Hello Sonya, I love watching your videos so much. I am a graduate student with no husband or kids, and a non-denominational Christian who is African American. I list those things because we don't have any commonalities and it goes to show just how informative, stress relieving, and wonderfully made your videos are. You are an awesome example of the kind of woman that I hope to be one day. I learn so much from you on how to clean and enjoy watching your bread making so much. Whenever I don't feel like cleaning, I think to my self that I will time my cleaning like Sonya does and I push through. Thank you for showing us your life and bringing warmth and inspiration to us in this crazy world!
Mrs. Sonya, I'm also an African American (#ADOS) non-denominational Christian aspiring wife-mother. Your channel brings tears to my eyes for its beauty. You affirm my desire to adhere to ancient Jewish wisdom (highly influenced by "my" [used respectfully and affectionately] Rabbi Manis Friedman) as it relates to Mikvah, meetings (vs. "dating"), courtship, marriage, two beds, intimacy, conception and childrearing. 🙌🏾👏🏾♥️
I Love the above comment, I am Australian with Italian heritage and am Roman Catholic. I too find it so relaxing and refreshing to watch your videos. I love your traditions and family life I feel we all have common goals and beliefs and just portray them in a different way. I love learning not only recipes but also about your religion. Thank you for showing us a part of your life. ♥️♥️♥️
Cannot wait!!! Saw your beautiful sourdough loaves and thought to myself, maybe she has another video as a tutorial? I’m Italian and we cook and prep a lot of the same way! I don’t think I’ve ever cooked anything as beautiful as those loaves of bread - and you make everything look so effortless! God bless you and your beautiful family!
That opening, anyone with kids can relate! Love that you left it in there…. Thank you for all the tips and tricks, i think i will be brave and try this starter… fingers crossed 🤞🏻
King Arthur!!! I bought a starter kit from them over 10 years ago. Supposedly the starter they sell has been continuously fed from an original batch in the late 1700's. Love the sourdough.
I'm excited about making some sourdough bread. My father was the bread maker in our family when I was growing up. I dealt with the milk and butter from our cows. Don't you worry, Sonya, you have a beautiful family and kids will be kids 😂. This keeps your videos genuine!!! I love watching your channel and trying your recipes.
I recently found your channel. I have so enjoyed watching you cook and I've learned so much. You make everything look so easy. I love how you use parchment paper on most baked items. That's a tip I will be incorporating into my cooking routine. Thank you so much! Blessings!
Thanks for such a clear and constructive tutorial! I haven’t tried this in sooo long I cannot wait! So one thing I did want to share with your community is that Day 3 - when you had a good doubling on day two and by day 3 - it was eating I it’s fuel so fast it got liquidy- most likely was because you already have a starter in your home. Bacteria in the starter that are being established are good bacteria around us that we are grabbing from the air, which is why the lid was kept loose. You have been feeding an established starter for while and it was quite easy for this starter to get established from the air. Just some info;) It’s the same when you are attempting to make kraut, kimchi, or other fermented foods on the countertop- if I already have some fermented foods in my home working, the other new ones are quick to start and grow. If I don’t, the fermentation takes more time to establish.
Thank you for the recipe! Just started yesterday and fed the starter a second time today. Noticed that it was a bit dried out after 12h, so I am trying now to close the lid loosely now. I live abroad and miss nice bread as I am used to from home, so hoping that this will be good :)
I can't wait to start this! I have wanted to do so before but didn't understand how to do it. Your directions are crystal clear! Thank you! God bless you!
Shalom Sonya, love your videos thank you. My starter is ready, do I refrigerate it with some plain flour on top of it or do I just refrigerate it as is and use when ready to make the sour dough bread?
Shalom , u look like a very pretty and grace full woman.....first I introduce my self ....m from pakistani and muslim woman but I love ur recipes and ur channel.....may god bless you and ur family 👪💗
Looking forward to trying this recipe, you make it look so easy! Just curious what do you do on Shabbat if you notice the liquid on the top of the starter ?
Hey Sonya! My family all watches your videos and they recommended me to watch them. I've been trying to do a lot of research on how to make white spelt sour dough starter but can not find anything. Is it the same process as any flour you use? Perhaps you could make a video? Thanks!
