I’m so thrilled to have heard about you from a source dough Facebook group! I’ve ordered Whisperer and I’ve put off making my first starter because the other very popular books do seem more complicated and the waste!!! I am so grateful to see your method! Thank you so much. I love your passion! I’ve made some “pre ferments” (bigga and poolish)loaves and so satisfying! I’m now going to make my actual first starter sooner thanks to you. Thank you for sharing your passion with us 😊(I’m deciding on names!)
I came here to see the video for starter, ❤but I fell in love with your beauty and such a warm pure wonderful soul you are.. the way you teacher , shows that what a great teacher you are 🥰🙌🏻.. speically people like me me who has ADHD & low learning ability found your video’s super helpful and informative.. stay blessed and keep spreading the love
Thanks for the tip about it becoming too thin I’d given up with one I’d made as I’d thought I’d done something wrong, adding the extra flour without the water to thicken makes prefect sense. I also was using plain flour as the video I’d watched was saying to use that. Many Thanks
As a newbie starting down the sourdough road, I have watched more videos on making starters and bread until I have gone blind and numb, lol! Most are so overcomplicated that I have watched. I have watched your other 2 videos on making a starter and will say your videos are really fun and packed with great information to watch. You have a very chill and really casual low key presence that keeps people interested in learning. I will first buy some new bread flour as I don't think the all purpose I have I don't think has a high-end protein content to give me a good starter and why I think my last two attempts failed. I will be watching part 4 also and then look for your sourdough bread videos. Thanks from a newbie baker in the USA.
A few weeks ago I decided to try making sourdough bread so when I received the email from you about making a starter I thought the timing was great. I joined the Sourdough club. After I returned home from holiday I commenced making the starter and expected the videos to arrived in a timely fashion as per the video guides. Sadly they do not which means for a couple of days I had a runny starter and no real idea of whether to do. This morning I was able to get the starter back🎉 on course, being on day 7 of the process I hope part 4 is released very soon. Great video instructions but need releasing in a more timely manner.
We hear you @dintyfrost9078 and part 4 will be previewing exclusively this evening for our Super Sourdoughers - so watch out for an email with a direct link around 6.30pm! Please note that Elaine's complete starter guide accompanying this series is also available in the Sourdough Section on our website here: cotswoldflour.com/pages/sourdough-starter-guide
Help my starter is very quiet so this video is a godsend. My starter seems to have stalled after day four it smells sour and has some airiness to it but no growth. I am using whole wheat flour.
Hi Elaine, please help, my starter did exactly the same on day 4, was very active and bubbly and rose beautifully, but late on in the evening frustratingly dropped dramatically and on day 5 took half out to feed but texture had gone and became quite runny and inactive, what do you think may have caused this?
Hi Ian, we asked Elaine for you and she has this advice: ‘This is usually what happens if a starter has become too warm, or it’s been left too long and it has eaten its way through all of its flour. By becoming runny it’s also therefore become weak and it will not rise. Today, remove half of your starter, feed it 30 g of your chosen flour, and only enough water to keep it nicely thick. Stir it well, replace its lid and leave it to respond. Try and make sure that your starter does not get too warm at any point.’ Hope this helps!
Great information! I went to use my year old starter and stirred it and it fell. I walked away and lost track of time and came back an hour later and it grew back. Does that mean the original time it was not at its peak and I was going to use it before it was ready? Or by stirring it introduced yeast from the air enough to grow again?
It really is hard to kill! I left mine out by mistake instead of in the fridge without feeding it or 3 days and it smelled of bad cheese. Fed it twice a day for 48 hours and it was back to normal :)
For Elaine's Master Loaf recipe, she uses 1/3 cup of starter (50g) to 2 cups + 1tbsp of flour (500g) - you can find more on this here: cotswoldflour.com/pages/sourdough-master-recipe - hope this helps!
For Elaine's Master Loaf recipe, she uses 1/3 cup of starter (50g) to 2 cups + 1tbsp of flour (500g) - you can find more on this here: cotswoldflour.com/pages/sourdough-master-recipe - hope this helps!
Once your starter is established, you no longer need to feed it every day. It can be kept in the fridge with the lid on for a week or two without feeding. If you are going away or don’t plan to use it for some time, simply feed it and put it straight in the fridge rather than leaving it out to rise, it will be happy for 2-3 weeks easily. Hope this helps!
I’m so thrilled to have heard about you from a source dough Facebook group! I’ve ordered Whisperer and I’ve put off making my first starter because the other very popular books do seem more complicated and the waste!!! I am so grateful to see your method! Thank you so much. I love your passion! I’ve made some “pre ferments” (bigga and poolish)loaves and so satisfying! I’m now going to make my actual first starter sooner thanks to you. Thank you for sharing your passion with us 😊(I’m deciding on names!)
