Stacey, you mentioned that your starter smelt like acetone. I believe this means that the yeast/bacteria balance is not correct. The excess bacteria produces acetone. Well balanced starter will smell yeasty or bread like. Just give it regular feedings until it becomes balanced and will produce a good rise in your bread when you come to make a loaf. I hope this is ok to mention and am not being g critical…just wanting to help. :) Alsothe grey liquid is called hooch and don’t throw away just stir it in because it keeps the balance correct. as to your question about more flour and water… yes just add equal weights of water and flour. A tsp of starter is enough to get another batch on its way.
That's the thing though I am feeding it regularly, every day. I wonder what I am doing wrong? I might switch to feeding it by feel instead. Thanks so much for your help.
I think the sour smell is when the bacteria is hungry. It’s so fun smelling the starter during different stages. It always smells best to me when it’s 24-48 hours later. I usually feed mine at 36ish hours, before it gets runny but after the strands break down a bit. I feed 1-10-10 ratio.
Sorry, just got to end of video. Truly, I think you did amazing considering you are coming out of a flare. Having MS, I empathise with you and wish you a speedy recovery from this flare. Big hugs 🤗
Thank you so much, I hope you are also doing ok. I was tested for MS myself several times as I had so many signs and symptoms. Big hugs back at you as well X
I too have MS...diagnosed 5 months ago...life i a huge challenge...I cant walk unaided now..however I have amazing caregivers and a new electric wheelchair has been life changing.Thanks Stacey...
Long term sourdough gal here who suggested Bake with Jack to you. 😊 Firstly, your smile when you tasted your first SD starter was adorable and made me smile with you! Secondly, your SS may smell like chemicals or a bit weird due to the water you use, it’s best to use filtered water or bottled water at room temperature (25 to 27 degrees) I always test the temperature of my water prior to mixing with flour. Water from the tap affects the yeast as it’s also eating whatever is in your water supply, tank or tap. Yeast is one of those things that is both delicate (water and values) yet hardy once well established. As for adding a cup of flour and a cup of water to the little bit of SD you have there I would suggest not as your starter is new, you want to give it time to become very strong, how long that will take depends on the flour you use, how you let it ferment etc, it’s a bit of a science as I’m sure you are learning however I’d wait at least a few months till it is super established, yet that’s just me. I always have 3 SS on the go, 1 plain white flour, 1 high protein white flour and 1 Rye. I love sourdough anything and everything. 😊 Alas, I’m rambling yet congratulations on your first bake and here’s to you teaching many about the joys and fun of sourdough. I hope the above helps even just a little ☮️💜
That was mine that had mold in it. I started again and now i think it was just flour not mold. I currently have 3 different starters going. Having fun playing around with different techniques. I have made one loaf of bread so far wasn’t great, but the starter was only a week old. A big heavy, but it was nice toasted with home made jam. I have also made very thin crackers. Will try the one with flour added next time to maybe have them not quite a thin. This morning i found a site that said you can use discard only for pizza base so i made breakfast pizza. Definately like more ideas for using discard. Currently have a loaf proving, using an all in one day using maya’s kitchen daydreams technique. Only because i am going away for the weekend and wanted to make a loaf tonight.
Hi Stacey, Hope you dont mind me giving you a little tip for your Sour Dough Starter, but I have mine in a jar with a piece of cheesecloth over the top with a band around the neck. Keeps all things airborne out of your Starter but still gives it the oxygen or whatever it is that it needs from the air, it works an absolute treat. I've had mine now for about 4 yrs and no problems. And yes Stacey I've done that as long as you add equal amounts flour and water your fine, I typically do half cup flour to half cup water each feed, if you know your not going to use it for say 3 or 4 days say if your going away, put it in the fridge it slows it down and does know harm. Hope this is useful , sorry if someone has already told you or if you knew this already. 😊
yes, nail polish smell - acetone - it's hungry, try changing the ratio when you feed it (less starter, more flour and water. 1:5 is good to get it moving) When it's good to bake with and at it's peak health it will smell yeasty :) Sourdough is a learning curve but once you get over the hump it's SO GOOODDDD!!! Exciting
I never have discard cause I keep started in fridge and only feed day I want to start loaf so no waste at all I only keep about 20 grams of starter from each feed rest goes into loaf. I feed with whole meal seems to make a happier starter. My starter is about 7 years old 😊😊
Loved this video. Just started down the sourdough rabbit hole. Which one did you like better? The flour or non flour added ones? It would be interesting to know how long they last without going soft or moldy. Look after yourself.
