Hi Jack, I follow you as you love to chat and have NO CRAPPY BACKGROUND MUSIC. I just wanted to tell you about my way of keeping starter. I watched a TH-cam where an 80-year-old German lady explained that her sour dough starter was 100 years old and had passed, so far, down 3 generations and they had kept it by kneading as much flour as possible into it and keeping it in a cold place and of course, now days, the fridge. I have been doing this a few years now, mines over 15 years old, and sometimes i don't touch it for a month or 2, but when I do i cut a small piece out and put it in filtered water and yes I do this, and BAMIX it till it's fluffy and no lumps, then add 100 g water and 100g bread flour and leave overnight and next morning it's done its thing and works amazingly. this eliminates the need to feed every day and discard. I take the starter out about once a month (if I am going on holidays or until and can't get to it sooner and knead more flour into it and it still works great when reconstituted. We can learn so much from our elders. I am 71 and have been making my own bread since age 20. It's my hobby and passion. love it. keep up the TH-cams and please NEVER have background music.
So is this considered refreshing it? Sorry, I'm so new to making sourdough starters and I'm not sure where to begin. I also don't like the throwaway part of making a starter- seems like such a waste to me! So jack said to use 25g flour and 25g water and stir it up and let it sit. Is there any point in time we leave the lid open? Do we put it in a warm dry place or must it store it in a dark place? Why did his jar have a rubber band on it? Do we need to mark a date? Why are we doing that? I need your help, madam elder! Please help an interested youngin!
@@irockipodhi! No need to leave the lid open, but cracked is probably smart. Most of the yeast is in the whole grain flour itself. It will pick up wild strains as it ages. Put your starter where you plan to proof your bread so it’s acclimatized. Dark, warm places are best for any fermentation as UV kills microorganisms. Check out his video on the “scrapings method” if you don’t wanna throw away starter. It’s a game changer 🙌 The rubber band is just to measure the volume increase after you feed your starter. Date your starter or don’t! It’s up to you 😊
You are the first person in thirty years five years of at-home baking to give me the courage to go into my kitchen today and make a sourdough starter. Thank you!
I so wish we were mates. You are one inspiring young man. You are why I have starter many years old. Still going strong and yes I have shared a little with people many times over. You are one lovely person.
My sourdough starter that I started two years ago met its end with mold today. I have to begin again. I am glad that I found this from 2018. I will begin again. Thank you, Jack.
There are so many other people making confusing and over complicated videos on this subject, I knew I could rely on Jack to come up with something straighforward and easy for me to do at home. Thanks again for yet another great video :)
i know right because watch those other videos, I refuse to believe that back then in ancient times, people would be throwing away all that ingredients to make their starter
Yes. Seen so many videos on sour dough starter asking to throw half the starter ,but your recipe is so lovely and so straight forward makes baking so easy and lovely. Thanks and god bless.
It's going to be a little while before I can make a sourdough starter. I have to finish off the peanut butter first so I can use the jar. I have a dog and he helps.
Hearing you talk like “that famous boy on the TV” makes me so happy. Your passion pours over onto those who watch you, and that will stick with me even more than any of your amazing bread tips. Your videos are great, your instruction is spot on, but we like you because of the pure excitement of what you do. It’s because of you that I’m so excited about making my own bread!
I have my first sour dough starter that is 4 days old, it's doing quite good and all thanks to you Jack ❤ I adore you and watch many, many of your videos. I love it when you say "roll it"
Lost my 10 year old starter a month or so ago through sheer neglect. Thanks for the vid as I had forgotten how to make a new one. Nice to see your early work. Cheers.
I made my starter using this recipe about 2-3 months ago and I got some very nice loaves out of it. I bake at least 2-3 times per week. I take it out of the fridge, let it get to room temperature, feed it, wait for it to peak (about 8 hours), remove the starter I need, leave about 15 grams in the jar (about 1tsp) and put it back in the fridge. I store the starter in the fridge when I don’t use it, but even so it ends up being fed at least twice per week. However, I have found a BIG issue with the method as described in the video. After one or two weeks the starter becomes slow to rise, so it peaks in about 11-12 hours (instead of 8). The consequence is that towards the end of the fermentation of my sourdough (before putting the dough in the fridge) the dough falls apart, it becomes super sticky and loses structure. As a result the bread does not rise in the oven as it should. I believe the issue could be solved by feeding the starter again before putting it back in the fridge (allowing a couple of hours to start bubbling before chilling) and by giving it an extra feeding before the feeding you need for the recipe. I will try this in the next days and see if it helps. I’m curious to hear if anybody had the same experience... my bread turns out well when I try to boost my starter by feeding it regularly for a day or two at room temp, so I figured the issue must be with my refrigeration routine....
I just want to say thank you for making it easy and straightforward!! I found your tutorial during the pandemic when i was looking to make my own sourdough bread. I must say that 5 years later, "souron" is still very much alive and produced so many tasty bread! I brought him to Svalbard with me when i started my new job last year! Made lots of friends by sharing fresh baked bread 😅😂
I just bought rye flour because I like to sub out part of my bread flour with rye. I like varying the flours to see what I can concoct. Sometimes there’s a method in my madness and often not. Now I have the rye flour, just finished the last of the peanut butter with some of my home made raspberry jam, so now I’ve got the jar too. So I’ll go for it. Now it’s winter here and it is 23 degrees only it’s 23F. But not inside. So here I go! Thanks Jack. I keep pressing the subscribe button hoping you’ll stop by to bake with but no luck so far! 😅
It's great hearing you wax nostalgic. Yes, from such humble beginnings, by making a sourdough starter, you have the potential to leave a living legend!
