Your SD videos are so refreshing! The SD perfectionists are driving SD newbies to feel way too much pressure. I share your videos with many new-2-SD ppl. THANK YOU ANJA!!
You're so right!! I was scared off until I finally watched this wonderful lady and now I regularly make sourdough.....and it's stress-free! Thank you Anja!x
Yes! I made sourdough bread regularly about 10 years ago and I don't recall it being difficult or stressful. Then I quit eating bread so much. I just ordered a new starter and was ready to jump back in (this time milling my own grain so it is actually HEALTHY bread) but OH MY the instructions that came with this starter...! I began to panic except I remembered I used to make it and it was NOT HARD! Are people just trying to be extra fancy or intimidating?!
I went out of town for two months, completely forgot about my sourdough starter on top of the fridge. When I came home I thought it was ruined but decided to feed it anyway (9th week). It bubbled right back to life, goes to show you don't have to be a slave to feedings.
And put it in the fridge if you're not baking for a few days. And also, sprinkling some dry flour on top of your starter if you known it will be a bit longer than usual.
You are a breath of fresh air! I've left my starter in the fridge for up to 6-8 months before (it's 7-8 years old at this point) without feeding it and it's always come back just fine. I never have understood wanting all the big holes. I make bread to eat and taste good. I can't eat air lol! Thank you for the video!
I gave up on the measuring and what type of flour to add, I have fun adding all kinds of flours. I just add whatever unbleached flour I have and add enough water to make a thick pancake batter type and it works just fine. But yeah, deciding to ditch all the rules totally helped me.
I have been making sourdough for about 3 years & you are a breath of fresh air in the world of sourdough! Quite by accident I have learned how forgiving sourdough really is, but you have shed further light on how easy it really can be. Love your videos!
Dear Anja I made the sour dough starter with buttermilk and let it rise for 10 days. Made the olive sourdough bread and I am so proud of the result. This is the way I am going to make the starter from now on. Thank you so much! Anna
I found you a few days ago Ania! So happy I found your video on not having to always feed your starter and discarding.. I have 4 kiddos, the last two are twin 2yr olds, momma doesn't have time to feed something else everyday! Just wanted to say thank you for your videos and taking time to teach a new generation all about sourdough!
Thank you for all of these truths! I encountered them all. When I began baking with yeast in 2018, I did extensive research on everything I can find on the internet related to bread making. I took the ones by professional chefs and food scientists the most seriously, and after reading about the concept of a micro starter, I made my own starter! I began with literally 2 grams of flour, with the aim of having zero discard. I did follow a 1:1:1 formula in the beginning, and I still weigh things, but don’t follow a 1:1:1 or 1:2:2 formula. I also found that the ppl pushing the discard and feed method to be less credible and less knowledgeable about the microbial environment that is fostered in a starter. I also found that starters are resilient, doesn’t need to be transferred into a new, sterilized jar each time it’s fed/baker with, and even the really goopy, paste-like starter can raise perfectly good bread, even some very open crumbs. I recently started to bake my sourdough loaves in bread pans instead of a Dutch oven environment, so it’s easier to slice into even slices, and it’s not as open crumb, but I also enjoy seeds and nuts in the bread (so a slice or two can be a quick, nutritious meal) and those add-ins change the texture of the dough and the final product. Thank you for busting the myths, and encouraging ppl to just get started. I made many bread puddings and strata with rock-hard initial attempts, and I’m so glad I have a skill that enriched my life and the fills the stomachs of my family and friends with fresh bread made without preservatives or dough conditioners, bread that molds after 4-5 days, as whole foods should.
When you showed your loaf of bread I just had to smile. I’ve had so many that look like that abd I always feel as if I’ve failed and to hear you saying it’s ok is a refreshing thing. I struggle to really understand the sourdough method and how much I need for a loaf and how to prepare it at times. But I’ve kept the started going and I manage a few ok loaves sometimes. Now I don’t feel so bad and thank you for that. My last two loads were my best so far but I’m going to keep going abd be proud of what ever I manage. Thank you.
I love how you suggest alternatives for not so perfect ɓread loaves. Theres also the grilled cheese, avocado toast and open faced sandwich meals😆. We have to give ourselves grace sometimes
I just started my very first starter a few months ago, I’ve had a couple of loafs that lead me to want to quit 😞 I learned how to cook and bake without measuring, and thought with sourdough I had to learn all new methods. I’m so glad I came across your video, thank you for sharing. I think I’ll bake some now🍞😃
I couldn't eat any breads until learning to make my own Sourdough starter and bread. I actually stopped having gut issues once incorporating sourdough into my diet.
Actually a lot of Bakers {bakery stores} add a pinch of yeast but they will never admit it. They can't afford to have a bad batch of sourdough bread not rise and lose business {money} ,so they secretly add pinches of yeast. Also, when I started my journey on how to make SD bread all these videos were so exact and complicated . Funny thing is, all these videos had their own EXACT way of making SD and they stress how important it is to follow the recipe exactly ,LOL. So, after awhile I learned making SD bread doesn't have to be so exact/complicated as all these videos make it out to be. I came to the same conclusion as you, and that is ,making bread shouldn't or need to be so complicated.
Yes, once you get comfortable with your sourdough you actually read the dough vs looking at the clock. Glad to hear you're enjoying your sourdough 👍 ~ Anja
Thank you for being so encouraging for my sour dough journey! I have felt “defeated” a bit and your video here really has me wanting to try and try again.
I loved watching you! Thank you so much!!! My first loaf came out amazing the next three were not so. I am so excited I found you. I was so confused. I will now go and watch all your videos! You have a dreamy kitchen! ☺️
There might be a learning curve and sourdough can react to so many variables. Don't give up, with time you'll be able to "read" your dough and it will come out great every time ~ Anja
I’ve had my sourdough for 3 years and recently been baking very consistently. I noticed my starter was sluggish and not doubling like it had been. I decided to add 1/2 AP flour & 1/2 rye flour and it’s been bubbling and doubling
Thank you for being so very honest with all the details in this episode. Rye is my favourite type of flour. I recently tried pumpernickel using it; delicious. I laughed a few times because it is true that people make it super complicated. Have a good day.
I am so glad to see this video! I do have some "heirloom" starters and single flour starters that I keep in small amounts and sometimes use only because I can't get through to some who want those that it changes when they get it going themselves, so it does serve them. And I do use yeast sometimes when I want a faster rise for making same day loaves. People seem to make baking any kind of bread more difficult than it actually is. Thank you! I hope it does help others get past their fear of sourdough!
My Sourdough starter * Gordon * is 10 1/2 years old now, and he has gone through many changes. He was a wheat starter, a Rye starter, a wholemeal starter... but now back to wheat starter. He is doing great and helps me to create very tasty bread. I am German too, living in the UK since 1997. The bread here... so I started to bake my own. I only keep 50gr of starter and when it is time to bake I feed with 50g water, 50g flour. I do weigh the ingredients as I want to have a starter that is the same consistency every time that bake. Likewise, I bake once a week, so I feed my starter, let him sit on the counter until he has doubled in volume and then put him in the fridge. . Comes baking day I pull him out of the fridge, let him come to room temperature, and he is active and ready for me to use in my bread. You do not have a HUGE amount of starter to be able to bake bread. If you need more than what you have to bake, for example 3 loafs, just get a bigger jar, feed 1:3:3 and make sure to put 50g back into your jar. It really is not that complicated. After all, it is just water and flour :)
Thank you so much for taking the pressure off sourdough starters & breadmaking! I'm about ready to attempt it. I've seen videos of more things to make than just bread so that's refreshing. We don't currently eat bread but I definitely want to be able to make it for a skill if needed. If I had to do it the way most people say with all the waste, I wouldn't do it. I so appreciate you for teaching an easier method without the waste. Many Blessings from Deborah in West Virginia!