I made some cinnamon apple discard muffins for my first item. Crackers and waffles are on my list. I put mine in the fridge after a week. Niece says feed when you put away in the fridge and then when you get it out. She had me weigh what I had when I pulled it out, and add the same amount of flour and water by weight as my starter weighed. Now I have plenty to make one of Lisa's recipes. lol Thanks for getting me started! :)
Oh Stacey, I can’t wait to try this it looked so simple, but I killed my starter, it was cool here so I was keeping it in the oven with the light on but I must have turned the heat on, so it stopped all the bubbles and growth. Before the QLD summer heat, I’ll try again. 👍🌏
Yes, you can feed more if you like :) as another person mentioned, and it should smell yeasty. A very small amount of starter with 10x water/flour mix (2g starter to 20g water and flour) is so easy to maintain, I keep all discard in the fridge in a jar(mix it every time I add new) and then only use my discard. It works beautifully and there’s no waste! We are a household of 2 for reference, we freeze sliced bread w/parchment, and take out as needed. I don’t wash my feeding jars or the spatula (I use 2 jars and just swap out every day) but I do use straight sided jars and a small silicone spatula, this is soooo helpful lol.
Hope you are better, been praying for you. Can understand as i have some issues, too. Would say misery lives company but you are so lovely that that saying doesn’t apply!!
Hi Stacey, I've been absent because I've been having eye surgery, one after the other, so I've been listening to your videos but unable to watch or comment, until now. You can definitely feed your starter more than 60g. The acetone smell means it's hungry, so it would love you to feed more. I keep mine in the fridge if i can't feed it every day for that reason (like over the last two weeks), but now I'm actively feeding to get more discard as I'm having😮 a baking day with my granddaughter next week (sourdough donuts, cookies, muffins and crackers to name a few). I'm glad you're enjoying this as much as me. 😁
In answer to your question about feeding your starter. I think there is definitely different ways of doing it. If I am feeding mine every day, I take out what I put in to keep it active. The discard goes into a sealed jar in the fridge and used for crackers etc when enough. The day before I make a loaf I make a leaven… which is like a big starter and that goes into the bread. You hold a little bit of the leaven back to continue as a starter. I have kept two separate jars for two separate loaves as well.
I made a few batches using things like onion flakes, chicken salt, garlic salt, fennel seeds, sesame seeds, flax seeds and lemon pepper. The baking paper stuck to them, suppose I can remedy that by dusting paper with flour. Love watching your videos but not sure I'm cut out for baking, too much mess to clean up 😆
whoa amazing sourdough seedy cheese crackers! they look so delicious and crispy. thanks for sharing your recipes and delight, so enjoyable and inspiring. i have serious nerve pain too, and i'm with you in solidarity as we create in the kitchen, and rest when we have to. take good care!
Woo hoooo Stacey, you’ve done it. Personally i weigh everything in grams. When you’ve got this going it’s easy, whatever you remove just replace it in half water, half flour. Greetings from Turangi. It’s very hard to do wrong to the starter so don’t worry that you left it for a couple of days! 🥰🥰🥰
Do most people keep their starter in the refrigerator or on the counter? I feed it, leave it out then after 8-10 hrs I either use some for bread and refrigerate or if not using it then refrigerate. Still fairly new at this.