There he goes again ... common sense presentation, a little humour thrown in and, to top it all off, gms. Finally we get an easy to follow common sense way of working with sourdough starter from Jack. For the doubters the most accurate way of getting good results is to follow Jack's instructions and bite the bullet and start using gm measurements. What can we say? Jack you are The Man. Thanks for the effort in this video.
Well my sourdough starter just came bubbling into life yesterday, WOW! I am a bread mummy now!!! I am attempting a boule tomorrow to take to the ravenous family on Sunday for Easter lunch! Looking forward to lots of yummy days ahead! Thanks for giving me the confidence Jack!!!
I love your videos. I like how you explain everything in such a down to earth style. And you make me smile, just like you did in the famous little chap bit at the end. Keep up the good work.
So glad I found your channel! I have given up a few times so far the last couple months and never actually baked a loaf. I do bakers yeast loafs just fine but the starter is such a mystery..
I've been watching lots of sourdough starter videos. I, too, didn't like the thought of having to take out half my starter every day and discard. Then I ran across you, Jack! Ok, I'm making my starter following your instructions except I'm using all purpose, unbleached flour, Sweetie Pie Jack! I'm 24 hours in. Anxiously awaiting to watch it grow! Greetings from North Carolina, USA!
Hey! Could you please share how did your starter turn out with unbleached all purpose flour? I’m trying to decide between white or whole wheat flour for my starter.
@@broscatanroberta2822 Hey and Hello! Greetings from NC, USA! Well .... After a lot of trial and error, watching dozens and dozens of videos, my starter turned out fantastic! I started mine back in May of 2021. Keep in mind, I had Zero experience with sourdough bread baking. It is a whole different "animal" from regular bread baking, LOL. I'll be 67 this year and a pretty good cook, but I love to bake! So, my sourdough story, now reaching into 9 months is pretty long. Looking back, I probably over thought everything, cause I'm sort of a perfectionist when it comes to cooking and baking. I'm actually feeding my starter and working on a loaf today! Sorry I digress, you only asked about my starter. LOL I mostly used all purpose and bread flour, organic and unbleached whenever available. As the days and weeks went by, I would now and then use rye and einkorn flour to feed it. We have county water, so I always have a big jug of spring water for my sourdough baking. The temperature also makes a big difference. I thought I ruined it at one point, it smelled a little funny, but it was fine. Keep smelling it every time you feed. You will soon get a sense for what it's supposed to smell like. It is sourdough starter, but it should never smell "spoiled". Mine has such a nice, sweet sort of smell. I just love the smell of it! I think it was around 4 weeks old when I attempted to make my first loaf. Now that is a whole nother story!! TEEHEE From making my own starter from scratch and actually baking the loaf, well, to say the least, ... I shall call it " My GREAT Covid Lock-Down Adventure! " LOL LOL LOL I refused to let it defeat me! You have a good one! And I do apologize for going long.💌
Jack, WHEN, not IF, you make it to TV, I will watch every episode! You are an absolute JOY to watch and learn from. I have tried so many sourdough starters and failed, due to the high maintenance and the "tossing out" waste, I gave up years ago. You have resurrected my interest in baking my own sourdough bread again! I have a jar of the starter (on Day 3) using whole wheat flour as the base, since I could not source a good quality whole RYE flour. Is the whole rye flour you use "dark" or "medium"? I had lots of bubbles in my starter today, so I am excited to see what tomorrow brings for making a loaf of this wonderful bread. FYI, THE GREATEST TIP I have learned from watching your videos is the method for creating the tension on the dough so it does not flatten out!! I am not sure how I missed that "bit" in all the bread baking books I own!!!! Keep up the great work, your financial success is on the horizon, but your real success has already been achieved in sharing and spreading your knowledge of baking across the world...
Thank you Jack. You gave me confidence to make my own starter. It was born on 11-18 19. I’d previously purchased online a 140 yr old starter. It proved to be less than successful. I also remember you saying you can not kill a starter. IV been babying it back to health and should be good to go again in a few days. Thank you so much.
Your kitchen had wild yeast escaped from your traditional bread baking which is why your starter took off so fast. That's the sign of a good healthy kitchen! My starter came from the Colorado gold rush via a friend of my parents who ran a B&B in Gold Hill in the 1950s and 60s. They gave my mom some (which she kept alive her whole life up until she went into care in 2009) and my mom gave me a start when I moved into my first place that had a proper kitchen instead of just a hotplate.
Thank you so much for this video!! I finally have the courage to make sourdough again. I used your method and I’m on day two of making my own sourdough starter. My question is when can I make my first loaf with this new sourdough starter?
