I added Caraway Seeds to my starter and it is working wonderfully. Of course when I make bread with mine it will be Caraway Rye Bread, it the Caraway definitely works great.
I tried your method of feeding starter from a short of yours. My starter which is well established but shy, rose to monumental heights! Making your English muffin recipe with it. Loved the way they turned out. Also the proofing outside is a brilliant way to take advantage of higher temps outside of air conditioning. Thank you so much for your videos.
Great video Anja! My sourdough took two tries to get started but now, in the summer, I’m feeding once a week, my starter smells lovely. Cannot wait until fall when it’s more comfortable to turn on the oven.
I recently started using white bread flour in my starter after running out of rye. My loaves have been awful since so its back to the rye. As the old saying goes, "dont fix it if it ain't broke!" 😉 Thank you for sourdough videos. They've been invaluable on my sourdough journey ❤
Thanks, Anja! I've been taking a break from baking during the last few weeks due to the heat, but I"m excited to get started again as the weather cools. Have a great day!
Thank you Anja, always so much good information and yes wisdom in your videos. You are a natural educator. Love your method and presentation. Stay safe and well.
Thank you for your helpful wisdom and sharing. I am new to sourdough, have wanted to start for a long time but was always intimidated. You helped me try it out and I baked my first loaf this morning! It didn’t rise as much as I was hoping but it smells and tastes lovely. I am going to keep at it! I appreciate your gentle teaching method!
Thank you so much for taking the time to make this video and answering so many questions. It's very helpful information. I find it's always easier to learn a new skill when I can get the insight from someone more experienced in that area. Videos are the next best thing to being in person and learning hands on. 😊
Thank you Anja for this great video. Lots of great questions with amazing answers and explanations. I'm still trying to tone down how sour my starter is, but I just keep plugging alone. God Bless
Anja can you recommend a good knife for cutting sour dough. l just about need a chain saw to get through the crust. Don't get me wrong I love the crust like that.. it's what makes sour dough bread unique.
I wanted to just say that on the issue of caraway seeds in the starter, I think it's just a tradition of the German people and Russians . A lot of it had been used for medicine of ancient times. It is very good for you. Many antioxidants, vitamins and minerals. They are used for making liquors too. And just for flavorings
Hi Anja! Great video! Life has been busy but you have inspire me to get started again. I just got out one of my sourdough starters that have been in my fridge for who knows how long, it was very strong, almost had ab alcohol smell but i just took a couple of tablespoons and placed it in a new jar and gave it a good feeding, so we'll see what happens. I've so missed watching you. ❤️
First i would like to say, I LOVE the laid-back way you bake your sourdough breads! I baked our bread for my family for many years using only flour I ground from my own wheat berries. I have recently tried to resurrect my baking skills and am hitting a brick wall! (The brick being my bread!) I still have my old recipe, but am not having any success. In looking at new recipes they all seem to call for additional all-purpose or bread flours. I really want to bake with my freshly ground wheat only. Has something changed that doesn't allow for 100% whole wheat? Or have i just lost "the touch"?? Thank you so much for your videos. You truly are a blessing!
I am sure you will get your bread mojo back! Just keep at it and try adding a bit more water (or liquid) to your doughs. You can also add a small pinch of commercial yeast to ensure a good rise. Hope that helps ~ Anja
Thank you for the great information! I couldn’t find buttermilk, have you ever used plain yogurt instead for the starter? If so the same amount as the buttermilk? Thank you. Lisa
I tend to freeze tablespoon or two portion of starter as a 'back up', should something go wrong and I would need to start new one or 'rejuvenate' the old one that is not quite as active I would like. I mix into the starter fair bit of flour to make it quite 'stiff and drop it into 'bed' of just plain flour and cover it with same.
Hi Anja, I enjoy your videos. I recently purchased a Zojirushi bread machine. Do you gave a recipe for a bread machine or how do I convert a recipe? I'm still new to a lot of things. Thank you
Hi Anja, I really like your videos, they are very informative. I have a question which I just can't figure out through multiple different videos ( maybe I'm just an idiot and can't comprehend things) but I would like to ask, do you need to have the starter already active and bubbly before you can do your flour packed fridge starter? Also, how do you know if you have enough starter or prepare enough starter to make a loaf (or two, which I prefer) from the amount in your fridge? Thank you for any information and explanation you can provide.😊 Sorry for the probably stupid questions. 😩
I am so glad you're enjoying my videos! The more active your starter is the better it will re-activate after adding all the flour but you can also add that to a young starter. Usually, your recipe will tell you how much starter you need. If in doubt just add ½ of that amount in water and ½ of that amount in flour to your starter and you will definitely have more than enough. Happy sourdoughing 😊 ~ Anja
Initially, I combine buttermilk, water, flour, and caraway seeds in a glass jar (or in another non-reactive container.). You may find this full blog post helpful too: ourgabledhome.com/how-to-make-your-own-sourdough-starter-from-scratch/😊 ~ Anja
Hello, I am wondering if you have done coconut milk + Gluten Free flours? Maybe someone else has if so please share tips with me? I was wondering if you could talk about different types of milk and non dairy alternatives we could use please ? I have watched your g f video already and thank you for doing that.
