdough in the past and loved it, but always hated dealing with the discard. I was always trying to find something to make with it instead of throwing it out and it just got to be too much. Just started a new batch with my 9 year old daughter and we are seeing bubbles on day 3! She calls it her pet and has fondly named him "Mr. Yeast" 😂
Hi Brandy!! Awww that is so sweet that you are baking with your daughter and Mr. Yeast is such a perfect name!! I LOVE it.🥰 Bubbles on day 3 is excellent progress! I totally share your frustration discard and I'm so glad you enjoyed my video. I hope you and your family have a wonderful week and look forward to hearing about what you make with Mr. Yeast! ❤
Hii Janet! That's so exciting that you're starting your sourdough journey and trying my method. I'd love to hear how it goes for you. Have a wonderful week ahead!
I enjoyed that! Thanks! I had to flush the previous starter, and will use your small amounts. My mom made bread for over 20 years, and she never measured anything. I can still taste it in my mind, and smell the caraway seeds!
Well is is without a doubt the best sour dough starter recipe I tried , in 2 days my starter has doubled, I going to make your rye bread tomorrow if it floats. Thank u so much.
Hiii Joan! YAAAY!! I'm so happy to hear that this method is working for you. Please keep me posted on how it turns out. I'm sure others would be curious to hear your experience as well. Have a blessed New Year! ❤🙏
2 days is not long enough for proper fermentation, you need at least a week to 10 days, the bread will not have that distinct tang that sourdough should have
@@lindadurand247 Thanks for checking out my video, Linda! Yes, the first loaf I baked was less sour than with a more mature sourdough but still had a wonderful flavor. Be well and happy baking! ❤
Hi Rosie, as soon as you said loosey-goosey, I know this was for me, I’m so excited. This is day just 3 and it was about doubled in size from yesterday. I went ahead and added 2 tablespoons each of flour and water. I think if it’sit’s double tomorrow, I will go ahead and try sourdough bread. Never made sourdough bread before, I make no knead bread quite often And I’m looking forward to this. Thanks and I’ll let you know how it works out.
Great videos esp this one. I wish I had seen your video before starting my SD starter. I wasted so much flour with the discard method but if I start a new starter i will use your method. Ps. i found that my tap water had too much chlorine so bottled water is best. Also if you heat some water in your microwave to create steam. Put your starter in there and close the microwave door and your starter will get benefit of humidity action. I just learned this today after two weeks of messing with a starter that would take forever to double.
Hiiii Ashley! Thanks so much for your kind words and wonderful tips! Those are great insights on the bottled water and humidity. I love little tricks that are easy and make a big difference. Be well and happy baking!
Hiii Cavena! Thanks so much for checking out my video and that's so exciting that you'll be making your own bread! Homemade bread beats the stuff the you can find in stores and I love the way my home smells when I'm baking it. I hope have a wonderful week and happy baking!
I love this recipe! thanks for debunking this myth that you need to discard. I do not discard and I get incredible sourdough and have for years. It really went against my grain to discard and frankly we just don't eat that amount of bread, pancakes or other grain products to compensate for the using the discard approach. I will subscribe immediately! I also shared your channel with my cousin in the UK who is joining the sourdough club after tasting mine this past week! LOL!
Hiii Nicki! Thanks so much for checking out my video and it's great to hear that you also do not discard. I bet your bread is delicious!! I'm definitely in the same boat that I don't make other grain products regularly enough to use up the discard. I'm grateful for all your support and I hope you have a wonderful week
I tried this no discard way and by day 6 it started to rise! I'm so happy I found this video because it was easy to understand and I'm kind of loosey goosey with stuff and don't measure 100% exactly. I also don't have and don't want to buy a scale. I used all purpose flour as well. I wasted 3 lbs the first time I did it but this totally worked for me :D
@@monicavidal2616 Britain is on the metric system for baking these days, as that's what the ingredients are sold in ie half kilo or 1 kg for flour. The USA is pretty much flying the flag alone for Imperial these days, although Britain uses miles for distances on maps & signs, but as an example we pump petrol in litres and sell goods by the kilo and half kilo. So we're half metric but heading more towards metrication than the imperial set, which I am very happy about.
@@monicavidal2616 with all due respect, there was a time when even the metric system wasn't a thing yet. People in Bible times apparently did _something_ right.
@@monicavidal2616 The actual point was that people weren't so fussy about weights and measurements (regardless of system) and actually knew what they were doing and could cook by feel and intuition. My mom was a fabulous baker and measured nearly everything by sight in the palm of her hand or an unmarked bowl she liked.
@@monicavidal2616the USA is the only country that I know of that doesn’t use the metric system for weight nor has it ever. Further, I can absolutely guarantee as the original poster states, our grandparents, great grandparents & the people of 4500BC, which is where the oldest yeast has been used to make an actual loaf of edible sour dough, had any metric system to weigh their flours & waters. They also ground all their own eicorn & spelt. So, the poster is in fact correct on her comment about our past humans didn’t have a scale or need one to survive on breads they made. Which is one of the earliest known prepared foods to mankind.
Hi, you sure make me want to start making a starter again... It's so simple and straightforward. Will try and let you know.. Thanks a lot, I 100%, agree that there should be no wastage. 😊👍
I am glad I found your video because I was quite intimidated by the first sourdough video I watched. I like your method much better and I think I will give it a try! subscribed =)
Hiii! I'm so sorry for my delayed reply and welcome to my channel! I actually avoided sourdough for too many years because it looked so complicated. It doesn't have to be that way and I'm so excited for you to give this a try! Be well
I made a starter on Mar 26 using a method much like you except on day 4 I started doing some discarding and feeding because I'm not getting much rise. On day 7 I tried your easy recipe. I didn't get much, if any rise overnight but the oven spring gave a decent enough loaf. I fed the starter, tossed it in the fridge, and will try again next week.
Hi Marc! Thanks so much for sharing your experience. So many factors can affect the starter development in the beginning and that's so exciting that you got a decent loaf by day 7! Once I started storing this new starter in the fridge between bakes, the first 2 loaves didn't rise as much as I'm used to. The bread was still tasty though! After that, it was at full strength and the rise was much better. When you use your starter again next week, I'd love to hear how it goes!
Hiii John! Thanks for checking out my video and that's a great question. That's basically what I do since I bake sourdough about once a week and I feed it every time I bake with it. Once the starter has peaked after I fed it, I put it in the fridge until the next time I need it. That's it in a nutshell but if you'd like to see my video on how I maintain my starter, here's the link: th-cam.com/video/_bReid2cLEs/w-d-xo.html. Be well! ❤🙏
I just started to follow you, excellent video. So the starter needs to be outside when making and adding flour to it everyday or at room temperature. Thank you so much
Hi Rosie just found your channel. This was a great recipe, and I will start one this week. I totally love the "no discard" part as that was one of my own pet-peeves on starting one. I love sour dough breads and now with fall and winter ahead I will get started on this. 🍞🥖🫓
Thank you so much for this video rosie, you're a girl after my own heart! I'm doing exactly the same thing right now for the last 5 days or so. No weighing, no measuring, no discards! Only thing that I'm confused about is that after my starter rises and I mix it it falls back down and all the bubbles disappear. What does that mean? Some blogs say that's normal others say that it means that it's overproofed and it's exhausted. Way too much information out there. I like things simple and to the point.
YAAAY!! Hi again and I'm so glad you are giving this method a try! After feeding, the starter will rise to a certain peak and then fall back down as it has consumed most of the fresh flour. In my opinion, this is a normal part of the process, but I don't usually let my starter fall all the way back down before I feed it. If it gets too hungry, a layer of liquid called "hooch" can form on top. It's harmless and you can just pour it off and use the starter as you would. I hope that helps! Please feel free to ask any additional questions and I'd be happy to try to answer them!
So far I have had not much luck trying to start my starter. I used King Arthur bread flour. I have some wheat flour that I have not opened yet that I may try next.. I am trying to use what I have on hand. The only other flour that I have on hand is self rising all purpose flour.. In the past my starter rose very little but after a few days it did smell like very bad alcohol, to me anyway. I will give yours a try and see what happens.. I do like the taste of yeast bread, so this is just me wanting to give something new a try and I’m one of those people that do not like to give up. This will be my third try. Thank you! ❤
Hi Rosie…I really enjoy your videos they are a lot easier than the bulk of them out there…I have had no luck making a starter and am so excited to make sourdough bread. I am hoping this will be the one…wish me luck THANKS🤗
Hiii! Thanks for your kind words and I'm so excited that you are giving sourdough another shot. Starters can definitely be finicky but I hope this time works out for you. Sending bubbly starter vibes your way!!