I have had a starter for years. I dont measure the flour or liquid just fill it up each time I make bread. I leave it out on the counter for half a day until it starts rising then it goes into the fridge until I make my next loaf. That could be in a week or up to two weeks. The starter is fine unfed for all of that time. I dont even feed it and get it ready for the next loaf. I just take it out of the fridge and use it. Then fill it back up with flour and water. It is really forgiving but if you keep it out of the fridge you will need to feed it and do the discard. With my way there is no discard. I use it all on the next loaf, actually I make four at a time, then feed it. There are only tiny scraps left in the jar when I am finished but I give it at least a cup of flour I guess and its right up there and bubbly within half a day. By the way, I am from Wellington and am enjoying your channel immensely!
Oh my goodness, you can make as much starter as you want. Just remember equal flour to water. Leave it out overnight and Bob’s your Uncle you are ready to make whatever.
I follow the real sourdough mom on Facebook and use her measurement for feeding which is 30g starter 125g water 140g flour otherwise it could get too acidic. I also make sourdough discard choc chip muffins & they’re delicious 😊 I think if you just find what works for you & do that
Also, I have kept my starter in the fridge covered for weeks, not touched, not fed and it has a good 1 cm of grey hooch on top. I took a short video of it. Is there any way I can share the video here, just to help teach new users of sourdough? I stirred it in and added 50 gms tap water and 50gms of plain flour to 1/4 cup of that starter. I will take a photo of the successful use of that ignored starter to prove it is good.
The amount I fed my starter was directly proportional to what I intended to bake in 24- 48 hours time. Feeding big meant 48 hours later, I had a lot of starter to work with. I found 24 hours not long enough, especially in winter, to be bubbly and active enough to raise bread 🩷
@FarmersWifeHomestead these days it's meat, meat and meat, though this week I pulled out my sugar cookie making supplies, made a large batch of cookie dough, baked it all, froze most and delivered some Halloween decorated cookies to my lovely neighbour. You are most welcome anytime you might find yourself across the ditch xx
Hi Stacey, my starter smells like apples or milk usually. I know it's gone a bit too sour for my taste if it smells like acetone. Re your question at 20 mins - yes you can feed more to make more starter. if I'm planning to make two doughs, then I would grow the precise amount I require for them. I use a ratio of thirds -1/3 starter, 1/3 flour and 1/3 water, but you can start with less starter and do 50/50 flour and water with however much starter you have available.
Those crackers look so delicious that I could almost smell them. Especially when you mentioned the avocado... Yummy!! I like eating them with soft cream cheese & a jar of corn relish stirred through it. I have both but no crackers as I have already eaten them! 🤣 I have been thinking of trying a sour dough starter experiment for the family as I can't eat gluten foods but you have truly peaked my curiosity; especially after watching Ben Star making it all simple which I believe it should be seeing it has been around as long as humans have been alive. However, it won't be for a while as I don't have the scales but more to the point that my physical health is up the tube. I am on my third week of sciatica flaring up only this time it hasn't lasted for a day or two but now into my third week. I have tablets from the doctor to take as well as using home remedies & of course asking my heavenly Father for healing; then to make matters worse I fell trying to walk up the two stairs to the families kitchen to make a phone call. My leg completely collapsed & down I came & so today my leg is numb from the knee down but over the past hour thankfully, my foot is now warm & feeling normal again so things are looking up - I hope. So the dough starter is just wishful thinking until I can get back to normal which I find irritating because I want to try it for myself & see if Ben Star was right in his teaching as my curiosity is bursting to find out for myself & it will nice for the family if I can achieve an inexpensive loaf of bread that they can enjoy without too much fuss!