Wow...the method worked! I have tried to make starter with butter milk twice, but didn't get the outcome I want. Jack's instruction is simple and easy, now my starter coming to day 4 which looks exactly as he mentioned in the video, bubbly and raised in height. I am going to make my first sourdough today:-). Thanks Jack, and it's quite enjoyable to watch your video, the first time I will laugh to watch reciep video :-).
I need to adjust the amount of water and flour. Yesterday I measured with a scale, 25 g rye flour and 25 g warm water at the right temperature, and it was extremely dry. Couldn’t even get all the flour wet. I live in Southern CA and it’s a very dry climate. I did it twice, and the same thing happened both times. I think I’m going to go for slightly higher hydration.
This technique worked for me to a point. Around day 4 he (I named it Ed) looked a bit hungry with only daily feedings, so I started feeding him twice daily. It was rising somewhat but not a proper big foamy rise. On day 5 I did sadly discard some of him as a friend mentioned that my guy was pretty big now and 25g flour and 25g water may not be enough for what was probably a growing colony. So I discarded some, weighed him and fed him 1:1:1 and suddenly he grew massively! But now hes ready to use so I'm very happy.
Brilliant guidance. Finally managed to pick up some rye flour. Created the stater yesterday. Low and behold it was bubbling away before the first feed! Still smells grassy though. Looking forward to trying to bake with it.
I tried Jack's version. Because I will not be baking a whole loaf, I reduced the quantity to 20g each day. I live in London and the weather has been all over the place but can confirm it still worked! I did 20g of Whole Wheat Flour mixed with Strong White Flour and 20g water everyday for 4 days. Now, Rhodri is happily bubbling away on the kitchen counter top.
Blimey! Day two and my starter has really kicked off (yes, it’s been hot). Thank you for giving a method where I don’t have to throw away good flour, is not a faff, is not mystical, and is presented in such a clear way. Ta mate.
Hahaaa bless your bread AND cotton socks… Jack! I just have to comment…. 23 degrees ??? DUDE!! That’s a winter day for us… Aussie‘s….. I forget how amusing it was to live in the UK when I was 19 working travelling… when it would get to a uk “Hot” day and all the Brits would be dying of heat and it was like 22 degrees… lol we just had a day of 47 degrees…. LOL 😂
It's so funny watching this in the week your book comes out! Your dream has come true. Well done. I shall attempt to come to the Oxford Foodie Festival.
sourdough starter is awesome..i keep mine in the fridge when im not using it..and that liquid layer *hooch* that forms always gets mixed back in.. sourdough is soo easy.. maybe you can give us a few hints to making a quick loaf that still has flavour..or ideas on flour ..ie protein levels and best types..as thats a bit of a minefield! loving my Thursdays with Jack..cheers x
I started my first starter last week, using wholemeal rye as well... Its very lively! Made my first bread with it a couple of days ago... Mostly successful, wonderful crust/texture/crumb/flavour, just had some issues with hydration, stickyness, shaping... But it hasn't put me off!
Jack, this method finally got my starter going. I tried two other times and never got it going. This was bubbling up after two days. I can't wait to make my first loaf!!
Excellent, no BS explanation Jack. Love it, love sourdough! Mind you, I'm struggling down here in Australia to make it during winter. I'm still trying though - my current loaf is sitting in its banneton in the warm lounge room. GREAT VIDEO, ROCK ON !
If you ever come to Australia might I suggest to not come in Summer, as 23C is a balmy early Spring day. 35C plus is Summer here and depending where you go ( Cooper Pedy etc ) over 45C is not unusual, in the shade.Thanks for this vid. I'm looking forward to starting my own sourdough starter.
Sooo cool. The San Francisco starter goes back more than 100 years. San Francisco Rye is a "type" like German, Jewish, or New York Rye. Good stuff. Thanks Jack.
Awesome, soo glad I ran up on your channel, New Subbie here, I am new and very intimidated to the Sourdough world I was Never the Baker but alwaysthe cook of the family, I wished I could sample your Starter, Im sure it is very good, I will try my hand at starting one I could only hope that it will turn out at least half of what yours is., I would love to start this to be able to leave my grandbabies a Sourdough Starter to remember their gma.. Blessings to you on your Channel. Keep the videos coming
Thanks Jack I have been making bread most of my life ! but never a sourdough loaf. I became anxious over all the recipes saying throw away the starter and only keep a bit ! was totally confused but with your help I should be able to get a better understanding of the process.
what if u get to the day u baked, day 5 I believe, and your not ready, should u continue to feed it the 25g'd of flour and water for a day or 2 more or put it in the refrigerator a few hours after the day 5 feeding?
Was looking at making a oats starter so played with oats so simple golden syrup in the original mix all good have now feed with strong white bread flower and all is good .thinking I have a good hungry starter .Im gonner feed it loads of different dinners and see how it goes do watch this space and I will tell what im feeding and how things are going
Hi from soggy Leicestershire. Oh Jack, if you only knew how things would change 2 years on. Hope things have settled down a bit with the new bods sorting your orders (fingers crossed). Bring on the books!! Anyway, thanks for the info about the starter and sourdough bread. Going to actually brave it. Wish me luck!
I did my 1st ever starter 4 days ago on the 1st day it bubbled virtually trebled in size although for past 3 days added 25grm water & flour each day and it didn't rise!!! So did mine go to far on the 1st day and should've used it then???
