Thank you so much for making such a great video. Making a sourdough starter is so confusing, until I saw your video. Is it possible to make sourdough bread in a Zojirushi bread machine?
I’m glad it was helpful! I’ve actually never used a bread machine. I’d think sourdough would be tricky with the long rise time but not impossible if you’re able to customize settings.
I did stretch & pulls and had a great doughball. Left it on the counter overnight & when I go to bake it this morning, it was a messy glob that never took on another shape when I tried to knead it. I baked it no rise. Turned it into breadcrumbs, but, any idea what caused this? Great breadcrumbs though 😂
The dough overproofed. I tend to discourage overnight proofing unless you’re very experienced and knowledgable with fresh milled flour sourdough. In order to overnight proof you have to have a good understanding of how temperature affects the dough. It’s better to start the process in the morning so you can watch the dough.
How long after you feed the starter do you use it for baking? Does it have to be at the time it doubled in amount? What if your starter is pretty much at the point of breeding to be fed and you want to start a loaf then?
I wait until it peaks after feeding to use it. I also use unfed starter for bread. Be prepared for the bread to be more sour. I make large batches of starter and store it in the fridge after it peaks. I use it through out the week as needed and then feed when it’s just about gone.
@@Lovelybellbakes hi again! If I want to take my starter out of the fridge and give it a feed at room temperature before using again, should I let it come to room temperature before feeding? Or feed right as I take it out?
Excuse my ignorance. Why are you discarding some of the starter? I am a basic yeast bread maker and want to learn how to bake sourdough bread. Thank you.
@ because it does not yet have the good bacteria needed to levain bread. It’s still bad bacteria that shouldn’t be consumed. You have to wait until a sourdough starter is fully active before consuming.
Hi! If I already have an established starter, can I switch from feeding it store-bought flour to fresh milled or do I need to create a new starter? Also, is hard white wheat what you suggest?
Hi! Yes, you can absolutely feed it fresh milled flour. That’s what I did with my first starter. I do like using hard white wheat. I get a better rise from my starter and from my bread with that.
I have no idea what I am doing wrong, but mine has yet again formed a thin layer of liquid on the top. I took this to mean that I needed to increase the amount I was feeding it and it still had the water on top. All of this without showing signs of becoming active. What am I doing wrong? 😥
I'm curious about why we can't use the discard during the first few days. Isn't it just flour and water that we would use making any recipe and, the bacteria gets killed anyway during baking, especially at the high temps we bake bread?
Not all bacteria is killed in cooking. From Google: “Some bacteria, like staphylococcus (staph) and Bacillus cereus, produce toxins that are not destroyed by high cooking temperatures. If food is left out at room temperature for an extended period of time, these toxins can develop.”
You are THE BEST fresh milled flour channel that I’ve found! Thank you so much. You are appreciated 👍🏽🙏😃
Thank you!
Thank you so much for making such a great video. Making a sourdough starter is so confusing, until I saw your video. Is it possible to make sourdough bread in a Zojirushi bread machine?
I’m glad it was helpful! I’ve actually never used a bread machine. I’d think sourdough would be tricky with the long rise time but not impossible if you’re able to customize settings.
Awesome 🎉
I have been waiting for this. Thank you🙏🏼❤️
My pleasure!
I got to the end and am waiting for day 7. I’ve tried to make sourdough starter 8 times.
I did stretch & pulls and had a great doughball. Left it on the counter overnight & when I go to bake it this morning, it was a messy glob that never took on another shape when I tried to knead it. I baked it no rise. Turned it into breadcrumbs, but, any idea what caused this?
Great breadcrumbs though 😂
The dough overproofed. I tend to discourage overnight proofing unless you’re very experienced and knowledgable with fresh milled flour sourdough.
In order to overnight proof you have to have a good understanding of how temperature affects the dough.
It’s better to start the process in the morning so you can watch the dough.
How long after you feed the starter do you use it for baking? Does it have to be at the time it doubled in amount? What if your starter is pretty much at the point of breeding to be fed and you want to start a loaf then?
I wait until it peaks after feeding to use it. I also use unfed starter for bread. Be prepared for the bread to be more sour.
I make large batches of starter and store it in the fridge after it peaks. I use it through out the week as needed and then feed when it’s just about gone.
@ thank you so much! You are so smart. This sounds like a very doable routine
Do you put your starter right into the fridge after feeding or do you let it sit out for a little?
I let it sit out until it peaks or almost peaks. Then I put it in the fridge.
@@Lovelybellbakes hi again! If I want to take my starter out of the fridge and give it a feed at room temperature before using again, should I let it come to room temperature before feeding? Or feed right as I take it out?
@@marynoonan1574 feed after you take it out. No need to come to room temp.
Excuse my ignorance. Why are you discarding some of the starter? I am a basic yeast bread maker and want to learn how to bake sourdough bread. Thank you.
@ because it does not yet have the good bacteria needed to levain bread. It’s still bad bacteria that shouldn’t be consumed. You have to wait until a sourdough starter is fully active before consuming.
Hi! If I already have an established starter, can I switch from feeding it store-bought flour to fresh milled or do I need to create a new starter? Also, is hard white wheat what you suggest?
Hi! Yes, you can absolutely feed it fresh milled flour. That’s what I did with my first starter. I do like using hard white wheat. I get a better rise from my starter and from my bread with that.
Thank you! ❤
I have no idea what I am doing wrong, but mine has yet again formed a thin layer of liquid on the top. I took this to mean that I needed to increase the amount I was feeding it and it still had the water on top. All of this without showing signs of becoming active. What am I doing wrong? 😥
This is normal. It’s very possible that it rose and then fell before you were able to see the rise. What does it smell like?
I'm curious about why we can't use the discard during the first few days. Isn't it just flour and water that we would use making any recipe and, the bacteria gets killed anyway during baking, especially at the high temps we bake bread?
Not all bacteria is killed in cooking.
From Google:
“Some bacteria, like staphylococcus (staph) and Bacillus cereus, produce toxins that are not destroyed by high cooking temperatures. If food is left out at room temperature for an extended period of time, these toxins can develop.”
@@Lovelybellbakes thanks for clarification!