Hiii! Thanks so much for checking out my video and I apologize for the delay in my response. Hmm...I don't specifically have a video for that but starter is surprisingly resilient! I would just try to feed it a few times until it starts doubling in volume reliably within 8-12 hours. In that situation, you would probably have to discard some of it during each feeding so you don't end up with a ton a starter but here's my video on some creative and delicious ways use the discard that aren't baked goods: th-cam.com/video/B5X0pSxG6vw/w-d-xo.html
Rosie you are FANTASTIC. Your SDS has so "many holes"....WOW. I have been making Sourdough breads since 2016. And my SDS was given (dry) to me from a friend in California and it is from the Original Oregon Trail. My SD breads are GREAT. The SDS has been strong working GREAT. BUT, I have been using mix of whole wheat, dark rye, and bread flour. After viewing your video....I will use DARK RYE ONLY....I have the same brand you do. I am now going to go to another of your videos on making Sandwich Sourdough Bread. SO NICE MEETING YOU....thank your sharing. Aria
Awww Aria thank you so much for your kind words and support! ❤🥰 That's incredible that you've been baking sourdough for such a long time and I can't wait for you to try only dark rye flour for your SDS. If you get a chance later, I'd love to hear how it works for you and how you think it compares to the combination of flours. I'm so grateful you said hi and shared your baking journey with me. Be well and happy baking! 🙏
I tried a new starter 6 days ago. First try was also this way without discard, which I absolutely prefer. My house is not so warm, maybe 16° C in my kitchen. Maybe this was the reason for the starter staying nearly at 1,5 of the amount after each feeding. The first bread after 7 days was awful. Flat, not a bit fluffy, wet inside, outside like a rock. 😅 The new starter has a place on one heater now and the therefore produced discard today made the crackerdough rise in the oven before I cutted it into small pieces. Seems like my sourdogh journey is now on the good way.
Hiii again! Yes, it sounds like your sourdough journey is picking up nicely! There's always a lot of trial and error in the beginning but that's part of the tun. Ahh, starters can be quite sensitive to temperature. My kitchen is usually at least 18 deg C and I find that if it gets colder than that, my starter and bread rise much slower. Putting your starter on the heater is a great idea and the dough you make with your starter later would probably love a spot on the heater too! In the meantime, you can never have too many sourdough crackers in my opinion and they usually keep really well too. Have a wonderful week!
@@RosiesKitchenAdventures Oh, s second lovely answer from you. 😊 Yes, the next dough will be placed on the heater during the stretch and fold breaks and also during night instead of resting in the fridge. And somehow it will come out really good..someday. 😉 In Germany we say "Aufgeben ist keine Option" - like "giving up isnot an option".
@@sockenfraualfred6324 You are going to need to charge your dough rent for spots on the heater! YESS...don't worry, your bread will turn out wonderfully with some time and trial and error. I like that saying and it's absolutely true with sourdough baking! 🎉
Thank You!! I bought the supplies to make sourdough but then got overwhelmed with all the info online. The internet seems to make things way more complicated than they have to be. I’m going to start mine today!
Thank you for sharing nice video love it will try this soon, I really hate that feeding and discarding way of making a sourdough, can I use an ordinary flour for this method from the Philippines.
Hiii Raquelita! The Philippines are so lovely and the warm temperature should get your starter going in no time! You can use any wheat flour for this method but the number of days it takes to get an active starter might vary. I look forward to hearing how this method works for you! ❤
Oooo...I love pan pizza and it's so good with a sourdough crust! Here's my pizza dough recipe: th-cam.com/video/pRkHF0ypbCM/w-d-xo.html if you are curious. I'm making more of a traditional pizza in this video instead of pan pizza but I've used this many times for pan pizza and it's delicious. Thanks so much for checking out my video!
Hiii Julie! Excellent question and yes, a rye flour will make a wonderful white bread. I actually demonstrate it in a white flour loaf in this video on my faster sourdough process (th-cam.com/video/EFTsMdeJma4/w-d-xo.html). You will see tiny flecks of rye if you look closely though so it won't be "pure" white in appearance. If you want that pure white appearance, you can take a rye starter and just feed it a few times with white flour and it will dilute out the color of the rye. I hope that helps!
Did you use Rye flour feeding your starter the whole time? And my house is colder so my kitchen is colder. Around 68 maybe why mine isn’t as active? I’m new on this sourdough journey.
Hii! Congrats on starting your sourdough journey and those are great questions. Yes, I only use rye flour to feed my starter. Your are absolutely right that starters are sensitive to temperature, especially in the beginning. Try keeping your starter in a warm place, like by your heater, to see if will become more active. My home is around 66-68 deg F but even if it's a few degrees colder that, my starter is much less active. Thank you for checking out my video and please keep me updated on your sourdough journey!
'49ers used to hang their sourdough starters around their necks as they travelled in order to keep them warm enough until they reached their claim/town. Starters like the warmth.
Hii! Thanks for checking out my video and that's a great question! Yes, it's the same dark rye flour every time and I always feed my starter rye even when it's fully matured. Be well and happy baking!
I've always wanted to try making sourdough bread! This video inspired me. I have a bag of dark rye flour so I did it!! We'll see what happens!!?? I'm not a baker and have never baked bread before plus my bag of flour expired in May. So let's see what happens
You used rye flour for the starter. But what kind of flour did you use for the bread dough? What was the the tempreture of the oven and how many minutes baking?
Hiii! Thank you for your questions! I used my standard sourdough method which I go over here (th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html). Basically, it's 350g bread flour + 150g sprouted whole wheat flour with 2 tsp of himalayan pink salt, 2 Tbs of starter, optional 2 Tbs of olive oil, and 1 ½ cups of water. I bake at 400 deg F for an hour, with a cover on for at least the first 20 minutes to trap in steam to help with the oven spring. Be well and happy baking!
Yay! I’m very happy to have Just discovered your channel! Never made bread before! 🍞 Can you pls clarify for the starter, did you use dark rye 1st and then fed it regular flour ? Is there a written recipe/directions? Thank you!!!
After you put the starter in the fridge, what next? Do you just store it for the week, use it, feed it same day, then put it in the fridge again? Great video. Super informative
Hii Bushra! Thanks so much for checking out my video and that's a great question. I've never tried using spelt flour before for a starter but it should work similarly to whole wheat flour. I hope you give it a try and would love to hear how it goes for you! New starters can be finicky based on your weather and natural yeast in the environment so don't worry if it takes a few days more to fully develop. Be well! ❤🙏
Hii! Thanks for checking out my video and that's a great question. A lot of people use the float test, which I demonstrate in the video, but that by itself might not always be accurate. If it passes the float test, has an obvious sour smell, and reliably doubles in volume within 6-8 hours (range depending on room temperature), then it's likely mature enough for baking. I hope that helps!
Hello Rosie sister! I can't tell you,I am very very happy to see your gluten free sourdough n bread recipe. I'll try it soon . Please tell me,we should keep statar discard in the fridge or room temperature n the second should keep sourdough loaf overnight in the fridge or room temperature?
Hiii! Thank you for checking out my video and I'm so sorry for the delay in response. I keep my starter in the fridge since I only use it about once a week. If you'll be using your starter daily, it can be left out at room temperature. I do the final proof of the sourdough once it's in the pan at room temperature, which is about 66-68 deg F for me. If your home is warmer than that, I recommend doing final proof in the fridge to prevent overfermentation overnight. Be well and happy baking!