My first starter: Three or four weeks, several fails, finally got one to get growing! I am in love!🥰 Baking a 100% sourdough rye right now!💪🏻(wish me luck)!!🤪✌🏻 Used my starter for it, had a tiny bit left, re-fed it and it is TEAMING WITH LIFE!! 🤯 I decided to try to slow bake this baby!👊🏻 Call me...a WILD CHILD😂!! Ok, Thanks for all the GREAT Sourdough info! Simple and Concise!! A breath of fresh air; or should I say, a big SNORT of beautiful Sourdough Starter Pleasantness!!🤪✌🏻😎 ITS WILD!!🤓✌🏻
Hello! It's me again! My starter following your recipe came to life after a few days! I made bread and it didn't seem to rise at all, but i didn't give up! I left it in the fridge overnight, aaand! I am baking it right now, it's huge! And it even has the ridge of dough sticking out, the one everyone is talking about! I haven't tasted it yet, but it looks amazing! Thank you so much Anja! Vielen dank!
The bread i baked was fantastic! I will be talking the SD out of the fridge tonight to prepare it for tomorrow! I'm making another one! Can't wait for tomorrow!
Thanks for the encouragement! My recent loaf turned out like the one you showed in this video. On the flatter side. But it did taste delicious. It didn't make it 24 hrs in our house. The family loved it.
You are a wonderful teacher. Thank you for sharing simplified instructions that make sense to me. I am certain my great grandmother did not follow complex methods when she baked with her starter.
I love your videos and I have made so many of your recipes. One thing I have used to see if my sourdough starter is ready to use is to take a tsp of the starter and drop into a cup of lukewarm water. If the dough rises, it is good to use but if not, it can get a little older before using.
I struggled a lot to get the starter, measured and followed the advices.. crap! Once I started to do it on my own, add without measuring.... I actually do not know what I did but the night after I thought would be my last attempt, next morning, the sourdough yeast was al over my kitchen. Since then I think and do similar to what this woman tells. She is good and honest. Follow her, since she knows what she talks about
I just made the perfect (sorry for the word) sourdough starter with rye and buttermilk AND the best loaf of sourdough bread I have made yet. I wish I could post a picture of it but I think that is against the rules. Thank you for your amazing technique and videos!👍🏻🍞
@@rhondahauser1750 I did whatever she said in the video. I actually can’t remember. I don’t think she uses exact measurements. I would, however recommend using organic rye flour.
Thank you for these “secrets.” I’ve been making sourdough bread for about 30 years. I have learned most of these things through trial and error. I was so happy to hear that you don’t live to keep your starter happy. I stopped worrying about feeding schedules very early. I’m just too busy (lazy?) to answer to demands of flour, water, yeasts and bacteria. The fun of sourdough baking is this; there is always more to learn. I’m experimenting right now with flour proteins and hydration. I just love it!
Last year I too wanted to begin the sourdough process. Jars, thermometer, proper water, proper temperatures, discard, feeding schedules, correct temps, etc. I used all purposeflour, then switched to some whole wheat, and rye flour to really get it jump started, per recipe. Made the bread, and it was kinda flat, and like a doorstop, although still somewhat edible. After a month or longer doing sourdough starters, and using diligent recordkeeping, not too god results. Last nite, I was thinking, I'll just go back to making bread from Red Star Baking Dry yeast. Then I thought, the only thing that my sourdough loaves lacked was the perfect lift and airiness that everyone else gets. So, then I thought, why not do a sourdough loaf of bread, and cheat a little, and also toss in some dry yeast I bought from the store. I can get the sourdough flavor I expect, and the airiness from making bread. But then I remembered last year, I promised myself out of frustration, that I would never do another sourdough loaf again. And I'm keeping my word. If I want a good loaf of sourdough bread, how can I compete with a professional bakery, and I don't. Never again... I promise.
Only been baking Sourdough for a couple of years, am getting good results. Have watched and read many instructions. This is the most sensible thing I've ever seen. Basically, it's the way I've figured it out with trial and error. Agree about the crumb, never needed yeast though. Well done.
Thank you! Great tips, practice makes fun, it’s enjoyable to tweak loaves with a little of this and a little of that. I decided to quit striving for the perfect loaf, my perfect may not be yours, I ordered a $40. Loaf straight from France and my family said they liked mine better. Lesson learned, every loaf is like a snowflake, all different. It’s a high and a rush for each and every loaf that comes out of the oven!
Anya i used your method for starting a sourdough starter and it is much easier and doable comapred to the other methods i found. No stress and fuss. And your sourdough bread recipe works too and yummy. Now i baked just about every two weeks with the sourdough bread.
Your first point absolutely established your bona fides on the subject. I broke down and bought one of the starters of which you speak (from the company whose representative sat at the Round Table) and found, just as you said, that within a short period of time the local free-floating bacteria had invaded the starter to the point where it was a totally different product. After that, the stuff never did really perform as advertised. My take-away was that I'd have been better off just putting together a starter that would take advantage of the local conditions--for a lot less money. Thanks for de-mystifying a process that should just be a fun and uncomplicated way to make some good bread!
Great info. I am in the process of experimenting making my first batch and I failed with filtered water and organic unbleached white flour and trying yogurt and a mixture of the white flour and einkorn and starting to get a bit of a result. Thank you!
This is great information. Thank you so much for sharing your knowledge! I used to make sourdough with my grandmother when I was a kid. She passed when I was 18 and I never wrote anything down. I tried to pick it up again in my late 20s but the only information I could find was the hipster artesian people...the purists I think you called then, who made it sound like if everything wasn't done down to the gram to perfection, there was no point in even trying. So I've been making yeast based recipes until recently when I found out I was diabetic. I'm Czech, so, like you, we have bread with our bread 😂 and I'm not ready to give it all up! Real sourdough is apparently much lower on the glycemic index, so we will now be doing chlebicky and knedliky with sourdough ❤😂
I have watched many sourdough videos and read much on how-to make it. Have tried some of the methods and after trying your shaggy dough method and storing the starter, is the easiest and most preferred method that i like the most.
We have a house in MD and now in NC. I tried to start one in MD and it did not work, but I did find I had mold in the house and that was taken care of! LOL I now started one in NC and in 2 days it is looking so good and healthy!! Now day 5 and it's really looking so nice and smelling great.
Hello from Texas. I started my own starter using your method. Thank you so much. I also keep it in my refrigerator dry like you do. I am so happy I found you. I had tried a starter before but it never worked out. And I can't feed it every day because of travels. And I actually have 2 houses in 2 different states and I kept a starter there in the fridge (until hurricane Ida killed it) that I keep dry and when we go in I make bread. But you mention you have to put your starter back on your heater. Do you mind sharing what kind of heater you have? Thank you Anja for sharing your family recipes.
@@OurGabledHome Oh. I thought you meant like a heating pad for sourdough. I put my dough to rise in my oven with the light on. Never thought to put my starter. lol I have a Excalibur dehydrator with a bread proofing setting but I find it drys out the top even with a cover over the bowl. Thank you so much.
My biggest problem was sourdough starter smelling like acetone. I did not realise that it was just hungry. I threw the first lot out because of that and started from scratch. I am glad I kept going and kept watching videos. I love baking sourdough. Still learning as I go.