Great video!! 4 years on (of course, I only watched this video on 6/21/22) and here's my comment/question... I use your method (minus the peanut butter jar) using an organic, whole grain, stone ground, non-GMO, dark rye flour. At the end of about 30 hours (a bit late) I had a few small bubbles. By the end of day 2, after ONE feeding, it had exploded to more than double its size!! Just full of bubbles! What!? Granted, it was fairly warm being summer here in the US (Pacific Northwest), but not more than 75F. Question: Is it ready to use at this point? Thanks Jack!
I had bubbles on Day 1 and 2, but on Day 3 I don't think the water was too warm or I knocked out the gas and it isnt as bubbly?! What should I do? Did I kill it?
Starting over, well, started over yesterday. Activity was showing hours after I started, fed it today, it is now 12 hours after I fed it and it is doubled in size. Very optimistic this time. Thanks, Jack!! Edit: just checked it. It’s starting to deflate.
laraq07 I did that. It got too runny, and I had to start over. Again. Used a flour with malted barley flour in it, not much activity going on there either. 🤷♀️
You're nuts Jack but we love you. Thanks for this one - I just killed my starter after seven years but no worries, thanks to you I'll have another on four or five days. All the best.
Hi Jack, I follow you as you love to chat and have NO CRAPPY BACKGROUND MUSIC. I just wanted to tell you about my way of keeping starter. I watched a TH-cam where an 80-year-old German lady explained that her sour dough starter was 100 years old and had passed, so far, down 3 generations and they had kept it by kneading as much flour as possible into it and keeping it in a cold place and of course, now days, the fridge. I have been doing this a few years now, mines over 15 years old, and sometimes i don't touch it for a month or 2, but when I do i cut a small piece out and put it in filtered water and yes I do this, and BAMIX it till it's fluffy and no lumps, then add 100 g water and 100g bread flour and leave overnight and next morning it's done its thing and works amazingly. this eliminates the need to feed every day and discard. I take the starter out about once a month (if I am going on holidays or until and can't get to it sooner and knead more flour into it and it still works great when reconstituted. We can learn so much from our elders. I am 71 and have been making my own bread since age 20. It's my hobby and passion. love it. keep up the TH-cams and please NEVER have background music.
So is this considered refreshing it?
Sorry, I'm so new to making sourdough starters and I'm not sure where to begin. I also don't like the throwaway part of making a starter- seems like such a waste to me!
So jack said to use 25g flour and 25g water and stir it up and let it sit.
Is there any point in time we leave the lid open?
Do we put it in a warm dry place or must it store it in a dark place?
Why did his jar have a rubber band on it?
Do we need to mark a date? Why are we doing that?
I need your help, madam elder! Please help an interested youngin!
@@irockipodhi!
No need to leave the lid open, but cracked is probably smart. Most of the yeast is in the whole grain flour itself. It will pick up wild strains as it ages.
Put your starter where you plan to proof your bread so it’s acclimatized.
Dark, warm places are best for any fermentation as UV kills microorganisms.
Check out his video on the “scrapings method” if you don’t wanna throw away starter. It’s a game changer 🙌
The rubber band is just to measure the volume increase after you feed your starter.
Date your starter or don’t! It’s up to you 😊
@@grow4it657 thank you! I've already made various sourdough breads with said starter! I'm so proud of my little baby! It's growing so well!
You are the first person in thirty years five years of at-home baking to give me the courage to go into my kitchen today and make a sourdough starter. Thank you!
YESSSSS! Go for it! ☺️🙌🏻
Same here. And it worked
Same here🎉
@@TheCelestialhealer same ☺️
I so wish we were mates. You are one inspiring young man. You are why I have starter many years old. Still going strong and yes I have shared a little with people many times over. You are one lovely person.
That’s so kind Dianna thank you 🤗🤗
My sourdough starter that I started two years ago met its end with mold today. I have to begin again. I am glad that I found this from 2018. I will begin again. Thank you, Jack.
There are so many other people making confusing and over complicated videos on this subject, I knew I could rely on Jack to come up with something straighforward and easy for me to do at home. Thanks again for yet another great video :)
i know right because watch those other videos, I refuse to believe that back then in ancient times, people would be throwing away all that ingredients to make their starter
You think he is straightforward? His tangents are annoying...
I have seen a few videos on how to make a sourdough starter and this is the ony one that he does not throw away half of it each day
Yeah as soon as I seen this guys thumbs I thought "He bakes!" So I discarded all the bullshit videos that copied each other.
How did yours go?
Yes. Seen so many videos on sour dough starter asking to throw half the starter ,but your recipe is so lovely and so straight forward makes baking so easy and lovely. Thanks and god bless.
@@minichanz Is there something I’m missing about bakers thumbs? Lol
Just go thru some video.. this is the only one use all of the starter.. no throwing away
It's going to be a little while before I can make a sourdough starter. I have to finish off the peanut butter first so I can use the jar. I have a dog and he helps.
😂
make peanut butter salsa!!!!
Don't delay, buy a Mason jar.
😂
haha
It's 2am and I'm ready to make my sourdough starter!