I am soooo intimidated by this but I trust you when you say I too can do this and I was encouraged to see in another video that I do not need a dutch oven! So I am here to watch and will follow your instructions! This is exciting! Thank you!
It helps to put it in a warm spot out of direct light... The on the top of the fridge is great to give it bottom heat. Not in the fridge, mind, but on the top close to the back.
Sonya, I love that you kept the introduction in with your little one yelling for you. It's so cute! Thanks for posting this. I can see where I went wrong and I'm going to give it another try. What do you do with the black liquid?
Just found yr channel and loving it! Q. Day 5 I wasn't sure of yr amounts the sound wasn't clear enough. Was it 19 or 90gm bread flour? Thanks 😊 you are very structured in your kitchen and love how you get your young daughter to help.
I just stumbled upon your videos and I love them! I find them interesting and I love learning about your lifestyle and your cooking/recipes! I’ve been thinking about trying to make a sourdough starter and your video was so helpful! I’m going to start tomorrow! So excited! On another note, maybe for a future Q&A or a future video, I’m super curious about what happens after your Shabbat. I love seeing all the prep, but I was wondering if you have a routine or a system that you utilize to get things back in order after Shabbat.
Yay! You started your sourdough recipe. This is more like a science experiment. I'm going to save this for later Mrs. Sonya...the intro was gold....that's my baby...keep it real...filming with little kids is hard. Like I said before...your dishes are professionally done...your channel will continue to grow. ✌️✨💛
Gmar Tov Sonya. I never usually post on channels I follow, however I’ve been trying to make sourdough bread and your tutorial is amazing! 5 days in and I’m doing a test run with a small batch of starter and dough. To be sure: if the starter floated , is it ready? It’s been 5 days.
When you reconstitute the starter a second time you take starter from the. 24 hours before or from day 1. Also when are you ready to use it? You feed it day of? The measurements go back to 2/8 flour / 10 g of water??? I'm loving the experience of learning something new and it completely enhances our shabbos specifically shalosh seudos.
I just stumbled upon your videos for the first time today and started binge watching them back to back while working from home. Wow! Your videos are so inspiring and food presentation looks incredible. You and your family are so beautiful. Thank you so much for blessing us all with your amazing recipes and making it look so easy. Can't wait to try the sourdough recipe and so many other yummy looking dishes for Shabbat.
Sonya, how to do when we need to feed it at Shabbat? For exemple in the first days, when we are still making for the first time the levain…? It’s always a doubt I have.
Reminder on! I cannot wait for this great video of yours. Happy Rosh Hashanah and thank you for being one of the most fun and adorable people on TH-cam, your subscribers are so fortunate to see and connect with you Sonya!❤️❤️❤️❤️❤️
I just watched this and cracked up laughing hearing your kiddos screaming in the background 😂❤️ I have really enjoyed watching your channel! Would love to see videos on the sect you belong to and what it means to your family to be orthodox. Or maybe a video on mental health and depression especially being a mom and wife. Just an idea ❤️💕 I have actually been inspired to start cooking again by watching your videos ☺️
Hello Sonya, every time I see your sourdough bread I am tempted to do it. Today is that day! 😊 However I have a question. Can I use the high gluten flour for the sourdough starter? The one I have is glicks unbleached flour.
Sonya, your going to be huge one of these days! I’m still getting caught up, but the food you make is delicious and you make it look so easy. You explain well.. thank you! Im excited to make some of your dishes 😊
Very helpful video. Question, on day 6 when fed your starter for a second time 100 g of flour and water, did you once again discard the remaining starter you had left in the old container? Thank you so much!
Thanks very much Sonya, scared that my culture go south, but will give a try. Been thinking about doing this for some time. You made it look a bit easier. Thanks
I wish I would've found your video first because I have went through so much flower because their recipie called for 50 gm with equal amounts of water and then discard half of that amount every day. That adds up like crazy.
Thank you so much for your videos. I absolutely love them! For the starter, I am on day 4 (using your method/recipe) and it stinks awful today..... Is that normal? But it's rising, bubbles in it as should. I did today put into new clean jar just to make sure wasn't some stuck on sides that maybe causing. Thank you.
This is the way we originally learned. We spent a good 20-30 min per day on this. Everyday. We have 4 of our own starters and one that we purchased from King Arthur flour that is supposedly a hundred+ plus years old. The King Arthur is definitely the most pungent. Ours are delicious but more Sweet in comparison.