I made your recipe and used wheat flour. Kept warm in window 2 days didn’t see a lot of activity. Have been looking for caraway seeds no luck.even Calle 3 neighbors and no luck. So that being said one actually found me some today but in the meantime my husband put it in the oven when it was still hot!!😢😢 killed it!! So I started over!! But not giving up!! Thank you Anya!!
Hi Anja! I discovered you a few days back, and watched your videos about no feeding/no discard starter. So i decided to follow your advice and started one of my own! Will see how it goes 👍. I will not give up, like you advised in this video. All your videos are very informative and for that, thank you. P.s. I am from Europe and i like the German language, so i would really, really like to hear you say a few words in your native language and educate us a bit. Is there even a chance for that?
Thanks Anya for this video. I made sourdough pancakes for years for my family when the boys were young. I’ve just begun to start again cuz a niece gave me a starter. It’s been confusing because the youngers use grams instead of cups. I’ve always been one who doesn’t always measure so it was good for me to see your vid. Question: if I add a little rye to my starter will the bread taste like rye? My husband n I aren’t crazy about rye bread.
I “failed” many times in the beginning but now keep a starter in my fridge and use it for quick breads, pancakes, cookies, muffins and yes………bread! Thank you for your encouraging words.
Thanks so much for these encouraging words - Vielen herzlichen Dank für die Ermutigung… und die einfachen Tipps!! I had previously tried to make 2 starters, but the first one just didn’t develop bubbles, and I discarded it (I think it got not enough oxygen..) and the second one got spoilt by mold.. so I bought one from Seitenbacher @Rewe at the border and am now feeding that.. and have baked 3 breads since, but with varying success… tonight I’ll try a pizza with it.. Viele Grüße aus den Niederlanden, Dorothe
Wenn man einmal den Bogen raus hat, ist Sauerteig super einfach (sowohl den Ansatz herzustellen als auch ihn weiterzuführen). Viele Grüße zurück nach Holland ~ Anja
In My kitchen, If it doesn't work or come out the right way, I rename it and the family are just as happy :). Important to experiment and have a great list of names for Your Dishes. Best wishes from New Zealand
My starter is quite specific in what she likes and prefers in our kitchen. She prefers to be prefed before being used, none of that rebel stuff I've been seeing lately. She loves the fridge, being fed once a week with fresh-milled whole wheat. It's taken me over a year to learn these things about her as she is very young.
I am new to sourdough but this video was a great inspiration to me. My breads taste great but don't rise much (I have to bake in cast iron due to my gas oven) but now I don't feel that I need a great rise, just a great taste! I do need to get a bit more life from my starter I think, but I will keep working on it. Thank you.
Thank you so much ! So im a newby and so far so good... i decided to try to create the best enviroment possible by keeping my starter warm (about 75-80 degrees F) with a Seedling Heat Mat wrapped around the culture bottles and up against the kitchen counter wall since it was not long enough to wrap the 4 starters. Only using distilled water and starting with only 1/4c. (30g) each day so that there will not be as much discard. So i've been feeding them am & pm : a half measure of 1/8c (15g)...The GF brown rice is bubbly within 3 days, and after 4-5 days the GF oatflour/rice flour mix , the non-gmo Einkorn flour , and the fourth jar of unbleached white flour culture are alive & bubbly...yay. I think i'll wait one more week for a strong culture b4 attempting the bread loaf, but starting to discard some of each one to make pancakes, etc.
Oh my Anja,,the first sourdough bread i baked was exactly like your Germany bread.i was sad but like the texture.it was chewy even though look dense.and you're right the butter x sink,it stay on the bread.😅
Question , I've had my sourdough starter in the same jar for a long time , it's doing very well . I was wondering though , should you put your sourdough in a clean container once in a while ? Or is it ok to keep it in the not so ...... Nice clean jar .
Vielen Dank Anya, I have been looking for my Oma’s Schwarz Brot recipe. She was from the Rhineland Pfalz area. The bread was very dense and tasty. Any idea where I can find the German recipe for Schwarz Brot?
Rye supercharges your starter and please know that classic rye bread gets it's flavour from caraway seed, not the flour alone. It's a grain and tastes like grain.
Hello, I am a baker myself and I show people how to handle bread on their own, I think it's going well, but I can see that there are more ways to start and run acids, the important thing is that the end result is satisfactory, you described it very nicely, great , Regards
Hi, I have another question. I haver never made sourdough starter let alone bread. Do you use buttermilk for unbleach white flour? Or just distilled water. I used buttermilk for the Rye flour. Thank you so much and I am really enjoying your videos…slowly going through most of it.
I always use buttermilk to MAKE the starter but then I use water for the bread dough. Of course, you can always add more buttermilk to the bread dough if you like. Hope this helps. I am happy to hear you're enjoying my videos 😊 ~ Anja
We absolutely love our Ilve Nostalgie series farmhouse stove and couldn’t be happier with it. You can read my full review here: ourgabledhome.com/ilve-farmhouse-stove-review/ 😊 ~ Anja
Great Tutorial! Encouraging Info!! Educational and Beneficial for all healthy bread bakers! Thank you for sharing! Greetings from Kuala Lumpur, Malaysia 🌹 🌹🌹 Edith, a happy Subcriber
I'm Czech and 20 and just starting. I wish I can make amazing bread one day by myself as Czech are also crazy with our bread. We eat it with everything and all day every day. However nowadays it's getting more and more expensive in the supermarket and doesn't taste great. We usually buy in a local bakery but still would be amazing to make it myself.
You will get there, it's really not that hard. Check out my super easy sourdough method and make this beginner-friendly bread: th-cam.com/video/s1wpHMEhc08/w-d-xo.html Happy baking ~ Anja
I thought something was wrong coming out to find sourdough spilled out and over all over the counter. Thank you for letting me know its a good thing. Lol
I bought a starter (I couldn't figure out how to make my own and I'd rather support another baker than burn down my kitchen) and the starter never doubled or even got close - only tiny bubbles, even after multiple feedings (and discarding physically hurts me so I stopped) and my dough barely rose, wouldn't stay in a ball, it was a mess. I cooked it anyway and it's DELICIOUS! I don't even understand how it worked, but it did, and I'm not freaking out about my starter again.
Thank you for this 🙃 I’m waiting patiently(kind of) for my starter to finish up so I can attempt my first loaf of sourdough. It’s been cold in my kitchen. I can’t wait! I was wondering if you have a video, or will put out a video just making a simple sandwich loaf using a regular 9 x 5 bread pan? I feel like that’s what my family would use and want the most.
@@OurGabledHome Awesome! Last question(cause I just watched it). Would I divide the dough between 2 pans? Or does the amount of dough you made there just do 1 bread loaf pan? I
I would be interested in videos showing breads including sourdough breads made with home milled flours in order to get away from the store bought “dead flours”.
wheat actually damages our intestinal & gut flora from weed killer in Canada. Do they heavily spray the wheat with pesticides in the US? i just bought a $5 starter with an ancient grain called spelt & is delicious
@@Joy-ym3mx depends on where you buy your wheat berries like with all things. Your flour, your milk, your meat, water. Take your pick. We are being poisoned and it’s done intentionally. Find yourself a small farmer and get your meat from there, get your eggs fresh and milk fresh and raw and don’t drink city water. Get your wheat from a company that you know is not using pesticides and try to live the healthiest life you can but you’re not gonna do that with anything store-bought I promise you.
@@Sabrina1998 So very true* Yes unfortunately I"m aware from being a health research guru & only eat grass fed beef as well* Thanx Sabrina* Blessings sister 🥰
So true. A starter is influenced by the addition of flour...and water. A 'starter' starts you. You think you start a starter but you create a 'pet'. Caring for the 'pet' teaches you about bread.
