How is it a myth literally every video says to do it like that which i feel like it’s probably better to do it that way because it gives a better product.
@@jackster10101 Hiii! Thanks for checking out my video. I'm merely showing another way to make sourdough, which is much easier in my opinion. As for a "better product", that's subjective and I encourage folks to try their own baking experiments to determine which methods they prefer. Be well!
I appreciate someone explaining this bc really, when you incorporate the starter into the dough, you ARE feeding it, so in theory the activity in the starter should still there. I’m new to sourdough but learning there is more than one way to do something especially when you are super busy and don’t have a lot of extra time. Another thing I’ve seen is using a stand mixer in the beginning in place of all the stretch and folds. I still want to make it the traditional way sometimes but can’t always
If you think about it, you're feeding the starter when you make the dough for your bread. If you know you've used the starter recentlyand it's been in the fridhe since then it should be just fine. It's the same principle when working with yeast. You don't need to add sugar to your water/ milk/ yeast starter if you know your yeast is alive and active ( not expired in your cupboard).
Hiii Stacey!! YESS...you explained it so perfectly. That was exactly my thinking and that's absolutely what I do with yeast. Thanks so much for sharing your thoughts with all of us. ❤🙏
Although I usually feed my SD starter a few hours before using, for scheduling purposes I sometimes just feed and then put my starter in the fridge a day or two before making the dough. It probably would be too old by day 4 or 5 in the fridge, but I usually leave my starter for 2 weeks at a time without feeding which would be a bit too old for using straight for bread. It also depends on recipe, most recipes, unfed starter would be fine because they don't have too much starter compared to flour, but with a high starter bread (which I sometimes make) I feed the starter a few hours beforehand, the starter has to be pretty new so that the dough doesn't fall apart
Thank you. I feel like most people have so many “new” and “innovative” steps to making bread. Ppl have made bread from hundreds of years ago. Without all these fancy steps. Thank you for just bringing it back to basics with the same outcomes!❤
Absolutely! I use a no discard method except once per month when I add a little of the discard to gallon jugs of water to feed my organic garden. I keep a spare large jar in the frig for times when I need hundreds of grams for cheese-its, pop tarts, etc, and allow it go months without feeding, then just stir the hooch in; or, if it's too much hooch 1.25-1.5", I pour a little of the liquid off.
I’m new to sourdough and I haven’t baked an eatable loaf yet. Yesterday after another failed loaf I grabbed a cold starter out of my fridge and tried again and so far it looks to be going good and I’ll bake it tomorrow. I just can’t bring myself to waste good flour and I’m glad I kept my first jar of starter in the fridge. I think people have over complicated the whole process but I’ll keep on trying.
Yes, definitely keep on trying!! My first 20 loaves weren't good at all when I was learning but experimenting to figure out what process works best for you will pay off!
i doubt you’re going to bake good bread anytime soon if you’ve just tossed your undeveloped starter in the fridge before it even had a chance to mature. i really dont understand people complaining about wasting so much flour. i’ve bought 1 kg of flour and feed my starter 20 grams of it every day, twice a day the day before i make my levain. i’ve already made 2 pretty good rye loafs and i still have a lot of my starter flour left. thats less than 1 euro a month for starter maintenance!
With a mature starter it takes a lot to make a bad loaf. However mature does mean just that. If it’s within your first two weeks even a month it may be hard to get a loaf. Best idea, get the starter from a friend haha
Exactly, the first loaf I ever made was with cold starter my friend gave me and it came out great. I tried it again recently and there's really no difference in the quality between active starter and cold starter. I feel like people are really over complicating sourdough. Sourdough has been made for thousands of years. I don't think the people who were originally doing it were taking the temperature of the dough and worrying about measuring everything to the last half a gram
Hiii Rosie! How nice it is to connect with our namesake! Thanks so much for sharing your experience with active vs. cold starter. There's so much fuss out there and I think it's great for others to hear your comparison. I've always thought the same thing about people overcomplicating sourdough. And HAHA yes, I doubt they were doing all that back then! Have a wonderful rest of your week ❤🌻
I need to find a recipe so I can do mine, I am looking all over the TH-cam but those that I have found is so hard to follow. By any chance do you have a video or some recipe that I can follow? Thank you in advance.
@@MisticaDiaries Hiii! Thanks so much for checking out my video and here's my video on how I made a starter with no discard and no weighing: th-cam.com/video/MYTAwBnTJDA/w-d-xo.html. It was super easy and I was able to bake with it in a few days. I hope that helps and please let me know if you have any questions!
@@RosiesKitchenAdventures omg, thank you so so so much, may God bless you! I will check it out and try to do! I will come back to let you know the results, you are so sweet, thank you!
This is a good point since you're feeding it when you bake with it by adding flour & water. But also, discard doesn't equate waste - you keep the discard too & use it for quick breads like pancakes/waffles, flatbreads, etc. as well as using it for your general baking.
Ugh I'm just getting back into fermented breads after 20+ years of not making any (i ferment veggies and brew booch tho!😊). My menopausal brain is struggling far too hard with this. The word "discard" is throwing me off. If I discard half, let's say.... can't i just feed both halves, and now have TWO active starters?? Also, if I don't feed before using some of the starter to bake... then should I feed what's left before putting it back into the fridge? Thanks in advance!!!❤
With mature strong starter, making sourdough is really forgiving. The main difference is pretty much just gonna be a longer bulk fermentation if you take it out of the fridge.
People usually feed it to be able have enough starter to use. I usually keep about a tablespoon of starter in my jar so I have to feed it every time I bake.
