Hi Everyone! Well the video for how to maintain a sourdough starter is finally done! Sorry this took so long to get to you. I do all the filming, editing, etc. myself so sometimes it can be a little challenging. Especially with all this rain we've had in my area. I hope you enjoy! Happy baking!!
Amy - I’m pretty sure that I have commented before, but I have followed you and your recipes for years. Many are staples for our family: Tomato soup, sourdough bread, tortillas and English muffins. Thank you for your easy to understand and follow videos.
Just re-started from dried because I stopped making it for about a year. It totally worked! The starter was back in 2 days instead of the 7 days from scratch! Totally worth having some dried, cool! Thanks for the tip!
I freeze mine into an ice cube tray and put the frozen sourdough started in a jar. I have done this for years and if I don’t want to make bread for a while, I can always just take out one cube and start a new batch of starter from that. I have kept it frozen for over 1 year at times and it works great.
Hi everyone! I'm very sorry I haven't been able to answer comments but I will be working on them this weekend to get caught up. I get hundreds of inappropriate comments and it makes it really hard to get to the people that really need help! Again, I will try to get to everyone at some point this weekend.
Amy Duska thank you Amy. I subscribed. I also looked at your comment section and saw what you meant by inappropriate. My twin daughters have a you tube channel with @ 2mm subscribers. I think they have a way to block inappropriate comments. I can ask them how if you want.
Amy Duska hi Amy. It seems your comment section has been cleaned up a lot. If you need specific advice from Ciera let me know and I can hook you two up directly. Btw your video was very helpful!
I'm new to the whole sourdough thing and you made it pretty easy to learn some of the basics, plus that idea for dehydrating some of the discard as a backup... Those are some great tips!
Your sourdough series is so well done! I stopped making sourdough bread for a year now and feel this time around I can stick with it because of your videos. Thank you!🍞
Thank you Amy. Really clear instructions to follow. Thanks also for the drying method. That will be useful for when i go away on extended holidays. Look forward to more of your videos.
Your directions were so clear and simple. I viewed a number of videos and this one is by far the best. Thank you. I was looking for directions as to how to feed the starter, what to do with left over starter.
@@littlespoonfarm Actually hasn't been yet, but hopefully it will, once I finally manage to create a proper starter, been failing miserably so far. I used to have a nice starter before, but I lost that one. If I knew this back then, then my life would've been so much easier. Really want to get it going, been tryharding it for a week now. 😫
I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.
if by chance you need to use the "back up", what would be the steps used to re-hydrate it? Thanks so much for your videos! They are easy to follow and I look forward to watching the easy sour dough bread recipe video! :) Thanks again !
Amy, thanks for sharing your enthusiasm and skills. I really appreciate what you are doing because as a man learning how to make sourdough and bread your simple straightforward approach really suits my own learning curve. I find some of the other vids by men a bit too much and too 'in your face' and they don't give me the confidence that your vids do. Thanks again. And as far as the inappropriate comments by moronic idiots go, well I am sure that you don't let that go to heart. Please do not ever let them get to you. Just in case any of them are watching right now; "I bet your mother is really ever so proud of the way her son turned out. As a man, I think you are pathetic beyond belief."
You said it far more eloquently than I could, sir. I totally agree. Amy's directions are clear, logical and completely understandable. Even a 69 year old combat veteran, just starting to bake bread, can follow the instructions and make good sourdough bread and English Muffins on the first attempt. Good on you!
Just found your channel after having some difficulty with my brand new starter. Thank you for the tips on maintenance and the extra tip of drying! Your channel looks awesome, I’ve just subscribed!!
wow and seen so many videos and i am so happy I came across yours. great and clear instructions, user-friendly. your videos are so approachable. i very much appreciate this.
Thanks ! We make sourdough pancakes from our discard and freeze them. Made cheesy muffins also. Making first loaf of bread tomorrow and trying sandwich biscuits.
