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 love that you talked about baking bread without the big holes. That seems to be what everyone is wanting but we like to put butter,jam or other spreads on our bread and you can’t do that to a hole😂.
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.
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 :)
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!
I bought one of those heritage starters....kept it alive now 15 years...but you are so right, I never discard, it becomes my bread or pancake, etc. It lives in my refrigerator. Great advice. It took me a while, but I developed my own routine for feeding and storing my sourdough. I prefer sandwich bread so I bake in loaf pans. It's easier to slice!
I grew up in Switzerland and my aunt baked sourdough bread all the time. She baked by feel not by measure and that is how I was taught. Now that sourdough baking has become a new thing in north America everyone wants a perfect loaf. Haha! I added only 5 cups the other day as my grandson was helping. I let the loaf rise and when I was forming my loaf it was just too wet. Added extra flour at that stage and the loaf turned out beautiful. I think everyone needs to relax and enjoy the process!
Thank you for permission to use a little yeast……it has been a game changer for me. I haven’t made sourdough bread in ages because I lost my starter. But I am starting another one and can’t wait to get going again. I also have a new grain mill and am having fun with that. Wish me luck.
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!
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.
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
Great video! I have you Anja to thank for finally getting a starter going after months of trying & tears. I used rye flour, filtered water, and a sprinkle of caraway seeds and a warm spot, and it just happened! No measuring when feeding, I just got a feel for it. I use your method for putting my starter to “sleep” in the fridge until I want to make something and it works fabulous. We love your German rye bread recipe so much, it is now our favourite and my husband even asked me to make a whole loaf just for him for his Valentine’s Day gift💖
Juli Q Hello Anya, great video! I am so excited to begin my sourdough baking experience and I want to take your course. To start off, please tell me the Rye flours you like. I see one is from King Arthur, but the second one is hard to see. Can you tell me, please?
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.
You have taught me a lot! When I am not using for a bit I use the technique you showed by adding enough flour to make very thick & use more flour to cover. This has worked great for me!
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 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
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.
So encouraging and positive. I had tried making sourdough before and of course, failed. And then I also worried about what to do if I want to take a break from baking the bread. Now I have all my worries answered and I would surely try to start my sourdough baking journey again. Thank you so much 👍
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
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’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
So very glad you put this out. I am so sick and tired of hearing about the perfect “ear”! I have been a horrible failure at getting a starter to work. Every time I see on the “groups” starter that puffed all over the counter I post “Can you send me a spoon of that starter? I’ll pay the post”. Nothing!! I have sent kefir all over the US and not one person will share sourdough starter…(rant over)
Brilliant tutorial - you addressed exactly where I am at with sourdough. Having watched umpteen videos which seemed straight forward, but I still failed, I decided to give up sourdough and just use dry yeast, but only stretching and folding the dough and I baked it in my cast iron pot. It looks amazing and really tasty. So your talk has now encouraged me to not be nervous about making sourdough and to start making friends with it, rather than the feeling I have had of being put in charge of a stranger’s child and not having any idea how to relate to it and make it happy!
I am a "newbie" & my first try wasn't up to the "perfect" standard your bread was suppose to look like....BUT after seeing your video I realize it doesn't have to be perfect & if it falls short of ones expectations you can still use your bread in other ways & all is not lost...as you continue to learn...Thank You for your encouraging video..Glad I found you..😘
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.
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!!🤓✌🏻
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!
Thank you so much for your advice. I just started with sourdough! I have been waiting for it to spill over the jar to be ready, so I’m glad to know I don’t have to wait for that! It is bubbly and smells wonderful and doubles in size when I feed after 4 hours. I’m not sure exactly when you should use it…before or after you feed it? I’m not sure about that! You are wonderful! Thanks again for sharing your knowledge!!
You’re awesome! Thank you so much for sharing your wisdom & encouraging newbies like me! Super excited to have found you & can’t wait to get started again! Thank you, thank you so much 😊
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
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!