4am did same ..I had to throw out starter that I worked on for weeks ..glass jar blew out not once but twice
Every time I need to do this I come back to this video. Thanks jack ❤
Hearing you talk like “that famous boy on the TV” makes me so happy. Your passion pours over onto those who watch you, and that will stick with me even more than any of your amazing bread tips. Your videos are great, your instruction is spot on, but we like you because of the pure excitement of what you do. It’s because of you that I’m so excited about making my own bread!
I have my first sour dough starter that is 4 days old, it's doing quite good and all thanks to you Jack ❤ I adore you and watch many, many of your videos. I love it when you say "roll it"
I love that your so stoked that your legacy can be a starter in someone’s fridge for 20years! Keep being awesome!
Thank you so much Jack! I made a bread using your starter and it’s the best I’ve ever made! I learn sooo much from you :)
Lost my 10 year old starter a month or so ago through sheer neglect. Thanks for the vid as I had forgotten how to make a new one. Nice to see your early work. Cheers.
Tooo stinking CUTE, you made me smile all the way through 😊😊😊
Love the fact you don't throw any starter away. Having trouble finding flour at the moment but will be giving your method a go.
I could listen to you talk all day! Absolutely love your accent and personality. 😊
Thank you for a sourdough recipe that’s actually easy.
I made my starter using this recipe about 2-3 months ago and I got some very nice loaves out of it. I bake at least 2-3 times per week. I take it out of the fridge, let it get to room temperature, feed it, wait for it to peak (about 8 hours), remove the starter I need, leave about 15 grams in the jar (about 1tsp) and put it back in the fridge. I store the starter in the fridge when I don’t use it, but even so it ends up being fed at least twice per week. However, I have found a BIG issue with the method as described in the video. After one or two weeks the starter becomes slow to rise, so it peaks in about 11-12 hours (instead of 8). The consequence is that towards the end of the fermentation of my sourdough (before putting the dough in the fridge) the dough falls apart, it becomes super sticky and loses structure. As a result the bread does not rise in the oven as it should. I believe the issue could be solved by feeding the starter again before putting it back in the fridge (allowing a couple of hours to start bubbling before chilling) and by giving it an extra feeding before the feeding you need for the recipe. I will try this in the next days and see if it helps. I’m curious to hear if anybody had the same experience... my bread turns out well when I try to boost my starter by feeding it regularly for a day or two at room temp, so I figured the issue must be with my refrigeration routine....
I just want to say thank you for making it easy and straightforward!!
I found your tutorial during the pandemic when i was looking to make my own sourdough bread. I must say that 5 years later, "souron" is still very much alive and produced so many tasty bread! I brought him to Svalbard with me when i started my new job last year! Made lots of friends by sharing fresh baked bread 😅😂
I just bought rye flour because I like to sub out part of my bread flour with rye. I like varying the flours to see what I can concoct. Sometimes there’s a method in my madness and often not. Now I have the rye flour, just finished the last of the peanut butter with some of my home made raspberry jam, so now I’ve got the jar too. So I’ll go for it. Now it’s winter here and it is 23 degrees only it’s 23F. But not inside. So here I go! Thanks Jack. I keep pressing the subscribe button hoping you’ll stop by to bake with but no luck so far! 😅
It's great hearing you wax nostalgic. Yes, from such humble beginnings, by making a sourdough starter, you have the potential to leave a living legend!
There he goes again ... common sense presentation, a little humour thrown in and, to top it all off, gms. Finally we get an easy to follow common sense way of working with sourdough starter from Jack. For the doubters the most accurate way of getting good results is to follow Jack's instructions and bite the bullet and start using gm measurements. What can we say? Jack you are The Man. Thanks for the effort in this video.
thepowderriverfarrier not only gms but Celcius temperatures 😉
We have had the metric system since 1835, I have no idea why some people are so reluctant to adopt it.
@@madmarshman Because we have idiots in USA, especially Pelopsi and Sckumer!
Ellen Bentley sorry to correct you, it was actually Ronald Reagan’s fault, see here: en.wikipedia.org/wiki/Metric_Conversion_Act
I’m in love 😻 I could listen to you talk about bread all day 🥺
Great thing to do Jack, lol yes the starter lives on 🙏
This channel deserves way more subscribers. You are brilliant.
This guy cracks me up!! Just LOVE listening to him & seeing his great personality shine through these videos.
My starter was showing bubbles on day 2!!! I’m using whole wheat bread flour. I hated the idea of discarding half, I’m so glad I found your page 🎉
Always thought sourdough starter was much harder to make! Thanks!
Jack, it worked, your method worked.After many attempts and nearly giving up.It is born today😀Thank you, thank you, thank you.🙏🏼
Look forward to see make that dream come true Jack! All the best. Off to make that rye starter
New sub
This is by far the simplest way to make sourdough with no discard
Thank you so very much
Well my sourdough starter just came bubbling into life yesterday, WOW! I am a bread mummy now!!! I am attempting a boule tomorrow to take to the ravenous family on Sunday for Easter lunch! Looking forward to lots of yummy days ahead! Thanks for giving me the confidence Jack!!!