Great video. New subby. I was looking for a beginner sourdough bread recipe video. LOL then read the comments and saw that you're working on one. I'm so excited. I really want to get into making my own breads. Love your scoring bread videos also. Thank you for sharing!😄💖
I like your starter methods. Tell us in another video how to use the your dry starter, get it ready to use, feed, length of time to be ready. I purchased dry starter from France, San Francisco wish to get active. Thank you
Loved the video Amy. Simple and to the point and I like the info on drying some started for a just in case situation. My starter is new, and I got it from a great place. Apparently it's around 100 years old? And it was brought here to the US from the middle east through the drying method
@@littlespoonfarm yeah. I am new to using starter and I was about to order some online. But I happened to find a little local bakery that sold me some. And they had brought it over to the States using the drying method. But I didn't understand or ask about that. Then I found your video. So I took some of the original starter I got from them and dried it, per your suggestion👍. I have used the starter once and it does a great job. I would like to experiment with making my own at some point. But, I am glad I began with a mature starter, I feel a little overwhelmed as it is, trying to learn the art of sourdough bread making 😊
I can't believe the number of idiotic misogynists there are out there! Surely if they are getting their jollies watching these videos rather than trying to learn something they should just keep their sexist comments to themselves. Take heart, Amy. Not all men are such jerks. Your videos are informative and helpful. Thank you.
I reported a particularly disgusting one. But I despise the ones who are just under the level to report but are still sexist and demeaning. They’re probably compensating for being extremely unappealing to women (and I’m not talking about looks).
One of the best starter explanations I have seen. I never would have thought to mix unbleached and whole wheat 50/50. Especially for starter. Whenever recipe calls for 100 whole, I swap out at least 1 cup bread or unbleached. Love the kitchen, actually was the click bait that got me.
My mum used to leave some in the bowl / pail / bucket in which she prepared the dough , long enough before n until it turned ineffective. The rye bread is a peculiarity in our country. It is known to be very healthy . Keeping up these traditions is worth the trouble.💕
I like the way you make it simple. I will feed my "pet" very carefully now. ^^ Oh and btw, thanks for the heads up on the scale, I was looking for a replacement, the one I have is not very accurate. Thank you so much, have a nice day. 😋♥︎
Loved the video on making your sourdough starter - mine is now sitting on the kitchen top! The maintaining is more complicated for me as I found it helpful to just use cups. I shall just try my own way with flour and water and keep my fingers crossed!
@@littlespoonfarm There will always be people that out to get noticed by their rude comments, but please remember that as long as you are helping the ones who need and are open to it, then it will be a value that you can be proud of. "Don't let perfect be the enemy of the good" as words I live by. Cheers Gregg
Amy Duska, Thank you for sharing. How often do I need to feed it when storing the starter in the fridge. I bake ones every other week. Your video is great and it is very informative and simple to follow. Also,you are very pretty. Thank you
Hello Amy, Thank you very much for this amazing video. I was watching videos overnight. I will bake bread tonight :) I made a lot last year. I think this video is so specific and well narrated. LOVE IT! Thank you for sharing.
Thanks for this Amy! I tried the sourdough recipe out of a popular, mass market cookbook and it was a disaster as far as sourdough is concerned, though to resulting bread did make good French toast and sandwiches. I decided to try again and I found more information about sourdough than I could imagine existed with a single web search. I have discovered that sourdough is not really all that complicated and your simple, easy to understand videos really do reflect that. I restarted my starter last weekend and my dough is fermenting on the counter as I type. I will be getting it ready for the oven after we finish a breakfast of sourdough waffles that I made with the remaining starter.
Ok, Question: If I keep the dried out starter for back up..... how do I refresh it and get it going again? And should I store in freezer? or shelf on shelf in pantry?
Found it very helpful, I have not started making my own because have not found information clear anywhere else untill now, thank you. Hello how do I rehydrate to achieve 25g starter with liquid though ?
To replenish the sourdough, simply add 1 cup of flour and 1 cup of warm distilled water to at least 1/2 a cup of the starter. After the sourdough is refrigerated and you are ready to bake again, remove the starter from the refrigerator 24 hours before you are ready to bake so it can activate again.