Hello, thank you for your videos, your food and breads look awesome. I’m Excited to try your recipes. I really want to make sourdough breads this is why I found your channel. Can you please tell me how long does the starter last? When do you put the jar in the fridge? how long can it stay in the fridge for before you have to make a new batch, or do you just keep feeding the same batch. I’m sorry if I sound stupid here, I really have no idea what I am doing lol
Hi Rosie. Ive been wanting to try starting my sourdough journey but I've been feeling overwhelmed with the amount of steps. Thank you so much for making it so easy. Do you think i can use all purpose flour for my starter instead of rye flour? Thank you ❤
Hiii! I'm so excited for you to start your sourdough journey. Yes, you can use all purpose flour for your starter. It'll still work well and have great flavor but it might just take a little longer for it to mature. The extra nutrition and natural microbes in rye flour tend to speed up the process. There's definitely a lot of trial and error with sourdough so it's still worthwhile to give it a go with any flour you have. Your environment (temperature, natural yeasts, humidity, etc) can also have an impact on sourdough so everyone's experience may be a little bit different and part of the fun is figuring out what works best for you!
Hii Trina! I'm so sorry for my delay in response and I'm sorry to hear that your starters haven't worked out. There can definitely be a lot of trial and error. I had good results here with filtered water and dark rye flour. Making a starter can also be challenging depending on what natural yeast there is in your environment, which you can't really control. Also, a starter can be pretty sensitive to temperature so trying to keep it in a warmer area of your home, like 75 deg F or above, could also help.
Hii again Trina! Here's the link to my video on my standard sourdough recipe: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html. Be well and have a wonderful weekend
Hii Kathleen! Thanks for checking out my video and light rye flour should work. It might take a little longer for the starter to develop though since dark rye has more nutrients from the bran left in the flour but the difference might only be a day or two. If you give it a go, please let me know how it turns out for you!
I’m so pleased to begin this journey but have a lot of anxiety reg the process. It just has to be RIGHT & GOOD TASTING! So, i’n a newbie to your channel and will solicit your assistance.😢
Hi! Would you it be ok to use sprouted Kamut flour instead of dark rye? It’s my very first time, and I would love to use ancient grains and to copy cat your recipe.
Hiii!! I love using ancient grains and sprouted Kamut sounds amazing! I have never tried using it to create a starter though. Any grain flour should be able to produce a starter but it might just take longer. I hope you try it and please let us know how it turns out. If anyone else here has tried making a starter with Kamut, please chime in!
@@RosiesKitchenAdventures I will begin my starter on Wednesday. I’ll absolutely let you know my results on here, right away! I’ve never made bread before so I’m a little anxious but I just keep replaying your videos 😁
@@thinkchair96 That's sooo exciting!! Baking is definitely a journey and every starter will behave a bit differently but I know you can do it!! I look forward to the updates❤
@@RosiesKitchenAdventures it’s about 26 hrs since I started from scratch with your exact amounts and mine was a bit drier compared to the video, so I’ve added a tiny bit of water 😁. Initially I was going to use just sprouted heirloom grain flour from start to finish but I can’t believe how expensive they are, however I still may buy some.
@@thinkchair96 WOOO HOOO! I'm thrilled to hear the update! That's so great that you are going by consistency since different grains can absorb different amounts of water. Yeah...I can only imagine how expensive sprouted heirloom flour is these days. Hopefully, one day they can be readily available to everyone at more reasonable prices! ❤
Hello Rosie, I am little but confused. Some people say you need to discard during initial days to eliminate bad bacteria. I tried to google it but couldn't find any. I have put my 6day old starter in the fridge. Is it too early to fridge it? I used your no discard recipe. I tried to make a bread but messed up the recipe and it came out a hard brick 😬.
Hiii! Thanks for your patience with my response. Yes, there's a lot of advice out there that's confusing! I didn't discard at all when I made the starter from scratch in the video and never got sick from the bread I baked from it so I'm honestly not sure about the "bad bacteria" reasoning for discarding. You can put your starter in the fridge once it can reliably double in volume within about 8-12 hours. My starter only took a few days for that to happen in this video. However, depending on the flour you use and the natural yeasts and temperature of your environment, it might take a bit longer for your starter to mature. If dough made with your starter doesn't rise well (which can lead to brick bread!), the starter might not be mature yet and you might need a few more rounds of feeding. In that case you might have to discard each time just so you don't end up with a ton of starter but here's my video on some creative and delicious ways to use the starter that's not baked goods: th-cam.com/video/B5X0pSxG6vw/w-d-xo.html
Hi Rosie, my second day of feeding within 2-3 hour my starter rise to triple. Should i feed it and check later? if the testing in water pass, can i start baking? I m not sure if it was affected by freeze starter long time again when i do the second feed the new starter had mix abit from the balance after i feed the freeze starter. 😬. using rye flour to feed.
Hii again Lisa! That's so exciting that your starter is off to such a great start. I typically fed my starter twice a day in the early stages so you can wait till later in the day. Sometimes it bubbles up a lot and then settles down after a few more hours. I baked with my starter once it passed the float test as shown in my video and you are welcome to try it! The loaf was a bit more dense and not as sour as a more mature starter but it was still delicious and fun to see how a young starter could still make bread. Have a great weekend!
@@RosiesKitchenAdventures Hi Rosie. ok. i will play around with smaller batch first with some mix match of flour with my airfryer. Ya. i had done my airfryer homework timing to bake sourdough bread 😁
OM goodness I loved this. I just baked my first sourdough bread with my first ever starter today 9/25/23. The starter took 3 weeks because the first batch I thought failed and I started again and gave it longer to activate than what many have shared (12 days). I did not use rye and that appears to be the key. I did not discard but had a lot of starter. so I like how little you used. My bread was amazing and tastes delicious. I did cheat as suggested by a teacher and added yeast for safety and success. I learned a lot by just jumping in a feeling it. I also made my starter with yogurt. Anywho, I am happy I have starter finally. Thank you for sharing this!
Hiii! I'm soo excited for you that you made your very first sourdough bread. What a HUGE milestone!! That's so cool that you've done so many starter experiments and I'm totally with you on just jumping in and learning. Thanks so much for sharing your experience here so that others and I can learn. Be well and happy baking!
Under no circumstances does yeast or yogurt or anytjing else ever get added to sourdough, So many people try to improve on a simple recipe instead of just using good old fashion patience. Starter, flour, salt, water, anything more than that is not a genuine sourdough bread
Thank you for sharing , I don't like to discard either as I consider its wasteful and I don't like measuring either. I made a starter over 1 week ago, it's not doubled yet, I used filtered water and organic flour ,and have fed it daily , its got bubbles but that's it, and it smells like yoghurt and it's quite runny ,not thick. I just used 2 tablespoons flour and 2 tablespoons of water daily. Not sure why it's not doubled, may be cold weather, but I put the glass jar near a heater for 2 days ,but no difference yet.....I've just ordered some dark rye flour ! Shall I add some rye flour to this one or start again and use this to make some sourdough naan instead ?
Hiii! Thanks so much for checking out my video and letting me know about your experience. Ahh, starters can behave very differently in different environments and it's ok if it takes a bit longer. It sounds like you are on the right path even if it might not feel like it. I think the dark rye flour will help and you can just start feeding your current starter with it when you get it. Also, if your starter is too runny, it might be good to experiment with adding a little less water so it's more of a thick pancake batter consistency. If your room temperature is cooler than 66 deg F, it's a good idea to continue keeping it near the heater even though it doesn't look like it has made a difference yet. Please let me know your starter progresses. BTW, sourdough naan sounds delicious!! What a wonderful idea! ❤
@RosiesKitchenAdventures thank you so much for your reply. My rye flour arrived today and I've started a new starter with that. Covered it with a muslin cloth on top of jar and wrapped a towel round it too so it doesn't get too cold ! 😅 I will feed again with rye flour after 24 hours. My other starter I fed again with extra flour again today, and threw the whole amount in a bowl of bread flour ,with some salt, little bit of melted butter , garlic powder coriander, and cooked some naan with them on a griddle, and drizzled with melted butter. The family enjoyed their fluffy buttery garlic coriander naan ,without realising what the extra ingredient was as I replaced yoghurt and lemon juice with my sourdough starter ! Thank you again 💓
Hii! Thanks for checking out my video and asking those questions. This is my standard sourdough recipe. If you'd like more details on how I make my sourdough, this is the link to my video: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html 500g flour (I use 350g bread flour + 150g sprouted whole wheat but you can use all bread flour if you’d like) - This is approximately 3 cups of flour total: 2 cups of bread flour + 1 cup of whole wheat 1 ½ cup room temperature water 2 tsp salt 2 tbs olive oil (oil is optional) 2 tbs of starter from fridge Bake at 400 deg F for 1 hour with first 20-30 minutes covered with second loaf pan or foil
Hi Rosie! I tried this the first time and it had grown just like yours! But I didn’t use it and the next day all the bubbles disappeared and it became like a stretchy dough :((( so I’m trying again from the start. What should we do if it doesn’t bubble as much as yours, or grow as much as yours did on days 2-3? Should I still do 2 Tbsp flour & water, or do 4 Tbsp like you did?