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.
my first sourdough bread came out like that(without much holes) because I didn’t have a 13% protein bread yet as she said the bread still tastes great 😊
Hello from Cape Town. I watched your video on making sour dough from scratch using buttermilk & rye flour a couple of months ago. I was inspired so I followed your instructions. However, July here on the southern part of Africa is winter time & it can get really cold down here (according to African standards). It has taken me close on 3 months to get my starter to a bubbly spongy state. I am eager to bake my first sourdough bread this coming weekend.
Thank you for your videos. I just discovered you. I'm also from Germany and I miss my bread so much. I tried to bake twice so far. What a disaster!! But I'm determined to learn it. You are inspiring me to try again and again.. until I'll get it!!
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!
I like your approach on making good bread for eating not show. I learned how to make bread from my mother and grandmother. I used to make a lot of sourdough to sell at farmers markets, the starter was from a book published in the 1970s always had repeat customers. Could keep the starter in the refrigerator for quite some time and only fed it after using it. Thanks for your channel.
Hi! Just started my SD journey yesterday with my first loaf. (Starter was a gift from a friend.) The loaf flopped but my spirits are high and I am baking again today! Really enjoyed your video! Mike
@@suran396 Hi! I have baked as many loaves as you at this time and all but that first one have turned out great! The sourdough flavor is well developed now. I bake once a week and my starter, Emma, rests comfortably in the fridge.
@@85daphne My last one had an absolutely robust starter (it's getting more active!) I over proofed and underbaked it just a touch, but still really yummy!
I keep my starter in the microwave with a cup of hot tap water when I'm using it during the cold Winter months. When I'm not using it back in the fridge it goes. I have never done the discard method, I feed 2 tsp of bread flour with just enough water to make a thick batter in my quart mayonnaise jar. If I have wheat flour ground and on hand I'll go 50/50 with the bread flour. Today I plan on starting some sourdough cinnamon swirl bread. -Clayton
@chevyguy6961 Hello! I would so appreciate your recipe for your Cinnamon swirl bread, Hopefully Anja would approve your share too. My son loves anything cinnamon, me too. Regards from Canada.
@officiall.d1010 Hello, the recipe is the Cinnamon Raison Sourdough Bread Recipe that can be found on the King Arthur Flour website. I'm making some today myself. I like to mix in some ground hard red wheat, with the unbleached bread flour. I alway's sift my flour too.
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.
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.
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.
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.
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!
I love to come back to your videos. Your approach is always much more intuitive, touch and feel... I can relate because I really do not like to learn new things by perfectionist rules but by understand what I do and why I do it. Trying to make a new sourdough starter at the moment and it will be bubbly just not rise as much. Right now I'm looking for a simple bread recipe that doesn't require me to jump in every 2 hours to do something else.
Yes, I am all about "reading my sourdough" rather than going by grams and minutes. Here's a bread recipe you might like: th-cam.com/video/s1wpHMEhc08/w-d-xo.html Happy baking 😊 ~ Anja
@@OurGabledHome oh wow thanks for that link. Thank you. I've just found your Irish soda recipe too. Since I'm in Ireland right now I must give this a shot too. Alles Gute und danke für deinen super Kanal. ❤
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.
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 the great info. I am starting my sourdough journey today. I could only find whole wheat dark rye flour at my local supermarket. Hoping that’s okay.
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist th-cam.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
Hi Anja. I just found you and am so happy. I have been babying my starter that I just started a week ago. Will be watching you from now on. I wanted to tell you I was born and raised in Salzburg Austria, my birth name is Gertraud, I have always been called Traude, but here in the US I go by Trudy. Like I said I will be following you from now on. You explain the method so it’s easy to understand. Thank you 🥖🍞
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 love your channel. Just discovered it yesterday in my search for the ”perfect SD.” I am only on my third loaf and after watching so many videos and reading so many books, I was frustrated with all the misinformation. In spite of all of that, my first loaf was great. The second was very dense, but tasted better. Anyway, as I watched four of your videos, I found the answers to so many of my questions. Thank you. I am now a fan (subscribed 😄) 🤗🤗🤗
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!
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.
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!!
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.
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!
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 .
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.
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.
Thanks so much Anja for your sourdough secrets video. You are the first one who makes sense about sourdough bread. Love your videos! Keep up the good work! 👍👍👍
I really like your comment about the overflowing sourdough starters pictured on some websites or media!! (Mine never looks like that!! Although I probably should feed my starter more.....) Thank you for the info & reassurance from a German baker!!