I just started a new sourdoaughstarter for my daughter in law. We're staying at my son's house for three weeks and they have been kind of hammering me about baking bread, since my kids were raised on my bread and my son missed the good old homemade bread. So I started the new sourdough six days ago with a teaspoon of honey , roughly🙄200 g. of whole rye flour, and lukewarm water. I added water and flour every day for three days and than I separated a soup spoon's worth of this starter and mixed it with anothersome warm water and some rye flour and let it sit in a warm spot for 24 hours. Then I baked about 1/3 of whole rye flour and about 2/3 of wheat flour loaf and I had to make do with a pyrex form instead of a stone or a Dutch oven. By the way , I don't really measure, I bake by feeling! I was a bit scared because it was such a recent sourdough starter. Surprise! It turned up picture perfect. I guess one has just to have a positive feeling and watch the yeast rise. By the way, I'm German living in the south of France for 40 years now, but sadly, Germany, which had such really awesome, delicious bread with plenty of REAL!!! bakeries when I was a kid, has fallen into industrial breadmaking and it is quite disgusting! There is an emission of the Nordeutsche Rundfunk on yt about the decline of German bread, which gives you deep insight in the crap they made out of good bread, it's a real shame!!! Sorry for my English, I'm used to writing in either German or in French! 😉
Good for you that you are baking by feel! Commercial bakeries will add all sorts of additives to their bread. One reason to seek out smaller, REAL bakeries. Thank you for your nice comment ~ Anja
Yes, I have a few: th-cam.com/video/xROxCknXmlA/w-d-xo.html, th-cam.com/video/ODEIQgaft6s/w-d-xo.html, and th-cam.com/video/L5GgppcclBM/w-d-xo.html Happy baking ~ Anja
Ok, my bread came out perfect this morning and TY for all the tips. Two things I noticed. The bread looks amazing and I got a great rise. But, it's not very sour tasting to me ( maybe my taste buds are off) and....I feel like the bottom is a bit over cooked/hard. Any advice?
I am so glad to hear that! You can place a cookie sheet in the rack underneath your bread to keep the bottom heat from going directly to the bread. As for the sourness, you might like this video: th-cam.com/video/_OtB4fUfJpw/w-d-xo.html Hope this helps ~ Anja
I will confirm for your viewers that feeding the starter with rye flour every so often really brings it up to life quickly. I will use it perhaps every 5th or 6th feeding. And I am not ashamed to add a pinch of yeast to my bread dough now and then, especially when I want it to rise a little faster or a little more puffy. Sourdough starter comes from the yeast in the air, so what's wrong with giving it a little extra push of yeast now and then to help it along? But I add it to the dough, just a pinch, not to the starter.
Hello there ! Do you do a float test? I am taking care of my sourdough starters and I have bubbles and have been feeding the two starters I have 1/4 cup water and 6 tablespoons of einkorn flour and it smells sour and looks bubble but it’s not floating both aren’t. I have been feeding them both at or past the ten days . It is my first sourdough starter. I listened to your podcast and I will try rye flour instead however is the float test an accurate test to do to be able to bake with it?
The float test is a pretty good measurement of a starter's activity but not the only one. You can always add a pinch of commercial yeast if you want a guaranteed good rise.
Thank you Anja, just wanted to know if you throw away part of your starter like most do?? I never did understand why!! Do we have yo throw it away? Can’t we use it in another jar and make another one??? Thks
@@OurGabledHome yeah I thought so too! I even thought that it could be nice to start an extra one for people who don’t have time to do those steps. So once started they could go a ahead with theirs once we could start for them.. always makes me wonder why these people do discard!!
Your SD videos are so refreshing! The SD perfectionists are driving SD newbies to feel way too much pressure. I share your videos with many new-2-SD ppl. THANK YOU ANJA!!
Aww ... thank YOU so much! And yes, I want to show people that SD doesn't need to be complicated 😊 ~ Anja
You're so right!! I was scared off until I finally watched this wonderful lady and now I regularly make sourdough.....and it's stress-free! Thank you Anja!x
@@lauraswain80 💛
Thank you so much!
This will be my learning project before I turn 40! I have one year to learn!
Yes! I made sourdough bread regularly about 10 years ago and I don't recall it being difficult or stressful. Then I quit eating bread so much. I just ordered a new starter and was ready to jump back in (this time milling my own grain so it is actually HEALTHY bread) but OH MY the instructions that came with this starter...! I began to panic except I remembered I used to make it and it was NOT HARD! Are people just trying to be extra fancy or intimidating?!
I went out of town for two months, completely forgot about my sourdough starter on top of the fridge. When I came home I thought it was ruined but decided to feed it anyway (9th week). It bubbled right back to life, goes to show you don't have to be a slave to feedings.
Oh wow, I would have thought it would spoil!
Wow glad to know this!! I’m about to go out of town and stressed about it already lol. Thank you!!
Put in fridge before leaving. I leave mine in when I am not baking that week
And put it in the fridge if you're not baking for a few days. And also, sprinkling some dry flour on top of your starter if you known it will be a bit longer than usual.
I’ve left my sour dough starter in the fridge for weeks and got it going again no problem. X
You are a breath of fresh air! I've left my starter in the fridge for up to 6-8 months before (it's 7-8 years old at this point) without feeding it and it's always come back just fine. I never have understood wanting all the big holes. I make bread to eat and taste good. I can't eat air lol! Thank you for the video!
Sounds great! I am glad to hear you have been making sourdough work for you! Thank you for sharing - and commenting 😊 ~ Anja
I gave up on the measuring and what type of flour to add, I have fun adding all kinds of flours. I just add whatever unbleached flour I have and add enough water to make a thick pancake batter type and it works just fine. But yeah, deciding to ditch all the rules totally helped me.
Haha, that sounds like what I do 🤣 ~ Anja
Yep, I love the no rules, bread is bread at the end of the day, and most people can't taste crumb structure 😅😅
I have been making sourdough for about 3 years & you are a breath of fresh air in the world of sourdough! Quite by accident I have learned how forgiving sourdough really is, but you have shed further light on how easy it really can be. Love your videos!
Aww ... so great to hear! Thank you for your sweet comment 💛 ~ Anja
"Breath of fresh air" is a good way to put it.
Dear Anja I made the sour dough starter with buttermilk and let it rise for 10 days. Made the olive sourdough bread and I am so proud of the result. This is the way I am going to make the starter from now on. Thank you so much! Anna
Wonderful! Great job and you are so welcome!😊 ~ Anja
I love the idea of using rye flour for the starter. I'm going to try that.
I found you a few days ago Ania! So happy I found your video on not having to always feed your starter and discarding.. I have 4 kiddos, the last two are twin 2yr olds, momma doesn't have time to feed something else everyday! Just wanted to say thank you for your videos and taking time to teach a new generation all about sourdough!
Yay! I am so glad you're enjoying my videos - and my SD method! Thank you for your sweet comment 💛 ~ Anja
Thank you for all of these truths! I encountered them all. When I began baking with yeast in 2018, I did extensive research on everything I can find on the internet related to bread making. I took the ones by professional chefs and food scientists the most seriously, and after reading about the concept of a micro starter, I made my own starter! I began with literally 2 grams of flour, with the aim of having zero discard. I did follow a 1:1:1 formula in the beginning, and I still weigh things, but don’t follow a 1:1:1 or 1:2:2 formula. I also found that the ppl pushing the discard and feed method to be less credible and less knowledgeable about the microbial environment that is fostered in a starter. I also found that starters are resilient, doesn’t need to be transferred into a new, sterilized jar each time it’s fed/baker with, and even the really goopy, paste-like starter can raise perfectly good bread, even some very open crumbs. I recently started to bake my sourdough loaves in bread pans instead of a Dutch oven environment, so it’s easier to slice into even slices, and it’s not as open crumb, but I also enjoy seeds and nuts in the bread (so a slice or two can be a quick, nutritious meal) and those add-ins change the texture of the dough and the final product.
