@@zaconeil3709 I will sometimes go 100% rye, I find rye gives abit more activity and gives that little bit more flavour. I mix between depending on how much flour I have.
Hi, first : thanks for all your videos. Very well explained (to me) and inspiring. I use to bake (at home) sourdough bread (loafs and baguettes). My levain is brown'er than yours, using 'half' wholemeal rye flour (dunno if its the right term) I wonder which flour you are using to maintain your starter and creating your levain :) as I can see, your sourdough starter/levain are much more white than mine. I could try to create another one just for testing purposes and fun. Sorry i am french and i dont exactly know the right translations to my ingredients :P
Thank you! Much appreciated. My starter in this video was 100% white flour. But I will mix it up during the year. I'm a big fan of 100% rye starters. My goto atm is 90% white organic bakers flour and 10% organic rye flour
@@urbantreats_sydney thank you for taking the time to answer me ! Ill try a mix, and give a try to the 3 feeding process.. well, if i have enough time to do it ^^ Take care
No problem! I've also done 100% wholewheat in the past too, but that can make the sourdough slightly more dense. A mix of white and rye definitely my favourite
@@urbantreats_sydney Indeed, mine isnt at all like yours. Yours seems like dough, wet dough. Mine is more foamy.. like "mousse au chocolat" xD "mousse au levain"
Yes I have a question. I'm currently on my second different recipe and on the 10th day, again! The activity is very minimal so I'm thinking of starting over again. I think the problem in my house is the ambient temperature. In the night it's 18 degrees celcius and during the day it varies from 18,5 to 19,5. It's pretty expensive in my country to heat up the house so we're used to live in lower temperatures. I've used organic wholemeal ryeflour and T65, a french high quality bread flour. We have high quality tap water. But how do I build a starter? No one talks about temperatures in house and how to work with that. Or do I require something like a proofer box or sourdough home?
That temperature is not too cold, one day feeding should be ok, try only feeding 1:1:1 and only changing the feeding amounts when the starter is doubling, then swap to 1:5:5 to reduce acidity
@@urbantreats_sydney With what kind of flour? And the water temperature? And should I start over or continue with my starter as it is now? It shows a few bubbles and it grows about 20% in 12 hours. The smell is a little fruity and like yoghurt, but it's not very strong yet.
If you have any questions dont hesitate to ask! Ill do my best to help you 👍
This is like heaven. For past year, I have tried different methods all failed. I am going to start your method sir. Thank you so very much 💙💜💚❤
Thank you! And good luck!
This is a great video. I'm a beginner and this made so many things click about how to manage my starter. Thank you!
Glad it was helpful!
thank you so much for sharing! Such a great video!
No problem my pleasure! 💚
Thanks for the info 😊
Thanks Marlene how is the starter going?
Do you use starters made up of other types of flour such as rye, spelt or wholewheat?
@@zaconeil3709 I will sometimes go 100% rye, I find rye gives abit more activity and gives that little bit more flavour. I mix between depending on how much flour I have.
@@urbantreats_sydney thanks that's great info, I'm currently making a new rye starter so looking forward to seeing how it bakes.
@zaconeil3709 no problem! When I swap flours my starter will be sluggish for a day or so while it adapts to the new flour
@@urbantreats_sydney good to know, thanks!
Hi, first : thanks for all your videos. Very well explained (to me) and inspiring. I use to bake (at home) sourdough bread (loafs and baguettes). My levain is brown'er than yours, using 'half' wholemeal rye flour (dunno if its the right term) I wonder which flour you are using to maintain your starter and creating your levain :) as I can see, your sourdough starter/levain are much more white than mine. I could try to create another one just for testing purposes and fun.
Sorry i am french and i dont exactly know the right translations to my ingredients :P
Thank you! Much appreciated. My starter in this video was 100% white flour. But I will mix it up during the year. I'm a big fan of 100% rye starters. My goto atm is 90% white organic bakers flour and 10% organic rye flour
@@urbantreats_sydney thank you for taking the time to answer me !
Ill try a mix, and give a try to the 3 feeding process.. well, if i have enough time to do it ^^
Take care
No problem! I've also done 100% wholewheat in the past too, but that can make the sourdough slightly more dense. A mix of white and rye definitely my favourite
@@urbantreats_sydney Indeed, mine isnt at all like yours. Yours seems like dough, wet dough. Mine is more foamy.. like "mousse au chocolat" xD "mousse au levain"
@@be_gael rye flour can do that, mix rye and white, even go much less rye
Yes I have a question. I'm currently on my second different recipe and on the 10th day, again! The activity is very minimal so I'm thinking of starting over again. I think the problem in my house is the ambient temperature. In the night it's 18 degrees celcius and during the day it varies from 18,5 to 19,5. It's pretty expensive in my country to heat up the house so we're used to live in lower temperatures. I've used organic wholemeal ryeflour and T65, a french high quality bread flour. We have high quality tap water. But how do I build a starter? No one talks about temperatures in house and how to work with that. Or do I require something like a proofer box or sourdough home?
That temperature is not too cold, one day feeding should be ok, try only feeding 1:1:1 and only changing the feeding amounts when the starter is doubling, then swap to 1:5:5 to reduce acidity
@@urbantreats_sydney With what kind of flour? And the water temperature? And should I start over or continue with my starter as it is now? It shows a few bubbles and it grows about 20% in 12 hours. The smell is a little fruity and like yoghurt, but it's not very strong yet.
@thwizzleNL I would keep the one you have as it is showing signs of activity. You can use any flour, just don't use bleached flour
@@urbantreats_sydney and the water temperature?
@thwizzleNL preferably over 24 degrees Celsius if you can, but your current temperature should be fine, going under 18 might be a lot slower