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.
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?
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?
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
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!
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.
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 grew up in Germany too! I miss the breads and food. I've been trying to replicate the German rye brot that I grew up with. I've learned that rye flour needs sourdough to help get that wonderful flavor. I'm getting close, but I not quite there yet.
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
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
So, is the bread suppose to kinda gummy? I had the air bubbles, and the outside was beautiful. But the crust was hard as a brick. And the inside was just kinda gummy. But the flavor was good. I’ve never had it, so I am not sure if this is the right consistency
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!!
Hi! I love your videos! You explain so well, but you said we can add a little bit of yeast to your sourdough recipe along with my starter. BUT when do you add it? I try to autolyse my flour and water...so when do I add the yeast? Do I mix it in with the starter? Is that warm enough to activate yeast? I've tossed so many loaves in the trash cause they are dense & soggy!! Any advice would be soooooooo appreciated!!
So glad you're enjoying my videos!! Technically during autolyse you're not adding ANYTHING else but you could play with adding a pinch of yeast at that time. Otherwise, you could add it with the salt. Hope this helps and stay tuned for my next video on what to do with stale (or dense) bread 👍 ~ Anja
Great videos. I haven't been able to find your video where you begin to make your starter. And i would like to make one where i want have that strong taste of sourness. Can you help me with that? I will appreciate it very much ❤
Here's a video about making a starter: th-cam.com/video/whGTP6YkRzg/w-d-xo.html and another one about affecting the sourness: th-cam.com/video/_OtB4fUfJpw/w-d-xo.html Hope this helps ~ 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
Switch to a rye starter, it's so much more adaptable. Sits in the fridge all week and will still rise after one feed the day you want to start your dough.
Hello there, Can you do a video on how to make big holes , like in American sour dough ??? I want to learn both German style and American Style sourdoughs.. Thankyou. From a strong German blood line. Great Grandma Frank & Grandma Frank & My Mom were all full blooded German. They are all gone now. I need to learn more about cooking & baking German dishes... Thankyou once again...
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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 love that you talked about baking bread without the big holes. That seems to be what everyone is wanting but we like to put butter,jam or other spreads on our bread and you can’t do that to a hole😂.
Right? Holes are no very practical ... Anja
Thats the difference between an artisan loaf and a sandwich bread recipe
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 😅😅
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!
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.
I bought one of those heritage starters....kept it alive now 15 years...but you are so right, I never discard, it becomes my bread or pancake, etc. It lives in my refrigerator. Great advice. It took me a while, but I developed my own routine for feeding and storing my sourdough. I prefer sandwich bread so I bake in loaf pans. It's easier to slice!
Very nice! Thank you for sharing 😊 ~ Anja
I grew up in Switzerland and my aunt baked sourdough bread all the time. She baked by feel not by measure and that is how I was taught. Now that sourdough baking has become a new thing in north America everyone wants a perfect loaf. Haha! I added only 5 cups the other day as my grandson was helping. I let the loaf rise and when I was forming my loaf it was just too wet. Added extra flour at that stage and the loaf turned out beautiful.
I think everyone needs to relax and enjoy the process!
Thanks for sharing!
Thank you for permission to use a little yeast……it has been a game changer for me. I haven’t made sourdough bread in ages because I lost my starter. But I am starting another one and can’t wait to get going again. I also have a new grain mill and am having fun with that. Wish me luck.
Why not add a little yeast, right??? I am sure you will bake delicious breads! You got this 👍 ~ Anja
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
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 the idea of using rye flour for the starter. I'm going to try that.
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
Great video! I have you Anja to thank for finally getting a starter going after months of trying & tears. I used rye flour, filtered water, and a sprinkle of caraway seeds and a warm spot, and it just happened! No measuring when feeding, I just got a feel for it. I use your method for putting my starter to “sleep” in the fridge until I want to make something and it works fabulous. We love your German rye bread recipe so much, it is now our favourite and my husband even asked me to make a whole loaf just for him for his Valentine’s Day gift💖
Yay! That makes me so happy to hear! Thank you for your sweet comment 💛 ~ Anja
Juli Q
Hello Anya, great video! I am so excited to begin my sourdough baking experience and I want to take your course. To start off, please tell me the Rye flours you like. I see one is from King Arthur, but the second one is hard to see. Can you tell me, please?