I do the opposite.. I keep a lot of starter in the fridge for when I need it & only feed it when I need more. That way it’s sour sourdough starter. The starter feeds on the flour & water in the ingredients for bread making as it sits on the counter overnight 👌 it’s the same thing as feeding it except it has aged in the fridge and become ‘sour’ with the hooch on top that is mixed in. It’s the difference between making starter for its ability to rise or making bread that’s sourdough and will rise in several hours. Happy Baking 🌹🌹🌹
@@RosiesKitchenAdventures 🌹 thanks & you’re welcome! Also I wasn’t getting that truly pungent (in a good way 😂) sour bread I remembered from San Francisco.. for people who want super sour sourdough bread - we can replace some or all of the water in a bread recipe with buttermilk. It’s a culture product like starter is. I make my dough (without kneading) and leave it in a covered bowl in the oven with the light on for about 12 or more hours. If you use a gram of salt for each ounce of flour: such as a recipe that has 20 ounces of flour has 20 grams of salt.. this makes the window of proofing much larger. If we don’t want to use the dough for whatever reason we can put it in the fridge for a day and then bring it back out. When it gets to room temperature it begins feeding on the flour.. same as before, into the oven with the light on. The second rise has a bigger window as well. There’s no need to knead bc the extended wait time produces gluten strength. When we shape the loaf we try to keep the co2 bubbles in place.. by not punching it down it will make the second rise quicker. Gently fold, pull & press it into a loaf. Of course it can all be done without the light on in the stove, it just takes more time. More time means more flavor 😋 I start the dough about 20 to 24 hours before I plan on baking the bread. The window is open longer than that bc of the little bit of extra salt.
@@debrajol3585 how long does that starter last in the fridge. Say you had a bunch of starter waiting to make bread is there a time limit to when you have to use it?
Good tip 👍 I always feed the starter at the same time as I have removed some for baking. Once it's active put it back in the fridge until I need it again. I also don't bother with an elastic band, it's fairly obvious that it's ready when it' full of holes and the top goes flat...
Hiiii! Thanks so much for checking out my video and sharing your tips! That's exactly how I maintain my starter as well and it's so nice to hear that someone else does it that way. HAHA...that's so true about not needing the elastic band 🤣Have a wonderful week ahead! ❤
Hiii Sola! Thank YOU for checking out my video. I was so intimidated for years for the same reason and was amazed when I realized it didn't have to be so challenging! I hope you give this a try and please let me know if you have questions along the way. Be well ❤
You can just leave the scrapings in the fridge and feed that when you are ready (untill a few months even). Its just that the longer it stays in the fridge, the longer it will take to become active again (a number of feeding sessions).
Oh thank god I found your channel. I want to learn how to make SD for health reasons . I got on TH-cam and within seconds I was feeling likeable failure and I hadn’t even started. I was so overwhelmed and was about to tap out get in my car and go grab one from the shop. The comments here make sense. ppl have been making bread for centuries with no way of measuring or checking temperature etc etc Matter of fact I remember watching my grandmother make bread without fancy gadgets so yes it got me thinking 🤔 why do ppl today insist on over comlipating EVERYTHING?
I saw one short and I am a new sub. I have tried sourdough a few times over that last few years but its is always so complicated. Im going to watch your methods and give it another go
Hii Rachel! Thanks so much for checking out my video and I'm so excited for you to try this method. I'd love to hear how it turns out for you! Be well and happy baking
Thankyou for saying so about not feeding starter. I find to many people get so scientific about the whole process that it turns people off from making it. The simpler the better. ❤
Very glad I saw this! I’m just getting into sourdough and my ADHD and I thank you 😂🙏🏻 knowing I want to do something 6-8 hours beforehand and then actually wanting to do it 6-8 hours later is very rare. But having the urge to do something and then doing it right away? That I can definitely do hahah
Ughgghghgh you SAID IT!!!!!! For me, it's not only having the opportunity and desire to DO it later, it's also having the energy and low pain levels, since I have fibromyalgia. I often feel great in the morning, and will have lots of plans for the day... but often, they don't work out because I've done too much and exhausted myself or caused myself to be in way too much pain! Life looks different 6-8 hours apart sometimes!!!
I underestimated the amount of started I needed for the two recipes I wanted to make… I batch was planned and the other wasn’t. I used the 15g of active starter I was missing and used the cold discard started from 2 days before and everything turned out well. A healthy happy loaf.
YAY! I'm so excited for you to try this. The total fermentation time will be a bit longer because the starter essentially activates in the dough instead of during a separate feeding.
Hii! Thanks for checking out my video and that's so exciting that you'll be getting back into sourdough! If you are curious how I made a starter with no discard that was ready for baking within a few days, here's my process: th-cam.com/video/MYTAwBnTJDA/w-d-xo.html Be well and happy baking! ❤
I never discard. I use all the starter the day I need it and fill up the jar with flour without mixing it. Place in fridge until I need it. Remove it and add more water and mix and let it grow again and use... Repeat indefinitely with never discarding. 🍕
Ugh I'm just getting back into fermented breads after 20+ years of not making any (i ferment veggies and brew booch tho!😊). My menopausal brain is struggling far too hard with this. The word "discard" is throwing me off. If I discard half, let's say.... can't i just feed both halves, and now have TWO active starters?? Also, if I don't feed before using some of the starter to bake... then should I feed what's left before putting it back into the fridge? Thanks in advance!!!❤
I added the Oregon trail starter to my new starter. I'm fairly new at sourdough, and all these sites have confused me. The artisan breads never came out well. But I've had really good success with sourdough sandwich bread . That's what I'm sticking with.
So you go to the fridge, use what you need, feed it and let it rise and then stick back in the fridge until you’re ready to use? Right? Do you have to use it pretty regularly? I just dehydrated some to stash away for a test. B do you have a recipe for those rolls? Those looked amazing!
Hiii Sheri! Thanks so much for checking out my video and your summary of my process is correct! I use my starter about every week. And thank you for asking about the sourdough rolls. They are one of my absolute favorites and here's my video on how to make them: th-cam.com/video/4s1jbpuKqXo/w-d-xo.html. If you try them, I'd love to know how they turn out for you. I hope you have a wonderful weekend! ❤🙏
So you use the discard in your recipe like right then. No separating and feeding the discard? and then feed the starter after you take the discard out? And just keep it in the fridge
I keep a quarter cup on my fridge, I feed it every time I bake sourdough usually 1 every 2 weeks. I also make a "hard starter" an hour or so before usually 1 part from the fridge 2 parts flour, 1 part water
I have a recipe for 2 loaves of sourdough but i want to double that recipe to make 4 loaves. I assumed i could just double the recipe but im having trouble with making my starter rise now that im trying to make 500g of starter from the frig. I used the 1 : 1.5 : 1.5 ratio to hopefully give my starter lots to feed on especially trying to get a larger amount of starter for the recipe but now its not rising after overnight. Should i have done a much smaller amt of starter to a larger amt of flour & water ratio? Can i put my starter in the oven on warm setting to help rise? I dont want to waste this now.