Hi Sonya! I somehow bumped in to one of your videos and since then have been binge watching all your videos. You are a superwoman. You make cooking so easy😊.Love seeing your channel grow everyday❤
Love watching you, your videos are excellent , But, I am confused. When you kept only 50 gram of starter, (day 4-5) you added 19 gram of bread flour and 20 gram of whole wheat flour, but the scale reached to 100 gram before you added the water. What exactly are the numbers ? Thx.
Hi Sonya. I love sourdough bread especially when I lived in SF back in day. I can't seem to find a God bakery close to where I live you do such a great job looks amazing 😀You could sell yours yum
This is amazing! Something I've dreamed of making for years but never dared. I love your calm and gentle voice. Your instructions are super clear! Do you have these written out like on your website or blog?
Hi Sonya, I love your sourdough creations! I’m just getting started on my sourdough journey. Question… if I’m unable to bake the bread immediately after creating a strong starter, is it ok to put it into the frig until a day which I can bake? How much should I store away? Should I simply add dry flour on top of the already created starter and put in frig? Thanks!!
Hi Sonya Love the recipe, when you take out the 50 grams what are you doing with the rest? Do you have enough to just double it and use 200 grams of flour instead of 100 grams?
I’m finally starting this process. I tried to do it once before using rye based on another video, but because I love you and your beautiful bread, I’m going to do this and try to make you proud. Lol What do you do if you go on a long vacation?
I'm going to try it, I bet it will be extra if u cook it in if u cook it in gas oven. I believe gas ovens bake food better than electric oven. You go girl u let people see u can do good cooking and baking with an electric stove.😇
Sonya, this is the first time I see this process. The bread I have baked doesn't required this. Do you make this starter to be used instead of the instant yeast? I want to learn this too. Thank you for all the cooking you share. God bless!
Thanks for sharing this video! I’m trying to get up the motivation and time to get a starter going and learn to make sourdough. I have some clarifications, if you see this and get a chance, to make sure I understand. -So, you wait until you see one day that the starter has become liquidy, and then you know to take the next steps? -Is that always what happens? Is there anything else to look out for? -Do you recall, when you made the starter for the first time, how many days it took to get the stage where you switch feeding methods? -After you get to the stage where you’re discarding some of the starter, do you always take 50 grams, discard the rest, and feed the 50 grams with 100 grams flour 100 grams water every day? -Or do you only feed it once a week once it passes a float test? -is there anything you can do with the excess starter instead of discard it? Or give away? Thanks! Love your videos! (my two year old son came and looked over my shoulder when I was watching this one, and was totally interested too;) - I think I’m going to have to let him help me when I finally get up the courage to try the starter.
No it’s a great question. I would place my starter into the fridge that I don’t use on Passover and feed it right before the holiday starts. Yes it will last without a problem.
שלום סוניה יקרה, אני עוקבת אחרייך כבר הרבה מאוד זמן וממש נהנית לצפות בך. 😊. אחרי שציפיתי בסרטון המון המון פעמים החלטתי להכין לחם מחמצת ואני מקווה להצליח כמוך. יש לי שאלה. באיזה טמפרטורת מים את משתמשת? פושרים? חמימים? או רגילים?
Enjoyed the sour dough starter video. Excellent explanation. Can't wait to try it. My question is do you have to use whole wheat flour? Maybe I will try it without and see what happens. Thank you for taking the time to show us.
There are sooo many different ways to make a starter. It can definetely be made without the Whole Wheat. I personally found the whole wheat beneficial and very nouroshing to the starter. When I made my very first stater I thought I killed it, but added a drop of whole wheat and it was saved....
Hi Sonya, first of all i wanna thank you for sharing this with us. I start my starter 3 days ago and my starter doubled volume first of 24 hours from the last time I feed it. What should I do? Feed it already? Usually I feed it every day at 5 pm and now is 9 am…..help me please🥹
Hi Sonya, I heard of you from frum it up. Thank you for a detailed video. The entire video I couldn’t keep thinking what do you do for pessach? Throw it away and start fresh after the Chag or sell it with the chametz? Also you mentioned you have the starter in the fridge. Did I miss something? I just heard put it on the counter… a bit less than 3 hours it’s Shabbat by us. Are you in the USA or Canada? Have a great שבת מברכין חודש אייר מבורך As it is Rosh Chodesh Iyar beezrat Hashem motzaei shabbat until Monday sunset.