Thank you for busting the myths, and encouraging ppl to just get started. I made many bread puddings and strata with rock-hard initial attempts, and I’m so glad I have a skill that enriched my life and the fills the stomachs of my family and friends with fresh bread made without preservatives or dough conditioners, bread that molds after 4-5 days, as whole foods should.
Nice! I am so glad you enjoyed this video! Sourdough should be fun 😊 ~ Anja
When you showed your loaf of bread I just had to smile. I’ve had so many that look like that abd I always feel as if I’ve failed and to hear you saying it’s ok is a refreshing thing. I struggle to really understand the sourdough method and how much I need for a loaf and how to prepare it at times. But I’ve kept the started going and I manage a few ok loaves sometimes. Now I don’t feel so bad and thank you for that. My last two loads were my best so far but I’m going to keep going abd be proud of what ever I manage. Thank you.
Yay, I am so glad you're revisiting sourdough baking! Keep it up 👍!
I love how you suggest alternatives for not so perfect ɓread loaves. Theres also the grilled cheese, avocado toast and open faced sandwich meals😆. We have to give ourselves grace sometimes
I just started my very first starter a few months ago, I’ve had a couple of loafs that lead me to want to quit 😞
I learned how to cook and bake without measuring, and thought with sourdough I had to learn all new methods. I’m so glad I came across your video, thank you for sharing. I think I’ll bake some now🍞😃
So glad you found me! Happy baking! 💛~ Anja
Also, I have been gf intolerant for years but the sourdough doesn’t bother me. Better for us in so many ways not to mention NO preservatives! ☺️
Yes!
Do you feel like you have to add more starter or let it rise longer in order to get the gluten content down to an ingestible level?
I couldn't eat any breads until learning to make my own Sourdough starter and bread. I actually stopped having gut issues once incorporating sourdough into my diet.
Actually a lot of Bakers {bakery stores} add a pinch of yeast but they will never admit it. They can't afford to have a bad batch of sourdough bread not rise and lose business {money} ,so they secretly add pinches of yeast.
Also, when I started my journey on how to make SD bread all these videos were so exact and complicated . Funny thing is, all these videos had their own EXACT way of making SD and they stress how important it is to follow the recipe exactly ,LOL.
So, after awhile I learned making SD bread doesn't have to be so exact/complicated as all these videos make it out to be. I
came to the same conclusion as you, and that is ,making bread shouldn't or need to be so complicated.
Yes, once you get comfortable with your sourdough you actually read the dough vs looking at the clock. Glad to hear you're enjoying your sourdough 👍 ~ Anja
Your Sour Dough videos are THE BEST! I took a break from Sour Dough over the holidays but need to get back into your course!
Yay - and you got this 👍
Thank you for being so encouraging for my sour dough journey! I have felt “defeated” a bit and your video here really has me wanting to try and try again.
That makes me so happy to hear. You got this 👍
I loved watching you! Thank you so much!!! My first loaf came out amazing the next three were not so. I am so excited I found you. I was so confused. I will now go and watch all your videos! You have a dreamy kitchen! ☺️
There might be a learning curve and sourdough can react to so many variables. Don't give up, with time you'll be able to "read" your dough and it will come out great every time ~ Anja
I’ve had my sourdough for 3 years and recently been baking very consistently. I noticed my starter was sluggish and not doubling like it had been. I decided to add 1/2 AP flour & 1/2 rye flour and it’s been bubbling and doubling
I just started this also
Thank you for being so very honest with all the details in this episode. Rye is my favourite type of flour. I recently tried pumpernickel using it; delicious. I laughed a few times because it is true that people make it super complicated. Have a good day.
Aww thank you so much! 💛~ Anja
You just took the "anxiety" off sourdough starter making 😊✨❤️
I am so glad to see this video! I do have some "heirloom" starters and single flour starters that I keep in small amounts and sometimes use only because I can't get through to some who want those that it changes when they get it going themselves, so it does serve them. And I do use yeast sometimes when I want a faster rise for making same day loaves. People seem to make baking any kind of bread more difficult than it actually is. Thank you! I hope it does help others get past their fear of sourdough!
Yes! I agree! Glad you found this helpful 😊 ~ Anja
My Sourdough starter * Gordon * is 10 1/2 years old now, and he has gone through many changes. He was a wheat starter, a Rye starter, a wholemeal starter... but now back to wheat starter. He is doing great and helps me to create very tasty bread. I am German too, living in the UK since 1997. The bread here... so I started to bake my own. I only keep 50gr of starter and when it is time to bake I feed with 50g water, 50g flour. I do weigh the ingredients as I want to have a starter that is the same consistency every time that bake. Likewise, I bake once a week, so I feed my starter, let him sit on the counter until he has doubled in volume and then put him in the fridge. . Comes baking day I pull him out of the fridge, let him come to room temperature, and he is active and ready for me to use in my bread. You do not have a HUGE amount of starter to be able to bake bread. If you need more than what you have to bake, for example 3 loafs, just get a bigger jar, feed 1:3:3 and make sure to put 50g back into your jar. It really is not that complicated. After all, it is just water and flour :)
Sounds great and thank you for sharing. Grüße von Anja
Thank you so much for encouraging us. Keep it up!
Thank you! You’re so helpful. Almost everything else out there is so confusing and hard to maintain. You make it seem simpler.
Also love your kitchen.
Yes! Thank you! It can be so simple and once you master you can always get more elaborate 😊 ~ Anja
Thank you so much for taking the pressure off sourdough starters & breadmaking! I'm about ready to attempt it. I've seen videos of more things to make than just bread so that's refreshing. We don't currently eat bread but I definitely want to be able to make it for a skill if needed. If I had to do it the way most people say with all the waste, I wouldn't do it. I so appreciate you for teaching an easier method without the waste. Many Blessings from Deborah in West Virginia!
Nice!! I am really glad you enjoyed this video and feel empowered to try sourdough. You got this 😊~ Anja
My first starter: Three or four weeks, several fails, finally got one to get growing! I am in love!🥰 Baking a 100% sourdough rye right now!💪🏻(wish me luck)!!🤪✌🏻 Used my starter for it, had a tiny bit left, re-fed it and it is TEAMING WITH LIFE!! 🤯 I decided to try to slow bake this baby!👊🏻 Call me...a WILD CHILD😂!! Ok, Thanks for all the GREAT Sourdough info! Simple and Concise!! A breath of fresh air; or should I say, a big SNORT of beautiful Sourdough Starter Pleasantness!!🤪✌🏻😎
ITS WILD!!🤓✌🏻
That sounds great 👍!!!
Hello! It's me again! My starter following your recipe came to life after a few days! I made bread and it didn't seem to rise at all, but i didn't give up! I left it in the fridge overnight, aaand! I am baking it right now, it's huge! And it even has the ridge of dough sticking out, the one everyone is talking about! I haven't tasted it yet, but it looks amazing! Thank you so much Anja! Vielen dank!
The bread i baked was fantastic! I will be talking the SD out of the fridge tonight to prepare it for tomorrow! I'm making another one! Can't wait for tomorrow!