Hiii Jacie! I'm so sorry that I'm late to seeing your message. When trying to make a lot of starter with a higher ratio of flour, it just takes longer for the starter to digest it all so might take closer to 18-24 hours instead of just overnight. I also like your idea of placing it in a warm place to help the fermentation. I hope that helps!
Hiii! It's always wonderful to hear from you! HAHA...all in due time. I'm grateful for all your kind words and support and I hope you have a wonderful rest of your week!
Should I wait until my starter has risen properly until putting in fridge? Mine is showing a lot of activity in terms of bubbles but isn’t rising. Even though it’s summer I live in a cold country so i don’t know if it’s just too cold.. thanks for this vid 🙏🏼
Hiii! Thanks for checking out my video and that's a great question. I usually wait until my starter has risen properly to put it in the fridge. Sometimes, I'm not able to wait that long and my starter has only increased in volume by 25-50% and it still works well. My room temperature is about 66 deg F so if your home is colder than that, you're correct that the temperature could impact the rise. In that case, moving your starter to the fridge after about 8 hours of fermenting at room temperature or until you see lots of activity should be ok. I hope that helps!
Im homeless other words id be cooking and baking all the time. I never understood why they throw away starter. I definitely don't think folks back in the day did that as our culture is very wasteful these days😢
You don't HAVE to feed the starter, similar to how you don't HAVE to let the dough mature over night or rest after baking. Not feeding the starter will affect the ph, flavor, proofing time, etc. There are lots of things you don't HAVE to do when baking, but you SHOULD for best results if you have the time and ability to do so.
I go by sight and smell. If it has been in the fridge or on the counter a long time and it smells really sour or even alcoholic and has some discoloration or liquid on top, I feed it first. If it smells just a little sour but otherwise looks normal, I can just use it as is. The trick to sourdough is using it often enough and paying attention to it so that you can learn what your starter likes and what it is best at. Mine is very lively and mild. It ferments quickly so I have to be sure not to let the dough sit too long or it will pass it’s optimal baking time and won’t rise properly or will be more sour than we like. Other starters are slower to rise but more sour in general.
depends on whether you're cold fermenting the dough or not I think If you don't feed the starter ahead and put it in directly and go straight into preparing the loaf then it likely won't do as well cos it hasn't had that time to propagate properly But in the fridge, it doesn't really matter anyways cos it's gonna be in there for like 8 to 12 hours
Hii! Thanks for checking out my video and sharing your insight! My room temperature is about 66 deg F overnight. I proof the dough at room temperature the entire time and it works well but it's important that folks adjust the process to suit their own personal environment. Be well!
I do this as well. I never discard. I just feed it again after I use it and place in the fridge. As long as I use it within ten days it f the last feeding it’s all good 👍🏼
my poolish (starter) is kept in the frig always. I keep it at pancake batter consistency. It accumulates wastes at the top (alcohol, etc.), looks like grey syrup on top. Pour that off and use poolish as indicated in recipe. Replenish with water, flour, and a pinch of sugar. Back in the frig. Watch for ANY color changes and start over if you see orange or red. I crush a few grapes, put in small bowl cover with water and sit in kitchen for a day or two. Strain liquid, add flour, let it develop in frig for a couple of weeks.
My hubby and I love sourdough bread we have a local bakery that makes it and it's so good but we've always wanted to make our own I think we'll start with your recipe BTW you cooked it just like he likes it👍 burnt to me but not him ☺
I mean, yes, you can. But the proof will take longer without the starter already awake and eating. It takes a while. *sidenote... I don't discard either. I keep a mother and scrape the levain jar if necessary.
Hii Brenda! Thanks so much for checking out my video and welcome to sourdough baking! Here's my video where I go through how I make my standard sourdough bread: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html. I hope that helps!
Ive tried this and it doesnt work. Bread came out like a pancake. The crumb was fine but it just didnt hold its shape in the oven. The only way ive found to fix this is by starting with a really strong starter. So what has to be done differently if you use a cold starter?
Hii! Excellent point! When using a cold starter, the fermentation time needs to be extended to help develop the gluten structure and flavor. The starter is essentially being fed by the dough instead of a separate feeding. My standard sourdough recipe (th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html) uses a 24 hour fermentation. I know that sounds crazy long but it's a more convenient baking schedule for me and requires minimal effort.
Thank you for this! I have been blasting through my whole wheat flour and it's not cheap! Could you explain what the science is behind using an unfed starter? Is it because it's kind of being fed by the ingredients in the bulk dough? If you've already made a video explaining it I can search :)
Hiii! Thanks for checking out my video and I'm totally with you on the cost of flour these days! You are exactly right that the unfed starter just activates in the dough instead of through a standard feeding and is fed by the flour in the dough. It's also easier for me personally because it's one less step. The caveat is that the total fermentation time for a nice airy loaf will be longer (I usually do about 24 hours total), which is actually great for developing complex flavors. Here's my basic sourdough process (th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html). Be well and happy baking! ❤
I have a solid sourdough starter but the concept is the same, if u activate ur starter ull have a more powerful atarter then the bread will come out more airy. This is expecially true for younger starters. If u have a mature starter (over 1 year) u can get away using the one u have in the fridge straight away but the dough needs to be simple. When u have a dough rich in fats (im thinkin sugary doughs) or with lots of fillngs (im thinkin walnuts bread) then u need a powerful and forceful starter and so u need to refresh it and use it when doubled at room temp. Then with the discard u dont necesserly need to throw it away, you can use it for some type of cookies, short pastry, i do A TON of things with the discard, your immagination is ur limit.
Omg. Newby here. I just made a successful starter and this question popped in my head - why do we feed it first when you'd be feeding it with the recipe flour and your starter feeds and rises on that food But how much then goes in your recipe? The same amount the recipe calls for? So if a recipe I have calls to 140grams... all I do is use 140grams of starter straight from the fridge?
Hii! Thanks for checking out my video! For more details on my standard sourdough recipe, please check out that separate video: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html
Yeast are living. Short bouts in the fridge just put them to sleep for a nap. 1-2 weeks and they just need to "wake up". If you go a month or more, that's more like a hibernation. They need to grow back after a long chill. But that can be done in the dough. So the point is that you only really need to feed your starter to make more starter or punctuate several months of storage.
