I tried - registered for the newsletter but it has been 2 days and you still haven't sent the free Sourdough Starter Guide - or any email. How do I get the free Sourdough Starter Guide?
Are adds blocking off your email address when you're trying to type it into my website? If that's the case I will fix that. Thanks for letting me know.@@andrecarlos4804
Glad I found this video. I wasted so much flour following someone else’s instructions which was to feed 1 cup flour and 1 cup water with every feeding! 🤦♀️
Its day 12 and my sourdough starter has officially doubled in size!! Started feeding it twice a day on day 10 following a few days of clear 1-2cm rises. Super proud of myself for persevering and starting over using your method after 2 previous failed attempts with other recipies. Thank you!! I think the rye flour was a game changer
Thank you Grant for the step by step guide! Ive been searching all over the web for some kind of guide that i may be able to save/print that is easy to follow. Most gave similar responses along the sorts of..you get the idea on day 2- 5, 6 or 7 but lacking guidance on the amount of starter to to save and how much flour/water to re-add was almost never explained for those of us who are new to sourdough baking. I started my own starter a week ago but have not seen any improvement and deduced that my feeding portions may be off.I will follow your steps and I am hoping for better luck and bread making. I will try to provide feedback later.
Thank you Grant so much finally I got something simple enough that I can understand and follow through. Thank you for the input on how to work with it. Thank you again.! Also, very clear on TH-cam.
Next week I'll show you how to make a "NO KNEAD Sourdough Bread" with your new starter. Subscribe so you don't miss it! - tinyurl.com/subscribetograntbakes
Thank you for this starter recipe and instructions. In the past, I successfully made a sourdough starter using all purpose flour. To try this method, I purchased a small bag of rye flour and am currently on day three of the process. I was pretty amazed to find the mixture bubbling and doubling in volume yesterday (day two), a few hours after feeding! The rye flour really does make a difference and I look forward to making the Sourdough Sandwich Bread recipe you've provided when this starter is ready. Again, thanks!
Can’t thank you enough. This is by far the very best starter. I’ve not had to waste anything and after I’ve used my starter for a loaf, I simply put what’s left in the fridge. When I need to feed, I simply add the amount of rye flour and water I need (with left overs to keep) and overnight it’s doubled in size! A totally fool proof way! Took me a while to crack the whole loaf making thing but I now have that nailed and I don’t even use the folding method. I mix in the morning and leave to prove then a couple more steps and it’s baked that night! Less than 12 hours. I’ve surprised myself. Tastes so good but I’m eating far too much of it now 🤣🤣🤣
Thanks Grant! This is exactly what I have been looking for on YT. Most of the other sourdough baking videos start with "add X grams of your starter to a mixing bowl....." I know what to do after that. It was the starter that I needed help with. I wanted one that used rye flour instead of whole wheat flour. I plan on baking using either the no discard starter method or the save a portion of the dough as your next starter method. THANKS FOR GIVING ME THIS BOOST!!! I downloaded your guide and subscribed to your newsletter and here on YT.
🩵You're so pleasant to listen to. 😊 Thank you for showing us how to prepare the starter without tossing a lot every day. (I was thinking it was a 'no waste recipe' for a while ! 😉) 🩶
So far this is the best sourdough starter video I've watched. I do have one small complaint though. When I finally figured out how to download the included list I did. There's just one slight problem; I can't figure out how to view it. Since I had to subscribe to TH-cam to get the file you'd think there would be some instructions on how to look at it.😢
Thank you for your video. My sourdough started was born in 2018, I love your video, I will start making more starter from scratch based on your video. :)
Hello! I'm on day 8 of your recipe, and it showed a lot more action and progress in the first 2-3 days. It is not growing like I think it should. Is this normal? It's got CO2 bubbles within the starter, but it's just not growing above the rubber band line like it did in the beginning. What are your thoughts?
Okay so I started making one with half whole wheat and half non bleached flour and it grew and was happy but it just wouldn’t go over the rubber band by day 8. I made a big mistake and decided to do a feeding without discarding 🤣 can I save it? I did 25g starter, 50 ww flour and 50 white flour & 100g water. Then I did another feeding without discarding at 50g of each flour and 100 g water. Idk if it can be saved? It’s still rising … just not lots.
Hello, I love how simple your video and guide is! I am having trouble getting my starter to rise at all. I can’t figure out what I’m doing wrong. I have a heated mat because our house is cool. Any ideas??