Hi Stacey I’ve been making sourdough for years personally I feel your starter is to runny I never measure to feed my starter it’s more about consistency it’s like a think cake batter also it should only smell yeasty not like chemicals it takes time to get this skill my first time I failed miserably I don’t feel your starter is near enough ready for a loaf it’s good to wait til it’s mature doubles in size and large bubbles about 4-6 weeks to maintain your starter you really only need a tiny bit of starter and for my sourdough recipe I only use 80 grams of starter to 450g of bakers flour
I must admit, I made my first loaf only about a week after getting my starter going, and it worked perfectly well (in fact, I was amazed by the result.) I agree that yours is a bit thin, mine is definitely more paste-like, but I don’t measure when I feed it - I do it all by eye, which is probably not the best way to look after it although it works for me. I don’t worry about the size of bubbles, I’m only concerned that it should be bubbly at all. It’s practically Winter in our neck of the woods now so not sure how my starter is going to react to the colder weather - although I do refrigerate it when I’m not going to use it for a while and it’s survived thus far, so hopefully it will also survive a rubbish British Winter with very little heat (damned economic crisis!) Trial and error I think is the way to go with sourdough loaves. I’ve had some that are lovely, light and chewy, with big bubbles and a delicious crust, but I’ve also had some that were flat by comparison with hardly a bubbly texture at all - but everything has always been edible, either way, so I’d go for it cuz what’s the worst that could happen - you’ll feed it to the birds rather than the family?? 😅
Thanks so much for your information. I watched Bake with Jack as he was recommended and I'm sure it was him that said it should smell like chemicals. It's not a off-putting smell it smells lovely. Maybe I am describing it incorrectly?
Also, I’m glad you’re coming right after your TN flare up. I have had neuralgia pain for years … but not in a chronic way like you… and it’s sucks! So I imagine you must be bloody miserable. ❤ love from Gizzy and vlogtober lol
You only have to click on the thumbnail to get into her entire channel - then hit “Videos” at the top and they will all come up in order. Will take you about three seconds to find it 😊
Hope you are better, been praying for you. Can understand as i have some issues, too. Would say misery lives company but you are so lovely that that saying doesn’t apply!!
Stacey, you mentioned that your starter smelt like acetone. I believe this means that the yeast/bacteria balance is not correct. The excess bacteria produces acetone. Well balanced starter will smell yeasty or bread like. Just give it regular feedings until it becomes balanced and will produce a good rise in your bread when you come to make a loaf. I hope this is ok to mention and am not being g critical…just wanting to help. :) Alsothe grey liquid is called hooch and don’t throw away just stir it in because it keeps the balance correct. as to your question about more flour and water… yes just add equal weights of water and flour. A tsp of starter is enough to get another batch on its way.
That's the thing though I am feeding it regularly, every day. I wonder what I am doing wrong? I might switch to feeding it by feel instead. Thanks so much for your help.
@@FarmersWifeHomesteadI think as your starter matures it should fix itself with regular feeding .You are not doing anything wrong
I think the sour smell is when the bacteria is hungry. It’s so fun smelling the starter during different stages. It always smells best to me when it’s 24-48 hours later. I usually feed mine at 36ish hours, before it gets runny but after the strands break down a bit. I feed 1-10-10 ratio.
Sorry, just got to end of video. Truly, I think you did amazing considering you are coming out of a flare. Having MS, I empathise with you and wish you a speedy recovery from this flare. Big hugs 🤗
Thank you so much, I hope you are also doing ok. I was tested for MS myself several times as I had so many signs and symptoms. Big hugs back at you as well X
I too have MS...diagnosed 5 months ago...life i a huge challenge...I cant walk unaided now..however I have amazing caregivers and a new electric wheelchair has been life changing.Thanks Stacey...
I love the start of your smile when a recipe works out. It’s why i watch you!!!
i appreciate this too! its like witnessing a secret delight
Awww thank you :)
@@Arkansasflamingo haha yes!!!
Long term sourdough gal here who suggested Bake with Jack to you. 😊 Firstly, your smile when you tasted your first SD starter was adorable and made me smile with you!
Secondly, your SS may smell like chemicals or a bit weird due to the water you use, it’s best to use filtered water or bottled water at room temperature (25 to 27 degrees) I always test the temperature of my water prior to mixing with flour. Water from the tap affects the yeast as it’s also eating whatever is in your water supply, tank or tap. Yeast is one of those things that is both delicate (water and values) yet hardy once well established.