@@acidheadzzz Not sure how to go about getting it to go again from a dried out starter. There may be a way, but I''ve had to through it out when I let it set too long in the refrigerator and it dried up. Better to keep it hydrated in the frig with distilled water and more flour.
Hi Amy. Thank you so much for your tutorials they are a lot of help. One question pls: so basically to maintain the mature starter every day, we should repeat what you just explained now in this video on a daily basis? thank you for sharing.
I totally understand you. Loved this video thank you. I need more info. So you did ask this and you want to bake a bread hole do I use it. Measurements and all. Do I reserve some to continue the starter. Please show me
@@littlespoonfarm It worked! I thought this starter was dead. It didn't smell bad but it had been in the fridge for a couple weeks. It was given to us by a Mennonite family/neighbor so I would have felt really bad if I'd let it get away from me. Now to try out your sourdough loaf video!
Love your Videos! Very Informative! Amy, once you take out some Starter to bake with, how much Flour and Water do you put back into the Mother Starter? And is it the Same Amount Each Time? Thanks!!
You explained how to maintain it but you didn’t really mention how you incorporate the maintenance I to baking. You feed it then how long until you can use it? Do you feed again after you used most of it ? Then put it in the fridge?
Use your starter for baking when it is nearly peaking in it's container. Your recipe will call for a weight or measurement of the starter, time your preparation so that you can scoop it out and work with it at it's peak in the container, the peak of activity. How do you do that? I wrote more in the next paragraph. Making sure you have a small amount of starter left over that you can feed it and keep it growing for next time. If you want to slow it down (days, or even weeks), stick it in the fridge right after feeding. If you want it sooner (hours in a day) put it in a warm place. I think you can even neglect it for a month or two in the fridge. It will just require a few feeding sessions to start to becoming fully productive again. I put a rubber band on the jar at the level of the scraped down starter; a marker, or labeled container (any system you like) could work. If it doubles in the container, or even more, it is pretty good to work with. Using a bread flour or one with a high protein content will allow the starter more elasticity and it will climb higher in the container. This can be good for your bread dough but not essential. Ideally you start to work with it for making bread and/or also feed it before it starts to collapse. The time that that takes depends on your environment and the ratio you use to feed it. If your house is very warm it can happen in a handful of hours or if it's cold it could take 24 you just have to pay attention to it for a handful of sessions. It's perfectly fine after it collapses, however the organisms become dormant until they are fed again and the process is a bit slower and making bread at this point won't produce ideal results. If you use just a single bread recipe for a while you can learn how much reserve starter you need in order to produce the next loaf. There doesn't need to be any discard if you don't want. The TH-cam channel Pro Home Cooks has a start to finish sourdough using a really simple formula to determine how much flour water and salt to add. It was one of the best videos that helped me get started to understand how to go through the whole process. After that, Full Proof Baking is probably the most detail oriented channel to producing the best looking sourdoughs I have ever seen, maybe not an easy place to get started. My two cents. I hope that helped. Good luck. And may you enjoy a delicious reward.
Finally a chanel that explains it easy to understand, those other hipster channels are a nightmare. Thank you
blanket man thank you. Hopefully i make this easy to understand!
Please stop playing with your hair
It's literally the same advice. 1 to 1 ratio of flour to water with some different tips. Not that hard to follow....
Hi Everyone! Well the video for how to maintain a sourdough starter is finally done! Sorry this took so long to get to you. I do all the filming, editing, etc. myself so sometimes it can be a little challenging. Especially with all this rain we've had in my area. I hope you enjoy! Happy baking!!
Nice work!
You do an amazing job of creating enjoyable, factual videos as well as delicious, reliable recipes. Long time follower!
Should I freeze the dried starter? Like you freeze active dry yeast for long term?
Amy - I’m pretty sure that I have commented before, but I have followed you and your recipes for years. Many are staples for our family: Tomato soup, sourdough bread, tortillas and English muffins. Thank you for your easy to understand and follow videos.
Was gifted a starter lastnight & given your site as reference:) Thank you!!!
Just re-started from dried because I stopped making it for about a year. It totally worked! The starter was back in 2 days instead of the 7 days from scratch! Totally worth having some dried, cool! Thanks for the tip!