This is great! Just what I was looking for. But you lost me at the end when you talked about maintaining the starter. Is the tablespoon of starter that you put in a new jar just for the recipe for the following day? And, how much are you feeding it? 1:1:1 ratio? To maintain the starter what is your ratio and how often? How much do you discard or start with for each feeding? Thank you!
Rye flour seems to work best because of the enzymes present in it, but the next best alternative would be any whole grain flour like whole wheat or whole grain spelt flour. Get as close as you can and it should work.
If you want the easy life get some rye flour, dark means it has more of the grain. Rye flour is very difficult to get it wrong. If you get wholegrain try organic with as much of the grain as possible. Pineapple juice instead of water for the first 3 days is the cheat so if you can't find rye at least you can find some pineapple juice. It's impossible not to get a starter out of rye + pineapple juice.
Do we store multiple table spoons of starter, or was that whole process for the one table spoon to store and use when ready to mix in the bread flour to make sour dough bread?
I’m not sure if this has been addressed here but I was having no luck with my starter and then found you should not use RO water. Since my tap water is very hard, I’m going to buy some spring water and try again. Just wondering if anyone else has found this to be an issue?
So, day two and my starter has risen to the lid in my 4 cup pyrex. It's also funky smelling. Should I skip to day 4? Actually, nevermind.. I see other questions that haven't been answered for a bit and you probably won't get back to me quick enough. I'll just follow the process until it smells more aromatic.
Hi Grant to bake a rye sourdough bread one must use a rye starter? Also can I use rye starter for other breads? Thanks for the video, making your starter soon!
Yes, I would use a rye starter for rye breads. And yes, you can use your rye starter for wheat based sourdough breads, or you can also start feeding your rye starter white bread flour or whole wheat flour to convert it into a wheat based starter.
I'm on day 6 and haven't gotten any rise. I may have started it at the wrong time. We've been in the negative degrees here in Colorado. I ordered a warmer, but should I start over since the starter hasn't risen at all?
I need help with starter, on my 3rd try 4th day doesnt seem to rise 65 degrees in house, feed in grams, try to keep starter warmer with candle, light in oven or putting in microwave. Do i feed 2 times on 4th day since i feed in morning? Or jump to day 5? Any help appreciated.
I used the same exact brand for my beginning rye starter. Day 1 did 200 grams 1:1 ratio for flour/water. Did not feed at all and on day 3 it more than doubled in size, smelt fermented, lots of bubbles and activity and had all the activity sounds. What does this mean?! Did I make a new discovery?
I’m on my day 4 now. It didn’t double. I waited for a full 24 hours and now it almost doubled. I’m gonna feed it and start my day 5. Will that have any impact for the starter later? If my day 5 double in 12 hrs, I’m sure I’ll follow the schedule. But if it doesn’t double in 12 hrs but maybe will be similar to day 4 (another full 24 hrs), that should be OK, too, right? Also, please clarify why we should feed it every 12 hrs? Is it to make it stronger? Most tutorials say to feed it 24 hrs after. Thank you!
I did this and on first day after 12 hours the flour and water rises high and had a lot of bubbles but then after an hour later (13 hours later from when I added the 10g/10g) the starter went flat? It’s cold here in California, do I maybe need to feed it every 12 hours? Or do I just continue with the directions from day 2-6?
OK; I'm on Day 4, having done the sequence this morning, and it says Day 4 wait 12 hours for the next feeding. Is Day 4 TWO feedings of 40 gr. 1:1, or 40 gr. a second time? Day 5 starts 12 hours AFTER the second Day 4 feeding? (I've used Bread Flour vs. Rye Bread Flour, BTW).
Thank you for showing this method. How long can i safely keep the 25g of starter in the fridge before it goes bad? Can it stay for a few weeks without feeding?
I need help! I was feeding in the morning and on day 4 I fed my starter the 40g of water and flour in the morning and then I did it again in the evening But I wasn’t supposed to feed it like that How do I fix it? Please help
Instead of leaving it on the counter, after day 4 or 5, start putting it in the fridge and only feed it once a week with 25grams water and 25 grams flour. Whenever your ready to make bread or whatever, pull it out the night before and give it a feed. Leave it out overnight and then make bread the next day. Just make sure you leave about 20 or more grams of starter, give it a 25/25 feed, and put it back on the fridge.
My starter currently smells like nail polish... Is that normal?? I'm feeding my 6-day-old starter once per day with WHOLEMEAL FLOUR and the activity is really good, but the last 3 days it smells bad. Something between paint and nail polish. Is it maybe because of the type of flour I'm using? Will that get any better when I start feeding it with all-purpose flour? Thank you!