Hii! Thanks for checking out my video and that's a great question. I fed it after I used some to bake with it, let it rise again, and then it went into the fridge to start the weekly bake/feed cycle. So that should have been day 4. I hope that helps!
Hi Rosie! On day 2 by the afternoon my starter tripled in volume but by the evening it deflated 😅. Any reason why? I’m on day 3 and fed my starter with 3 tbsp while rye flour and 3 tbsp filtered water. Thanks!
Hii! That's so exciting that you are making your starter. Your starter sounds like it's coming along nicely and it's totally normal for your starter to deflate after being very active. You can give it an extra feeding once it's deflated if you happen to notice it then but waiting till the next morning is totally fine too. I can't wait for you to start baking with your new starter!!
Yeah, those sourdough techniques you see online are ones that work for restaurants. They suck for home bakers. I've been making sourdough for years. I never measure anything. I never throw discard or flour away. If I need to discard and it's not active enough, I add some instant yeast (it will keep in the freezer for years) and use the discard and the instant yeast in my bread. So I get a little sourdough taste in my instant yeast bread and there's no waste.
I will give this a try! Sourdough starter intimidates me but your method/recipe does not. Here we go!
YAAAY! Deb, I'm so excited for you to try this and please keep me updated on your sourdough journey. I was super intimated by starter as well. There's usually a bit of trial and error along the way but that's part of the fun! Be well ❤🙏
This is what I was looking for. A simple recipe without all the waste.
YAAY! Thank you for checking out my video and I'm so glad you found it helpful! 🙏
I love this. Common sense. Nobody had electric scales when sourdough bread was created.
Hi Rosie! Rather than discard a beautiful smelling 3 week old starter, I mixed 1 cup of the unfed starter, 2 cups of outdated self rising flour, about 1 tsp of salt, and some water to make a “reasonable looking”not-too-sticky dough. I patted it out on parchment paper in a rectangular shape about 3/4” thick. I placed the dough and parchment paper on a baking stone in a cold oven, set the temp at 425, and closed the oven door. I don’t even remember how long I baked it, except that I pulled it out when the dough reached a temperature of 210 degrees on my digital thermometer. It looked like a giant rectangular biscuit which I cut into bread sticks. The interior was coarse but moist and airy; the texture soft and slightly chewy; the flavor tangy and delicious. Sometimes it’s okay to be wreckless😅.
Hiii! Thanks so much for checking out my videos and I'm delighted to read your comments! This sounds like an amazing bread and I'm so glad you shared your process. I love the idea of a making a large rectangle and then cutting it into breadsticks. I'll definitely have to try that next time. HAHAHA...wreckless is definitely the way to go to discover new delicious recipes :D
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
Hiii! Thanks so much for checking out my video and I'm so glad you found it helpful. I'm totally with you! I've experimented with many creative ways to use starter in things other than baked goods (my video: th-cam.com/video/B5X0pSxG6vw/w-d-xo.html) but my preference is to not discard as well. Have a wonderful weekend! ❤🙏
This, I can do! My Pea brain can handle this. No discard and no weighing. I’ve watched countless videos n even took notes.
HAHA That's exactly why my pea brain came up with this! I wasn't sure it'd work since other methods are so detailed. I'm glad it did and I use this starter every week! 😎
@@RosiesKitchenAdventuresI'm subscribing because of this😅❤thank you, this is the easiest explanation I've found so far. Now I'm ready to start making my starter. Thank you once again.
@@forevertheaii WOOO HOOO! Thank you for checking out my video I'm so happy you found it helpful. Please let me know how your starter journey goes as starters can behave differently in different environments. Be well and have a wonderful weekend! ❤
😅👍🏼💯✅Agree with You , me too! 😅🤣
Same, I am watching far too many videos. 🫢
I started out using only unbleached flour, by day seven and after discarding as per instruction by other bread makers, I was about it give up. My start barely had bubbles. They said it was probably a cd kitchen, then I heard about dark rye flour. What a huge difference it made adding half unbleached all purpose flour and half dark rye flour. Now my starter, her name is Bonny, is doing great.
Hi Jacqueline! Ahh...that's crazy that the dark rye flour made that big of difference. I've always exclusively fed my starter dark rye so never knew what it could be like with other flours. BTW, Bonny is the perfect starter name! I love it. 🥰 Thanks for sharing your experience!
Well I finally tried this! After 5 days it doubled in size after 24 hours so I tried to make a loaf! I proofed it overnight but it's kind of cold in my kitchen. I didn't get much oven spring, but the loaf was crusty and delicious! I can't wait for next weekend I'll try again
That's awesome you tried this!
Godsend! I gave up on sourdough because of the discard. I hated wasting good dough,but I also hate having to bake or cook with it when it didn't fit in my day. Tonight my son ask me if I could help his coworker learn how to bake sourdough, of course I said yes. Came her and you were the first to pop up. Adventure in cooking is right up my alley. I'll try your starter right now using my dark rye I have for my half/half dutch oven bread. Thank you.
I recently tried a sourdough starter with a more rigid method with lots of rules. Nothing much was happening with it after a week and then I accidentally killed it. All the different rules and methods are stressing me out so I’m trying your no rules method! Really hoping it works this time!
Oh no!! I'm so sorry to hear that your starter didn't make it. I was definitely stressed out too by all the different rules and measurements out there and was so happy to discover that they aren't necessary. I hope this method works for you and please let me know how it goes along the way! Be well.
How did you kill the starter?
Well? Can wet get an update?
I dont usually comment but really liked your video. And surprisingly I used almost the exact same method recently - no measuring, no discard, etc and got great results in three days. One tip made a huge difference - putting it in the oven with the light on for a few hours really got it going fast. Thank you!
Hiii Bob! Oooo...that's a great tip to put it in the oven with the light on! I'm so happy to hear that you basically used the same method and got similar results. I didn't know if this would work for other environments depending on the natural yeast strains locally and am super excited to hear that it worked for you. Thank you so much for commenting and sharing your fantastic tip!
I did not weigh the flour or water, just eye balled it. I used rye flour and I also placed this in my oven with the light on. The temp was around 78 degrees. After 24 hours it had risen so much it spilled out of the container! I had no choice but to discard some starter and move this into a larger bottle. Again in the oven (winter in Vegas is actually cold and I keep my house at 68 degrees). Within 4 hours it has doubled in size again. I'm now propping the door open to drop the temperature down to 72 or 73 degrees.
Very interesting! I love when old truths gets crushed! ❤ I will try this myself!
Hiiii Daniel! Yes, debunking old truths is always exciting! Thanks so much for checking out my video and I'd love to hear back when you try this. I'm always curious if this method works for other people since there are so many factors that can affect how fast a starter matures. Be well and have a wonderful holiday season!
😮Oh my gosh !!
I have to try this !!
The thought of discarding has steered me away from sourdough,
which my family L🥖VES.
I've been making various breads that they enjoy in the last year and a half,
but there's nothing like sourdough.
Thank Y🍞U for sharing this. 😊
HAHA All your emojis and bread-mojis totally made my day, Julie! Yup, discarding kept me away from making sourdough for YEARS!! I finally decided to just keep on experimenting until I figured out how to make great sourdough without discard and without all the fuss. If you give it a try, please let me know how it goes for you. Have a wonderful weekend and Happy Baking!! 🥰
I love the idea that you don’t throw anything away I’m gonna try this I don’t wanna throw anything away either thank you so much for sharing
Hi Renay! Thanks for saying hi and I'm so glad you're going to try this. I'd love to hear how it turns out for you. I'm always looking for ways to be less wasteful with food, especially with the crazy inflation these days. Be well! ❤
Thank you for making this video. I'm someone that used to be very intimidated about making sourdough bread. I've watched several videos of people making some very beautiful looking loaves of bread. Yours looked great.