Hey Sonya! Thank you for posting these videos. I’m currently on day 3, im wondering if on day four what to do if my starter isn’t runny like yours was. Do I continue the usual feeding?
Hello Sonya, I love watching your videos so much. I am a graduate student with no husband or kids, and a non-denominational Christian who is African American. I list those things because we don't have any commonalities and it goes to show just how informative, stress relieving, and wonderfully made your videos are. You are an awesome example of the kind of woman that I hope to be one day. I learn so much from you on how to clean and enjoy watching your bread making so much. Whenever I don't feel like cleaning, I think to my self that I will time my cleaning like Sonya does and I push through. Thank you for showing us your life and bringing warmth and inspiration to us in this crazy world!
Oh Gosh, Wow thank you for your message. Means so much, truly.
Same! Agnostic, white, retired, divorced, brit. Love these videos before sleep xx
Mrs. Sonya, I'm also an African American (#ADOS) non-denominational Christian aspiring wife-mother. Your channel brings tears to my eyes for its beauty. You affirm my desire to adhere to ancient Jewish wisdom (highly influenced by "my" [used respectfully and affectionately] Rabbi Manis Friedman) as it relates to Mikvah, meetings (vs. "dating"), courtship, marriage, two beds, intimacy, conception and childrearing. 🙌🏾👏🏾♥️
I Love the above comment, I am Australian with Italian heritage and am Roman Catholic. I too find it so relaxing and refreshing to watch your videos. I love your traditions and family life I feel we all have common goals and beliefs and just portray them in a different way. I love learning not only recipes but also about your religion. Thank you for showing us a part of your life. ♥️♥️♥️
One of the things I love most about this world (and our country) is the wonderful diversity of people, ideas, food, beliefs.
Cannot wait!!! Saw your beautiful sourdough loaves and thought to myself, maybe she has another video as a tutorial? I’m Italian and we cook and prep a lot of the same way! I don’t think I’ve ever cooked anything as beautiful as those loaves of bread - and you make everything look so effortless! God bless you and your beautiful family!
God bless you as well. Thank you so much❤️
That opening, anyone with kids can relate! Love that you left it in there…. Thank you for all the tips and tricks, i think i will be brave and try this starter… fingers crossed 🤞🏻
Thank you so much for writing that. I was hoping that it would be relatable, wasn’t sure if people would understand.
Enjoying this video! Once my starter matured (maybe it took month in 2020), it began to have just the right sourness to make very good bread.
I also loved how you tended for your child at the open… that’s so considerate of you and precious than any starters!
King Arthur!!! I bought a starter kit from them over 10 years ago. Supposedly the starter they sell has been continuously fed from an original batch in the late 1700's. Love the sourdough.
Wow how incredible is that!! Amazing!
Can’t wait for the bread recipe. Thank you heaps. God bless.
I'm excited about making some sourdough bread. My father was the bread maker in our family when I was growing up. I dealt with the milk and butter from our cows.
Don't you worry, Sonya, you have a beautiful family and kids will be kids 😂. This keeps your videos genuine!!! I love watching your channel and trying your recipes.
I recently found your channel. I have so enjoyed watching you cook and I've learned so much. You make everything look so easy. I love how you use parchment paper on most baked items. That's a tip I will be incorporating into my cooking routine. Thank you so much! Blessings!
You are such a talented cook. I really like this mix of Mediterranean and american recipes. Greetings from Athens, Greece!!!
Wow hi there amazing!! Thank you for watching.
Thanks for such a clear and constructive tutorial!
I haven’t tried this in sooo long I cannot wait!
So one thing I did want to share with your community is that Day 3 - when you had a good doubling on day two and by day 3 - it was eating I it’s fuel so fast it got liquidy- most likely was because you already have a starter in your home.
Bacteria in the starter that are being established are good bacteria around us that we are grabbing from the air, which is why the lid was kept loose.
