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
Seconded! I've been bamboozled by one complicated recipe after another (I'm a complete beginner with any form of baking) and wound up throwing the results out. Now, I can't wait to try Grant's method!
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 🤣🤣🤣
I wish I had seen this video years ago... You make it look so simple and less complicated.. Why hasn't anyone else explained it as simple as you? THANK YOU, Grant :)
A week ago I started my sourdough starter. I didn't have the explicit instructions that you're giving. So after seven days, I threw it out. Today is now day 1 of my starter under your instruction. I can't wait to see the results!
@mamac4335 Yes, you can. Rye just ends up with a more sour taste. In my area, I can't find rye flour in stores. I have to travel over an hour or order it on-line.
Thank you so much Grant!! I have tried so many other starters that gave me huge amounts of discard with no success on the starter. I came across your method, tried it and after about 9 days, my starter was ready! I am now ready to bake my first loaf. Thanks again!!
I’ve signed up to get the newsletter multiple times and it’s been days and I haven’t received anything yet. I’m eagerly waiting for the guide so that I can make my own sourdough starter and begin my sourdough journey. You made it so easy . Thank you
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.
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 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.
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!
@GrantBakes thank you so much for this video finally my starter is ready to be used and you explained it in a way that simplifies the process. I can’t wait to start my journey in baking with my own starter
The rye flour really makes a huge impact- my starter loves it. I made mine about 2 months ago and sometimes I use whole wheat, or white bread flour, but my starter always responds very happily to rye. But my finished bread doesn’t taste like rye, but has a nice sour taste.
Update. I’ve been so pleased with the starter. It’s so much easier doing it this way with no waste. I’ve made pizza, focaccia, and several loaves of bread. Thank you.
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.
Thank you so much for your information it is very very interested. I do not make this amount of flour but I can cut the flour in half or less, 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! 🤦♀️
I’m doing an experiment between two different methods for rye sourdough starters. Yours is one of my choices & my 1st time using the scale to measure ingredients instead of using measuring spoons. I just started both today, 6/10/22 & I hope I create strong active whole grain sourdough starters. 🤞 Thank you so much for sharing! I’m enjoying watching your videos. New Subscriber 🙂
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. :)
How long can you leave your (tablespoon) of active starter in the fridge before activating it again to make bread? Hope that made sense? Thanks!!! I absolutely love all of your recipes and videos - so SUPER helpful!!!
Hi Grant, came across your channel today and looking forward to trying 😊 can I check please, can we use this same method for other flours eg all purpose, wholemeal? Thank you again 👏
@@GrantBakes omg it worked thanks to your video and the guide! Its a bit colder here, so it took longer. Day 6 is now happening at day 10. I'm so excited, now going to try my first sourdough bread.. thank you Grant!
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.😢
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??
Hi there... I'm giving this a try. Just doing the second day additions and finding what I mixed up yesterday had set up like concrete. I worked it with the tines of a plastic fork to get it back to the pasty looking mixture as well as I could, then covered it with a less pourous cover. Should I do anything different? (I'm in the desert)
Great recipe with very little waste of flour, exactly what I was looking for. Day 3 here and it is starting out to grow nicely and the fragrance is popping out.
Hi Grant, I failed twice in the last 2 weeks. Up to day 5 and 6, it doesn't rise. What to do when you reach the end and it never risen? I am starting your starter now so your reassurance is greatly appreciated. Thanks
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?
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!
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?
Are you making sure to discard half of your starter, before feeding? Your starter is hungry,,, make sure you are discarding half, then refeed to make dough rise. Hope this helps!
Thank you for all your videos! I followed your video on how to make a sourdough starter from scratch. I used nothing but the dark rye flour until day 7 and then I used bread flour. I fed it in the evening, and by morning it rose but did not double.I used it to make bread anyway and my bread was tasty but dense. I tried it again and left the dough on the counter for five hours thinking that maybe I didn’t let it sit long enough. Same result. Your thoughts on this? Also, do you think I need to go back to using rye flour to feed it? I appreciate any help.
🩵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 ! 😉) 🩶
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?
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
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.
After making a starter, how long is it good for in the refrigerator? I made my starter 3 or 4 weeks ago, but I was too busy to make the bread. Do I need to start over?
I just started looking, but I’ve found lots of no-discard recipes on TH-cam for making sourdough starter. Have you tried any of them? Thank you for sharing your videos.
I haven’t, usually I like to discard ONLY when making the starter from scratch, because some of the acid build up can have a very off taste. Then, once the starter is established I switch to a no discard feeding routine and I never need to throw anything away again. Just my preference 👍🏻
Thanks for sharing! I’m fallowing your method. The first day it did rise. The second day no luck but I noticed it had a darker brown dry layer on top, is that normal and should I still used that to feed the next one?
One more question Grant. I would like to make my sourdough starter with a combo of KA Bread Flour & the Dark Rye Flour. Would that have any negative or positive impact on the starters results? Please let me know. A friend of mine only uses that combo when EVER she makes her starter. Your speedy reply will be greatly appreciated!! Thank you!
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.