As for adding a cup of flour and a cup of water to the little bit of SD you have there I would suggest not as your starter is new, you want to give it time to become very strong, how long that will take depends on the flour you use, how you let it ferment etc, it’s a bit of a science as I’m sure you are learning however I’d wait at least a few months till it is super established, yet that’s just me.
I always have 3 SS on the go, 1 plain white flour, 1 high protein white flour and 1 Rye. I love sourdough anything and everything. 😊
Alas, I’m rambling yet congratulations on your first bake and here’s to you teaching many about the joys and fun of sourdough. I hope the above helps even just a little ☮️💜
Thanks so much for your wisdom :)
That was mine that had mold in it. I started again and now i think it was just flour not mold. I currently have 3 different starters going. Having fun playing around with different techniques. I have made one loaf of bread so far wasn’t great, but the starter was only a week old. A big heavy, but it was nice toasted with home made jam.
I have also made very thin crackers. Will try the one with flour added next time to maybe have them not quite a thin.
This morning i found a site that said you can use discard only for pizza base so i made breakfast pizza.
Definately like more ideas for using discard.
Currently have a loaf proving, using an all in one day using maya’s kitchen daydreams technique. Only because i am going away for the weekend and wanted to make a loaf tonight.
Hi Stacey, Hope you dont mind me giving you a little tip for your Sour Dough Starter, but I have mine in a jar with a piece of cheesecloth over the top with a band around the neck. Keeps all things airborne out of your Starter but still gives it the oxygen or whatever it is that it needs from the air, it works an absolute treat. I've had mine now for about 4 yrs and no problems. And yes Stacey I've done that as long as you add equal amounts flour and water your fine, I typically do half cup flour to half cup water each feed, if you know your not going to use it for say 3 or 4 days say if your going away, put it in the fridge it slows it down and does know harm. Hope this is useful , sorry if someone has already told you or if you knew this already. 😊
yes, nail polish smell - acetone - it's hungry, try changing the ratio when you feed it (less starter, more flour and water. 1:5 is good to get it moving) When it's good to bake with and at it's peak health it will smell yeasty :) Sourdough is a learning curve but once you get over the hump it's SO GOOODDDD!!! Exciting
I never have discard cause I keep started in fridge and only feed day I want to start loaf so no waste at all I only keep about 20 grams of starter from each feed rest goes into loaf. I feed with whole meal seems to make a happier starter. My starter is about 7 years old 😊😊
Stacey..they look so yummy
..you are the cleverest...
Thanks so much, I am just getting started with sourdough, there is so much to learn
thanks for everything u teach im going to have another go at making sour dough take care of yourself
Loved this video. Just started down the sourdough rabbit hole. Which one did you like better? The flour or non flour added ones? It would be interesting to know how long they last without going soft or moldy. Look after yourself.
I have learned that it is not as scary as I thought. I now don't even bother to measure the flour or water. I will do an updated video soon :)
@@FarmersWifeHomesteadlooking forward to your updates!
You made perfect sence😊 love this. I didnt start a starter now i think maybe i will.
I made some cinnamon apple discard muffins for my first item. Crackers and waffles are on my list. I put mine in the fridge after a week. Niece says feed when you put away in the fridge and then when you get it out. She had me weigh what I had when I pulled it out, and add the same amount of flour and water by weight as my starter weighed. Now I have plenty to make one of Lisa's recipes. lol Thanks for getting me started! :)
I made my first loaf on the weekend, was a great success. Was fun following along with your starter vids 😊
Yippie I am so happy it was a success for you!