You have been feeding an established starter for while and it was quite easy for this starter to get established from the air. Just some info;)
It’s the same when you are attempting to make kraut, kimchi, or other fermented foods on the countertop- if I already have some fermented foods in my home working, the other new ones are quick to start and grow. If I don’t, the fermentation takes more time to establish.
I am So Thankful TH-cam recommended your channel!!!
Ok ,MS Sonya I'm ready your bread always looks beautiful🙏🙏❤❤
Thank you for the recipe! Just started yesterday and fed the starter a second time today. Noticed that it was a bit dried out after 12h, so I am trying now to close the lid loosely now. I live abroad and miss nice bread as I am used to from
home, so hoping that this will be good :)
I can't wait to start this! I have wanted to do so before but didn't understand how to do it. Your directions are crystal clear! Thank you! God bless you!
You are so welcome! Good luck
Shalom Sonya, love your videos thank you. My starter is ready, do I refrigerate it with some plain flour on top of it or do I just refrigerate it as is and use when ready to make the sour dough bread?
You can just refrigerate it and feed it when you want to make dough
Thanks Sonya ❤
So fascinating! Thanks for this! I’ve tried to figure it out in the past but it seemed too complicated! You make it so much simpler! 💜💜💜
I'm so glad!
Shalom , u look like a very pretty and grace full woman.....first I introduce my self ....m from pakistani and muslim woman but I love ur recipes and ur channel.....may god bless you and ur family 👪💗
Hi, thank you and blessings to you as well.
Respect and love for u ❤
Hello I am new to your chanel, but I love you and your videos are amazing and so helpfull. God bless you and your family.
Looking forward to trying this recipe, you make it look so easy!
Just curious what do you do on Shabbat if you notice the liquid on the top of the starter ?
I do nothing on Shabbat and take care of it once Shabbat is over. A few hours won’t make a drastic difference.
😂 it’s easy…you just give it a little attention every day -like your husband-like your kids…Lol love it!💗
Oh im so excited Thank you!🙏 Thank you!🙏😁👍🌹Cant wait! I've been bing watching all your Videos your Amazing!
Thank you for the thorough step by step video 😍
You are so welcome!
Hey Sonya! My family all watches your videos and they recommended me to watch them. I've been trying to do a lot of research on how to make white spelt sour dough starter but can not find anything. Is it the same process as any flour you use? Perhaps you could make a video? Thanks!
Finally a simple recipe and very well explained. Thanks.
I am soooo intimidated by this but I trust you when you say I too can do this and I was encouraged to see in another video that I do not need a dutch oven! So I am here to watch and will follow your instructions! This is exciting! Thank you!
Sonya, you are THE BEST.
It helps to put it in a warm spot out of direct light... The on the top of the fridge is great to give it bottom heat. Not in the fridge, mind, but on the top close to the back.
Literally made my sourdough form first time today! Love the tips, gonna try next time
Sonya, I love that you kept the introduction in with your little one yelling for you. It's so cute! Thanks for posting this. I can see where I went wrong and I'm going to give it another try. What do you do with the black liquid?
I would spill most of the black liquid out and try to feed my starter and get it healthy again.
Just found yr channel and loving it! Q. Day 5 I wasn't sure of yr amounts the sound wasn't clear enough.
Was it 19 or 90gm bread flour? Thanks 😊 you are very structured in your kitchen and love how you get your young daughter to help.
I just stumbled upon your videos and I love them! I find them interesting and I love learning about your lifestyle and your cooking/recipes! I’ve been thinking about trying to make a sourdough starter and your video was so helpful! I’m going to start tomorrow! So excited!
On another note, maybe for a future Q&A or a future video, I’m super curious about what happens after your Shabbat. I love seeing all the prep, but I was wondering if you have a routine or a system that you utilize to get things back in order after Shabbat.
That is such a great video recommendation. Hope to film it soon. Thank you for the inspiration!
Yay! You started your sourdough recipe. This is more like a science experiment. I'm going to save this for later Mrs. Sonya...the intro was gold....that's my baby...keep it real...filming with little kids is hard. Like I said before...your dishes are professionally done...your channel will continue to grow. ✌️✨💛
Thank you Esteban, for your continued support and encouragement.
Gmar Tov Sonya. I never usually post on channels I follow, however I’ve been trying to make sourdough bread and your tutorial is amazing! 5 days in and I’m doing a test run with a small batch of starter and dough. To be sure: if the starter floated , is it ready? It’s been 5 days.