What I often do: Before bed: 1 part flour, 2 parts water, one or two spoons motherdough Before going to work: The actual dough for the breads 60...65% massequivalents of liquids for a smooth dough. After work: Baking time
Question that the video didn't cover. Say you just used your starter so in turn you just fed it. Do you wait for it to rise up before sticking it back in the fridge or just feed it and immediately put it back in?
Hiii! Thanks for asking that question. I let it rise again after I feed it and then put it in the fridge until the next time I bake with it, about a week later. I hope that helps!
True! I also just never have any discard, I do often feed it before using it but then I just... Use all of it. Never any discard. It's actually so easy.
Hiii Neil! Thanks for checking out my video and that's a great question. Yes, it will take longer to rise because the starter is activating directly in the dough instead of during a feeding. I actually intentionally do this to prolong the fermentation time for a more convenient baking schedule, complex flavors, and crumb structure. I hope that helps!
I always kinda wondered why it needed to be super active to make bread. When in the jar you're basically making a mini bread every time.. it will get activated non the less? Right??
I have tried this on my last 3 loafs to see if there was any difference between using the starter after a feeding vs just using the discard same exact process I always do for each of loafs. From my observation is I dont get as nice of a rise vs after a feeding. That being said I do like this method of using the discard it is less wasteful.
Hiii! Thanks so much for checking out my video and sharing the results of your experiment with all of us! With the "no discard" method, I increase the total fermentation time to about 24 hours from the time I mix the dough till the time I bake the loaf (my full process here: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html). I get a nice rise with that extended time so the starter can fully activate within the dough. I'm super curious if used your usual baking schedule with the 3 loaves or if you adjusted the total fermentation time. Thanks so much for sharing your insight! 🙏
@@RosiesKitchenAdventures I kept my usual schedule. After my folds are done I usually shape and Ill leave it in the fridge till I am ready to bake the next day either in the morning or evening, whenever I have more free time. Altho its not that big of a difference to say one method is better then the other, I would still probably do the feed before baking if I plan on giving the loaf away so I can get more compliments.🤭
I just feed my sourdough when I'm gonna bake , usually once a week or once in 2 weeks. I usually used up most of it, I only leave like 2 tbsp starter in the fridge.
Hii! I actually don't weigh my flour and water for the starter but it's roughly 2-3 tablespoons of each to get a thick pancake batter like consistency. I hope that helps!
I love videos that debunk sourdough myths. Thank you for saying it’s ok to bake with unfed starter straight from the fridge. ❤
Hiii Hansen! It's great to hear from you again and thanks for your kind works and support! I hope you have a wonderful weekend ❤🙏
How is it a myth literally every video says to do it like that which i feel like it’s probably better to do it that way because it gives a better product.
@@jackster10101 Hiii! Thanks for checking out my video. I'm merely showing another way to make sourdough, which is much easier in my opinion. As for a "better product", that's subjective and I encourage folks to try their own baking experiments to determine which methods they prefer. Be well!
I appreciate someone explaining this bc really, when you incorporate the starter into the dough, you ARE feeding it, so in theory the activity in the starter should still there. I’m new to sourdough but learning there is more than one way to do something especially when you are super busy and don’t have a lot of extra time. Another thing I’ve seen is using a stand mixer in the beginning in place of all the stretch and folds. I still want to make it the traditional way sometimes but can’t always
@@bina_5 Exactly! Thanks for checking out my video!
Yep. That's how I do it. Works just fine
Thanks for checking out my video! That's great to hear that I'm not alone in this and thanks for sharing!
I do it that way successfully with gluten free starter as well.
If you think about it, you're feeding the starter when you make the dough for your bread. If you know you've used the starter recentlyand it's been in the fridhe since then it should be just fine. It's the same principle when working with yeast. You don't need to add sugar to your water/ milk/ yeast starter if you know your yeast is alive and active ( not expired in your cupboard).
Hiii Stacey!! YESS...you explained it so perfectly. That was exactly my thinking and that's absolutely what I do with yeast. Thanks so much for sharing your thoughts with all of us. ❤🙏
Although I usually feed my SD starter a few hours before using, for scheduling purposes I sometimes just feed and then put my starter in the fridge a day or two before making the dough. It probably would be too old by day 4 or 5 in the fridge, but I usually leave my starter for 2 weeks at a time without feeding which would be a bit too old for using straight for bread. It also depends on recipe, most recipes, unfed starter would be fine because they don't have too much starter compared to flour, but with a high starter bread (which I sometimes make) I feed the starter a few hours beforehand, the starter has to be pretty new so that the dough doesn't fall apart
Exactly. Once you get a good starter it’s not nearly as picky as people think.
YESS!! Thanks for checking out my video and have a great weekend!
Ya. My boy Neout , long story, is a beast. Right from the fridge and things get rising.
@@Potatogambit That's ahhhmazing!
@@Potatogambit My girl Agatha warms up fast from the fridge too. Every few weeks we make a loaf.
Was case for some time now it’s weak again maybe will try using filtered water
Thank you. I feel like most people have so many “new” and “innovative” steps to making bread. Ppl have made bread from hundreds of years ago. Without all these fancy steps. Thank you for just bringing it back to basics with the same outcomes!❤
I'm new to sourdough but this makes a ton of sense to me
Welcome to sourdough and thanks for checking out my video!
Absolutely! I use a no discard method except once per month when I add a little of the discard to gallon jugs of water to feed my organic garden.
I keep a spare large jar in the frig for times when I need hundreds of grams for cheese-its, pop tarts, etc, and allow it go months without feeding, then just stir the hooch in; or, if it's too much hooch 1.25-1.5", I pour a little of the liquid off.
Great point. It makes sense. Thank you!
I’m new to sourdough and I haven’t baked an eatable loaf yet. Yesterday after another failed loaf I grabbed a cold starter out of my fridge and tried again and so far it looks to be going good and I’ll bake it tomorrow. I just can’t bring myself to waste good flour and I’m glad I kept my first jar of starter in the fridge. I think people have over complicated the whole process but I’ll keep on trying.