Bread Mummy, just brilliant🎉
Baked my first sourdough bread with your guidance. It was phenomenal! Better than the famous San Francisco Sourdough. THANK YOU, THANK YOU THANK YOU.
Thank you soooooo much! You just told us what every one had made us think we couldn't do!
I love your videos. I like how you explain everything in such a down to earth style. And you make me smile, just like you did in the famous little chap bit at the end. Keep up the good work.
So glad I found your channel! I have given up a few times so far the last couple months and never actually baked a loaf. I do bakers yeast loafs just fine but the starter is such a mystery..
I've been watching lots of sourdough starter videos. I, too, didn't like the thought of having to take out half my starter every day and discard. Then I ran across you, Jack! Ok, I'm making my starter following your instructions except I'm using all purpose, unbleached flour, Sweetie Pie Jack! I'm 24 hours in. Anxiously awaiting to watch it grow! Greetings from North Carolina, USA!
Hey! Could you please share how did your starter turn out with unbleached all purpose flour? I’m trying to decide between white or whole wheat flour for my starter.
@@broscatanroberta2822
Hey and Hello! Greetings from NC, USA!
Well .... After a lot of trial and error, watching dozens and dozens of videos, my starter turned out fantastic!
I started mine back in May of 2021. Keep in mind, I had Zero experience with sourdough bread baking. It is a whole different "animal" from regular bread baking, LOL.
I'll be 67 this year and a pretty good cook, but I love to bake! So, my sourdough story, now reaching into 9 months is pretty long. Looking back, I probably over thought everything, cause I'm sort of a perfectionist when it comes to cooking and baking. I'm actually feeding my starter and working on a loaf today!
Sorry I digress, you only asked about my starter. LOL
I mostly used all purpose and bread flour, organic and unbleached whenever available. As the days and weeks went by, I would now and then use rye and einkorn flour to feed it.
We have county water, so I always have a big jug of spring water for my sourdough baking. The temperature also makes a big difference. I thought I ruined it at one point, it smelled a little funny, but it was fine. Keep smelling it every time you feed. You will soon get a sense for what it's supposed to smell like. It is sourdough starter, but it should never smell "spoiled". Mine has such a nice, sweet sort of smell. I just love the smell of it!
I think it was around 4 weeks old when I attempted to make my first loaf. Now that is a whole nother story!! TEEHEE
From making my own starter from scratch and actually baking the loaf, well, to say the least, ...
I shall call it " My GREAT Covid Lock-Down Adventure! " LOL LOL LOL
I refused to let it defeat me!
You have a good one! And I do apologize for going long.💌
Haha, even now I can already say that I have known "that boy" before he had 1K subscribers! Great videos and great personality!
Glad I found you here, which I could have your starterna I live in Sweden. I Will make one with your receptet. And follow you every week.
I gave up trying to make a sourdough starter. However, coming across this video, I will try it one more time! 🤞🏽🤞🏽🤞🏽
So, I’m a new subscriber ❣️🇺🇸
Jack, WHEN, not IF, you make it to TV, I will watch every episode! You are an absolute JOY to watch and learn from. I have tried so many sourdough starters and failed, due to the high maintenance and the "tossing out" waste, I gave up years ago. You have resurrected my interest in baking my own sourdough bread again! I have a jar of the starter (on Day 3) using whole wheat flour as the base, since I could not source a good quality whole RYE flour. Is the whole rye flour you use "dark" or "medium"? I had lots of bubbles in my starter today, so I am excited to see what tomorrow brings for making a loaf of this wonderful bread. FYI, THE GREATEST TIP I have learned from watching your videos is the method for creating the tension on the dough so it does not flatten out!! I am not sure how I missed that "bit" in all the bread baking books I own!!!! Keep up the great work, your financial success is on the horizon, but your real success has already been achieved in sharing and spreading your knowledge of baking across the world...
Thank you Jack. You gave me confidence to make my own starter. It was born on 11-18 19. I’d previously purchased online a 140 yr old starter. It proved to be less than successful. I also remember you saying you can not kill a starter. IV been babying it back to health and should be good to go again in a few days. Thank you so much.
I'm on day 4, bubbles and a rise, excited to bake tomorrow. Cheers for an easy plan with no discard
Your kitchen had wild yeast escaped from your traditional bread baking which is why your starter took off so fast. That's the sign of a good healthy kitchen! My starter came from the Colorado gold rush via a friend of my parents who ran a B&B in Gold Hill in the 1950s and 60s. They gave my mom some (which she kept alive her whole life up until she went into care in 2009) and my mom gave me a start when I moved into my first place that had a proper kitchen instead of just a hotplate.
I think it's just cuz it was good fresh organic whole rye flour and warm temps. I just did mine in my apartment and the starter was ready after 4 days
Thank you so much for this video!! I finally have the courage to make sourdough again. I used your method and I’m on day two of making my own sourdough starter. My question is when can I make my first loaf with this new sourdough starter?
Looks like I’m going to make my own sourdough starter! Wish me luck 🙈
A lovely video, Jack. I wish I had been one of the lucky people who got a jar of your starter but I'll make one of my own now :-)
Wow...the method worked! I have tried to make starter with butter milk twice, but didn't get the outcome I want. Jack's instruction is simple and easy, now my starter coming to day 4 which looks exactly as he mentioned in the video, bubbly and raised in height. I am going to make my first sourdough today:-). Thanks Jack, and it's quite enjoyable to watch your video, the first time I will laugh to watch reciep video :-).