That makes me so happy
When you reconstitute the starter a second time you take starter from the. 24 hours before or from day 1. Also when are you ready to use it? You feed it day of? The measurements go back to 2/8 flour / 10 g of water??? I'm loving the experience of learning something new and it completely enhances our shabbos specifically shalosh seudos.
Thank you for the details. It's good to see the process and the details that aren't always shown in just a recipe.
Glad you liked it!
Thanks so much! Just started day 1. So excited 😊
Woohooo so excited for you
Can’t wait to watch 😁 💕
So glad I found your channel 🤩 You have such amazing recipes 👌
See you on the 9th 😉
Can’t wait 😁 💕
Game changer! Finally got my starter to grow with this method! Thank you...now I'm waiting for that bread recipe ❤️! Sheree
Yay!!! Amazing, so excited
I just stumbled upon your videos for the first time today and started binge watching them back to back while working from home. Wow! Your videos are so inspiring and food presentation looks incredible. You and your family are so beautiful. Thank you so much for blessing us all with your amazing recipes and making it look so easy. Can't wait to try the sourdough recipe and so many other yummy looking dishes for Shabbat.
It makes me so happy that you are enjoying
Thank you for sharing your information. Your such a blessing 🥰
I tried to make a starter last year and it was a total fail😔. You have encouraged me to try it again.
Thank you and God bless💕
You can do it. Keep me posted
Sonya, how to do when we need to feed it at Shabbat? For exemple in the first days, when we are still making for the first time the levain…? It’s always a doubt I have.
Reminder on! I cannot wait for this great video of yours. Happy Rosh Hashanah and thank you for being one of the most fun and adorable people on TH-cam, your subscribers are so fortunate to see and connect with you Sonya!❤️❤️❤️❤️❤️
You are so kind. Thank you for your support and encouragement.
This is lovely and very well made ❤❤ thumbs up from Canada 🇨🇦 👍
Thank you so much for sharing. A lot of work but so worth it!
I just watched this and cracked up laughing hearing your kiddos screaming in the background 😂❤️
I have really enjoyed watching your channel! Would love to see videos on the sect you belong to and what it means to your family to be orthodox. Or maybe a video on mental health and depression especially being a mom and wife. Just an idea ❤️💕 I have actually been inspired to start cooking again by watching your videos ☺️
Thankyou Sonya, today I started for the first time! ;)
You got this!
Hello, the first time didnt work, and today I started for the second time, this time I hope that it becomes right!! ❤
Thank you for this super thorough video!! I’m going to attempt it with gluten free flour to see what happens!
Can you please tell us how that went? I was thinking to do the same
Hi Sonya, thank you for this step by step guide... quick question for you please, can I do this with only Einkorn flour?
This is the only way I made it so I wouldnt know how adaptable to recipe is
@@SonyasPrep Thanks for your reply!
Hello Sonya, every time I see your sourdough bread I am tempted to do it. Today is that day! 😊
However I have a question. Can I use the high gluten flour for the sourdough starter? The one I have is glicks unbleached flour.
Yes you can!
Thank you!
Sonya, your going to be huge one of these days! I’m still getting caught up, but the food you make is delicious and you make it look so easy. You explain well.. thank you!
Im excited to make some of your dishes 😊
Very helpful video. Question, on day 6 when fed your starter for a second time 100 g of flour and water, did you once again discard the remaining starter you had left in the old container? Thank you so much!
Yes I did
Thanks very much Sonya, scared that my culture go south, but will give a try. Been thinking about doing this for some time. You made it look a bit easier. Thanks
You can do it!
After you make your first loaf can you keep your left over starter in the fridge? 🌷 if so do you have too keep feeding it?
Yes you can! I would feed it once a week.
This looks really good, I tried making starter a long time ago, you inspire me. Thank you.
This video has been so helpful in my sourdough journey. Thank you
That makes me so happy
I wish I would've found your video first because I have went through so much flower because their recipie called for 50 gm with equal amounts of water and then discard half of that amount every day. That adds up like crazy.
Thank you so much for your videos. I absolutely love them! For the starter, I am on day 4 (using your method/recipe) and it stinks awful today..... Is that normal? But it's rising, bubbles in it as should. I did today put into new clean jar just to make sure wasn't some stuck on sides that maybe causing. Thank you.