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.
You have taught me a lot! When I am not using for a bit I use the technique you showed by adding enough flour to make very thick & use more flour to cover. This has worked great for me!
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
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
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
So encouraging and positive. I had tried making sourdough before and of course, failed. And then I also worried about what to do if I want to take a break from baking the bread. Now I have all my worries answered and I would surely try to start my sourdough baking journey again. Thank you so much 👍
Nice! I am glad you found this helpful! Happy sourdoughing ~ Anja
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
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 👍
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 👍
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
So very glad you put this out. I am so sick and tired of hearing about the perfect “ear”! I have been a horrible failure at getting a starter to work. Every time I see on the “groups” starter that puffed all over the counter I post “Can you send me a spoon of that starter? I’ll pay the post”. Nothing!! I have sent kefir all over the US and not one person will share sourdough starter…(rant over)
Brilliant tutorial - you addressed exactly where I am at with sourdough. Having watched umpteen videos which seemed straight forward, but I still failed, I decided to give up sourdough and just use dry yeast, but only stretching and folding the dough and I baked it in my cast iron pot. It looks amazing and really tasty. So your talk has now encouraged me to not be nervous about making sourdough and to start making friends with it, rather than the feeling I have had of being put in charge of a stranger’s child and not having any idea how to relate to it and make it happy!
Yay! So glad to hear this 💛 ~ Anja
Xxx
I am a "newbie" & my first try wasn't up to the "perfect" standard your bread was suppose to look like....BUT after seeing your video I realize it doesn't have to be perfect & if it falls short of ones expectations you can still use your bread in other ways & all is not lost...as you continue to learn...Thank You for your encouraging video..Glad I found you..😘
Nice! So glad you find this helpful 👍 ~ Anja
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
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 👍!!!
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
Thank you so much for your advice. I just started with sourdough! I have been waiting for it to spill over the jar to be ready, so I’m glad to know I don’t have to wait for that! It is bubbly and smells wonderful and doubles in size when I feed after 4 hours. I’m not sure exactly when you should use it…before or after you feed it? I’m not sure about that! You are wonderful! Thanks again for sharing your knowledge!!
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
You’re awesome! Thank you so much for sharing your wisdom & encouraging newbies like me! Super excited to have found you & can’t wait to get started again! Thank you, thank you so much 😊
You are so welcome!
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
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
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
my first sourdough bread came out like that(without much holes) because I didn’t have a 13% protein bread yet as she said the bread still tastes great 😊
I don’t like big holes. I bought in the store a one pound loaf for $5. Inside was one big hole like a feast. Huge disappointment.
That's great!
@@utahdan231 I like both ways 🤣 I think I just love sourdough any way any time
Hello from Cape Town. I watched your video on making sour dough from scratch using buttermilk & rye flour a couple of months ago. I was inspired so I followed your instructions. However, July here on the southern part of Africa is winter time & it can get really cold down here (according to African standards). It has taken me close on 3 months to get my starter to a bubbly spongy state. I am eager to bake my first sourdough bread this coming weekend.
Yay! Good for you and for having the patience with your starter! Happy baking ~ Anja
Thank you for your videos. I just discovered you. I'm also from Germany and I miss my bread so much. I tried to bake twice so far. What a disaster!! But I'm determined to learn it. You are inspiring me to try again and again.. until I'll get it!!
I am so glad my videos are inspiring! Keep trying and you will bake amazing bread soon.
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
I like your approach on making good bread for eating not show. I learned how to make bread from my mother and grandmother. I used to make a lot of sourdough to sell at farmers markets, the starter was from a book published in the 1970s always had repeat customers. Could keep the starter in the refrigerator for quite some time and only fed it after using it. Thanks for your channel.