How did you do it?
I didnt know that you can dry the starter on a sheet and store it. Thanks for the very informative video.
Happy to help!
I have tried around twenty different methods of baking sourdough and your recipe is the only one that works..thanks
I freeze mine into an ice cube tray and put the frozen sourdough started in a jar. I have done this for years and if I don’t want to make bread for a while, I can always just take out one cube and start a new batch of starter from that. I have kept it frozen for over 1 year at times and it works great.
Claus Wawrzinek that is a great tip!! Thanks for sharing. I’m going to try that! 😊
Love the emergency backup!!! Thank you!
You're welcome!
Hi everyone! I'm very sorry I haven't been able to answer comments but I will be working on them this weekend to get caught up. I get hundreds of inappropriate comments and it makes it really hard to get to the people that really need help! Again, I will try to get to everyone at some point this weekend.
Amy Duska thank you Amy. I subscribed. I also looked at your comment section and saw what you meant by inappropriate. My twin daughters have a you tube channel with @ 2mm subscribers. I think they have a way to block inappropriate comments. I can ask them how if you want.
Amy Duska I just asked my daughter and she said you can block users or specific words.
Thank you I'll look into that asap!
Amy Duska if you need help I’ll ask Ciera for more details. TH-cam tc2 ... that’s their channel.
Amy Duska hi Amy. It seems your comment section has been cleaned up a lot. If you need specific advice from Ciera let me know and I can hook you two up directly. Btw your video was very helpful!
Wow! You can dry it and rehydrate it? Why has no one ever mentioned that before? Definitely subscribing. Your clips are so thorough!
Well done!
I'm new to the whole sourdough thing and you made it pretty easy to learn some of the basics, plus that idea for dehydrating some of the discard as a backup... Those are some great tips!
Most useful starter video ever. Followup: tried it, FANTASTIC results.
Oh yah 😉
Your sourdough series is so well done! I stopped making sourdough bread for a year now and feel this time around I can stick with it because of your videos. Thank you!🍞
This is the absolute best video explaining and showing the step by step process. Thanks a bunch.
You're welcome Donna :)
Thank you Amy. Really clear instructions to follow. Thanks also for the drying method. That will be useful for when i go away on extended holidays. Look forward to more of your videos.
OK...you can turn the scale around. I am not complaining. I did enjoy the view.
Your directions were so clear and simple. I viewed a number of videos and this one is by far the best. Thank you. I was looking for directions as to how to feed the starter, what to do with left over starter.
Nice informative video, I had no idea it survives when you dry it. Good to know.
Glad it was helpful!
@@littlespoonfarm Actually hasn't been yet, but hopefully it will, once I finally manage to create a proper starter, been failing miserably so far. I used to have a nice starter before, but I lost that one. If I knew this back then, then my life would've been so much easier.
Really want to get it going, been tryharding it for a week now. 😫
Really great, I now understand the process completely. Thank you Amy x
I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.
if by chance you need to use the "back up", what would be the steps used to re-hydrate it? Thanks so much for your videos! They are easy to follow and I look forward to watching the easy sour dough bread recipe video! :) Thanks again !
Amy, thanks for sharing your enthusiasm and skills. I really appreciate what you are doing because as a man learning how to make sourdough and bread your simple straightforward approach really suits my own learning curve. I find some of the other vids by men a bit too much and too 'in your face' and they don't give me the confidence that your vids do. Thanks again. And as far as the inappropriate comments by moronic idiots go, well I am sure that you don't let that go to heart. Please do not ever let them get to you. Just in case any of them are watching right now; "I bet your mother is really ever so proud of the way her son turned out. As a man, I think you are pathetic beyond belief."
Hi there! Thank you so much for your kind words! I appreciate it very much! :)
@@littlespoonfarm You are truly welcome.
You said it far more eloquently than I could, sir. I totally agree. Amy's directions are clear, logical and completely understandable. Even a 69 year old combat veteran, just starting to bake bread, can follow the instructions and make good sourdough bread and English Muffins on the first attempt. Good on you!