@@FarmersWifeHomesteadthanks, I really enjoyed the process too 😊
Oh Stacey, I can’t wait to try this it looked so simple, but I killed my starter, it was cool here so I was keeping it in the oven with the light on but I must have turned the heat on, so it stopped all the bubbles and growth. Before the QLD summer heat, I’ll try again. 👍🌏
Yes, you can feed more if you like :) as another person mentioned, and it should smell yeasty. A very small amount of starter with 10x water/flour mix (2g starter to 20g water and flour) is so easy to maintain, I keep all discard in the fridge in a jar(mix it every time I add new) and then only use my discard. It works beautifully and there’s no waste! We are a household of 2 for reference, we freeze sliced bread w/parchment, and take out as needed.
I don’t wash my feeding jars or the spatula (I use 2 jars and just swap out every day) but I do use straight sided jars and a small silicone spatula, this is soooo helpful lol.
Thanks for sharing your wisdom :)
Hope you are better, been praying for you. Can understand as i have some issues, too. Would say misery lives company but you are so lovely that that saying doesn’t apply!!
Will be giving these ago thank you
Hi, made these yesterday used thyme ,oregano, parmeson, garlic 😋 used the flour method
So good aren't they!
Crikey look at all those eggs on your counter!!! The girls have been very productive!
They just started laying again, that is three days worth hahahaha
Yes you can feed it more, Just make sure the batters very thick with no dry spots
❤
Hi Stacey, I've been absent because I've been having eye surgery, one after the other, so I've been listening to your videos but unable to watch or comment, until now. You can definitely feed your starter more than 60g. The acetone smell means it's hungry, so it would love you to feed more. I keep mine in the fridge if i can't feed it every day for that reason (like over the last two weeks), but now I'm actively feeding to get more discard as I'm having😮 a baking day with my granddaughter next week (sourdough donuts, cookies, muffins and crackers to name a few). I'm glad you're enjoying this as much as me. 😁
Gosh I do hope you are doing ok after surgery. Its lovely to see you back I missed you :)
Thanks for that, I am feeding it everyday, maybe not enough.
@@FarmersWifeHomestead Thanks, yes, I'm doing well.
That was my understanding too - it's hungry!
Your smile says it all, well done Stacy, they look delicious ❤
Thanks so much 😊
In answer to your question about feeding your starter. I think there is definitely different ways of doing it. If I am feeding mine every day, I take out what I put in to keep it active. The discard goes into a sealed jar in the fridge and used for crackers etc when enough.
The day before I make a loaf I make a leaven… which is like a big starter and that goes into the bread.
You hold a little bit of the leaven back to continue as a starter.
I have kept two separate jars for two separate loaves as well.
levain, in case you want to google
@@goodandgreen 😊yes I believe terms are interchangeable
I made a few batches using things like onion flakes, chicken salt, garlic salt, fennel seeds, sesame seeds, flax seeds and lemon pepper. The baking paper stuck to them, suppose I can remedy that by dusting paper with flour. Love watching your videos but not sure I'm cut out for baking, too much mess to clean up 😆
I have to start mine again, now seeing this it seems it may not have needed throwing out. So I will try again!
Great for summer platters !!!!!
whoa amazing sourdough seedy cheese crackers! they look so delicious and crispy. thanks for sharing your recipes and delight, so enjoyable and inspiring. i have serious nerve pain too, and i'm with you in solidarity as we create in the kitchen, and rest when we have to. take good care!
Thank you so much 🙂 I hope you are feeling ok and I am pleased you are enjoying the videos
i was told if mold u have to throw it away and acetone too so i had yyellow streaks so hhad to throw i watched the sourdough instittute
Be sure to occasionally change jar, so you can keep them clean. I keep my starter, thick like a extremely thick batter
Woo hoooo Stacey, you’ve done it. Personally i weigh everything in grams. When you’ve got this going it’s easy, whatever you remove just replace it in half water, half flour. Greetings from Turangi. It’s very hard to do wrong to the starter so don’t worry that you left it for a couple of days! 🥰🥰🥰
Thank you :)
Fantastic Stacey , going to try using my discard…yes I have not bothered to use discard …why not silly me !!!!!!!😂
Love your video. Just wondering where you buy your poppy seeds from, our Binn Inn doesn't sell them.