Hii Emoretta! I completely felt the same way and was surprised to find out that it didn't have to be so complicated! Thanks so much for checking out my video and for your kind words. Be well and have a great week ❤
Thank you for this, because i am busy busy busy and that's the only thing that's kept me from taking on sourdough...i just dont have time for it. I appreciate this video, giving me the confidence to SIMPLIFY and just roll with it. There are soooooo many "sourdough snobs" on YT. 😂 Thank you for being friendly and helpful. ❤
Thank you so much for posting this video! I've made sourdough in the past and loved it, but always hated dealing with the discard. I was always trying to find something to make with it instead of throwing it out and it just got to be too much. Just started a new batch with my 9 year old daughter and we are seeing bubbles on day 3! She calls it her pet and has fondly named him "Mr. Yeast" 😂
Hi Brandy!! Awww that is so sweet that you are baking with your daughter and Mr. Yeast is such a perfect name!! I LOVE it.🥰 Bubbles on day 3 is excellent progress! I totally share your frustration discard and I'm so glad you enjoyed my video. I hope you and your family have a wonderful week and look forward to hearing about what you make with Mr. Yeast! ❤
This looks like a good way to go with starter, will have to give it a go
Hii Gerald! Thanks so much for checking out my video and I'm so excited for you to try this. Please let me know how it turns out for you! Be well
I love this! You’re making my sourdough journey so much more pleasant
YAAAY! I'm so glad you are finding my videos helpful. Thanks so much for taking the time to connect me and supporting my channel! 🥰
I am brand new to sourdough starter. I am doing your method.
Hii Janet! That's so exciting that you're starting your sourdough journey and trying my method. I'd love to hear how it goes for you. Have a wonderful week ahead!
I enjoyed that! Thanks! I had to flush the previous starter, and will use your small amounts. My mom made bread for over 20 years, and she never measured anything. I can still taste it in my mind, and smell the caraway seeds!
Thanks for sharing l love easy and no waste
Hii Irene! Thanks so much for checking out my video and I hope you have a wonderful New Year!
This is how I do my starter. I can share this wonderful video with my friends! Thank you.
Well is is without a doubt the best sour dough starter recipe I tried , in 2 days my starter has doubled, I going to make your rye bread tomorrow if it floats. Thank u so much.
Hiii Joan! YAAAY!! I'm so happy to hear that this method is working for you. Please keep me posted on how it turns out. I'm sure others would be curious to hear your experience as well. Have a blessed New Year! ❤🙏
2 days is not long enough for proper fermentation, you need at least a week to 10 days, the bread will not have that distinct tang that sourdough should have
@@lindadurand247 Thanks for checking out my video, Linda! Yes, the first loaf I baked was less sour than with a more mature sourdough but still had a wonderful flavor. Be well and happy baking! ❤
@@RosiesKitchenAdventures. LP LP LPlove
No MP no
Hi Rosie, as soon as you said loosey-goosey, I know this was for me, I’m so excited. This is day just 3 and it was about doubled in size from yesterday. I went ahead and added 2 tablespoons each of flour and water. I think if it’sit’s double tomorrow, I will go ahead and try sourdough bread. Never made sourdough bread before, I make no knead bread quite often And I’m looking forward to this. Thanks and I’ll let you know how it works out.
Love this 👏🤗 thank you for sharing! I just started making a sourdough starter and this is exactly what I like, simple no fuss baking✨
I love your name!! Aww thank you for your kind words and I'm so glad you enjoyed my video. Be well and happy baking! 🙏
Hi Rosie, thank you for your starter recipe simple easy for beginners and no discard.😊
Like how easy it is!!! Thank you !!!
Hiii Maria! Thanks so much for checking out my video!
Amazing rosie . So impressed and binging all your videos!!! Thank goodness for your lazy and cheaper approach
You tick all the boxes!!
Hi . Thanks for letting us know how to manage my starter. I've had so much trouble, and I am back looking for a simpler way to make starter .
Great videos esp this one. I wish I had seen your video before starting my SD starter. I wasted so much flour with the discard method but if I start a new starter i will use your method. Ps. i found that my tap water had too much chlorine so bottled water is best. Also if you heat some water in your microwave to create steam. Put your starter in there and close the microwave door and your starter will get benefit of humidity action. I just learned this today after two weeks of messing with a starter that would take forever to double.
Hiiii Ashley! Thanks so much for your kind words and wonderful tips! Those are great insights on the bottled water and humidity. I love little tricks that are easy and make a big difference. Be well and happy baking!
I like the flexibility without the fuss. Thank you. I am going to start making my own bread too.
Hiii Cavena! Thanks so much for checking out my video and that's so exciting that you'll be making your own bread! Homemade bread beats the stuff the you can find in stores and I love the way my home smells when I'm baking it. I hope have a wonderful week and happy baking!
I love this recipe! thanks for debunking this myth that you need to discard. I do not discard and I get incredible sourdough and have for years. It really went against my grain to discard and frankly we just don't eat that amount of bread, pancakes or other grain products to compensate for the using the discard approach. I will subscribe immediately! I also shared your channel with my cousin in the UK who is joining the sourdough club after tasting mine this past week! LOL!
Hiii Nicki! Thanks so much for checking out my video and it's great to hear that you also do not discard. I bet your bread is delicious!! I'm definitely in the same boat that I don't make other grain products regularly enough to use up the discard. I'm grateful for all your support and I hope you have a wonderful week
I tried this no discard way and by day 6 it started to rise! I'm so happy I found this video because it was easy to understand and I'm kind of loosey goosey with stuff and don't measure 100% exactly. I also don't have and don't want to buy a scale. I used all purpose flour as well. I wasted 3 lbs the first time I did it but this totally worked for me :D
WOOO HOOO!!! That's awesome to hear that this worked for you and I'm so happy you gave this method a try. Thanks so much for checking out my video
Thank you, Rosie!
Finally! Something I might be able to do., and with no waste. Thank you so much. I can't wait to start trying this.
Thanks so much for your video! The weighing and measuring used with other methids made the starter process seem so inconvenient.
Hi Laura! Thank YOU for for checking out my video. I thought the exact same thing and it prevented me from making sourdough for years!
Well done for doing it your way 👍 magnificent results 👏👏👏👏👏
I promise you. Kitchens in decades past didn't use gram scales not did they waste anything❤
With all due respect all over the world is on metric system except Britain and USA.
@@monicavidal2616 Britain is on the metric system for baking these days, as that's what the ingredients are sold in ie half kilo or 1 kg for flour. The USA is pretty much flying the flag alone for Imperial these days, although Britain uses miles for distances on maps & signs, but as an example we pump petrol in litres and sell goods by the kilo and half kilo. So we're half metric but heading more towards metrication than the imperial set, which I am very happy about.
@@monicavidal2616 with all due respect, there was a time when even the metric system wasn't a thing yet. People in Bible times apparently did _something_ right.
@@monicavidal2616 The actual point was that people weren't so fussy about weights and measurements (regardless of system) and actually knew what they were doing and could cook by feel and intuition. My mom was a fabulous baker and measured nearly everything by sight in the palm of her hand or an unmarked bowl she liked.
@@monicavidal2616the USA is the only country that I know of that doesn’t use the metric system for weight nor has it ever. Further, I can absolutely guarantee as the original poster states, our grandparents, great grandparents & the people of 4500BC, which is where the oldest yeast has been used to make an actual loaf of edible sour dough, had any metric system to weigh their flours & waters. They also ground all their own eicorn & spelt. So, the poster is in fact correct on her comment about our past humans didn’t have a scale or need one to survive on breads they made. Which is one of the earliest known prepared foods to mankind.
I sure will try this. I have been trying for a while now.
Hi, you sure make me want to start making a starter again... It's so simple and straightforward. Will try and let you know.. Thanks a lot, I 100%, agree that there should be no wastage. 😊👍
I am glad I found your video because I was quite intimidated by the first sourdough video I watched. I like your method much better and I think I will give it a try! subscribed =)
Hiii! I'm so sorry for my delayed reply and welcome to my channel! I actually avoided sourdough for too many years because it looked so complicated. It doesn't have to be that way and I'm so excited for you to give this a try! Be well
I made a starter on Mar 26 using a method much like you except on day 4 I started doing some discarding and feeding because I'm not getting much rise. On day 7 I tried your easy recipe. I didn't get much, if any rise overnight but the oven spring gave a decent enough loaf. I fed the starter, tossed it in the fridge, and will try again next week.