Grant- i live in massachusetts and my counter is around 70 degrees. I’m having a hard time finding anywhere in my house that is like 76 degrees. HELP! Should I buy a candle warmer to keep it warm? What is the best temp?
Making my first starter right now. On day 4 it stopped rising just as you predicted so continued to follow your instructions and fed it 40 grams of flour and water and came back on Day 5 after 12 hours and it still had not grown any (maybe a tiny bit). Do I feed it after 12 hours anyways or wait 24 hours, or wait until it doubles?
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?
Question - once you have the starter working and you put the tablespoon of starter in the fridge - if you are not baking every day or even every week how do you keep the starter in the fridge alive?
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!! 😊
Seconded! I've been bamboozled by one complicated recipe after another (I'm a complete beginner with any form of baking) and wound up throwing the results out. Now, I can't wait to try Grant's method!
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
Finally someone explained in a way I could follow clearly!! Thanks for making this so easy to understand.
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 for the fabulous tutorial. My starter was so easy to make. I'm on the 7th day, am feeding. And it is growing !!! So excited.
Enjoy!!
I wish I had seen this video years ago... You make it look so simple and less complicated.. Why hasn't anyone else explained it as simple as you? THANK YOU, Grant :)
A week ago I started my sourdough starter. I didn't have the explicit instructions that you're giving. So after seven days, I threw it out. Today is now day 1 of my starter under your instruction. I can't wait to see the results!
Good luck!
Can i use wheat flour instead of rye?
@mamac4335 Yes, you can. Rye just ends up with a more sour taste. In my area, I can't find rye flour in stores. I have to travel over an hour or order it on-line.
me too!
Thank you so much Grant!! I have tried so many other starters that gave me huge amounts of discard with no success on the starter. I came across your method, tried it and after about 9 days, my starter was ready! I am now ready to bake my first loaf. Thanks again!!
I’ve signed up to get the newsletter multiple times and it’s been days and I haven’t received anything yet. I’m eagerly waiting for the guide so that I can make my own sourdough starter and begin my sourdough journey. You made it so easy . Thank you
Thank you This was the easiest instruction I've seen. Will try again
Thanks!
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!
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.
Every time i used this method with an exact technique and never failed. Thank you for this easy and working steps ❤
This is the best Chanel EVER!!!!!!!!!!!!!!!!!!!
Thanks
Best video on sourdough starter yet!!
I followed thus recipe after other failed attempts with other recipes, and it turned out perfect.
So far, this is the best tutorial I've seen. thanks Grant Bakes!
Thanks, Lynn! A great review. I'm glad you liked it.
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 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.
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!
@GrantBakes thank you so much for this video finally my starter is ready to be used and you explained it in a way that simplifies the process. I can’t wait to start my journey in baking with my own starter
The rye flour really makes a huge impact- my starter loves it. I made mine about 2 months ago and sometimes I use whole wheat, or white bread flour, but my starter always responds very happily to rye. But my finished bread doesn’t taste like rye, but has a nice sour taste.
Got your starter guide, giving it a shot! Thank you!
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.
Your sourdough starter video is the best❤️!! Thanks so much
Thanks Grant I am new to SD.
You solved my problem...
Thank you! That is the only recipe that worked for me!
My starter is at day 3 and I'm so excited because it's already alive and working. Can hardly wait for it to be ready to begin using. Thank you!
Update. I’ve been so pleased with the starter. It’s so much easier doing it this way with no waste. I’ve made pizza, focaccia, and several loaves of bread. Thank you.
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.
Thank you so much for your information it is very very interested.
I do not make this amount of flour but I can cut the flour in half or less, Thank you
Yes , It Is one of the best sourdough tutorial well explained and to the point. Thak you.
Glad it was helpful! Thanks so much.
Thank you, I can't wait to experiment this. Thanks! God bless.
Thanks for the comment! I hope you enjoy the process.
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 ❤
Favorite TH-cam baking sensation
🙌
Very helpful and a great video Thank you for the instructions .
Thank you so much
My observation with a rye starter is that it doesn't pass the float test but still ready to use if it doubles in size.
Can you make the starter in the winter to show the differences between your summer starter.
Amazing!
Thanks!
I can't wait to try to make this starter.
I’m doing an experiment between two different methods for rye sourdough starters. Yours is one of my choices & my 1st time using the scale to measure ingredients instead of using measuring spoons. I just started both today, 6/10/22 & I hope I create strong active whole grain sourdough starters. 🤞 Thank you so much for sharing! I’m enjoying watching your videos. New Subscriber 🙂
How did you do with your experiment?
So, how'd it go ?
Enquiring minds wish to know - how did it go?
Thanks Grant for making this video. Love the way you do : )
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!
Is it okay to use whole wheat flour instead of rye?
How long can you leave your (tablespoon) of active starter in the fridge before activating it again to make bread? Hope that made sense? Thanks!!! I absolutely love all of your recipes and videos - so SUPER helpful!!!