Yes this can happen as the bacteria at this point is fighting with the yeast on who will win. Keep going.
Thank you very much!
I recently found you. Loving your videos. Inspirational for me. Thank you!
This is the way we originally learned. We spent a good 20-30 min per day on this. Everyday.
We have 4 of our own starters and one that we purchased from
King Arthur flour that is supposedly a hundred+ plus years old. The King Arthur is definitely the most pungent. Ours are delicious but more
Sweet in comparison.
It was such a pleasure watching this video, you explained everything so well. I love you and your videos and many, many blessings to you Sonya!😍
Hi Sonya! I somehow bumped in to one of your videos and since then have been binge watching all your videos. You are a superwoman. You make cooking so easy😊.Love seeing your channel grow everyday❤
Thank you Bernice. I’m beyond excited and overwhelmed lol
Love watching you, your videos are excellent , But, I am confused.
When you kept only 50 gram of starter, (day 4-5) you added 19 gram of bread flour and 20 gram of whole wheat flour, but the scale reached to 100 gram before you added the water. What exactly are the numbers ? Thx.
Hi it’s 90 Gm bread flour and 10gm whole wheat flour.
Thank you so much for your quick reply. Shabbat Shalom to you and to your lovely family. 🌷
Hi Sonya. I love sourdough bread especially when I lived in SF back in day. I can't seem to find a God bakery close to where I live you do such a great job looks amazing 😀You could sell yours yum
Thank you
Your videos are excellent. Thank you!
Hi Sonya. This is a great video you made. I do not have a gram scale. Can I used cup measurements? and what would that be?
Charna
You would need to get a scale
reminder is set. Can't wait
Hi Sonya, just found your channel and I'm loving it!! ❤
I like how you stated, just give the starter attention, just like for your husband n your kids, lol. Paz be with us all 🙏. "Isa"
This is amazing! Something I've dreamed of making for years but never dared. I love your calm and gentle voice. Your instructions are super clear! Do you have these written out like on your website or blog?
Thank you so much for sharing your knowledge.
Thank you soo much, I'm feeling confident that l can do it myself!
You can do it!
Hi Sonya,
I love your sourdough creations! I’m just getting started on my sourdough journey. Question… if I’m unable to bake the bread immediately after creating a strong starter, is it ok to put it into the frig until a day which I can bake? How much should I store away? Should I simply add dry flour on top of the already created starter and put in frig? Thanks!!
yes you can store a fed starter in the fridge until later. Just be sure to feed it again when you remove it from the fridge
Hey Sonya, thanks for inspiring me to make my own sourdough. However, could you please also share how do you take care of your hair?
th-cam.com/video/AJ4DgJ0MCaE/w-d-xo.html
Great refreshing vlogs
Keep it up!!!
Thank you so much 😊
Your bread came out beautiful have you posted the recipe for the bread I would love the recipe thank you
Yes I did
Do you know if you can use this in a bread machine? Mold? How do you tell if it is good versus spoiled? Thank you! I love your videos!
Hello Sonya, can I let the starter in sunny place? I like your recipes very much and thank you for the very detailed videos 🙏🏻
just make sure it doesn't over ferment
Hi Sonya
Love the recipe, when you take out the 50 grams what are you doing with the rest? Do you have enough to just double it and use 200 grams of flour instead of 100 grams?
I’m finally starting this process. I tried to do it once before using rye based on another video, but because I love you and your beautiful bread, I’m going to do this and try to make you proud. Lol What do you do if you go on a long vacation?
Good luck. You can either feed it right before you go or dry some of it .
I'm going to try it, I bet it will be extra if u cook it in if u cook it in gas oven. I believe gas ovens bake food better than electric oven. You go girl u let people see u can do good cooking and baking with an electric stove.😇
When I moved into my house I was really worried about cooking with an electric stove bc I never grew up with one. But thankfully it’s not bad at all.
Can you use 2g rye flour instead of whole wheat? Great directions!
I've been waiting for this video thank you for sharing
Sonya, this is the first time I see this process. The bread I have baked doesn't required this. Do you make this starter to be used instead of the instant yeast? I want to learn this too. Thank you for all the cooking you share. God bless!