Hi Grant, i just started making this starter last night. So far no bubbles at all. I believe our house is not warm enough to ferment the starter. Any recommendation? and should i still continue feeding it even if it doesn't show signs of activity?
Put a tray in the oven, put the jar on top of that tray, turn on the oven light. That makes your oven into a makeshift proofing box, should be warm enough to ferment it.
Hi there, thanks for the nice video. I am trying to make a starter with creamy taste to make some brioche. I wonder if we can make starter from in bleached flour and milk. Do you try this before? Or any advices to make the creamy taste sourdough starter?
Take 25 grams of normal sourdough starter and feed it 50g flour and 40g milk. You can repeat thy feeding a few times and it should make a stiff starter that is better for brioche than regular starter
How do you get enough starter to make a dough? Some recipes call for 150 grams but I’m only using 50 grams of starter, 59 grams of flour and 50 grams of water.
You’ll need to feed your starter enough for the recipe that you want to make. I always keep about 25 grams of starter in the fridge. So, if I need 150 grams of starter for a recipe, I take 25g of starter and feed it 75g water and 75g flour. After the starter rises I’ll have 150g starter to use in the recipe and 25g starter leftover to keep in the fridge.
Hey, sorry for the late reply! I hope this worked out for you. I would just switch to a bigger jar/container if this happens again. Thanks for the comment, Helen!
Hey Grant. I’m on day 6 of your sourdough starter. It rises, falls, smells like sourdough bread…the only difference between yours and mine is that mine is slightly liquid whereas yours is on the stiffer side. I can’t scoop my starter to measure for each feeding, I have to pour it out. I’m using rye flour and filtered water. Do you suggest decreasing the liquid or increasing the flour? If so, which amounts? This is my first time ever making a starter. I chose your recipe bc it seemed the most straightforward. I don’t want to ruin it at this point 🙏😊
my question is, do you just keep feeding the starter the same way as the 6th day forever and ever? Everything else makes sense to me besides that part.
It depends on how often are you gonna bake. if you will bake everyday you have to do it everyday too. But if its weekly you have to put it in the fridge. Night before baking take it out feed it let it sit in room temp. And ur ready to use it in the norning. once ur done and u will not use it again.. Feed again and let it sit for 8 to 12hrs and put back in the fridge with air tight container. Just like that the process whenever u will use. Take out on thr fridge, feed and rest, use, feed and rest and back to the fridge
Hi, I saw your video about rye sourdough starter a few minutes ago, I started making my starter already, do you have a recipe for rye sourdough bread. Thanks 🙏
I'm actually going to be doing three or four videos very soon on whole grain sourdough breads! Including a 100% rye bread. Rye was actually the first sourdough bread I ever made, believe it or not! If you want to, go ahead and sign up for my newsletter (grantbakes.com/vip) and you'll get the recipes in your inbox when I send them out. Plus, you can subscribe to my channel to see the video in a few weeks. I'll be doing whole wheat, spelt, and rye breads. 😁
@@GrantBakes most definitely I will look forward to your videos , I think I never get an ear because I think the dough is too wet ( this is following the recipe) so I will see , thanks for replying back
Well, I have rye, and buckwheat starters going. Just started them. I have tried several different 'bread' flour starters, white, whole wheat, and combinations of them, and my starters never develop a sour smell. A bit of alcohol smell, and they end up smelling kind of sweet, one is even fruity smelling. No clue. I do get good bread out of them, but it doesn't taste any different than the poolish breads I tried.... Always some thing different to try....
I personally find that my poolish breads taste less flavorful than my sourdough breads, but however you make them, long-fermented breads taste way better than breads with a lot of yeast. So much better!
I've experienced the same situation. No activity for the first 4 days. I stayed on coarse and hoped for the best. When I got up in the am on day 5, starter exploded! almost doubled with tons of CO2 bubbles. Don't give up on it. I've been trying to make a starter for over a year, with no success, until I found this site. Now that I'm following the 12 hour procedure, it's going crazy. Hope this helps and good luck brother and let me know how yours turns out, please. There are so many conditions that affect sourdough. I don't know how our forefathers got it right!
@@maverick5006 this is good to know and gives me some hope… did you still follow the feeding measurements as directed despite no growth, or keep it to 20g of each instead of 40? Also, was yours a thick paste up until day 5?
@@TanishaMorales-r6v I followed the feeding instructions to the letter. Mine didn't thicken up until day 4. This is now day 6 for me. It has almost doubled in 12 hours and full of CO2 bubbles, so I'll keep plugging away!