Hi Grant, came across your channel today and looking forward to trying 😊 can I check please, can we use this same method for other flours eg all purpose, wholemeal? Thank you again 👏
Rye is incredible to make a starter. Was going nowhere until i decided to try this. 48 hours and it was bubbling away.
Thanks man! Awesome explanation 👏 going to try it with spelt flour instead of rye, hope that works too!
That will work! I’ve got a guide for that on my website actually: grantbakes.com/spelt-sourdough-starter-complete-guide/
@@GrantBakes omg it worked thanks to your video and the guide! Its a bit colder here, so it took longer. Day 6 is now happening at day 10. I'm so excited, now going to try my first sourdough bread.. thank you Grant!
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.😢
Ooo thanks
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.
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??
Thank you so much, so I can use this Rye flour starter to make sourdough bread with whole wheat flour?
Hi there... I'm giving this a try. Just doing the second day additions and finding what I mixed up yesterday had set up like concrete. I worked it with the tines of a plastic fork to get it back to the pasty looking mixture as well as I could, then covered it with a less pourous cover. Should I do anything different? (I'm in the desert)
Can you use hard bread flour if you dont have rye flour?
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/
Great recipe with very little waste of flour, exactly what I was looking for. Day 3 here and it is starting out to grow nicely and the fragrance is popping out.
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?
Can you use the bread flour as the starter too?
Hi Grant, I failed twice in the last 2 weeks. Up to day 5 and 6, it doesn't rise. What to do when you reach the end and it never risen? I am starting your starter now so your reassurance is greatly appreciated. Thanks
What quantities do you feed established starter to maintain it?
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.
We dont hav eye flour in India can I use white flour thnx😊
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.
Once your starter is active, is it best to co to ie the feeding every 12 hours, or can you go back to every 25 hours?
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?
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!
Can this rye starter be made in plastic jar? And if it's ok to use light rye?
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?
I have the same problem, we’re able to fix it I’m on day 5
Are you making sure to discard half of your starter, before feeding? Your starter is hungry,,, make sure you are discarding half, then refeed to make dough rise.
Hope this helps!
Is whole grain rye different from organic rye flour ?
Does it works the same way if I am in a cold/humid weather like london?
Can I use ap flour or bread flour instead to make less sour bread?
Can you use all purpose flour?
Thank you for all your videos! I followed your video on how to make a sourdough starter from scratch. I used nothing but the dark rye flour until day 7 and then I used bread flour. I fed it in the evening, and by morning it rose but did not double.I used it to make bread anyway and my bread was tasty but dense. I tried it again and left the dough on the counter for five hours thinking that maybe I didn’t let it sit long enough. Same result. Your thoughts on this?
Also, do you think I need to go back
to using rye flour to feed it? I appreciate any help.
can i use unbleached all purpose flour for this recipe?
🩵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!
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?
after im done making this sour dough starter,can i make sour dough bread using regular flour or bread flour? thanks
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 👍👍👍
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.
Can I use white rye flour to feed my starter instead bread flour or all purpose? Thanks
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?
After making a starter, how long is it good for in the refrigerator? I made my starter 3 or 4 weeks ago, but I was too busy to make the bread. Do I need to start over?
Take the starter out of the fridge and feed it. If it was a healthy starter, it will probably grow to double in size within 8-12 hours.
I have a ton of wheat flour. Can I use wheat flour instead of rye?
I just started looking, but I’ve found lots of no-discard recipes on TH-cam for making sourdough starter. Have you tried any of them? Thank you for sharing your videos.
I haven’t, usually I like to discard ONLY when making the starter from scratch, because some of the acid build up can have a very off taste. Then, once the starter is established I switch to a no discard feeding routine and I never need to throw anything away again. Just my preference 👍🏻
How long can it survive in the fridge between feedings ?
Thanks for sharing! I’m fallowing your method. The first day it did rise. The second day no luck but I noticed it had a darker brown dry layer on top, is that normal and should I still used that to feed the next one?
Do you have to feed it everyday after the starter is mature? How do I keep my sour dough good if I don't use it everyday?
If you’re wanting to make multiple loaves or do you get enuf starter?
Wish I had found this before I started my starter. Two weeks in and still hasn’t doubled. Any videos to trouble shoot?
One more question Grant. I would like to make my sourdough starter with a combo of KA Bread Flour & the Dark Rye Flour. Would that have any negative or positive impact on the starters results? Please let me know. A friend of mine only uses that combo when EVER she makes her starter. Your speedy reply will be greatly appreciated!! Thank you!
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.
Grant- i live in massachusetts and my counter is around 70 degrees. I’m having a hard time finding anywhere in my house that is like 76 degrees. HELP! Should I buy a candle warmer to keep it warm? What is the best temp?
Making my first starter right now. On day 4 it stopped rising just as you predicted so continued to follow your instructions and fed it 40 grams of flour and water and came back on Day 5 after 12 hours and it still had not grown any (maybe a tiny bit). Do I feed it after 12 hours anyways or wait 24 hours, or wait until it doubles?
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 👍🏻
Question - once you have the starter working and you put the tablespoon of starter in the fridge - if you are not baking every day or even every week how do you keep the starter in the fridge alive?