First time making a starter from scratch, ty for an non-wasteful recipe!
I need to adjust the amount of water and flour. Yesterday I measured with a scale, 25 g rye flour and 25 g warm water at the right temperature, and it was extremely dry. Couldn’t even get all the flour wet. I live in Southern CA and it’s a very dry climate. I did it twice, and the same thing happened both times. I think I’m going to go for slightly higher hydration.
This technique worked for me to a point. Around day 4 he (I named it Ed) looked a bit hungry with only daily feedings, so I started feeding him twice daily. It was rising somewhat but not a proper big foamy rise. On day 5 I did sadly discard some of him as a friend mentioned that my guy was pretty big now and 25g flour and 25g water may not be enough for what was probably a growing colony. So I discarded some, weighed him and fed him 1:1:1 and suddenly he grew massively! But now hes ready to use so I'm very happy.
Thank you for your video, you made this sound so uncomplicated. I will try this
Brilliant guidance. Finally managed to pick up some rye flour. Created the stater yesterday. Low and behold it was bubbling away before the first feed! Still smells grassy though. Looking forward to trying to bake with it.
Love your enthusiasm! 😃😎 Please never change 😊
That stubble can go though
😂 you must be the only person to notice my microscopic stubble!
What a lovely fellow you are. Keep it up Jack
I made this and it was so easy compared to other recipes. Now I shared it with a few of my friends. Thank you so much. I’m in New Brunswick, Canada
I live in the Middle East, and I kid you not, my starter starts to get sour after only 12 hours of mixing it.
Day
(Flr/35°C H20)
1: +25g/25g =50g
2: +25g/25g =100g
3: +25g/25g =150g
4: +25g/25g =200g
5: U S E - If "properly"foamy :) !
OK, just reduce the video to a clinical recipe, that's fine, but do people get to find out about the amazing UK 23° heatwave? No!
@@racketman2u I think it was hotter than that the heat wave that year melted by phone holder to my dashboard.
you probably need less water if you use white flour, i tried 25/25 for 4 days, it's too liquid
Brilliant.
There is no discard right?
Have been making bread for years but never sourdough - started my sourdough journey today. My little pot of rye!
I tried Jack's version. Because I will not be baking a whole loaf, I reduced the quantity to 20g each day. I live in London and the weather has been all over the place but can confirm it still worked!
I did 20g of Whole Wheat Flour mixed with Strong White Flour and 20g water everyday for 4 days.
Now, Rhodri is happily bubbling away on the kitchen counter top.
YESSSS Aditi 🤗
Blimey! Day two and my starter has really kicked off (yes, it’s been hot). Thank you for giving a method where I don’t have to throw away good flour, is not a faff, is not mystical, and is presented in such a clear way. Ta mate.
Hahaaa bless your bread AND cotton socks… Jack! I just have to comment…. 23 degrees ??? DUDE!! That’s a winter day for us… Aussie‘s…..
I forget how amusing it was to live in the UK when I was 19 working travelling… when it would get to a uk “Hot” day and all the Brits would be dying of heat and it was like 22 degrees… lol we just had a day of 47 degrees…. LOL 😂
Omg; thank you so much! This is exactly what I've been looking for! Stay happy and healthy!
It's so funny watching this in the week your book comes out! Your dream has come true. Well done. I shall attempt to come to the Oxford Foodie Festival.
Hey there, just found your channel yesterday! Already hooked! Got my sourdough starter going ... fingers crossed!
sourdough starter is awesome..i keep mine in the fridge when im not using it..and that liquid layer *hooch* that forms always gets mixed back in.. sourdough is soo easy.. maybe you can give us a few hints to making a quick loaf that still has flavour..or ideas on flour ..ie protein levels and best types..as thats a bit of a minefield! loving my Thursdays with Jack..cheers x
Ah man. I wish I’d have some starter from that lil chap, Jack. I’d name him Lil’ Jack. 🥰
I especially loved the dreaming you did at the end of this video. A man with a vision! You rock, Jack! Looking forward to your future videos!
I started my first starter last week, using wholemeal rye as well... Its very lively! Made my first bread with it a couple of days ago... Mostly successful, wonderful crust/texture/crumb/flavour, just had some issues with hydration, stickyness, shaping... But it hasn't put me off!
Yessss!
Jack, this method finally got my starter going. I tried two other times and never got it going. This was bubbling up after two days. I can't wait to make my first loaf!!
YES!!! ☺️👍🏻
Um, how do I get a Jack starter? Made by that famous guy with the books, on TV and on billboards?
Excellent, no BS explanation Jack. Love it, love sourdough! Mind you, I'm struggling down here in Australia to make it during winter. I'm still trying though - my current loaf is sitting in its banneton in the warm lounge room. GREAT VIDEO, ROCK ON !
What other flour can I use using this same recipe and feeding steps etc if I have no rye flour near me currently?