@@TanishaMorales-r6v Also, your water could have something to do with it. If you use city water, it contains bromines and chlorides which can inhibit yeast and bacterial growth.
Thanks, Sylvia! Grateful to have you watching my videos. Are you referring to the whole wheat sourdough bread that I made in another video? I'd love to make a start-to-finish video of that bread in the future 👍🏻 Also, please sign up for my newsletter if you're interested! Sometimes I send out recipes there as well that haven't been made into videos yet. grantbakes.com/vip Thanks for watching!
No, whole grain rye flour is best. Whole grain wheat flour would work too, but using the whole grain is important when creating a starter from scratch.
Hi Grant. I have a question. If after 3rd and I find the bottle too small to contain the twice feeding of 12 hourly can I transfer the entire starter to a bigger bottle to continue the next feeding ? Appreciate your advice. Thanks.
When I take 25 grams out of this original jar do I put 50 grams of flour and 50 grams of water back in the original jar? And do I have to keep feeding the original jar and discarding it?
No, just keep one jar of starter. When you move from one jar to the next you can discard the original. This way you don’t have to be feeding both and using up even more flour.
Get my free Sourdough Starter Guide that walks you through the steps of this video: grantbakes.com/sourdoughstarterguide
have you removed the starter guide, doesnt seem to exist anymore
I tried - registered for the newsletter but it has been 2 days and you still haven't sent the free Sourdough Starter Guide - or any email. How do I get the free Sourdough Starter Guide?
@@jessicamolyneux6321, @GrantBakes please do not murder our sourdough starter hopes....
Why do the ruddy adds block off the address while one types in???
Are adds blocking off your email address when you're trying to type it into my website? If that's the case I will fix that. Thanks for letting me know.@@andrecarlos4804
Thank you for being straightforward and clear..no long history of everything and a long life story..not saying that's bad but I appreciate your style!
Me too!
Me three!
Finally a person that makes it so simple!!! Thank you!! 😊
Glad I found this video. I wasted so much flour following someone else’s instructions which was to feed 1 cup flour and 1 cup water with every feeding! 🤦♀️
Oh no 😢. This video is very helpful and straightforward ❤
One of the beste sourdough starter tutorials on TH-cam you make it look so easy...thank you...and I just had to subscribe
Thank you! And thanks for subscribing!
Its day 12 and my sourdough starter has officially doubled in size!! Started feeding it twice a day on day 10 following a few days of clear 1-2cm rises. Super proud of myself for persevering and starting over using your method after 2 previous failed attempts with other recipies. Thank you!! I think the rye flour was a game changer
Thank you Grant for the step by step guide! Ive been searching all over the web for some kind of guide that i may be able to save/print that is easy to follow. Most gave similar responses along the sorts of..you get the idea on day 2- 5, 6 or 7 but lacking guidance on the amount of starter to to save and how much flour/water to re-add was almost never explained for those of us who are new to sourdough baking. I started my own starter a week ago but have not seen any improvement and deduced that my feeding portions may be off.I will follow your steps and I am hoping for better luck and bread making. I will try to provide feedback later.
Thank you This was the easiest instruction I've seen. Will try again
Thanks!
This is the best Chanel EVER!!!!!!!!!!!!!!!!!!!
So far, this is the best tutorial I've seen. thanks Grant Bakes!
Thanks, Lynn! A great review. I'm glad you liked it.
I have tried mak8ng sourdough many times over the years and have failed. I'm excited to say this is working. Thank you, Grant.
Thank you Grant so much finally I got something simple enough that I can understand and follow through. Thank you for the input on how to work with it. Thank you again.! Also, very clear on TH-cam.
Next week I'll show you how to make a "NO KNEAD Sourdough Bread" with your new starter. Subscribe so you don't miss it! - tinyurl.com/subscribetograntbakes
Thank you for this starter recipe and instructions. In the past, I successfully made a sourdough starter using all purpose flour. To try this method, I purchased a small bag of rye flour and am currently on day three of the process. I was pretty amazed to find the mixture bubbling and doubling in volume yesterday (day two), a few hours after feeding! The rye flour really does make a difference and I look forward to making the Sourdough Sandwich Bread recipe you've provided when this starter is ready. Again, thanks!
Best video on sourdough starter yet!!
Im away next week, so will do this as soon as I'm back...Brilliant many thanks 🙂
Thanks for watching and giving it a try! Good luck.