Hi Marc! Thanks so much for sharing your experience. So many factors can affect the starter development in the beginning and that's so exciting that you got a decent loaf by day 7! Once I started storing this new starter in the fridge between bakes, the first 2 loaves didn't rise as much as I'm used to. The bread was still tasty though! After that, it was at full strength and the rise was much better. When you use your starter again next week, I'd love to hear how it goes!
So once your starter is ready to use how often do you feed it? I have heard others say keep it in fridge and only feed it once a week.
Hiii John! Thanks for checking out my video and that's a great question. That's basically what I do since I bake sourdough about once a week and I feed it every time I bake with it. Once the starter has peaked after I fed it, I put it in the fridge until the next time I need it. That's it in a nutshell but if you'd like to see my video on how I maintain my starter, here's the link: th-cam.com/video/_bReid2cLEs/w-d-xo.html. Be well! ❤🙏
I just started to follow you, excellent video. So the starter needs to be outside when making and adding flour to it everyday or at room temperature. Thank you so much
Hii Monika! I'm so sorry for my delay in response and that's a great question. I do the whole process inside at room temperature. I hope that helps!
Hi Rosie just found your channel. This was a great recipe, and I will start one this week. I totally love the "no discard" part as that was one of my own pet-peeves on starting one. I love sour dough breads and now with fall and winter ahead I will get started on this. 🍞🥖🫓
I like the no throwaway starter! I had been thinking of trying that as well, so your video will get me off my butt and just do it! Thank you!
The additional flour u r adding is white flour or more rye flour?
Hii! Thanks for asking that great question. I use only rye flour to create and feed my starter. Be well and have a wonderful week ahead!
Thank you so much for this video rosie, you're a girl after my own heart! I'm doing exactly the same thing right now for the last 5 days or so. No weighing, no measuring, no discards! Only thing that I'm confused about is that after my starter rises and I mix it it falls back down and all the bubbles disappear. What does that mean? Some blogs say that's normal others say that it means that it's overproofed and it's exhausted. Way too much information out there. I like things simple and to the point.
YAAAY!! Hi again and I'm so glad you are giving this method a try! After feeding, the starter will rise to a certain peak and then fall back down as it has consumed most of the fresh flour. In my opinion, this is a normal part of the process, but I don't usually let my starter fall all the way back down before I feed it. If it gets too hungry, a layer of liquid called "hooch" can form on top. It's harmless and you can just pour it off and use the starter as you would. I hope that helps! Please feel free to ask any additional questions and I'd be happy to try to answer them!
So far I have had not much luck trying to start my starter. I used King Arthur bread flour. I have some wheat flour that I have not opened yet that I may try next.. I am trying to use what I have on hand. The only other flour that I have on hand is self rising all purpose flour.. In the past my starter rose very little but after a few days it did smell like very bad alcohol, to me anyway. I will give yours a try and see what happens.. I do like the taste of yeast bread, so this is just me wanting to give something new a try and I’m one of those people that do not like to give up. This will be my third try. Thank you! ❤
Thank you for taking the complication out of making sourdough from scratch!
Hi Melissa! Thanks for saying hi and I'm so glad you enjoyed the video. Be well and happy baking!
Trying it now!
Hiii! I'm so sorry for my delayed reply and that's so exciting you are trying this. Sending bubbly vibes your way!
Thank you so much for this info - can't wait to try it!
Hii Robin! Thanks for checking out my video and I'm so excited for you to give this a try. I'd love to hear how it goes for you! Be well
Hi Rosie…I really enjoy your videos they are a lot easier than the bulk of them out there…I have had no luck making a starter and am so excited to make sourdough bread. I am hoping this will be the one…wish me luck THANKS🤗
Hiii! Thanks for your kind words and I'm so excited that you are giving sourdough another shot. Starters can definitely be finicky but I hope this time works out for you. Sending bubbly starter vibes your way!!
Love this! I definitely dont want to be throwing any out. Do you have a video on saving starter that you may have left out for a week or two? 😅
Hiii! Thanks so much for checking out my video and I apologize for the delay in my response. Hmm...I don't specifically have a video for that but starter is surprisingly resilient! I would just try to feed it a few times until it starts doubling in volume reliably within 8-12 hours. In that situation, you would probably have to discard some of it during each feeding so you don't end up with a ton a starter but here's my video on some creative and delicious ways use the discard that aren't baked goods: th-cam.com/video/B5X0pSxG6vw/w-d-xo.html
@@RosiesKitchenAdventures thank you so kindly for your reply!
Rosie you are FANTASTIC. Your SDS has so "many holes"....WOW. I have been making
Sourdough breads since 2016. And my SDS was given (dry) to me from a friend in California and it is from the Original Oregon Trail. My SD breads are GREAT. The SDS has been strong working GREAT. BUT, I have been using mix of whole wheat, dark rye, and bread flour. After viewing your video....I will use DARK RYE ONLY....I have the same
brand you do. I am now going to go to another of your videos on making Sandwich Sourdough Bread. SO NICE MEETING YOU....thank your sharing. Aria
Awww Aria thank you so much for your kind words and support! ❤🥰 That's incredible that you've been baking sourdough for such a long time and I can't wait for you to try only dark rye flour for your SDS. If you get a chance later, I'd love to hear how it works for you and how you think it compares to the combination of flours. I'm so grateful you said hi and shared your baking journey with me. Be well and happy baking! 🙏
Poof … just like that Bob raised his prices
I tried a new starter 6 days ago. First try was also this way without discard, which I absolutely prefer. My house is not so warm, maybe 16° C in my kitchen. Maybe this was the reason for the starter staying nearly at 1,5 of the amount after each feeding. The first bread after 7 days was awful. Flat, not a bit fluffy, wet inside, outside like a rock. 😅 The new starter has a place on one heater now and the therefore produced discard today made the crackerdough rise in the oven before I cutted it into small pieces. Seems like my sourdogh journey is now on the good way.
Hiii again! Yes, it sounds like your sourdough journey is picking up nicely! There's always a lot of trial and error in the beginning but that's part of the tun. Ahh, starters can be quite sensitive to temperature. My kitchen is usually at least 18 deg C and I find that if it gets colder than that, my starter and bread rise much slower. Putting your starter on the heater is a great idea and the dough you make with your starter later would probably love a spot on the heater too! In the meantime, you can never have too many sourdough crackers in my opinion and they usually keep really well too. Have a wonderful week!
@@RosiesKitchenAdventures Oh, s second lovely answer from you. 😊 Yes, the next dough will be placed on the heater during the stretch and fold breaks and also during night instead of resting in the fridge. And somehow it will come out really good..someday. 😉 In Germany we say "Aufgeben ist keine Option" - like "giving up isnot an option".
@@sockenfraualfred6324 You are going to need to charge your dough rent for spots on the heater! YESS...don't worry, your bread will turn out wonderfully with some time and trial and error. I like that saying and it's absolutely true with sourdough baking! 🎉
Thank You!! I bought the supplies to make sourdough but then got overwhelmed with all the info online. The internet seems to make things way more complicated than they have to be. I’m going to start mine today!
Thank you for sharing nice video love it will try this soon, I really hate that feeding and discarding way of making a sourdough, can I use an ordinary flour for this method from the Philippines.
Hiii Raquelita! The Philippines are so lovely and the warm temperature should get your starter going in no time! You can use any wheat flour for this method but the number of days it takes to get an active starter might vary. I look forward to hearing how this method works for you! ❤
I like to make Pan Pizza and considering cultivating my own yeast, may try your method
Oooo...I love pan pizza and it's so good with a sourdough crust! Here's my pizza dough recipe: th-cam.com/video/pRkHF0ypbCM/w-d-xo.html if you are curious. I'm making more of a traditional pizza in this video instead of pan pizza but I've used this many times for pan pizza and it's delicious. Thanks so much for checking out my video!