Nice! I am so glad you persevered 👍 ~ Anja
Yay! Happy baking ~ Anja
I use all your tips, and I always bake happily every single time. ❤
Love that!
Thanks for the encouragement! My recent loaf turned out like the one you showed in this video. On the flatter side. But it did taste delicious. It didn't make it 24 hrs in our house. The family loved it.
That‘s great to hear!!!
You are a wonderful teacher. Thank you for sharing simplified instructions that make sense to me. I am certain my great grandmother did not follow complex methods when she baked with her starter.
Thank you so much for your sweet comment. You are so welcome💛 ~ Anja
I love your videos and I have made so many of your recipes. One thing I have used to see if my sourdough starter is ready to use is to take a tsp of the starter and drop into a cup of lukewarm water. If the dough rises, it is good to use but if not, it can get a little older before using.
Sounds good 👍 and glad you're enjoying my videos!
I struggled a lot to get the starter, measured and followed the advices.. crap! Once I started to do it on my own, add without measuring.... I actually do not know what I did but the night after I thought would be my last attempt, next morning, the sourdough yeast was al over my kitchen. Since then I think and do similar to what this woman tells. She is good and honest. Follow her, since she knows what she talks about
I just made the perfect (sorry for the word) sourdough starter with rye and buttermilk AND the best loaf of sourdough bread I have made yet. I wish I could post a picture of it but I think that is against the rules. Thank you for your amazing technique and videos!👍🏻🍞
Awesome!!!! You can always post a photo on social media and tag me 😌 ~ Anja
How much buttermilk & rye did you use?
@@rhondahauser1750 I did whatever she said in the video. I actually can’t remember. I don’t think she uses exact measurements. I would, however recommend using organic rye flour.
Thank you for these “secrets.” I’ve been making sourdough bread for about 30 years. I have learned most of these things through trial and error. I was so happy to hear that you don’t live to keep your starter happy. I stopped worrying about feeding schedules very early. I’m just too busy (lazy?) to answer to demands of flour, water, yeasts and bacteria.
The fun of sourdough baking is this; there is always more to learn. I’m experimenting right now with flour proteins and hydration. I just love it!
Love that you feel so comfortable with your sourdough! It should be fun 😊 ~ Anja
“Who says what a failure is anyway?” 😊 Yes!
Last year I too wanted to begin the sourdough process. Jars, thermometer, proper water, proper temperatures, discard, feeding schedules, correct temps, etc. I used all purposeflour, then switched to some whole wheat, and rye flour to really get it jump started, per recipe. Made the bread, and it was kinda flat, and like a doorstop, although still somewhat edible. After a month or longer doing sourdough starters, and using diligent recordkeeping, not too god results. Last nite, I was thinking, I'll just go back to making bread from Red Star Baking Dry yeast. Then I thought, the only thing that my sourdough loaves lacked was the perfect lift and airiness that everyone else gets. So, then I thought, why not do a sourdough loaf of bread, and cheat a little, and also toss in some dry yeast I bought from the store. I can get the sourdough flavor I expect, and the airiness from making bread. But then I remembered last year, I promised myself out of frustration, that I would never do another sourdough loaf again. And I'm keeping my word. If I want a good loaf of sourdough bread, how can I compete with a professional bakery, and I don't. Never again... I promise.
Only been baking Sourdough for a couple of years, am getting good results. Have watched and read many instructions.
This is the most sensible thing I've ever seen. Basically, it's the way I've figured it out with trial and error. Agree about the crumb, never needed yeast though.
Well done.
Thank you for your nice comment! I am glad you like my method ~ Anja
I agree…refreshing!!!! So glad I found this video…love learning all the ways to use sourdough without the stress!
So glad you enjoyed it!
Thank you! Great tips, practice makes fun, it’s enjoyable to tweak loaves with a little of this and a little of that. I decided to quit striving for the perfect loaf, my perfect may not be yours, I ordered a $40. Loaf straight from France and my family said they liked mine better. Lesson learned, every loaf is like a snowflake, all different. It’s a high and a rush for each and every loaf that comes out of the oven!
That's great! Good for you 👍 ~ Anja
Did I understand this correctly... you paid $40 for a loaf of bread?
I love your confidence in all of this...lol
It gives me hope that I can someday be successful in creating "functional" starter.
You can do it!
Anya i used your method for starting a sourdough starter and it is much easier and doable comapred to the other methods i found. No stress and fuss. And your sourdough bread recipe works too and yummy. Now i baked just about every two weeks with the sourdough bread.
Yay! That makes me so happy to hear! Thank you for your nice comment 💛~ Anja
This is the most informative and encouraging video on this topic that I've ever seen. Such a great resource. 😊
Glad it was helpful!
Your first point absolutely established your bona fides on the subject.
I broke down and bought one of the starters of which you speak (from the company whose representative sat at the Round Table) and found, just as you said, that within a short period of time the local free-floating bacteria had invaded the starter to the point where it was a totally different product. After that, the stuff never did really perform as advertised. My take-away was that I'd have been better off just putting together a starter that would take advantage of the local conditions--for a lot less money.
Thanks for de-mystifying a process that should just be a fun and uncomplicated way to make some good bread!
Great info. I am in the process of experimenting making my first batch and I failed with filtered water and organic unbleached white flour and trying yogurt and a mixture of the white flour and einkorn and starting to get a bit of a result. Thank you!
You can do it!
This is great information. Thank you so much for sharing your knowledge! I used to make sourdough with my grandmother when I was a kid. She passed when I was 18 and I never wrote anything down. I tried to pick it up again in my late 20s but the only information I could find was the hipster artesian people...the purists I think you called then, who made it sound like if everything wasn't done down to the gram to perfection, there was no point in even trying. So I've been making yeast based recipes until recently when I found out I was diabetic. I'm Czech, so, like you, we have bread with our bread 😂 and I'm not ready to give it all up! Real sourdough is apparently much lower on the glycemic index, so we will now be doing chlebicky and knedliky with sourdough ❤😂
Yay, that sounds great! And yes, sourdough has much lower glycemic index. Happy sourdoughing 😊 ~ Anja
I have watched many sourdough videos and read much on how-to make it. Have tried some of the methods and after trying your shaggy dough method and storing the starter, is the easiest and most preferred method that i like the most.
Nice!!! I am glad you're enjoying this sourdough method! Thank you so much for your nice comment 😊 ~ Anja
We have a house in MD and now in NC. I tried to start one in MD and it did not work, but I did find I had mold in the house and that was taken care of! LOL I now started one in NC and in 2 days it is looking so good and healthy!! Now day 5 and it's really looking so nice and smelling great.
That sounds great! So excited for you!
Hello from Texas. I started my own starter using your method. Thank you so much. I also keep it in my refrigerator dry like you do. I am so happy I found you. I had tried a starter before but it never worked out. And I can't feed it every day because of travels. And I actually have 2 houses in 2 different states and I kept a starter there in the fridge (until hurricane Ida killed it) that I keep dry and when we go in I make bread. But you mention you have to put your starter back on your heater. Do you mind sharing what kind of heater you have? Thank you Anja for sharing your family recipes.
Sounds great! We have simple forced air but you can put it in the oven with just the light on. Hope this helps 😊 ~ Anja
@@OurGabledHome Oh. I thought you meant like a heating pad for sourdough. I put my dough to rise in my oven with the light on. Never thought to put my starter. lol I have a Excalibur dehydrator with a bread proofing setting but I find it drys out the top even with a cover over the bowl. Thank you so much.