❤ so glad you're coming right!
Awesome video Stacey ❤❤
Do most people keep their starter in the refrigerator or on the counter? I feed it, leave it out then after 8-10 hrs I either use some for bread and refrigerate or if not using it then refrigerate. Still fairly new at this.
Good evening from aucks ...
Good evening :)
I will try again
You are making sense! Love you videos!
Thank you :)
Hi Stacy, the answer to your question is YES you can feed your starter more, equal parts water and flour. Should look like a thick ish batter 😊
I would say yes to more flour and water. Use bigger jar
I have had a starter for years. I dont measure the flour or liquid just fill it up each time I make bread. I leave it out on the counter for half a day until it starts rising then it goes into the fridge until I make my next loaf. That could be in a week or up to two weeks. The starter is fine unfed for all of that time. I dont even feed it and get it ready for the next loaf. I just take it out of the fridge and use it. Then fill it back up with flour and water.
It is really forgiving but if you keep it out of the fridge you will need to feed it and do the discard. With my way there is no discard. I use it all on the next loaf, actually I make four at a time, then feed it. There are only tiny scraps left in the jar when I am finished but I give it at least a cup of flour I guess and its right up there and bubbly within half a day.
By the way, I am from Wellington and am enjoying your channel immensely!
Thanks so much, it makes a lot of sense. I am about to try make my first loaf!
Those look perfect!! Mine didn’t turn out as nice. They were tasty but not crispy enough
Oh my goodness, you can make as much starter as you want. Just remember equal flour to water. Leave it out overnight and Bob’s your Uncle you are ready to make whatever.
I was hanging out for a SHUT THE FRONT GATE lol. Garlic in with the parmesan might be yummo too. Keep taking good care Stacey x
Hahaha I almost did, and wanted too!
@FarmersWifeHomestead I shall be watching and waiting for the next STFG eagerly lol 😆
I will be waiting also 😊
I follow the real sourdough mom on Facebook and use her measurement for feeding which is 30g starter 125g water 140g flour otherwise it could get too acidic. I also make sourdough discard choc chip muffins & they’re delicious 😊 I think if you just find what works for you & do that
I want make your sausage rolls with mashed potato. But I can’t. Find. The amount of mashed potatoes is it 2 cups?
@beverleyblakeney566 here is the video, the recipe should be in the description for you :)
th-cam.com/video/p9Cn3W6FiH8/w-d-xo.html
Also, I have kept my starter in the fridge covered for weeks, not touched, not fed and it has a good 1 cm of grey hooch on top. I took a short video of it. Is there any way I can share the video here, just to help teach new users of sourdough? I stirred it in and added 50 gms tap water and 50gms of plain flour to 1/4 cup of that starter. I will take a photo of the successful use of that ignored starter to prove it is good.
I don't think YT has that function in the comment section. You could try my Facebook if you use it.
The amount I fed my starter was directly proportional to what I intended to bake in 24- 48 hours time. Feeding big meant 48 hours later, I had a lot of starter to work with. I found 24 hours not long enough, especially in winter, to be bubbly and active enough to raise bread 🩷
I wish I could visit your kitchen. I would love to pull up a stool and watch you cook :)
@FarmersWifeHomestead these days it's meat, meat and meat, though this week I pulled out my sugar cookie making supplies, made a large batch of cookie dough, baked it all, froze most and delivered some Halloween decorated cookies to my lovely neighbour. You are most welcome anytime you might find yourself across the ditch xx
Hi Stacey, my starter smells like apples or milk usually. I know it's gone a bit too sour for my taste if it smells like acetone.
Re your question at 20 mins - yes you can feed more to make more starter. if I'm planning to make two doughs, then I would grow the precise amount I require for them. I use a ratio of thirds -1/3 starter, 1/3 flour and 1/3 water, but you can start with less starter and do 50/50 flour and water with however much starter you have available.
Those crackers look so delicious that I could almost smell them. Especially when you mentioned the avocado... Yummy!!