Yes, definitely keep on trying!! My first 20 loaves weren't good at all when I was learning but experimenting to figure out what process works best for you will pay off!
i doubt you’re going to bake good bread anytime soon if you’ve just tossed your undeveloped starter in the fridge before it even had a chance to mature. i really dont understand people complaining about wasting so much flour. i’ve bought 1 kg of flour and feed my starter 20 grams of it every day, twice a day the day before i make my levain. i’ve already made 2 pretty good rye loafs and i still have a lot of my starter flour left. thats less than 1 euro a month for starter maintenance!
With a mature starter it takes a lot to make a bad loaf. However mature does mean just that. If it’s within your first two weeks even a month it may be hard to get a loaf. Best idea, get the starter from a friend haha
I am a new subscriber. Thanks for the easy recipes!
Totally! Great video. So true, people over complicate the process so much.
I have been doing it this way for years==
Exactly!
@@elkeschmitt9285 That's awesome!
Exactly, the first loaf I ever made was with cold starter my friend gave me and it came out great. I tried it again recently and there's really no difference in the quality between active starter and cold starter. I feel like people are really over complicating sourdough. Sourdough has been made for thousands of years. I don't think the people who were originally doing it were taking the temperature of the dough and worrying about measuring everything to the last half a gram
Hiii Rosie! How nice it is to connect with our namesake! Thanks so much for sharing your experience with active vs. cold starter. There's so much fuss out there and I think it's great for others to hear your comparison. I've always thought the same thing about people overcomplicating sourdough. And HAHA yes, I doubt they were doing all that back then! Have a wonderful rest of your week ❤🌻
I need to find a recipe so I can do mine, I am looking all over the TH-cam but those that I have found is so hard to follow. By any chance do you have a video or some recipe that I can follow? Thank you in advance.
@@MisticaDiaries Hiii! Thanks so much for checking out my video and here's my video on how I made a starter with no discard and no weighing: th-cam.com/video/MYTAwBnTJDA/w-d-xo.html. It was super easy and I was able to bake with it in a few days. I hope that helps and please let me know if you have any questions!
@@RosiesKitchenAdventures omg, thank you so so so much, may God bless you! I will check it out and try to do! I will come back to let you know the results, you are so sweet, thank you!
True… but people have been making wine and beer for 1000s of years too , but I’d bet it tasted horrible compared to todays methods and standards lol
This is a good point since you're feeding it when you bake with it by adding flour & water. But also, discard doesn't equate waste - you keep the discard too & use it for quick breads like pancakes/waffles, flatbreads, etc. as well as using it for your general baking.
Great points! Thanks for checking out my video
Ugh I'm just getting back into fermented breads after 20+ years of not making any (i ferment veggies and brew booch tho!😊). My menopausal brain is struggling far too hard with this. The word "discard" is throwing me off. If I discard half, let's say.... can't i just feed both halves, and now have TWO active starters?? Also, if I don't feed before using some of the starter to bake... then should I feed what's left before putting it back into the fridge? Thanks in advance!!!❤
@@purplepaisleypassionthat’s what I do👍🏽
Love the cartoon spring sound ;-)
Thankyou for these simple tips
Thanks girl!! Maybe I will make it now!!!❤
With mature strong starter, making sourdough is really forgiving. The main difference is pretty much just gonna be a longer bulk fermentation if you take it out of the fridge.
EXACTLY!! Thanks so much for chiming in.
Thank you!! I also have neither the money nor the foresight 😉. I so appreciate this tip!! 💞
Hiii Miriam! HAHA Thanks so much for checking out my video and I'm glad you enjoyed it!
People usually feed it to be able have enough starter to use. I usually keep about a tablespoon of starter in my jar so I have to feed it every time I bake.
Gotcha! Thanks for checking out my video!
I do the opposite.. I keep a lot of starter in the fridge for when I need it & only feed it when I need more. That way it’s sour sourdough starter. The starter feeds on the flour & water in the ingredients for bread making as it sits on the counter overnight 👌 it’s the same thing as feeding it except it has aged in the fridge and become ‘sour’ with the hooch on top that is mixed in. It’s the difference between making starter for its ability to rise or making bread that’s sourdough and will rise in several hours. Happy Baking 🌹🌹🌹
@@debrajol3585 Excellent points! Thank you for sharing 🙏
@@RosiesKitchenAdventures
🌹 thanks & you’re welcome! Also I wasn’t getting that truly pungent (in a good way 😂) sour bread I remembered from San Francisco.. for people who want super sour sourdough bread - we can replace some or all of the water in a bread recipe with buttermilk. It’s a culture product like starter is. I make my dough (without kneading) and leave it in a covered bowl in the oven with the light on for about 12 or more hours. If you use a gram of salt for each ounce of flour: such as a recipe that has 20 ounces of flour has 20 grams of salt.. this makes the window of proofing much larger. If we don’t want to use the dough for whatever reason we can put it in the fridge for a day and then bring it back out. When it gets to room temperature it begins feeding on the flour.. same as before, into the oven with the light on. The second rise has a bigger window as well. There’s no need to knead bc the extended wait time produces gluten strength. When we shape the loaf we try to keep the co2 bubbles in place.. by not punching it down it will make the second rise quicker. Gently fold, pull & press it into a loaf. Of course it can all be done without the light on in the stove, it just takes more time. More time means more flavor 😋 I start the dough about 20 to 24 hours before I plan on baking the bread. The window is open longer than that bc of the little bit of extra salt.
@@debrajol3585 how long does that starter last in the fridge. Say you had a bunch of starter waiting to make bread is there a time limit to when you have to use it?
Good tip 👍 I always feed the starter at the same time as I have removed some for baking. Once it's active put it back in the fridge until I need it again.
I also don't bother with an elastic band, it's fairly obvious that it's ready when it' full of holes and the top goes flat...
Hiiii! Thanks so much for checking out my video and sharing your tips! That's exactly how I maintain my starter as well and it's so nice to hear that someone else does it that way. HAHA...that's so true about not needing the elastic band 🤣Have a wonderful week ahead! ❤
Thank you!!
Beautiful dought!!!
Aww thank you!!
Thank you! I want to try this but I'm intimidated by the starter constantly needing to be fed and tossed. This makes it sound way more user friendly.