Can’t thank you enough. This is by far the very best starter. I’ve not had to waste anything and after I’ve used my starter for a loaf, I simply put what’s left in the fridge. When I need to feed, I simply add the amount of rye flour and water I need (with left overs to keep) and overnight it’s doubled in size! A totally fool proof way! Took me a while to crack the whole loaf making thing but I now have that nailed and I don’t even use the folding method. I mix in the morning and leave to prove then a couple more steps and it’s baked that night! Less than 12 hours. I’ve surprised myself. Tastes so good but I’m eating far too much of it now 🤣🤣🤣
Tell me your recipe please
Thanks Grant I am new to SD.
You solved my problem...
Your sourdough starter video is the best❤️!! Thanks so much
Thanks Grant! This is exactly what I have been looking for on YT. Most of the other sourdough baking videos start with "add X grams of your starter to a mixing bowl....." I know what to do after that. It was the starter that I needed help with. I wanted one that used rye flour instead of whole wheat flour. I plan on baking using either the no discard starter method or the save a portion of the dough as your next starter method. THANKS FOR GIVING ME THIS BOOST!!! I downloaded your guide and subscribed to your newsletter and here on YT.
Favorite TH-cam baking sensation
🙌
Rye is incredible to make a starter. Was going nowhere until i decided to try this. 48 hours and it was bubbling away.
🩵You're so pleasant to listen to. 😊
Thank you for showing us how to prepare the starter
without tossing a lot every day.
(I was thinking it was a 'no waste recipe' for a while ! 😉)
🩶
Thanks!
Very helpful and a great video Thank you for the instructions .
So far this is the best sourdough starter video I've watched. I do have one small complaint though. When I finally figured out how to download the included list I did. There's just one slight problem; I can't figure out how to view it. Since I had to subscribe to TH-cam to get the file you'd think there would be some instructions on how to look at it.😢
Thank you for your video. My sourdough started was born in 2018, I love your video, I will start making more starter from scratch based on your video. :)
Thank you! I always wanted to make rye bread, and this certainly helps!
Thanks for watching!
I can't wait to try to make this starter.
Thanks Grant for making this video. Love the way you do : )
Started mine this afternoon because I’d like to do a borodinsky bread recipe. Thanks for this tutorial. 😊
Great! I've never made that type of bread. I'd love to try it soon. I hope your starter turns out well.
Amazing!
Thanks!
I used your rye sourdough starter recipe and it worked great. Took five days to get going for a rye starter and a whole-wheat starter.
Hi Grant, I subscribed to your newsletter, but either didn’t get or misplaced the email with the starter guide. Is there another way to download it?
Hello! I'm on day 8 of your recipe, and it showed a lot more action and progress in the first 2-3 days. It is not growing like I think it should. Is this normal? It's got CO2 bubbles within the starter, but it's just not growing above the rubber band line like it did in the beginning. What are your thoughts?
I have the same problem, how did you solve it?
Okay so I started making one with half whole wheat and half non bleached flour and it grew and was happy but it just wouldn’t go over the rubber band by day 8. I made a big mistake and decided to do a feeding without discarding 🤣 can I save it? I did 25g starter, 50 ww flour and 50 white flour & 100g water. Then I did another feeding without discarding at 50g of each flour and 100 g water. Idk if it can be saved? It’s still rising … just not lots.
Hello, I love how simple your video and guide is! I am having trouble getting my starter to rise at all. I can’t figure out what I’m doing wrong. I have a heated mat because our house is cool. Any ideas??
Is it okay to use whole wheat flour instead of rye?
This is great! Just what I was looking for. But you lost me at the end when you talked about maintaining the starter. Is the tablespoon of starter that you put in a new jar just for the recipe for the following day? And, how much are you feeding it? 1:1:1 ratio? To maintain the starter what is your ratio and how often? How much do you discard or start with for each feeding? Thank you!
What quantities do you feed established starter to maintain it?
Thanks
Can this rye starter be made in plastic jar? And if it's ok to use light rye?
Can you use the bread flour as the starter too?
on day 5 could I just bake bread with it?
So you keep only a tbsp, and throw out the rest?
Wish I had found this before I started my starter. Two weeks in and still hasn’t doubled. Any videos to trouble shoot?
I love it. What’s the alternative to Dark Rye Flour?
Rye flour seems to work best because of the enzymes present in it, but the next best alternative would be any whole grain flour like whole wheat or whole grain spelt flour. Get as close as you can and it should work.
If you want the easy life get some rye flour, dark means it has more of the grain. Rye flour is very difficult to get it wrong. If you get wholegrain try organic with as much of the grain as possible. Pineapple juice instead of water for the first 3 days is the cheat so if you can't find rye at least you can find some pineapple juice. It's impossible not to get a starter out of rye + pineapple juice.