When you say each time that you added flour to the starter, you meant the rye flour, correct? I want to do this!!
Hi, can you use a rye flour starter to make a white flour bread?
Hiii Julie! Excellent question and yes, a rye flour will make a wonderful white bread. I actually demonstrate it in a white flour loaf in this video on my faster sourdough process (th-cam.com/video/EFTsMdeJma4/w-d-xo.html). You will see tiny flecks of rye if you look closely though so it won't be "pure" white in appearance. If you want that pure white appearance, you can take a rye starter and just feed it a few times with white flour and it will dilute out the color of the rye. I hope that helps!
Yup that’s it folks absolutely 💯🙏
Hi again Gary! Thanks so much for your support! 🌻🙏
I tried making starter with all purpose flour twise and failed. I tried this method with rye flour and it was a success. Thanks ❤
AWESOMENESS!!!
Hi Donna!! I'm so glad you liked the video and have a great weekend!
Did you use Rye flour feeding your starter the whole time?
And my house is colder so my kitchen is colder. Around 68 maybe why mine isn’t as active? I’m new on this sourdough journey.
Hii! Congrats on starting your sourdough journey and those are great questions. Yes, I only use rye flour to feed my starter. Your are absolutely right that starters are sensitive to temperature, especially in the beginning. Try keeping your starter in a warm place, like by your heater, to see if will become more active. My home is around 66-68 deg F but even if it's a few degrees colder that, my starter is much less active. Thank you for checking out my video and please keep me updated on your sourdough journey!
'49ers used to hang their sourdough starters around their necks as they travelled in order to keep them warm enough until they reached their claim/town. Starters like the warmth.
@@user-ls3bs8zd1g Whoooah! Amazing!
Great video. Did you always feed with dark rye or did you start adding white flour (bread, AP or whole wheat) to the starter?
Hii! Thanks for checking out my video and that's a great question! I always feed with dark rye flour. Have a great week!
@@RosiesKitchenAdventures I was feeding my starter with 32 g bread flour 12 g. Whole wheat and 6g dark rye.
@@ronmsharonm2708 That sounds like an awesome combo!
I got give it a try
is it rye flour every time you feed it?
Hii! Thanks for checking out my video and that's a great question! Yes, it's the same dark rye flour every time and I always feed my starter rye even when it's fully matured. Be well and happy baking!
You are amazing my dear !!🍀
I've always wanted to try making sourdough bread! This video inspired me. I have a bag of dark rye flour so I did it!! We'll see what happens!!??
I'm not a baker and have never baked bread before plus my bag of flour expired in May. So let's see what happens
You used rye flour for the starter. But what kind of flour did you use for the bread dough? What was the the tempreture of the oven and how many minutes baking?
Hiii! Thank you for your questions! I used my standard sourdough method which I go over here (th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html). Basically, it's 350g bread flour + 150g sprouted whole wheat flour with 2 tsp of himalayan pink salt, 2 Tbs of starter, optional 2 Tbs of olive oil, and 1 ½ cups of water. I bake at 400 deg F for an hour, with a cover on for at least the first 20 minutes to trap in steam to help with the oven spring. Be well and happy baking!
Yay! I’m very happy to have Just discovered your channel! Never made bread before! 🍞 Can you pls clarify for the starter, did you use dark rye 1st and then fed it regular flour ? Is there a written recipe/directions? Thank you!!!
Hi Rosie; how about spelt flour to use on a starter?
Can I use white flour instead of rye flour to start?
I use white flour all the time when I bake sourdough bread. Just make sure that you use unbleached flour.
After you put the starter in the fridge, what next? Do you just store it for the week, use it, feed it same day, then put it in the fridge again? Great video. Super informative
I have the same question but I see no repsponse from Rosie! I have never made a Sourdough but would try her method.
Great video! I am new to bread making and am curious to learn and make my starter. Can I use Spelt flour to make the starter?
Hii Bushra! Thanks so much for checking out my video and that's a great question. I've never tried using spelt flour before for a starter but it should work similarly to whole wheat flour. I hope you give it a try and would love to hear how it goes for you! New starters can be finicky based on your weather and natural yeast in the environment so don't worry if it takes a few days more to fully develop. Be well! ❤🙏
How do we know when a sourdough starter (the newer one) is now mature for sourdough bread baking?
Hii! Thanks for checking out my video and that's a great question. A lot of people use the float test, which I demonstrate in the video, but that by itself might not always be accurate. If it passes the float test, has an obvious sour smell, and reliably doubles in volume within 6-8 hours (range depending on room temperature), then it's likely mature enough for baking. I hope that helps!
Hello Rosie sister!
I can't tell you,I am very very happy to see your gluten free sourdough n bread recipe.
I'll try it soon .
Please tell me,we should keep statar discard in the fridge or room temperature n the second should keep sourdough loaf overnight in the fridge or room temperature?
Hiii! Thank you for checking out my video and I'm so sorry for the delay in response. I keep my starter in the fridge since I only use it about once a week. If you'll be using your starter daily, it can be left out at room temperature. I do the final proof of the sourdough once it's in the pan at room temperature, which is about 66-68 deg F for me. If your home is warmer than that, I recommend doing final proof in the fridge to prevent overfermentation overnight. Be well and happy baking!
Mention not! Thank you so much for replying ❤❤❤
When you say flower, are you using your rye flour again or are you using your general bread flour?
Hello, thank you for your videos, your food and breads look awesome. I’m Excited to try your recipes. I really want to make sourdough breads this is why I found your channel. Can you please tell me how long does the starter last? When do you put the jar in the fridge? how long can it stay in the fridge for before you have to make a new batch, or do you just keep feeding the same batch. I’m sorry if I sound stupid here, I really have no idea what I am doing lol
Hi Rosie. Ive been wanting to try starting my sourdough journey but I've been feeling overwhelmed with the amount of steps. Thank you so much for making it so easy.
Do you think i can use all purpose flour for my starter instead of rye flour?
Thank you ❤
Hiii! I'm so excited for you to start your sourdough journey. Yes, you can use all purpose flour for your starter. It'll still work well and have great flavor but it might just take a little longer for it to mature. The extra nutrition and natural microbes in rye flour tend to speed up the process. There's definitely a lot of trial and error with sourdough so it's still worthwhile to give it a go with any flour you have. Your environment (temperature, natural yeasts, humidity, etc) can also have an impact on sourdough so everyone's experience may be a little bit different and part of the fun is figuring out what works best for you!
Do you bake it in the air fryer??
For sharing this great video that is so informative I subscribed to your channel.
Awww thank you! I really appreciate your comments and support! 🙏🥰
On my fifth try for a starter. No bubbles. Either it's the water or different flours. Haven't figured it out yet.
Hii Trina! I'm so sorry for my delay in response and I'm sorry to hear that your starters haven't worked out. There can definitely be a lot of trial and error. I had good results here with filtered water and dark rye flour. Making a starter can also be challenging depending on what natural yeast there is in your environment, which you can't really control. Also, a starter can be pretty sensitive to temperature so trying to keep it in a warmer area of your home, like 75 deg F or above, could also help.
Thanks,I think it's the air conditioning.
@@trinapenno6554 Ahh!
What recipe did you use to make your bread please?
Hii again Trina! Here's the link to my video on my standard sourdough recipe: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html. Be well and have a wonderful weekend
@RosiesKitchenAdventures thanks, found it!
Do you think this would work with light rye flour?
Hii Kathleen! Thanks for checking out my video and light rye flour should work. It might take a little longer for the starter to develop though since dark rye has more nutrients from the bran left in the flour but the difference might only be a day or two. If you give it a go, please let me know how it turns out for you!
I’m so pleased to begin this journey but have a lot of anxiety reg the process. It just has to be RIGHT & GOOD TASTING! So, i’n a newbie to your channel and will solicit your assistance.😢
Hi! Would you it be ok to use sprouted Kamut flour instead of dark rye? It’s my very first time, and I would love to use ancient grains and to copy cat your recipe.
Hiii!! I love using ancient grains and sprouted Kamut sounds amazing! I have never tried using it to create a starter though. Any grain flour should be able to produce a starter but it might just take longer. I hope you try it and please let us know how it turns out. If anyone else here has tried making a starter with Kamut, please chime in!