Yes, this is instead of commercial yeast .
Соня , добрый вечер . Без титра на рус.яз .все не понять 🤷♀️ , а хотела точно приготовить . Спасибо 🤝💐
Im on day 3 omg and my starter looks good
yayayayay
Thanks for sharing this video! I’m trying to get up the motivation and time to get a starter going and learn to make sourdough.
I have some clarifications, if you see this and get a chance, to make sure I understand.
-So, you wait until you see one day that the starter has become liquidy, and then you know to take the next steps?
-Is that always what happens? Is there anything else to look out for?
-Do you recall, when you made the starter for the first time, how many days it took to get the stage where you switch feeding methods?
-After you get to the stage where you’re discarding some of the starter, do you always take 50 grams, discard the rest, and feed the 50 grams with 100 grams flour 100 grams water every day?
-Or do you only feed it once a week once it passes a float test?
-is there anything you can do with the excess starter instead of discard it? Or give away?
Thanks! Love your videos! (my two year old son came and looked over my shoulder when I was watching this one, and was totally interested too;) - I think I’m going to have to let him help me when I finally get up the courage to try the starter.
Do you make a new starter every year or does he survive Passover prep? Sorry if this is a weird question. I’m new. 😁
No it’s a great question. I would place my starter into the fridge that I don’t use on Passover and feed it right before the holiday starts. Yes it will last without a problem.
שלום סוניה יקרה, אני עוקבת אחרייך כבר הרבה מאוד זמן וממש נהנית לצפות בך. 😊.
אחרי שציפיתי בסרטון המון המון פעמים החלטתי להכין לחם מחמצת ואני מקווה להצליח כמוך. יש לי שאלה. באיזה טמפרטורת מים את משתמשת? פושרים? חמימים? או רגילים?
Nice video please put more videos 😊
What do you do with it over Passover? Do you throw it out and start over again after unleavened bread?
Oh no. I place it in a bag in my other fridge that I don’t use on Passover.
Enjoyed the sour dough starter video. Excellent explanation. Can't wait to try it. My question is do you have to use whole wheat flour? Maybe I will try it without and see what happens. Thank you for taking the time to show us.
There are sooo many different ways to make a starter. It can definetely be made without the Whole Wheat. I personally found the whole wheat beneficial and very nouroshing to the starter. When I made my very first stater I thought I killed it, but added a drop of whole wheat and it was saved....
@@SonyasPrep oh okay thank you Sonya. I'll use the whole wheat in that case. Your bread is so beautiful
So glad you made this, thank you!
My pleasure
Hi Sonya, first of all i wanna thank you for sharing this with us. I start my starter 3 days ago and my starter doubled volume first of 24 hours from the last time I feed it. What should I do? Feed it already? Usually I feed it every day at 5 pm and now is 9 am…..help me please🥹
You should start feeding it twice a day then
Lovely video . I am now going to try to make my sour dough.
Go for it!
Great video to explain the process. Do you need to use whole grain flour as well as the bread flour? My son is allergic to whole grain.
No you dont
Hi Sonya, I heard of you from frum it up. Thank you for a detailed video. The entire video I couldn’t keep thinking what do you do for pessach? Throw it away and start fresh after the Chag or sell it with the chametz?
Also you mentioned you have the starter in the fridge. Did I miss something? I just heard put it on the counter… a bit less than 3 hours it’s Shabbat by us. Are you in the USA or Canada? Have a great
שבת מברכין חודש אייר מבורך
As it is Rosh Chodesh Iyar beezrat Hashem motzaei shabbat until Monday sunset.
For Pesach I placed it into my other fridge and sold it.
@@SonyasPrep thank you! Didn’t it die since you couldn’t feed it for 8 days?
Hi so after putting the starter in the fridge you should feed it once a week is the feeding consists of 100 g of flour and 100g of water every week?
The feeding is a 1:1 ration of what you have. So if you have 100g of starter you would feed it 100g flour and 100g water.
@@SonyasPrep תודה רבה
Hey Sonya! Thank you for posting these videos. I’m currently on day 3, im wondering if on day four what to do if my starter isn’t runny like yours was. Do I continue the usual feeding?
Yes
When looking at bread, it's hard to realize how complex this process is and what goes into it every time I take a bite! 🍞
So true!