If you scroll through these comments you'll find he's answered somebody's similar question 😉
If you ever come to Australia might I suggest to not come in Summer, as 23C is a balmy early Spring day. 35C plus is Summer here and depending where you go ( Cooper Pedy etc ) over 45C is not unusual, in the shade.Thanks for this vid. I'm looking forward to starting my own sourdough starter.
Should I do a “float test” before I use the starter for bread?
Just started mine today, 75th anniversary of V E day.
I've named it Keith. It's a sourdough starter, twisted sourdough starter!
Sooo cool. The San Francisco starter goes back more than 100 years. San Francisco Rye is a "type" like German, Jewish, or New York Rye. Good stuff. Thanks Jack.
Awesome, soo glad I ran up on your channel, New Subbie here, I am new and very intimidated to the Sourdough world I was Never the Baker but alwaysthe cook of the family, I wished I could sample your Starter, Im sure it is very good, I will try my hand at starting one I could only hope that it will turn out at least half of what yours is., I would love to start this to be able to leave my grandbabies a Sourdough Starter to remember their gma.. Blessings to you on your Channel. Keep the videos coming
Hi Jack just prepared my first ever starter, nervous but excited thanks.
Thanks Jack I have been making bread most of my life ! but never a sourdough loaf. I became anxious over all the recipes saying throw away the starter and only keep a bit ! was totally confused but with your help I should be able to get a better understanding of the process.
Nice, recipe on my blog if you need it Linda!
Hi Jack. I just discovered your channel. Love the presentation. My question is, how much of the starter should I use to make 1 loaf of bread? Thanks
I am wondering can I use a dark rye or light rye flour, or all purpose unbleached flour or does it need to be wholemeal rye flour?
I put my 150 year old starter at the back of the stove while baking a loaf... It cooked. Luckily I shared it with others and was able to get more.
what if u get to the day u baked, day 5 I believe, and your not ready, should u continue to feed it the 25g'd of flour and water for a day or 2 more or put it in the refrigerator a few hours after the day 5 feeding?
Made using your resipe all is good thought id play with it .instead of its rye feed .i fed it golden syrup oats so simple it loved it .lol
LOL
Was looking at making a oats starter so played with oats so simple golden syrup in the original mix all good have now feed with strong white bread flower and all is good .thinking I have a good hungry starter .Im gonner feed it loads of different dinners and see how it goes do watch this space and I will tell what im feeding and how things are going
Hi from soggy Leicestershire. Oh Jack, if you only knew how things would change 2 years on. Hope things have settled down a bit with the new bods sorting your orders (fingers crossed). Bring on the books!! Anyway, thanks for the info about the starter and sourdough bread. Going to actually brave it. Wish me luck!
A large pickle jar is also good for the win! 🍞
I did my 1st ever starter 4 days ago on the 1st day it bubbled virtually trebled in size although for past 3 days added 25grm water & flour each day and it didn't rise!!!
So did mine go to far on the 1st day and should've used it then???
Great video!! 4 years on (of course, I only watched this video on 6/21/22) and here's my comment/question... I use your method (minus the peanut butter jar) using an organic, whole grain, stone ground, non-GMO, dark rye flour. At the end of about 30 hours (a bit late) I had a few small bubbles. By the end of day 2, after ONE feeding, it had exploded to more than double its size!! Just full of bubbles! What!? Granted, it was fairly warm being summer here in the US (Pacific Northwest), but not more than 75F.
Question: Is it ready to use at this point?
Thanks Jack!
probably a video on it but with all the wild fermentation what to stop it growing unsafe stuff?
Thanks Jack. Just what I wanted - rye and in small quantities (getting expensive as all I’ve had is disasters ☹️)
Fingers crossed with your recipe 😊
One question-should the jar be in the dark, as in covered/wrapped in cloth? I’ll give this a go! Thank you!
Jack, Can I ask, is there a reason you chose Rye?
nice, gonna try this... it would be nice to be able to have seen how you mix it each day, for how long etc.
Nice one Mark, perhaps this video is in need of an updated version for Sourodugh September, I'll put it on my list.
@@Bakewithjack coolio, have fun, I look forwards to more :)
I had bubbles on Day 1 and 2, but on Day 3 I don't think the water was too warm or I knocked out the gas and it isnt as bubbly?! What should I do? Did I kill it?
Starting over, well, started over yesterday. Activity was showing hours after I started, fed it today, it is now 12 hours after I fed it and it is doubled in size. Very optimistic this time. Thanks, Jack!!
Edit: just checked it. It’s starting to deflate.
Feed it again. It rises again. Such is yeast. :)
laraq07 I did that. It got too runny, and I had to start over. Again. Used a flour with malted barley flour in it, not much activity going on there either. 🤷♀️
Do you have to use wholemeal rye or will plain strong white bread flour (or normal plain) do? Fancier flours are in short supply right now!
Thank you for the video. Can I use whole wheat flour instead of the rye flour?
Yeah! 🥳
This is the comment I was looking for! I don’t have any rye but do have some old wholemeal. I’m giving it a go.
Does it have to be 25+25g over 4 days? Or canbi do 25-25-50 something so i can use 100g on day 4?😅
You're nuts Jack but we love you. Thanks for this one - I just killed my starter after seven years but no worries, thanks to you I'll have another on four or five days. All the best.