Hi! Just started my SD journey yesterday with my first loaf. (Starter was a gift from a friend.) The loaf flopped but my spirits are high and I am baking again today! Really enjoyed your video! Mike
You can always add a pinch of commercial yeast - and embrace the "learning experiences". Happy baking, you got this ~ Anja
How did your 2nd one go? I have baked 6 loaves now and 4 were good, 2 were not so mich. It's going great!
@@suran396 Hi! I have baked as many loaves as you at this time and all but that first one have turned out great! The sourdough flavor is well developed now. I bake once a week and my starter, Emma, rests comfortably in the fridge.
@@85daphne My last one had an absolutely robust starter (it's getting more active!) I over proofed and underbaked it just a touch, but still really yummy!
I keep my starter in the microwave with a cup of hot tap water when I'm using it during the cold Winter months. When I'm not using it back in the fridge it goes. I have never done the discard method, I feed 2 tsp of bread flour with just enough water to make a thick batter in my quart mayonnaise jar. If I have wheat flour ground and on hand I'll go 50/50 with the bread flour. Today I plan on starting some sourdough cinnamon swirl bread.
-Clayton
@chevyguy6961 Hello!
I would so appreciate your recipe for your Cinnamon swirl bread,
Hopefully Anja would approve your share too. My son loves anything cinnamon, me too.
Regards from Canada.
@officiall.d1010 Hello, the recipe is the Cinnamon Raison Sourdough Bread Recipe that can be found on the King Arthur Flour website. I'm making some today myself. I like to mix in some ground hard red wheat, with the unbleached bread flour. I alway's sift my flour too.
Sounds great and thank you for sharing ~ 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!
Thank you, Anya, for all your hard work on your videos to help us newbies learn how to make sourdough bread easily. ❤
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
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!!!
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
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!
I use all your tips, and I always bake happily every single time. ❤
Love that!
You just took the "anxiety" off sourdough starter making 😊✨❤️
I love to come back to your videos. Your approach is always much more intuitive, touch and feel... I can relate because I really do not like to learn new things by perfectionist rules but by understand what I do and why I do it. Trying to make a new sourdough starter at the moment and it will be bubbly just not rise as much. Right now I'm looking for a simple bread recipe that doesn't require me to jump in every 2 hours to do something else.
Yes, I am all about "reading my sourdough" rather than going by grams and minutes. Here's a bread recipe you might like: th-cam.com/video/s1wpHMEhc08/w-d-xo.html Happy baking 😊 ~ Anja
@@OurGabledHome oh wow thanks for that link. Thank you. I've just found your Irish soda recipe too. Since I'm in Ireland right now I must give this a shot too. Alles Gute und danke für deinen super Kanal. ❤
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.
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 the great info. I am starting my sourdough journey today. I could only find whole wheat dark rye flour at my local supermarket. Hoping that’s okay.
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist th-cam.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
Hi Anja. I just found you and am so happy. I have been babying my starter that I just started a week ago. Will be watching you from now on. I wanted to tell you I was born and raised in Salzburg Austria, my birth name is Gertraud, I have always been called Traude, but here in the US I go by Trudy. Like I said I will be following you from now on. You explain the method so it’s easy to understand. Thank you 🥖🍞
Nice! I am so glad to hear you enjoy my videos! Happy baking and viele Grüße von Anja
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 love your channel. Just discovered it yesterday in my search for the ”perfect SD.” I am only on my third loaf and after watching so many videos and reading so many books, I was frustrated with all the misinformation. In spite of all of that, my first loaf was great. The second was very dense, but tasted better. Anyway, as I watched four of your videos, I found the answers to so many of my questions. Thank you. I am now a fan (subscribed 😄) 🤗🤗🤗
Thank you so much for your sweet comment 💛 Welcome aboard! ~ Anja
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?
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.
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 :)
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
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
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!
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.
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!
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 am struggling over here so this was helpful! I was about to dump the current one and start over but I’ll keep it going and see if it comes around
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!
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!
This is the most informative and encouraging video on this topic that I've ever seen. Such a great resource. 😊
Glad it was helpful!