@@RosiesKitchenAdventures I will begin my starter on Wednesday. I’ll absolutely let you know my results on here, right away! I’ve never made bread before so I’m a little anxious but I just keep replaying your videos 😁
@@thinkchair96 That's sooo exciting!! Baking is definitely a journey and every starter will behave a bit differently but I know you can do it!! I look forward to the updates❤
@@RosiesKitchenAdventures it’s about 26 hrs since I started from scratch with your exact amounts and mine was a bit drier compared to the video, so I’ve added a tiny bit of water 😁. Initially I was going to use just sprouted heirloom grain flour from start to finish but I can’t believe how expensive they are, however I still may buy some.
@@thinkchair96 WOOO HOOO! I'm thrilled to hear the update! That's so great that you are going by consistency since different grains can absorb different amounts of water. Yeah...I can only imagine how expensive sprouted heirloom flour is these days. Hopefully, one day they can be readily available to everyone at more reasonable prices! ❤
Hello Rosie, I am little but confused. Some people say you need to discard during initial days to eliminate bad bacteria. I tried to google it but couldn't find any. I have put my 6day old starter in the fridge. Is it too early to fridge it? I used your no discard recipe. I tried to make a bread but messed up the recipe and it came out a hard brick 😬.
Hiii! Thanks for your patience with my response. Yes, there's a lot of advice out there that's confusing! I didn't discard at all when I made the starter from scratch in the video and never got sick from the bread I baked from it so I'm honestly not sure about the "bad bacteria" reasoning for discarding. You can put your starter in the fridge once it can reliably double in volume within about 8-12 hours. My starter only took a few days for that to happen in this video. However, depending on the flour you use and the natural yeasts and temperature of your environment, it might take a bit longer for your starter to mature. If dough made with your starter doesn't rise well (which can lead to brick bread!), the starter might not be mature yet and you might need a few more rounds of feeding. In that case you might have to discard each time just so you don't end up with a ton of starter but here's my video on some creative and delicious ways to use the starter that's not baked goods: th-cam.com/video/B5X0pSxG6vw/w-d-xo.html
Hi Rosie, my second day of feeding within 2-3 hour my starter rise to triple. Should i feed it and check later? if the testing in water pass, can i start baking? I m not sure if it was affected by freeze starter long time again when i do the second feed the new starter had mix abit from the balance after i feed the freeze starter. 😬. using rye flour to feed.
Hii again Lisa! That's so exciting that your starter is off to such a great start. I typically fed my starter twice a day in the early stages so you can wait till later in the day. Sometimes it bubbles up a lot and then settles down after a few more hours. I baked with my starter once it passed the float test as shown in my video and you are welcome to try it! The loaf was a bit more dense and not as sour as a more mature starter but it was still delicious and fun to see how a young starter could still make bread. Have a great weekend!
@@RosiesKitchenAdventures Hi Rosie. ok. i will play around with smaller batch first with some mix match of flour with my airfryer. Ya. i had done my airfryer homework timing to bake sourdough bread 😁
Thank I will try this. I don't like discarding
OM goodness I loved this. I just baked my first sourdough bread with my first ever starter today 9/25/23. The starter took 3 weeks because the first batch I thought failed and I started again and gave it longer to activate than what many have shared (12 days). I did not use rye and that appears to be the key. I did not discard but had a lot of starter. so I like how little you used. My bread was amazing and tastes delicious. I did cheat as suggested by a teacher and added yeast for safety and success. I learned a lot by just jumping in a feeling it. I also made my starter with yogurt. Anywho, I am happy I have starter finally. Thank you for sharing this!
Hiii! I'm soo excited for you that you made your very first sourdough bread. What a HUGE milestone!! That's so cool that you've done so many starter experiments and I'm totally with you on just jumping in and learning. Thanks so much for sharing your experience here so that others and I can learn. Be well and happy baking!
Under no circumstances does yeast or yogurt or anytjing else ever get added to sourdough,
So many people try to improve on a simple recipe instead of just using good old fashion patience.
Starter, flour, salt, water, anything more than that is not a genuine sourdough bread
Thank you for sharing , I don't like to discard either as I consider its wasteful and I don't like measuring either. I made a starter over 1 week ago, it's not doubled yet, I used filtered water and organic flour ,and have fed it daily , its got bubbles but that's it, and it smells like yoghurt and it's quite runny ,not thick. I just used 2 tablespoons flour and 2 tablespoons of water daily. Not sure why it's not doubled, may be cold weather, but I put the glass jar near a heater for 2 days ,but no difference yet.....I've just ordered some dark rye flour ! Shall I add some rye flour to this one or start again and use this to make some sourdough naan instead ?
Hiii! Thanks so much for checking out my video and letting me know about your experience. Ahh, starters can behave very differently in different environments and it's ok if it takes a bit longer. It sounds like you are on the right path even if it might not feel like it. I think the dark rye flour will help and you can just start feeding your current starter with it when you get it. Also, if your starter is too runny, it might be good to experiment with adding a little less water so it's more of a thick pancake batter consistency. If your room temperature is cooler than 66 deg F, it's a good idea to continue keeping it near the heater even though it doesn't look like it has made a difference yet. Please let me know your starter progresses. BTW, sourdough naan sounds delicious!! What a wonderful idea! ❤
@RosiesKitchenAdventures thank you so much for your reply. My rye flour arrived today and I've started a new starter with that. Covered it with a muslin cloth on top of jar and wrapped a towel round it too so it doesn't get too cold ! 😅
I will feed again with rye flour after 24 hours.
My other starter I fed again with extra flour again today, and threw the whole amount in a bowl of bread flour ,with some salt, little bit of melted butter , garlic powder coriander, and cooked some naan with them on a griddle, and drizzled with melted butter. The family enjoyed their fluffy buttery garlic coriander naan ,without realising what the extra ingredient was as I replaced yoghurt and lemon juice with my sourdough starter !
Thank you again 💓
How much flour you used to make this breads, and also atwht temp. and for how long did you bake the bread? Please repy.Thanks.
Hii! Thanks for checking out my video and asking those questions. This is my standard sourdough recipe. If you'd like more details on how I make my sourdough, this is the link to my video: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html
500g flour (I use 350g bread flour + 150g sprouted whole wheat but you can use all bread flour if you’d like)
- This is approximately 3 cups of flour total: 2 cups of bread flour + 1 cup of whole wheat
1 ½ cup room temperature water
2 tsp salt
2 tbs olive oil (oil is optional)
2 tbs of starter from fridge
Bake at 400 deg F for 1 hour with first 20-30 minutes covered with second loaf pan or foil
Hi Rosie! I tried this the first time and it had grown just like yours! But I didn’t use it and the next day all the bubbles disappeared and it became like a stretchy dough :((( so I’m trying again from the start. What should we do if it doesn’t bubble as much as yours, or grow as much as yours did on days 2-3? Should I still do 2 Tbsp flour & water, or do 4 Tbsp like you did?
What day did you stop feeding it and pop it into the fridge to begin the once per week bake/feed cycle?
Hii! Thanks for checking out my video and that's a great question. I fed it after I used some to bake with it, let it rise again, and then it went into the fridge to start the weekly bake/feed cycle. So that should have been day 4. I hope that helps!
Hi Rosie! On day 2 by the afternoon my starter tripled in volume but by the evening it deflated 😅. Any reason why? I’m on day 3 and fed my starter with 3 tbsp while rye flour and 3 tbsp filtered water. Thanks!
Hii! That's so exciting that you are making your starter. Your starter sounds like it's coming along nicely and it's totally normal for your starter to deflate after being very active. You can give it an extra feeding once it's deflated if you happen to notice it then but waiting till the next morning is totally fine too. I can't wait for you to start baking with your new starter!!
Phew 😅Thanks Rosie!! Will update you when I make my first loaf!
@@ag2167 I look forward to the update!
can I start out using a larger amount of flour and water?
Yeah, those sourdough techniques you see online are ones that work for restaurants. They suck for home bakers.
I've been making sourdough for years. I never measure anything. I never throw discard or flour away. If I need to discard and it's not active enough, I add some instant yeast (it will keep in the freezer for years) and use the discard and the instant yeast in my bread. So I get a little sourdough taste in my instant yeast bread and there's no waste.