AmAZING video, some people make it a science project and I find that a turn off because it is so intricate and confusing. I basically don't measure either and it turns out just fine.
Kelsey, thank you so much for posting this. I'm only a few months into my sourdough journey and I'm very frustrated with the dreaded discard. A few weeks ago I found that I had built up 4 (FOUR!!) jars of starter in my fridge because I never got around to using discard. I would feed my starter, make a loaf of bread then put it in the fridge. The next time I'd take out a small portion, feed it (put the excess back in the fridge), bake something but there was always soooo much leftover! I'm going to give your method a try. It sounds way more inviting that tediously measuring, feeding and trying to get rid of extra. I'm loving your channel!
Aw thank you so much! Yes that discard is just crazy. Knowing that sourdough has been around for centuries I just can’t fathom people having “discard” all the time.
If you have the normal mason jar lids with the metal ring and plate, you can just open it a 1/4 turn. bugs can't get in and it still can breathe enough.
Great video and so informative. One question when you put in frig do you keep the lid loose or screw it on? I can't find anyone that tells exactly what do ince it is stored in frig. Thanks!
Thank you for sharing your method. I'm curious to know why you put more flour in the starter before putting it back in the refrigerator. I just put the unused starter back in the fridge as is. When I'm ready to make more bread, I take the starter out of the fridge and feed it with flour and water. I've seen others put fed starter in the fridge. When they want to make bread, they remove it from the fridge and immediately make the dough without bringing the starter to room temperature, and the bread turns out fine.
I think any of the ways you mentioned are also good options. I add the flour to it because I’ve noticed I get little to no hooch that way.It’s almost like a slow feed method. Though honestly that is just from observation and experience. I have no hard facts. 😆
I love your take it easy approach. Its encouraging!
Thank you! There are few things I take too seriously, otherwise it sucks all the fun right out of it. Then what’s even the point?
AmAZING video, some people make it a science project and I find that a turn off because it is so intricate and confusing. I basically don't measure either and it turns out just fine.
Exactly! It can be as easy or as complicated as you want to make it.
Kelsey, thank you so much for posting this. I'm only a few months into my sourdough journey and I'm very frustrated with the dreaded discard. A few weeks ago I found that I had built up 4 (FOUR!!) jars of starter in my fridge because I never got around to using discard. I would feed my starter, make a loaf of bread then put it in the fridge. The next time I'd take out a small portion, feed it (put the excess back in the fridge), bake something but there was always soooo much leftover! I'm going to give your method a try. It sounds way more inviting that tediously measuring, feeding and trying to get rid of extra. I'm loving your channel!
Aw thank you so much! Yes that discard is just crazy. Knowing that sourdough has been around for centuries I just can’t fathom people having “discard” all the time.
Thanks! Great tip
If you have the normal mason jar lids with the metal ring and plate, you can just open it a 1/4 turn. bugs can't get in and it still can breathe enough.
Great tip!
Great video and so informative. One question when you put in frig do you keep the lid loose or screw it on? I can't find anyone that tells exactly what do ince it is stored in frig. Thanks!
I always put it on tight. Is this right or wrong? 🤷♀️🤷♀️ My starter is still kicking though!
Thank you for sharing your method. I'm curious to know why you put more flour in the starter before putting it back in the refrigerator. I just put the unused starter back in the fridge as is. When I'm ready to make more bread, I take the starter out of the fridge and feed it with flour and water. I've seen others put fed starter in the fridge. When they want to make bread, they remove it from the fridge and immediately make the dough without bringing the starter to room temperature, and the bread turns out fine.
I think any of the ways you mentioned are also good options.
I add the flour to it because I’ve noticed I get little to no hooch that way.It’s almost like a slow feed method.
Though honestly that is just from observation and experience. I have no hard facts. 😆