Thank you so much for this video. It’s the first I saw that explained very easily. How do you rehydrate the back up starter.
Great idea to store some in case things go wrong. Thanks for the tip!
thegravityrebel you’re welcome 😉
Just found your channel after having some difficulty with my brand new starter. Thank you for the tips on maintenance and the extra tip of drying! Your channel looks awesome, I’ve just subscribed!!
Alexandria Robinson thank you! 😊
Thanks for the video very informative, I too would love to know how to re hydrate the dried starter..Thankyou..
Amy, Big Big Thanks, I really enjoyed the visit to your kitchen.
You are so welcome!
Very interesting about how you dried that extra starter, first time I seen anything like that, thanks for that idea.
By far the most straight-forward guide!!! Thank you so much :)
Hello Amy, I’m from Egypt and this explanation the best way to starter
Thanks 🙏🏻
wow and seen so many videos and i am so happy I came across yours. great and clear instructions, user-friendly. your videos are so approachable. i very much appreciate this.
Thanks ! We make sourdough pancakes from our discard and freeze them. Made cheesy muffins also. Making first loaf of bread tomorrow and trying sandwich biscuits.
I'm just making a starter and wife has been making me those pancakes we made cheesy savoury ones they a lush
That is awesome!
Great video. New subby. I was looking for a beginner sourdough bread recipe video. LOL then read the comments and saw that you're working on one. I'm so excited. I really want to get into making my own breads. Love your scoring bread videos also. Thank you for sharing!😄💖
I like your starter methods. Tell us in another video how to use the your dry starter, get it ready to use, feed, length of time to be ready. I purchased dry starter from France, San Francisco wish to get active. Thank you
Great idea with drying out the yeast,I never knew that,thanks.
Thank You Amy. Loved the drying out backup method!!! If you have time, please post a video on how to re-hydrate. Thanks.
you are so good at explaining things thank you so much
Yes awesome awesome awesome! Now I get what I’m supposed to do with the starting and feeding it! Cld not find a video on it.
Loved the video Amy. Simple and to the point and I like the info on drying some started for a just in case situation. My starter is new, and I got it from a great place. Apparently it's around 100 years old? And it was brought here to the US from the middle east through the drying method
LegendOFame 2.0 wow! 100 years old?? That’s amazing 😊
@@littlespoonfarm yeah. I am new to using starter and I was about to order some online. But I happened to find a little local bakery that sold me some. And they had brought it over to the States using the drying method. But I didn't understand or ask about that. Then I found your video. So I took some of the original starter I got from them and dried it, per your suggestion👍. I have used the starter once and it does a great job. I would like to experiment with making my own at some point. But, I am glad I began with a mature starter, I feel a little overwhelmed as it is, trying to learn the art of sourdough bread making 😊
Thank you so much! This is awesome!
JLaw483 you’re so welcome!
I can't believe the number of idiotic misogynists there are out there! Surely if they are getting their jollies watching these videos rather than trying to learn something they should just keep their sexist comments to themselves. Take heart, Amy. Not all men are such jerks. Your videos are informative and helpful. Thank you.
Couldn't agree more!
I reported a particularly disgusting one. But I despise the ones who are just under the level to report but are still sexist and demeaning. They’re probably compensating for being extremely unappealing to women (and I’m not talking about looks).
One of the best starter explanations I have seen. I never would have thought to mix unbleached and whole wheat 50/50. Especially for starter. Whenever recipe calls for 100 whole, I swap out at least 1 cup bread or unbleached. Love the kitchen, actually was the click bait that got me.
Glad it was helpful!
Amy Duska ty for a wonderful video and helping me to understand a less confusing way of maintaining my sourdough starter , God bless :)
My mum used to leave some in the bowl / pail / bucket in which she prepared the dough , long enough before n until it turned ineffective. The rye bread is a peculiarity in our country. It is known to be very healthy . Keeping up these traditions is worth the trouble.💕
I like the way you make it simple. I will feed my "pet" very carefully now. ^^ Oh and btw, thanks for the heads up on the scale, I was looking for a replacement, the one I have is not very accurate. Thank you so much, have a nice day. 😋♥︎
Loved the video on making your sourdough starter - mine is now sitting on the kitchen top! The maintaining is more complicated for me as I found it helpful to just use cups. I shall just try my own way with flour and water and keep my fingers crossed!