Hiii Sola! Thank YOU for checking out my video. I was so intimidated for years for the same reason and was amazed when I realized it didn't have to be so challenging! I hope you give this a try and please let me know if you have questions along the way. Be well ❤
You can just leave the scrapings in the fridge and feed that when you are ready (untill a few months even). Its just that the longer it stays in the fridge, the longer it will take to become active again (a number of feeding sessions).
@@yannickm5429 Thank you! 🙏🏻
Oh thank god I found your channel. I want to learn how to make SD for health reasons . I got on TH-cam and within seconds I was feeling likeable failure and I hadn’t even started. I was so overwhelmed and was about to tap out get in my car and go grab one from the shop. The comments here make sense. ppl have been making bread for centuries with no way of measuring or checking temperature etc etc Matter of fact I remember watching my grandmother make bread without fancy gadgets so yes it got me thinking 🤔 why do ppl today insist on over comlipating EVERYTHING?
I saw one short and I am a new sub. I have tried sourdough a few times over that last few years but its is always so complicated. Im going to watch your methods and give it another go
Hii Rachel! Thanks so much for checking out my video and I'm so excited for you to try this method. I'd love to hear how it turns out for you! Be well and happy baking
Thankyou for saying so about not feeding starter. I find to many people get so scientific about the whole process that it turns people off from making it. The simpler the better. ❤
That loaf in the final shot... 🤩🤩🤩
I'll take 6 please 😋😋😋😁
Awesome! Thanks....
That makes sense. I mean, why would the discard starter not work. If that were the case then the left over starter would not rise your bread.
Hiii Ramon! Thanks so much for checking out my video and that was my thought exactly! Be well ❤🙏
Very glad I saw this! I’m just getting into sourdough and my ADHD and I thank you 😂🙏🏻 knowing I want to do something 6-8 hours beforehand and then actually wanting to do it 6-8 hours later is very rare. But having the urge to do something and then doing it right away? That I can definitely do hahah
Ughgghghgh you SAID IT!!!!!! For me, it's not only having the opportunity and desire to DO it later, it's also having the energy and low pain levels, since I have fibromyalgia. I often feel great in the morning, and will have lots of plans for the day... but often, they don't work out because I've done too much and exhausted myself or caused myself to be in way too much pain! Life looks different 6-8 hours apart sometimes!!!
Thanks for the info.
I underestimated the amount of started I needed for the two recipes I wanted to make… I batch was planned and the other wasn’t. I used the 15g of active starter I was missing and used the cold discard started from 2 days before and everything turned out well. A healthy happy loaf.
Thanks for checking out my video and that was a great learning experience! Thanks for sharing with us!
YOU JUST CHANGED MY LIFE!!!!!!!!!!
I have to agree with you there. I seldom feed it, because I use it weekly. Haven’t had any issues doing it this way either!
This is great! I’m gonna try it ! I’ve been sitting on some in the fridge ❤
YAY! I'm so excited for you to try this. The total fermentation time will be a bit longer because the starter essentially activates in the dough instead of during a separate feeding.
Thank you ❤
Yep, I do the same , good on you 👍
,
That's great to hear! Thanks for checking out my video!
You can take the discard, add a little salt and baking soda, and pan fry it. It’s delicious.
That sounds great! I'll definitely have to try it! Thanks for checking out my video.
@@RosiesKitchenAdventures I think it’s great. You’re welcome.
@@RosiesKitchenAdventuresMix in some scallions and dip it in soy sauce 🤤
@@ilikemyrealname Hiii again! Ooooh that sounds so delicious! Thank you for the recommendation 🙏
I also like to do this and add Italian seasoning and dip it in marinara sauce
Excactly! more people should know this :)
Do you have any tips to make it gluten free?
great tips i’ll have to get a starter going again
Hii! Thanks for checking out my video and that's so exciting that you'll be getting back into sourdough! If you are curious how I made a starter with no discard that was ready for baking within a few days, here's my process: th-cam.com/video/MYTAwBnTJDA/w-d-xo.html Be well and happy baking! ❤
I never discard. I use all the starter the day I need it and fill up the jar with flour without mixing it. Place in fridge until I need it. Remove it and add more water and mix and let it grow again and use... Repeat indefinitely with never discarding. 🍕
Hii! Thanks for checking out my video and for sharing your method! 🙏
@@RosiesKitchenAdventures anytime. 😉
Did you put additional yeast into the bread??
Hii! Thanks for checking out my video and I do not put additional yeast into my standard sourdough that I feature in this video. Be well!
I do this too!
So glad I saw this! I'm soon embarking on another round of trying to learn how to bake bread.
YAAAY! I'm so happy you feel inspired to bake bread and thanks for checking out my video ❤
Love the ‘twoing twoing’ sound
HAHA! I'm glad!
How did you come up with this method? Ty 🍞
i do this all the time as well and my break is perfect
That's awesome to hear and thanks so much for checking out my video!
Ugh I'm just getting back into fermented breads after 20+ years of not making any (i ferment veggies and brew booch tho!😊). My menopausal brain is struggling far too hard with this. The word "discard" is throwing me off. If I discard half, let's say.... can't i just feed both halves, and now have TWO active starters?? Also, if I don't feed before using some of the starter to bake... then should I feed what's left before putting it back into the fridge? Thanks in advance!!!❤
I added the Oregon trail starter to my new starter. I'm fairly new at sourdough, and all these sites have confused me. The artisan breads never came out well. But I've had really good success with sourdough sandwich bread . That's what I'm sticking with.
Hiii Linda! That's so cool that you have the Oregon trail starter and I love sourdough sandwich bread!
So you go to the fridge, use what you need, feed it and let it rise and then stick back in the fridge until you’re ready to use? Right? Do you have to use it pretty regularly? I just dehydrated some to stash away for a test. B do you have a recipe for those rolls? Those looked amazing!
Hiii Sheri! Thanks so much for checking out my video and your summary of my process is correct! I use my starter about every week. And thank you for asking about the sourdough rolls. They are one of my absolute favorites and here's my video on how to make them: th-cam.com/video/4s1jbpuKqXo/w-d-xo.html. If you try them, I'd love to know how they turn out for you. I hope you have a wonderful weekend! ❤🙏
your voice is so soothing! nice tips btw
Aww thanks so much for your kind words, Gisela! I appreciate your support ❤
So you use the discard in your recipe like right then. No separating and feeding the discard? and then feed the starter after you take the discard out? And just keep it in the fridge
Please can you explain what you put in ??