Brilliant videos. There are so many different ways I have read or watched and yours is the simplest! Thank you ,
We're glad you you liked it - thank you for watching!
I came here to see the video for starter, ❤but I fell in love with your beauty and such a warm pure wonderful soul you are.. the way you teacher , shows that what a great teacher you are 🥰🙌🏻.. speically people like me
me who has ADHD & low learning ability found your video’s super helpful and informative.. stay blessed and keep spreading the love
Thank you 🙏🏻🙏🏻🙏🏻
Love the simplicity of your videos
Thanks for the tip about it becoming too thin I’d given up with one I’d made as I’d thought I’d done something wrong, adding the extra flour without the water to thicken makes prefect sense. I also was using plain flour as the video I’d watched was saying to use that. Many Thanks
Thank you for watching - glad its helped!
As a newbie starting down the sourdough road, I have watched more videos on making starters and bread until I have gone blind and numb, lol! Most are so overcomplicated that I have watched. I have watched your other 2 videos on making a starter and will say your videos are really fun and packed with great information to watch. You have a very chill and really casual low key presence that keeps people interested in learning. I will first buy some new bread flour as I don't think the all purpose I have I don't think has a high-end protein content to give me a good starter and why I think my last two attempts failed. I will be watching part 4 also and then look for your sourdough bread videos. Thanks from a newbie baker in the USA.
A few weeks ago I decided to try making sourdough bread so when I received the email from you about making a starter I thought the timing was great. I joined the Sourdough club. After I returned home from holiday I commenced making the starter and expected the videos to arrived in a timely fashion as per the video guides. Sadly they do not which means for a couple of days I had a runny starter and no real idea of whether to do. This morning I was able to get the starter back🎉 on course, being on day 7 of the process I hope part 4 is released very soon. Great video instructions but need releasing in a more timely manner.
We hear you @dintyfrost9078 and part 4 will be previewing exclusively this evening for our Super Sourdoughers - so watch out for an email with a direct link around 6.30pm! Please note that Elaine's complete starter guide accompanying this series is also available in the Sourdough Section on our website here:
cotswoldflour.com/pages/sourdough-starter-guide
Grazie 👏🤗🇮🇹
Prego! (from Elaine and us) 😄
Great tutorial. Thank you!
Help my starter is very quiet so this video is a godsend. My starter seems to have stalled after day four it smells sour and has some airiness to it but no growth. I am using whole wheat flour.
Hi Elaine, please help, my starter did exactly the same on day 4, was very active and bubbly and rose beautifully, but late on in the evening frustratingly dropped dramatically and on day 5 took half out to feed but texture had gone and became quite runny and inactive, what do you think may have caused this?
Hi Ian, we asked Elaine for you and she has this advice: ‘This is usually what happens if a starter has become too warm, or it’s been left too long and it has eaten its way through all of its flour. By becoming runny it’s also therefore become weak and it will not rise. Today, remove half of your starter, feed it 30 g of your chosen flour, and only enough water to keep it nicely thick. Stir it well, replace its lid and leave it to respond. Try and make sure that your starter does not get too warm at any point.’ Hope this helps!
Great information! I went to use my year old starter and stirred it and it fell. I walked away and lost track of time and came back an hour later and it grew back. Does that mean the original time it was not at its peak and I was going to use it before it was ready? Or by stirring it introduced yeast from the air enough to grow again?
It means that your starter was full of power and ready to use! It wasn’t about the peak or yeast from the air, just that it was full of activity.
It really is hard to kill! I left mine out by mistake instead of in the fridge without feeding it or 3 days and it smelled of bad cheese. Fed it twice a day for 48 hours and it was back to normal :)
Can you mix flours.
Never mind
Yes you can 👍🏻
What amount of starter do you use when making a loaf of bread? Let's say you're making one loaf,say 3 cups of flour?
For Elaine's Master Loaf recipe, she uses 1/3 cup of starter (50g) to 2 cups + 1tbsp of flour (500g) - you can find more on this here: cotswoldflour.com/pages/sourdough-master-recipe - hope this helps!
For Elaine's Master Loaf recipe, she uses 1/3 cup of starter (50g) to 2 cups + 1tbsp of flour (500g) - you can find more on this here: cotswoldflour.com/pages/sourdough-master-recipe - hope this helps!
How do I store my starter ?
Once your starter is established, you no longer need to feed it every day. It can be kept in the fridge with the lid on for a week or two without feeding. If you are going away or don’t plan to use it for some time, simply feed it and put it straight in the fridge rather than leaving it out to rise, it will be happy for 2-3 weeks easily. Hope this helps!
🐨👍