I like eating them with soft cream cheese & a jar of corn relish stirred through it. I have both but no crackers as I have already eaten them! 🤣
I have been thinking of trying a sour dough starter experiment for the family as I can't eat gluten foods but you have truly peaked my curiosity; especially after watching Ben Star making it all simple which I believe it should be seeing it has been around as long as humans have been alive.
However, it won't be for a while as I don't have the scales but more to the point that my physical health is up the tube. I am on my third week of sciatica flaring up only this time it hasn't lasted for a day or two but now into my third week. I have tablets from the doctor to take as well as using home remedies & of course asking my heavenly Father for healing; then to make matters worse I fell trying to walk up the two stairs to the families kitchen to make a phone call. My leg completely collapsed & down I came & so today my leg is numb from the knee down but over the past hour thankfully, my foot is now warm & feeling normal again so things are looking up - I hope.
So the dough starter is just wishful thinking until I can get back to normal which I find irritating because I want to try it for myself & see if Ben Star was right in his teaching as my curiosity is bursting to find out for myself & it will nice for the family if I can achieve an inexpensive loaf of bread that they can enjoy without too much fuss!
Hi Stacey I’ve been making sourdough for years personally I feel your starter is to runny I never measure to feed my starter it’s more about consistency it’s like a think cake batter also it should only smell yeasty not like chemicals it takes time to get this skill my first time I failed miserably I don’t feel your starter is near enough ready for a loaf it’s good to wait til it’s mature doubles in size and large bubbles about 4-6 weeks to maintain your starter you really only need a tiny bit of starter and for my sourdough recipe I only use 80 grams of starter to 450g of bakers flour
I must admit, I made my first loaf only about a week after getting my starter going, and it worked perfectly well (in fact, I was amazed by the result.) I agree that yours is a bit thin, mine is definitely more paste-like, but I don’t measure when I feed it - I do it all by eye, which is probably not the best way to look after it although it works for me. I don’t worry about the size of bubbles, I’m only concerned that it should be bubbly at all. It’s practically Winter in our neck of the woods now so not sure how my starter is going to react to the colder weather - although I do refrigerate it when I’m not going to use it for a while and it’s survived thus far, so hopefully it will also survive a rubbish British Winter with very little heat (damned economic crisis!) Trial and error I think is the way to go with sourdough loaves. I’ve had some that are lovely, light and chewy, with big bubbles and a delicious crust, but I’ve also had some that were flat by comparison with hardly a bubbly texture at all - but everything has always been edible, either way, so I’d go for it cuz what’s the worst that could happen - you’ll feed it to the birds rather than the family?? 😅
Thanks so much for your information. I watched Bake with Jack as he was recommended and I'm sure it was him that said it should smell like chemicals. It's not a off-putting smell it smells lovely. Maybe I am describing it incorrectly?
True that, birds need to eat too lol
Also, I’m glad you’re coming right after your TN flare up. I have had neuralgia pain for years … but not in a chronic way like you… and it’s sucks! So I imagine you must be bloody miserable.
❤ love from Gizzy and vlogtober lol
Thank you and I hope you are also feeling well :)
@@FarmersWifeHomestead yes thanks mate c
Ive lost the first link to when you started the sourdough 🤦🏽
You only have to click on the thumbnail to get into her entire channel - then hit “Videos” at the top and they will all come up in order. Will take you about three seconds to find it 😊
I have a playlist to the description so it is easy to find them all for you :)
@@frugalitystartsathome4889 i did that couldnt find first step to making the sourdough 2nd step yes just not the first step
@@FarmersWifeHomestead thanks
I have tried at least 5 times. Never had any success
I'm still new to sourdough life, I found @thebreadlady She has a great starter video & recipes.
Hope you are better, been praying for you. Can understand as i have some issues, too. Would say misery lives company but you are so lovely that that saying doesn’t apply!!
Thank you and I hope you are feeling ok yourself :)
@@FarmersWifeHomestead tomorrow i will be better!!!