My biggest problem was sourdough starter smelling like acetone. I did not realise that it was just hungry. I threw the first lot out because of that and started from scratch. I am glad I kept going and kept watching videos. I love baking sourdough. Still learning as I go.
You can do it!
I made your recipe and used wheat flour. Kept warm in window 2 days didn’t see a lot of activity. Have been looking for caraway seeds no luck.even Calle 3 neighbors and no luck. So that being said one actually found me some today but in the meantime my husband put it in the oven when it was still hot!!😢😢 killed it!! So I started over!! But not giving up!! Thank you Anya!!
Thank you for sharing. You can do it! Try again :)
Hi Anja! I discovered you a few days back, and watched your videos about no feeding/no discard starter. So i decided to follow your advice and started one of my own! Will see how it goes 👍. I will not give up, like you advised in this video. All your videos are very informative and for that, thank you.
P.s. I am from Europe and i like the German language, so i would really, really like to hear you say a few words in your native language and educate us a bit. Is there even a chance for that?
Great, that sounds awesome! I am sure your SD will do great! And sure, I'll think about sprinkling in some German language 😊🇩🇪 ~ Anja
Thank you so much, that would be awesome ❤️
Thanks Anya for this video. I made sourdough pancakes for years for my family when the boys were young. I’ve just begun to start again cuz a niece gave me a starter. It’s been confusing because the youngers use grams instead of cups. I’ve always been one who doesn’t always measure so it was good for me to see your vid. Question: if I add a little rye to my starter will the bread taste like rye?
My husband n I aren’t crazy about rye bread.
You can easily make a 100% rye starter and use all wheat flour for your bread without it tasting much like rye ~ Anja
I “failed” many times in the beginning but now keep a starter in my fridge and use it for quick breads, pancakes, cookies, muffins and yes………bread! Thank you for your encouraging words.
Love that! You got this!
Thanks so much for these encouraging words - Vielen herzlichen Dank für die Ermutigung… und die einfachen Tipps!! I had previously tried to make 2 starters, but the first one just didn’t develop bubbles, and I discarded it (I think it got not enough oxygen..) and the second one got spoilt by mold.. so I bought one from Seitenbacher @Rewe at the border and am now feeding that.. and have baked 3 breads since, but with varying success… tonight I’ll try a pizza with it.. Viele Grüße aus den Niederlanden, Dorothe
Wenn man einmal den Bogen raus hat, ist Sauerteig super einfach (sowohl den Ansatz herzustellen als auch ihn weiterzuführen). Viele Grüße zurück nach Holland ~ Anja
I love your philosophy on sour dough
Really good tips! Your videos are extremely helpful. Thank you
Glad you like them!
Thank you for the tips ❤️
So happy you found them helpful 😊 ~ Anja
In My kitchen, If it doesn't work or come out the right way, I rename it and the family are just as happy :). Important to experiment and have a great list of names for Your Dishes. Best wishes from New Zealand
Love that! Thank you for sharing!
My starter is quite specific in what she likes and prefers in our kitchen. She prefers to be prefed before being used, none of that rebel stuff I've been seeing lately. She loves the fridge, being fed once a week with fresh-milled whole wheat. It's taken me over a year to learn these things about her as she is very young.
Nice!
I am new to sourdough but this video was a great inspiration to me. My breads taste great but don't rise much (I have to bake in cast iron due to my gas oven) but now I don't feel that I need a great rise, just a great taste! I do need to get a bit more life from my starter I think, but I will keep working on it. Thank you.
Wonderful!
Thank you, very helpful indeed
Hi Anya, I love your videos. Please link your glass jar that you use for your sourdough starter and your rye flours. Thanks so much for the help.
Hi Julie, I am so glad you're loving my videos!! Here's the glass jar: amzn.to/3jLC2LW 😊 ~ Anja
I love you videos. Thank you
Glad you like them!
Thank you so much ! So im a newby and so far so good... i decided to try to create the best enviroment possible by keeping my starter warm (about 75-80 degrees F) with a Seedling Heat Mat wrapped around the culture bottles and up against the kitchen counter wall since it was not long enough to wrap the 4 starters. Only using distilled water and starting with only 1/4c. (30g) each day so that there will not be as much discard. So i've been feeding them am & pm : a half measure of 1/8c (15g)...The GF brown rice is bubbly within 3 days, and after 4-5 days the GF oatflour/rice flour mix , the non-gmo Einkorn flour , and the fourth jar of unbleached white flour culture are alive & bubbly...yay. I think i'll wait one more week for a strong culture b4 attempting the bread loaf, but starting to discard some of each one to make pancakes, etc.
That's great! You can do this!
thank you , 7mins in facts so much :) i hope to find out how to manipulate the taste of starter/sourdough bread
Incredibly helpful thank you 🕊
So glad!
Oh my Anja,,the first sourdough bread i baked was exactly like your Germany bread.i was sad but like the texture.it was chewy even though look dense.and you're right the butter x sink,it stay on the bread.😅
Thanks for sharing!
Question , I've had my sourdough starter in the same jar for a long time , it's doing very well . I was wondering though , should you put your sourdough in a clean container once in a while ? Or is it ok to keep it in the not so ...... Nice clean jar .
You can but it's not necessary unless it becomes super gross. Keeping it in the same jar helps keep your SD starter stay strong.
Vielen Dank Anya, I have been looking for my Oma’s Schwarz Brot recipe. She was from the Rhineland Pfalz area. The bread was very dense and tasty. Any idea where I can find the German recipe for Schwarz Brot?
Have you checked this one out: th-cam.com/video/L5GgppcclBM/w-d-xo.html
I just subscribed!!! Great video! Thank you.
Awesome! Thank you for subscribing!
Thank you so much!
Rye supercharges your starter and please know that classic rye bread gets it's flavour from caraway seed, not the flour alone. It's a grain and tastes like grain.
Yes! Thank you for sharing 😊 ~ Anja
Such good advise...
Lol! My first try it bubbled over everywhere and i thought it was bad!! I gave up, but i am about to try again!
Nice! Sounds like you had a good thing going!
Hello, I am a baker myself and I show people how to handle bread on their own, I think it's going well, but I can see that there are more ways to start and run acids, the important thing is that the end result is satisfactory, you described it very nicely, great , Regards
Yes, thank you so much, great comment 👍 ~ Anja
Great video. When you said to maybe add a pinch of bakers yeast to the loaf……when should i do that? I’m thinking you would add it to the water?
I would add the commercial yeast at the same time you're adding the SD starter to your recipe ~ Anja
Oh my gosh you are wonderful! Thank you. I finally found you.
Yay! Thank you!
Thank you my dear !!
Welcome!
Hi, I have another question. I haver never made sourdough starter let alone bread. Do you use buttermilk for unbleach white flour? Or just distilled water. I used buttermilk for the Rye flour. Thank you so much and I am really enjoying your videos…slowly going through most of it.
I always use buttermilk to MAKE the starter but then I use water for the bread dough. Of course, you can always add more buttermilk to the bread dough if you like. Hope this helps. I am happy to hear you're enjoying my videos 😊 ~ Anja
I just came upon your channel- I am so taken by your stove- would you share what brand is your stove- where did you purchase it. It is beautiful.
We absolutely love our Ilve Nostalgie series farmhouse stove and couldn’t be happier with it. You can read my full review here: ourgabledhome.com/ilve-farmhouse-stove-review/ 😊 ~ Anja
Great Tutorial!
Encouraging Info!!
Educational and Beneficial for all healthy bread bakers!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹 🌹🌹
Edith, a happy Subcriber
Thank you for this sweet comment Edith! 💛 ~Anja
Thank you!!!!