Do we store multiple table spoons of starter, or was that whole process for the one table spoon to store and use when ready to mix in the bread flour to make sour dough bread?
Need the recipe for mak8ng the sourdough rye bread, GRACIAS
Hey, I don't have my recipe ready to share yet, but go ahead and give this one a try: ilovecooking.ie/recipe-items/100-rye-sourdough/
I’m not sure if this has been addressed here but I was having no luck with my starter and then found you should not use RO water. Since my tap water is very hard, I’m going to buy some spring water and try again. Just wondering if anyone else has found this to be an issue?
Thank you so much, so I can use this Rye flour starter to make sourdough bread with whole wheat flour?
So, day two and my starter has risen to the lid in my 4 cup pyrex. It's also funky smelling. Should I skip to day 4? Actually, nevermind.. I see other questions that haven't been answered for a bit and you probably won't get back to me quick enough. I'll just follow the process until it smells more aromatic.
Hi Grant to bake a rye sourdough bread one must use a rye starter? Also can I use rye starter for other breads? Thanks for the video, making your starter soon!
Yes, I would use a rye starter for rye breads. And yes, you can use your rye starter for wheat based sourdough breads, or you can also start feeding your rye starter white bread flour or whole wheat flour to convert it into a wheat based starter.
Thanks for sharing. How long can you keep this tablespoon of starter in the fridge? Do you need to use it within a certain amount of time?
I'm on day 6 and haven't gotten any rise. I may have started it at the wrong time. We've been in the negative degrees here in Colorado. I ordered a warmer, but should I start over since the starter hasn't risen at all?
I need help with starter, on my 3rd try 4th day doesnt seem to rise 65 degrees in house, feed in grams, try to keep starter warmer with candle, light in oven or putting in microwave. Do i feed 2 times on 4th day since i feed in morning? Or jump to day 5? Any help appreciated.
I used the same exact brand for my beginning rye starter. Day 1 did 200 grams 1:1 ratio for flour/water. Did not feed at all and on day 3 it more than doubled in size, smelt fermented, lots of bubbles and activity and had all the activity sounds. What does this mean?! Did I make a new discovery?
Can any other flour be used? Also did not understand as to when should the 12 hr feeding start? What is the indication?
I’m on my day 4 now. It didn’t double. I waited for a full 24 hours and now it almost doubled. I’m gonna feed it and start my day 5.
Will that have any impact for the starter later?
If my day 5 double in 12 hrs, I’m sure I’ll follow the schedule. But if it doesn’t double in 12 hrs but maybe will be similar to day 4 (another full 24 hrs), that should be OK, too, right?
Also, please clarify why we should feed it every 12 hrs? Is it to make it stronger? Most tutorials say to feed it 24 hrs after.
Thank you!
Can I use white rye flour to feed my starter instead bread flour or all purpose? Thanks
We dont hav eye flour in India can I use white flour thnx😊
I'm on day 6 and it hasn't grown at all. I've rechecked the instructions and followed them exactly and it seems that the fix is to start over again-?
I did this and on first day after 12 hours the flour and water rises high and had a lot of bubbles but then after an hour later (13 hours later from when I added the 10g/10g) the starter went flat? It’s cold here in California, do I maybe need to feed it every 12 hours? Or do I just continue with the directions from day 2-6?
Does it works the same way if I am in a cold/humid weather like london?
OK; I'm on Day 4, having done the sequence this morning, and it says Day 4 wait 12 hours for the next feeding. Is Day 4 TWO feedings of 40 gr. 1:1, or 40 gr. a second time? Day 5 starts 12 hours AFTER the second Day 4 feeding? (I've used Bread Flour vs. Rye Bread Flour, BTW).
Thank you for showing this method. How long can i safely keep the 25g of starter in the fridge before it goes bad? Can it stay for a few weeks without feeding?
A few weeks is completely fine in my experience. Make sure it’s covered well 👍🏻
My method is different, but the result is the same. Rye flour is the best for starting a starter - no contest!
Agreed 👍🏻
I need help! I was feeding in the morning and on day 4 I fed my starter the 40g of water and flour in the morning and then I did it again in the evening
But I wasn’t supposed to feed it like that
How do I fix it? Please help
How large of a jar do you recommend using for this? :D
They tend to be either 0.4l or 2l with no inbetween D:
can i use unbleached all purpose flour for this recipe?
after im done making this sour dough starter,can i make sour dough bread using regular flour or bread flour? thanks
What ideas do you have for using the excess starter, instead of throwing it out?