Thanks you sweetheart. This was very useful and easy to follow! ❤
Thank you for sharing the tips how to save my sourdough starter.
Thanks for the help with this, it will definitely help us get started.
Glad it was helpful!
@@littlespoonfarm There will always be people that out to get noticed by their rude comments, but please remember that as long as you are helping the ones who need and are open to it, then it will be a value that you can be proud of. "Don't let perfect be the enemy of the good" as words I live by. Cheers Gregg
Thanks for your clear instructions Amy. I enjoyed the lesson.
This video was great! Awesome information👍thank you for sharing
Alan Hale thank you! 😊
Very cool! Nice to see you more in the video with more expression.
Thanks!
Thanks Amy! I was having trouble with my starter but your feeding technique is great!
Glad it was helpful!
Amy Duska, Thank you for sharing. How often do I need to feed it when storing the starter in the fridge. I bake ones every other week. Your video is great and it is very informative and simple to follow. Also,you are very pretty. Thank you
Perfect explanation
Hello Amy, Thank you very much for this amazing video. I was watching videos overnight. I will bake bread tonight :) I made a lot last year. I think this video is so specific and well narrated. LOVE IT! Thank you for sharing.
Norma Isiordia Thank you so much!! Im working on my sourdough bread video now. Hope to have it up soon! 😊
Keep me posted :) @@littlespoonfarm
So glad I found you . Really detailed enough and very helpful. Thanks! Happy Baking!
Thanks for this Amy! I tried the sourdough recipe out of a popular, mass market cookbook and it was a disaster as far as sourdough is concerned, though to resulting bread did make good French toast and sandwiches. I decided to try again and I found more information about sourdough than I could imagine existed with a single web search.
I have discovered that sourdough is not really all that complicated and your simple, easy to understand videos really do reflect that. I restarted my starter last weekend and my dough is fermenting on the counter as I type. I will be getting it ready for the oven after we finish a breakfast of sourdough waffles that I made with the remaining starter.
You are so welcome! Glad I can help :)
I rehydrated a starter from 2/2010 and am using it as my Mother Starter now.
How do you know how much water to add?
@@jayrachlen6404 go to Breadtopia on youtube and check out his rehydration video.
That sounds like witchcraft
How do you rehydrate a starter? I think this is a great way to pass it on to others as well.
Thank you for information you explain very clear
Thanks for your video
THANK YOU. This is very very helpful. Will do. Aria
I watched indeed and was not disappointed-thank you
Thx so much for this video!
Great video … this is one of the best .👌🏻👌🏻👌🏻👌🏻👌🏻
Amy is the best instructor for all things sourdough!
thanks alot I will try and learn in the way tanks alot!
Great clear and simple instructions. Thank you.!
How do you rehydrate the back-up?
Interesting to see American people using the metric system. I’m Canadian and use a combination of the two systems as well. 😊
Ok, Question: If I keep the dried out starter for back up..... how do I refresh it and get it going again? And should I store in freezer? or shelf on shelf in pantry?
Excellent, thank you.
Thank you
Dias Recipes you’re welcome 😊
Just followed your recipe and subscribed, thank you and will look at some other videos of yours.
Hi.... I am in the third day of making my starter, your recipe.
Very informative video. Great job. Perfect today’s stay home norm.
Thank you!
Yeah, but we know that is NOT the norm, right?
Nice video, I'm from Argentina, 18yo. I'm new in the sourdough world hahaha
exactly what i was looking for! thank you Amy!!
You are very welcome!
Great video, thank you!
A deliciuos way of "discarding" starter is that you just fry it in some oil. No waste.
mzoli1222 we did that last night and made stove top pizzas!
Thank you Amy, great video, how long will the dry starterdough last and how do you rejuvenate it?
Found it very helpful, I have not started making my own because have not found information clear anywhere else untill now, thank you. Hello how do I rehydrate to achieve 25g starter with liquid though ?