I'm Czech and 20 and just starting. I wish I can make amazing bread one day by myself as Czech are also crazy with our bread. We eat it with everything and all day every day. However nowadays it's getting more and more expensive in the supermarket and doesn't taste great. We usually buy in a local bakery but still would be amazing to make it myself.
You will get there, it's really not that hard. Check out my super easy sourdough method and make this beginner-friendly bread: th-cam.com/video/s1wpHMEhc08/w-d-xo.html Happy baking ~ Anja
I thought something was wrong coming out to find sourdough spilled out and over all over the counter. Thank you for letting me know its a good thing. Lol
No worries!😊 ~ Anja
I bought a starter (I couldn't figure out how to make my own and I'd rather support another baker than burn down my kitchen) and the starter never doubled or even got close - only tiny bubbles, even after multiple feedings (and discarding physically hurts me so I stopped) and my dough barely rose, wouldn't stay in a ball, it was a mess. I cooked it anyway and it's DELICIOUS! I don't even understand how it worked, but it did, and I'm not freaking out about my starter again.
That is all that matters! Over time, you will learn how to read your starter and understand what makes it work 😊 ~ Anja
Thank you for this 🙃 I’m waiting patiently(kind of) for my starter to finish up so I can attempt my first loaf of sourdough. It’s been cold in my kitchen. I can’t wait!
I was wondering if you have a video, or will put out a video just making a simple sandwich loaf using a regular 9 x 5 bread pan? I feel like that’s what my family would use and want the most.
Sounds great! You can make this bread in a loaf pan, too: th-cam.com/video/s1wpHMEhc08/w-d-xo.html Happy baking 😊~ Anja
@@OurGabledHome Awesome! Last question(cause I just watched it). Would I divide the dough between 2 pans? Or does the amount of dough you made there just do 1 bread loaf pan? I
I would be interested in videos showing breads including sourdough breads made with home milled flours in order to get away from the store bought “dead flours”.
You can watch this for some ideas: th-cam.com/video/mFsmW5BlqbY/w-d-xo.html ~ Anja
wheat actually damages our intestinal & gut flora from weed killer in Canada. Do they heavily spray the wheat with pesticides in the US? i just bought a $5 starter with an ancient grain called spelt & is delicious
@@Joy-ym3mx depends on where you buy your wheat berries like with all things. Your flour, your milk, your meat, water. Take your pick. We are being poisoned and it’s done intentionally. Find yourself a small farmer and get your meat from there, get your eggs fresh and milk fresh and raw and don’t drink city water. Get your wheat from a company that you know is not using pesticides and try to live the healthiest life you can but you’re not gonna do that with anything store-bought I promise you.
@@Sabrina1998 So very true* Yes unfortunately I"m aware from being a health research guru & only eat grass fed beef as well* Thanx Sabrina* Blessings sister 🥰
@@Joy-ym3mx Good for you!!! Remain blessed sister ❤️
So true. A starter is influenced by the addition of flour...and water.
A 'starter' starts you. You think you start a starter but you create a 'pet'. Caring for the 'pet' teaches you about bread.
Well said!
Thank you.
I just started a new sourdoaughstarter for my daughter in law. We're staying at my son's house for three weeks and they have been kind of hammering me about baking bread, since my kids were raised on my bread and my son missed the good old homemade bread. So I started the new sourdough six days ago with a teaspoon of honey , roughly🙄200 g. of whole rye flour, and lukewarm water. I added water and flour every day for three days and than I separated a soup spoon's worth of this starter and mixed it with anothersome warm water and some rye flour and let it sit in a warm spot for 24 hours. Then I baked about 1/3 of whole rye flour and about 2/3 of wheat flour loaf and I had to make do with a pyrex form instead of a stone or a Dutch oven. By the way , I don't really measure, I bake by feeling! I was a bit scared because it was such a recent sourdough starter. Surprise! It turned up picture perfect. I guess one has just to have a positive feeling and watch the yeast rise. By the way, I'm German living in the south of France for 40 years now, but sadly, Germany, which had such really awesome, delicious bread with plenty of REAL!!! bakeries when I was a kid, has fallen into industrial breadmaking and it is quite disgusting! There is an emission of the Nordeutsche Rundfunk on yt about the decline of German bread, which gives you deep insight in the crap they made out of good bread, it's a real shame!!! Sorry for my English, I'm used to writing in either German or in French! 😉
Good for you that you are baking by feel! Commercial bakeries will add all sorts of additives to their bread. One reason to seek out smaller, REAL bakeries. Thank you for your nice comment ~ Anja
Danke liebe Anja für dein Video. Ich werde dann wohl doch nicht aufgeben :) Liebe Grüße aus Deutschland ❤
Danke! Und niemals aufgeben!!!
But i LOVE the open crumb!
Thank you
Do I need to keep the starter in the fridge
Check this out: www.youtube.com/@OurGabledHome/videos ~ Anja
Omg....German bread is fabulous! Do you have a recipe for a German bread?
Yes, I have a few: th-cam.com/video/xROxCknXmlA/w-d-xo.html, th-cam.com/video/ODEIQgaft6s/w-d-xo.html, and th-cam.com/video/L5GgppcclBM/w-d-xo.html Happy baking ~ Anja
@@OurGabledHome thank you. I realize the ingredients and oven make all the difference.
Thank you!
You are so welcome 😊 ~ Anja
Ok, my bread came out perfect this morning and TY for all the tips. Two things I noticed. The bread looks amazing and I got a great rise. But, it's not very sour tasting to me ( maybe my taste buds are off) and....I feel like the bottom is a bit over cooked/hard. Any advice?
I am so glad to hear that! You can place a cookie sheet in the rack underneath your bread to keep the bottom heat from going directly to the bread. As for the sourness, you might like this video: th-cam.com/video/_OtB4fUfJpw/w-d-xo.html Hope this helps ~ Anja
Thank you so much, I'll try this for sure.@@OurGabledHome
I will confirm for your viewers that feeding the starter with rye flour every so often really brings it up to life quickly. I will use it perhaps every 5th or 6th feeding. And I am not ashamed to add a pinch of yeast to my bread dough now and then, especially when I want it to rise a little faster or a little more puffy. Sourdough starter comes from the yeast in the air, so what's wrong with giving it a little extra push of yeast now and then to help it along? But I add it to the dough, just a pinch, not to the starter.
Thank you for sharing!
Hello there ! Do you do a float test? I am taking care of my sourdough starters and I have bubbles and have been feeding the two starters I have 1/4 cup water and 6 tablespoons of einkorn flour and it smells sour and looks bubble but it’s not floating both aren’t. I have been feeding them both at or past the ten days . It is my first sourdough starter. I listened to your podcast and I will try rye flour instead however is the float test an accurate test to do to be able to bake with it?
The float test is a pretty good measurement of a starter's activity but not the only one. You can always add a pinch of commercial yeast if you want a guaranteed good rise.
After you feed do you leave it on the counter to ferment? If so how long-ish before you bake? Tight lid or soft lid?
Yes, keep it on the counter with a soft lid 👍 ~ Anja
Thank you Anja, just wanted to know if you throw away part of your starter like most do?? I never did understand why!!
Do we have yo throw it away? Can’t we use it in another jar and make another one??? Thks
I don't do discards and you don't have to either. You can always use extra in recipes or give it away ~ Anja
@@OurGabledHome yeah I thought so too! I even thought that it could be nice to start an extra one for people who don’t have time to do those steps. So once started they could go a ahead with theirs once we could start for them.. always makes me wonder why these people do discard!!