Pancakes!
Instead of leaving it on the counter, after day 4 or 5, start putting it in the fridge and only feed it once a week with 25grams water and 25 grams flour. Whenever your ready to make bread or whatever, pull it out the night before and give it a feed. Leave it out overnight and then make bread the next day. Just make sure you leave about 20 or more grams of starter, give it a 25/25 feed, and put it back on the fridge.
If you’re wanting to make multiple loaves or do you get enuf starter?
My starter currently smells like nail polish... Is that normal?? I'm feeding my 6-day-old starter once per day with WHOLEMEAL FLOUR and the activity is really good, but the last 3 days it smells bad. Something between paint and nail polish. Is it maybe because of the type of flour I'm using? Will that get any better when I start feeding it with all-purpose flour? Thank you!
Can I use whole-wheat flour?
what can we do with the rest of the dought when we move some
Hi Grant, i just started making this starter last night. So far no bubbles at all. I believe our house is not warm enough to ferment the starter. Any recommendation? and should i still continue feeding it even if it doesn't show signs of activity?
Put a tray in the oven, put the jar on top of that tray, turn on the oven light. That makes your oven into a makeshift proofing box, should be warm enough to ferment it.
Hi there, thanks for the nice video. I am trying to make a starter with creamy taste to make some brioche. I wonder if we can make starter from in bleached flour and milk.
Do you try this before? Or any advices to make the creamy taste sourdough starter?
Take 25 grams of normal sourdough starter and feed it 50g flour and 40g milk. You can repeat thy feeding a few times and it should make a stiff starter that is better for brioche than regular starter
@@GrantBakes thank you very much 👍👍👍
How do you get enough starter to make a dough? Some recipes call for 150 grams but I’m only using 50 grams of starter, 59 grams of flour and 50 grams of water.
You’ll need to feed your starter enough for the recipe that you want to make. I always keep about 25 grams of starter in the fridge. So, if I need 150 grams of starter for a recipe, I take 25g of starter and feed it 75g water and 75g flour. After the starter rises I’ll have 150g starter to use in the recipe and 25g starter leftover to keep in the fridge.
My starter didn’t rise at all after adding the 40g of water and flour! What should I do 😢 leave it for another 12 hours??
Hi Grant, My starter is in Day 2 today and it’s growing more than double, and my bottle is too small for D3 feeding. What shall I do? Thanks
Hey, sorry for the late reply! I hope this worked out for you. I would just switch to a bigger jar/container if this happens again. Thanks for the comment, Helen!
Hey Grant. I’m on day 6 of your sourdough starter. It rises, falls, smells like sourdough bread…the only difference between yours and mine is that mine is slightly liquid whereas yours is on the stiffer side. I can’t scoop my starter to measure for each feeding, I have to pour it out. I’m using rye flour and filtered water. Do you suggest decreasing the liquid or increasing the flour? If so, which amounts? This is my first time ever making a starter. I chose your recipe bc it seemed the most straightforward. I don’t want to ruin it at this point 🙏😊
I would decrease the water slightly in that case. Shouldn't be a problem at all!
@@GrantBakesy sourdough gets a grey layer on the top. Is it safe to use?
How to forbidden it?
Does it matter which flour you use?
my question is, do you just keep feeding the starter the same way as the 6th day forever and ever? Everything else makes sense to me besides that part.
It depends on how often are you gonna bake. if you will bake everyday you have to do it everyday too. But if its weekly you have to put it in the fridge. Night before baking take it out feed it let it sit in room temp. And ur ready to use it in the norning. once ur done and u will not use it again..
Feed again and let it sit for 8 to 12hrs and put back in the fridge with air tight container.
Just like that the process whenever u will use. Take out on thr fridge, feed and rest, use, feed and rest and back to the fridge
Hi, I saw your video about rye sourdough starter a few minutes ago, I started making my starter already, do you have a recipe for rye sourdough bread. Thanks 🙏
I'm actually going to be doing three or four videos very soon on whole grain sourdough breads! Including a 100% rye bread. Rye was actually the first sourdough bread I ever made, believe it or not! If you want to, go ahead and sign up for my newsletter (grantbakes.com/vip) and you'll get the recipes in your inbox when I send them out. Plus, you can subscribe to my channel to see the video in a few weeks. I'll be doing whole wheat, spelt, and rye breads. 😁
@@GrantBakes most definitely I will look forward to your videos , I think I never get an ear because I think the dough is too wet ( this is following the recipe) so I will see , thanks for replying back
i’m not a fan of rye flour so once it’s ready can you add other flour?