I keep a quarter cup on my fridge, I feed it every time I bake sourdough usually 1 every 2 weeks. I also make a "hard starter" an hour or so before usually 1 part from the fridge 2 parts flour, 1 part water
I have a recipe for 2 loaves of sourdough but i want to double that recipe to make 4 loaves. I assumed i could just double the recipe but im having trouble with making my starter rise now that im trying to make 500g of starter from the frig. I used the 1 : 1.5 : 1.5 ratio to hopefully give my starter lots to feed on especially trying to get a larger amount of starter for the recipe but now its not rising after overnight. Should i have done a much smaller amt of starter to a larger amt of flour & water ratio? Can i put my starter in the oven on warm setting to help rise? I dont want to waste this now.
Hiii Jacie! I'm so sorry that I'm late to seeing your message. When trying to make a lot of starter with a higher ratio of flour, it just takes longer for the starter to digest it all so might take closer to 18-24 hours instead of just overnight. I also like your idea of placing it in a warm place to help the fermentation. I hope that helps!
Putting the SOUR in sourdough. Great video. Using a week old from the fridge just changes the flavor profile a bit.
So true! Thanks for checking out my video!
I’m on day 3 of making my sourdough starter and I’m hoping for the best ❤
Good luck! I'm sending bubbly vibes your way!
@@RosiesKitchenAdventures thank you 🙏
Hi again, Rosie. It is nice to see you again here. Hopefully, someday, I will take your advice and not be intimidated😂🤣
Hiii! It's always wonderful to hear from you! HAHA...all in due time. I'm grateful for all your kind words and support and I hope you have a wonderful rest of your week!
Thank you, Rosie. I hope the rest of your week is wonderful as well.
Thank you Rosie. I hope the rest of your week is wonderful as well
I always use discard to make my sourdough bread. - if you feed your starter first it just make it more active quicker thats that.
Excellent point here and that's awesome to hear that you use your discard for making bread as well!
Should I wait until my starter has risen properly until putting in fridge? Mine is showing a lot of activity in terms of bubbles but isn’t rising. Even though it’s summer I live in a cold country so i don’t know if it’s just too cold.. thanks for this vid 🙏🏼
Hiii! Thanks for checking out my video and that's a great question. I usually wait until my starter has risen properly to put it in the fridge. Sometimes, I'm not able to wait that long and my starter has only increased in volume by 25-50% and it still works well. My room temperature is about 66 deg F so if your home is colder than that, you're correct that the temperature could impact the rise. In that case, moving your starter to the fridge after about 8 hours of fermenting at room temperature or until you see lots of activity should be ok. I hope that helps!
Im homeless other words id be cooking and baking all the time. I never understood why they throw away starter. I definitely don't think folks back in the day did that as our culture is very wasteful these days😢
How do you keep it from sticking so well
I’m so new I need to know. So when do you feed it? When it runs low??
Thanks for checking out my video! I feel it after I use some of it to bake, essentially to replenish the stash.
You don't HAVE to feed the starter, similar to how you don't HAVE to let the dough mature over night or rest after baking. Not feeding the starter will affect the ph, flavor, proofing time, etc. There are lots of things you don't HAVE to do when baking, but you SHOULD for best results if you have the time and ability to do so.
Great points! Thanks for checking out my video!
I go by sight and smell. If it has been in the fridge or on the counter a long time and it smells really sour or even alcoholic and has some discoloration or liquid on top, I feed it first. If it smells just a little sour but otherwise looks normal, I can just use it as is.
The trick to sourdough is using it often enough and paying attention to it so that you can learn what your starter likes and what it is best at. Mine is very lively and mild. It ferments quickly so I have to be sure not to let the dough sit too long or it will pass it’s optimal baking time and won’t rise properly or will be more sour than we like. Other starters are slower to rise but more sour in general.
depends on whether you're cold fermenting the dough or not I think
If you don't feed the starter ahead and put it in directly and go straight into preparing the loaf then it likely won't do as well cos it hasn't had that time to propagate properly
But in the fridge, it doesn't really matter anyways cos it's gonna be in there for like 8 to 12 hours
Hii! Thanks for checking out my video and sharing your insight! My room temperature is about 66 deg F overnight. I proof the dough at room temperature the entire time and it works well but it's important that folks adjust the process to suit their own personal environment. Be well!
I do this as well. I never discard. I just feed it again after I use it and place in the fridge. As long as I use it within ten days it f the last feeding it’s all good 👍🏼
Love that boing boing, lol!
YAAY! I'm so glad!
It makes the most sense, really, since if it's hungry it will proof better, as it's feeding on the flour in your recipe.
I pull my starter out of the fridge and let it warm. Use what I need, feed it, plunk it back in the fridge. So easy.
That's an awesome method! Thanks for checking out my video!
So when do you feed your main starter? I’ve been making sourdough bread for a year now and I always feed before.
my poolish (starter) is kept in the frig always. I keep it at pancake batter consistency. It accumulates wastes at the top (alcohol, etc.), looks like grey syrup on top. Pour that off and use poolish as indicated in recipe. Replenish with water, flour, and a pinch of sugar. Back in the frig. Watch for ANY color changes and start over if you see orange or red. I crush a few grapes, put in small bowl cover with water and sit in kitchen for a day or two. Strain liquid, add flour, let it develop in frig for a couple of weeks.
My hubby and I love sourdough bread we have a local bakery that makes it and it's so good but we've always wanted to make our own I think we'll start with your recipe BTW you cooked it just like he likes it👍 burnt to me but not him ☺
It might be true for one or two breads but I usually bake large amounts of bread so I need to make it larger and stronger before I bake.
I mean, yes, you can. But the proof will take longer without the starter already awake and eating. It takes a while.
*sidenote... I don't discard either. I keep a mother and scrape the levain jar if necessary.
Can you please share your way in details I’m new to making bread 🍞
Hii Brenda! Thanks so much for checking out my video and welcome to sourdough baking! Here's my video where I go through how I make my standard sourdough bread: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html. I hope that helps!
Ive tried this and it doesnt work. Bread came out like a pancake. The crumb was fine but it just didnt hold its shape in the oven. The only way ive found to fix this is by starting with a really strong starter. So what has to be done differently if you use a cold starter?