Blessings from the Caribbean … Trinidad and Tobago 🇹🇹
Nice! Greetings back to the Caribbean 😊 ~ Anja
Thanks so much Anja for your sourdough secrets video. You are the first one who makes sense about sourdough bread. Love your videos! Keep up the good work! 👍👍👍
So glad you enjoyed this video! Happy sourdoughing 💛 ~ Anja
I really like your comment about the overflowing sourdough starters pictured on some websites or media!! (Mine never looks like that!! Although I probably should feed my starter more.....) Thank you for the info & reassurance from a German baker!!
Thank you - and I am glad you enjoyed this video 😊 ~ 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
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 ❤️
Wow and whoa.. finally a person that knows what they are talking about ❤❤❤❤😊
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
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
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!
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!
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
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
Thank you so much for your wisdom. I was so confused being the first time trying 😂
I grew up in Germany too! I miss the breads and food. I've been trying to replicate the German rye brot that I grew up with. I've learned that rye flour needs sourdough to help get that wonderful flavor. I'm getting close, but I not quite there yet.
Have you seen my rye sourdough bread video: th-cam.com/video/xROxCknXmlA/w-d-xo.html
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
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
Love your channel! Thanks for sharing your experience and knowledge! ❤
Aww … thank you and welcome here 💛 ~ Anja
You have given me hope! I am currently on my fifth attempt at robust starter. 😢
You got this!
So, is the bread suppose to kinda gummy? I had the air bubbles, and the outside was beautiful. But the crust was hard as a brick. And the inside was just kinda gummy. But the flavor was good. I’ve never had it, so I am not sure if this is the right consistency
You might have to let it rise longer and/or lower the heat of your oven by 25-40˚F and bake it longer. Hope that helps ~ Anja
Thank you so much. I will try those suggestions the next time I make it.🧚♀️
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!!
Hi! I love your videos! You explain so well, but you said we can add a little bit of yeast to your sourdough recipe along with my starter. BUT when do you add it? I try to autolyse my flour and water...so when do I add the yeast? Do I mix it in with the starter? Is that warm enough to activate yeast? I've tossed so many loaves in the trash cause they are dense & soggy!! Any advice would be soooooooo appreciated!!
So glad you're enjoying my videos!! Technically during autolyse you're not adding ANYTHING else but you could play with adding a pinch of yeast at that time. Otherwise, you could add it with the salt. Hope this helps and stay tuned for my next video on what to do with stale (or dense) bread 👍 ~ Anja
It’s hard to make the sourdough starter. I havn’t had a successful experience on that yet…Thanks for your video and your kitchen is beautiful !
Thank you so much! I hope you won't give up on sourdough - let me know if you need more help/resources 😊 ~ Anja
I just bought starter of spelt ancient grain for $5 from an organic bakery
@@Joy-ym3mx Thanks for sharing. I’m in Australia and I don’t know to get it...
@@OurGabledHome Thank you, Anja!
Any kind of ancient grain is fine* Amaranth for instance... you can also use rye or wheat if they don't use pesticides there
Great videos. I haven't been able to find your video where you begin to make your starter. And i would like to make one where i want have that strong taste of sourness. Can you help me with that? I will appreciate it very much ❤
Here's a video about making a starter: th-cam.com/video/whGTP6YkRzg/w-d-xo.html and another one about affecting the sourness: th-cam.com/video/_OtB4fUfJpw/w-d-xo.html Hope this helps ~ Anja
@@OurGabledHome Thank you 😊
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
Switch to a rye starter, it's so much more adaptable. Sits in the fridge all week and will still rise after one feed the day you want to start your dough.
Great tip! Thank you for sharing :)
Can you use any sourdough loaf bread recipe with a yogurt or buttermilk starter? 😊
Thank you for sharing your knowledge!!! Fun to geek out on bread!
Thank you! I could talk about sourdough all day long ... 😌
Hello there,
Can you do a video on how to make big holes , like in American sour dough ??? I want to learn both German style and American Style sourdoughs.. Thankyou.
From a strong German blood line. Great Grandma Frank & Grandma Frank & My Mom were all full blooded German.
They are all gone now.
I need to learn more about cooking & baking German dishes... Thankyou once again...
Haha, good input, I'll see what I can do! Glad you're enjoying my videos ~ Anja