Yes, absolutely. I usually transition to feeding with white bread flour once the starter is mature (after day 7 or so).
@@GrantBakes Thanks for your reply. I started doing this but the starter doesn’t rise as much? it rises about a third now. Is this normal?
My starter on days 2 was basically dried out, anyone have this issue??
I fed my starter AP flour on day 12 instead of rye and it’s super sluggish 😭😭 it was doubling and tripling with the rye flour. Is this normal???
Well, I have rye, and buckwheat starters going. Just started them. I have tried several different 'bread' flour starters, white, whole wheat, and combinations of them, and my starters never develop a sour smell. A bit of alcohol smell, and they end up smelling kind of sweet, one is even fruity smelling. No clue. I do get good bread out of them, but it doesn't taste any different than the poolish breads I tried.... Always some thing different to try....
I personally find that my poolish breads taste less flavorful than my sourdough breads, but however you make them, long-fermented breads taste way better than breads with a lot of yeast. So much better!
In the end you keep a spoon of starter in a jar. When u use it how much flour do we have to add? 2 spoons?
I always feed the starter based on how much starter I'll need for my recipe. So I usually feed it 50 grams of flour and 50 grams of water.
So, do you want me to download your FREE PDF Sourdough Starter Guide? It's hard to tell...
Just do it, man. 😂
Haha... just do it. It’s helpful
@@hadizafrench Hadiza, make sure you download the new version, I've updated it since we first spoke!
Grant Bakes Oh really? Let me download the new one
@@hadizafrench Go for it! tinyurl.com/sourdoughstarterguide
What if there seems to be no activity by day 3? Mine doesn’t have bubbles and hasn’t risen… do I keep feeding it?
I've experienced the same situation. No activity for the first 4 days. I stayed on coarse and hoped for the best. When I got up in the am on day 5, starter exploded! almost doubled with tons of CO2 bubbles. Don't give up on it. I've been trying to make a starter for over a year, with no success, until I found this site. Now that I'm following the 12 hour procedure, it's going crazy. Hope this helps and good luck brother and let me know how yours turns out, please. There are so many conditions that affect sourdough. I don't know how our forefathers got it right!
@@maverick5006 this is good to know and gives me some hope… did you still follow the feeding measurements as directed despite no growth, or keep it to 20g of each instead of 40? Also, was yours a thick paste up until day 5?
@@TanishaMorales-r6v I followed the feeding instructions to the letter. Mine didn't thicken up until day 4. This is now day 6 for me. It has almost doubled in 12 hours and full of CO2 bubbles, so I'll keep plugging away!
@@TanishaMorales-r6v Also, your water could have something to do with it. If you use city water, it contains bromines and chlorides which can inhibit yeast and bacterial growth.
Sounds like some good advice to just keep going!
Hey Grant love your video! You make this so easy.... I subscribed to your site but didn't receive the download in my email?
I want Xtra Sour Dough Bread. How do I make Extra Sour? Danke
What about salt? In making sourkraut for instance, salt is key to prevent unwanted fermentation.
Salt is usually not included in making a sourdough starter. It probably could be, but it’s not needed as much to control the fermentation.
Hello Grant. I love your videos. What about your whole wheat bread in a video?
Thanks, Sylvia! Grateful to have you watching my videos. Are you referring to the whole wheat sourdough bread that I made in another video? I'd love to make a start-to-finish video of that bread in the future 👍🏻
Also, please sign up for my newsletter if you're interested! Sometimes I send out recipes there as well that haven't been made into videos yet. grantbakes.com/vip Thanks for watching!
Hi grant, can I use this method with normal all purpose flour?
No, whole grain rye flour is best. Whole grain wheat flour would work too, but using the whole grain is important when creating a starter from scratch.
I have yeast intolerance, can I consumed that?
Hi Grant. I have a question. If after 3rd and I find the bottle too small to contain the twice feeding of 12 hourly can I transfer the entire starter to a bigger bottle to continue the next feeding ? Appreciate your advice. Thanks.
Personally I think that should be okay. Make sure the new jar is clean.
Hi Grant, can we combine all the discard together in a bottle ?
I’d like to know that as well. One video they froze it each time -I think. But then 🤷♀️
When I take 25 grams out of this original jar do I put 50 grams of flour and 50 grams of water back in the original jar? And do I have to keep feeding the original jar and discarding it?
No, just keep one jar of starter. When you move from one jar to the next you can discard the original. This way you don’t have to be feeding both and using up even more flour.
@@GrantBakes Okay now I totally understand! Thank you so much! 👍