Hii! Excellent point! When using a cold starter, the fermentation time needs to be extended to help develop the gluten structure and flavor. The starter is essentially being fed by the dough instead of a separate feeding. My standard sourdough recipe (th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html) uses a 24 hour fermentation. I know that sounds crazy long but it's a more convenient baking schedule for me and requires minimal effort.
How do you start the starter?
Thank you for this! I have been blasting through my whole wheat flour and it's not cheap! Could you explain what the science is behind using an unfed starter? Is it because it's kind of being fed by the ingredients in the bulk dough? If you've already made a video explaining it I can search :)
Hiii! Thanks for checking out my video and I'm totally with you on the cost of flour these days! You are exactly right that the unfed starter just activates in the dough instead of through a standard feeding and is fed by the flour in the dough. It's also easier for me personally because it's one less step. The caveat is that the total fermentation time for a nice airy loaf will be longer (I usually do about 24 hours total), which is actually great for developing complex flavors. Here's my basic sourdough process (th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html). Be well and happy baking! ❤
@@RosiesKitchenAdventures
How do you have starter for next time then?
I have a solid sourdough starter but the concept is the same, if u activate ur starter ull have a more powerful atarter then the bread will come out more airy. This is expecially true for younger starters. If u have a mature starter (over 1 year) u can get away using the one u have in the fridge straight away but the dough needs to be simple. When u have a dough rich in fats (im thinkin sugary doughs) or with lots of fillngs (im thinkin walnuts bread) then u need a powerful and forceful starter and so u need to refresh it and use it when doubled at room temp.
Then with the discard u dont necesserly need to throw it away, you can use it for some type of cookies, short pastry, i do A TON of things with the discard, your immagination is ur limit.
Omg. Newby here. I just made a successful starter and this question popped in my head - why do we feed it first when you'd be feeding it with the recipe flour and your starter feeds and rises on that food
But how much then goes in your recipe? The same amount the recipe calls for? So if a recipe I have calls to 140grams... all I do is use 140grams of starter straight from the fridge?
What is the proportion of starte, flour an water to make a sourdough ?
Hii! Thanks for checking out my video! For more details on my standard sourdough recipe, please check out that separate video: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html
Average is 50/50 water/flour.
My starter is new (3 wks old) is that too new to use before feeding?
Hiii Gina! Thanks so much for checking out my video. Your starter should be ready for baking/feeding at this point. I hope that helps!
@@RosiesKitchenAdventuresTYSM!! I’m picking up some bread flour and will give it a go! 😊
That's the way I use starter, too. Use it then feed it afterward.he problem I have is that my stiff dough ball turns into batter overnight.
Yup!!! So true
Hii! Thanks for checking out my video!
Is logic. You feed a starter flour to activate. Wouldn't it rise if you added it to 500g of flour?!!! I was always wondering so thanks for the video!
Exactly!! Thanks so much for checking out my video!
Yeast are living. Short bouts in the fridge just put them to sleep for a nap. 1-2 weeks and they just need to "wake up". If you go a month or more, that's more like a hibernation. They need to grow back after a long chill. But that can be done in the dough. So the point is that you only really need to feed your starter to make more starter or punctuate several months of storage.
It is much more of an art than a science IMO. Do it from the heart
What I often do:
Before bed:
1 part flour, 2 parts water, one or two spoons motherdough
Before going to work:
The actual dough for the breads
60...65% massequivalents of liquids for a smooth dough.
After work:
Baking time
Question that the video didn't cover. Say you just used your starter so in turn you just fed it. Do you wait for it to rise up before sticking it back in the fridge or just feed it and immediately put it back in?
Hiii! Thanks for asking that question. I let it rise again after I feed it and then put it in the fridge until the next time I bake with it, about a week later. I hope that helps!
@@RosiesKitchenAdventures thank you so much!
True! I also just never have any discard, I do often feed it before using it but then I just... Use all of it. Never any discard. It's actually so easy.
That's a great tip! Thanks so much for checking out my video and sharing what you do!
what’s the rubber band for?
What does the term discard mean
Do you find. Your dough taking longer to get the rise when you use it straight from fridge vs. a room temp actively feeding starter.
Hiii Neil! Thanks for checking out my video and that's a great question. Yes, it will take longer to rise because the starter is activating directly in the dough instead of during a feeding. I actually intentionally do this to prolong the fermentation time for a more convenient baking schedule, complex flavors, and crumb structure. I hope that helps!
I always kinda wondered why it needed to be super active to make bread. When in the jar you're basically making a mini bread every time.. it will get activated non the less? Right??
excellent video, Sour Dough Starters are out of my league but ask me about lawnmowers one day! 🚜
HAHA Lawnmowers have a mind of their own! Thanks so much for checking our my video!
I have tried this on my last 3 loafs to see if there was any difference between using the starter after a feeding vs just using the discard same exact process I always do for each of loafs. From my observation is I dont get as nice of a rise vs after a feeding. That being said I do like this method of using the discard it is less wasteful.
Hiii! Thanks so much for checking out my video and sharing the results of your experiment with all of us! With the "no discard" method, I increase the total fermentation time to about 24 hours from the time I mix the dough till the time I bake the loaf (my full process here: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html). I get a nice rise with that extended time so the starter can fully activate within the dough. I'm super curious if used your usual baking schedule with the 3 loaves or if you adjusted the total fermentation time. Thanks so much for sharing your insight! 🙏
@@RosiesKitchenAdventures I kept my usual schedule. After my folds are done I usually shape and Ill leave it in the fridge till I am ready to bake the next day either in the morning or evening, whenever I have more free time. Altho its not that big of a difference to say one method is better then the other, I would still probably do the feed before baking if I plan on giving the loaf away so I can get more compliments.🤭
@@rawwr9999 Gotcha! HAHA that makes sense!
My starter has been on the counter and has water on top sitting there. No bubbles in the starter
@@janetmccollum1881 is this an already established starter?
I just feed my sourdough when I'm gonna bake , usually once a week or once in 2 weeks. I usually used up most of it, I only leave like 2 tbsp starter in the fridge.
What is the Ratio Dear?
Hii! I actually don't weigh my flour and water for the starter but it's roughly 2-3 tablespoons of each to get a thick pancake batter like consistency. I hope that helps!