Thanks, that explained the process.
Awesome video. Thanks
Vancouver Island you’re welcome 😊
Much appreciated. New to sourdough, have killed several starters. Will definitely try again. Thanks
You're welcome!
great tutorials, great voice good camera angles
Subscribed !
✌💋👍
Finally we know how to do it... thanks
Great video! Please advise on how to rehydrate the starter. Thank You 😊
To replenish the sourdough, simply add 1 cup of flour and 1 cup of warm distilled water to at least 1/2 a cup of the starter.
After the sourdough is refrigerated and you are ready to bake again, remove the starter from the refrigerator 24 hours before you are ready to bake so it can activate again.
@@acidheadzzz Not sure how to go about getting it to go again from a dried out starter. There may be a way, but I''ve had to through it out when I let it set too long in the refrigerator and it dried up. Better to keep it hydrated in the frig with distilled water and more flour.
Great Video, keep em coming
Thank you!
@@littlespoonfarm Are you single?
Thank you Amy!
Thank you 🙏
Hi Amy. Thank you so much for your tutorials they are a lot of help. One question pls: so basically to maintain the mature starter every day, we should repeat what you just explained now in this video on a daily basis? thank you for sharing.
I totally understand you. Loved this video thank you. I need more info. So you did ask this and you want to bake a bread hole do I use it. Measurements and all. Do I reserve some to continue the starter. Please show me
Thank you, Ma'am! Giving this a try today!
Hope you like it!
@@littlespoonfarm It worked! I thought this starter was dead. It didn't smell bad but it had been in the fridge for a couple weeks. It was given to us by a Mennonite family/neighbor so I would have felt really bad if I'd let it get away from me. Now to try out your sourdough loaf video!
Love your Videos! Very Informative! Amy, once you take out some Starter to bake with, how much Flour and Water do you put back into the Mother Starter? And is it the Same Amount Each Time? Thanks!!
You explained how to maintain it but you didn’t really mention how you incorporate the maintenance I to baking.
You feed it then how long until you can use it? Do you feed again after you used most of it ? Then put it in the fridge?
I have the range questions.
Use your starter for baking when it is nearly peaking in it's container. Your recipe will call for a weight or measurement of the starter, time your preparation so that you can scoop it out and work with it at it's peak in the container, the peak of activity. How do you do that? I wrote more in the next paragraph. Making sure you have a small amount of starter left over that you can feed it and keep it growing for next time. If you want to slow it down (days, or even weeks), stick it in the fridge right after feeding. If you want it sooner (hours in a day) put it in a warm place. I think you can even neglect it for a month or two in the fridge. It will just require a few feeding sessions to start to becoming fully productive again.
I put a rubber band on the jar at the level of the scraped down starter; a marker, or labeled container (any system you like) could work. If it doubles in the container, or even more, it is pretty good to work with. Using a bread flour or one with a high protein content will allow the starter more elasticity and it will climb higher in the container. This can be good for your bread dough but not essential. Ideally you start to work with it for making bread and/or also feed it before it starts to collapse. The time that that takes depends on your environment and the ratio you use to feed it. If your house is very warm it can happen in a handful of hours or if it's cold it could take 24 you just have to pay attention to it for a handful of sessions. It's perfectly fine after it collapses, however the organisms become dormant until they are fed again and the process is a bit slower and making bread at this point won't produce ideal results.
If you use just a single bread recipe for a while you can learn how much reserve starter you need in order to produce the next loaf. There doesn't need to be any discard if you don't want. The TH-cam channel Pro Home Cooks has a start to finish sourdough using a really simple formula to determine how much flour water and salt to add. It was one of the best videos that helped me get started to understand how to go through the whole process. After that, Full Proof Baking is probably the most detail oriented channel to producing the best looking sourdoughs I have ever seen, maybe not an easy place to get started. My two cents.
I hope that helped. Good luck. And may you enjoy a delicious reward.
👏👏👏👏👏👏👏👏very informative ! Direct to the point ! ⭐⭐⭐⭐⭐👍🏼
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