Hallo Anja, tolles Video, sehr informativ. Ich habe seit einem Jahr einen Roggen Sauerteigstarter und einer mit Vollkorn Weizenmehl. Es hat ein paar Versuche gedauert, aber letztendlich klappt es wunderbar. Ich benutze sie vielleicht alle 10 Tage oder so. In der Zwischenzeit bildet sich Hooch, den schuette ich immer ab. Aber was ich meistens auch bekomme ist eine dicke weisse Schicht. Wenn ich backen will, dann mache ich die weg, weil ich nicht weiss was genau das ist und ob es gut ist die drunterzumischen oder nicht. Unter dieser Schicht ist alles normal. Ich wuerde gerne wissen was diese Schicht ist und ob du sie druntermischen wuerdest oder nicht. Ich muss mir mal all die anderen Videos angucken die du hast, so interessant. Anderes Thema......Ich habe gerade wieder mit Milch Kefir angefangen, und da kam mir dein Video vor kurzem darueber gerade recht. Vielen Dank! :)
Ich freue mich immer über liebe Kommentare - vorallem von Deutschen! Die weiße Schicht könnte Kahm yeast sein, die ist harmlos und normalerweise ein Zeichen von zu viel Hefe, die wiederum entsteht wenn der Sauerteig zu warm ist. Hoffe, das hilft und viel Spaß beim Kefir-machen ~ Anja
@@OurGabledHome Mein Sauerteig ist im Kuehlschrank. Nach einer Woche oder so kommt die weisse Schicht drauf. Wenn ich ihn benutzen will, dann mache ich die Schicht weg und benutze ihn. Wenn ich ihn fuettere dann lasse ich ihn in der Kueche stehen, bis er sich verdoppelt hat und dann tue ich ihn wieder in den Kuehlschrank.
Hello Anja! Thank you for the video. I have made 2 sourdough starters over a month ago and I originally fed them einkorn flour(from a farm good quality) and spelt flour for that first week 2x a day. The smell and bubbles are on point but every time I tried the float test it wouldn’t pass. The texture once I dive into it looks pretty good holes throughout. I tried baking bread with one of the starters and it didn’t seem to rise in the waiting process. Then I listened to your podcast and started to add rye flour to one and caraway seeds and rye flour to the other and still they didn’t pass the float test. Just to add I have also been using filtered water. I started to feed them both the king Arthur’s bread flour recently to try something new and didn’t pass the float test again. I’m not sure what I’m doing wrong? I’ve been able to make crepes, muffins, pancakes from the starters but the main goal is bread and lots of it! I am not going to give up. If you can give me any advice I would greatly appreciate it! Thanks in advance ❤️🙏
Yes, don't give up, with some experimenting you will get the bread you want! The float test is only ONE of many ways to tell if your SD starter is ripe. Einkorn and spelt have a bit more of a learning curve, too. Have you tried letting your doughs rise longer and at warmer temperatures?
@@OurGabledHome Hello thanks for responding!!! I actually am doing that today :-) I left the loaf to rise in room temperature for a good 10 hours or so (it has risen)and now it’s in the fridge. What is a technique that worked for you that was simple and produced a nice loaf? I am learning on trial and error and bought some books to help too. Do you have any recommendations on books? I desire to learn all I can and bake lots of loaves consistently. A loaf that would be a little less dense maybe on the medium side but still full of flavor and texture. Do I continue to feed my starter the 1/4 cup water and 6 tablespoons of rye flour twice a day? Or maybe should I switch to a different flour ? Any recommendations are welcome ! I thank you for replying . God answered my prayers 🙏
Please help .. my starter is not doing anything . It's been 2 weeks I've stirred it everyday. It smells sour. But the only thing that has changed is that it is thinner. Is there anything I can do to get it going ? I used yogurt and organic unbleached flour and water. But no caraway seeds.
@@patsybusi8596 Hello there I received some great advice from Anja a while back if you would like to try: rye flour and / or caraway seeds for it to be more active . Then you can add any good quality flour later as maintenance. My starter personally took multiple weeks before it was fully active and passed the float test which isn’t the end all but is a good indicator it’s ready. I weighed out how much starter I actually have and I also switched to measuring out the water, flour each time I fed it in grams so 113grams of each every feeding. Why 113? Bc that’s how much starter I had and added the same amount of flour and water. The King Arthur website is extremely helpful as well. I pray over you patience over your heart and rise over your starter in Jesus name 🙏❤️God bless you
@@olusialovesgod9724 thank you so much . I did get rye flour and caraway seeds and mixed them with yogurt and water. I don't know how to measure the grams so I just did it like Anja did on her video ) 5 days ago. I placed it inside a sock and set it in a small crock pot . It gets warm during the day. So I'm praying it will get started. Soon . God bless you and your family abundantly .🙏🏼🙏🏼🙏🏼
Most methods use flour and water, mine‘s a bit different but no measuring, discards, or feedings: th-cam.com/video/whGTP6YkRzg/w-d-xo.htmlsi=lPGNsvck9v1gP-qE
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist th-cam.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment.😊 ~ Anja
I added Caraway Seeds to my starter and it is working wonderfully. Of course when I make bread with mine it will be Caraway Rye Bread, it the Caraway definitely works great.
For new starter use the buttermilk/caraway seed. Recipe. Best I've ever had.
I tried your method of feeding starter from a short of yours. My starter which is well established but shy, rose to monumental heights! Making your English muffin recipe with it. Loved the way they turned out. Also the proofing outside is a brilliant way to take advantage of higher temps outside of air conditioning. Thank you so much for your videos.
Nice! That makes me so happy to hear 💛 and keep up the good sourdoughing 😊 ~ Anja
Great video Anja!
My sourdough took two tries to get started but now, in the summer, I’m feeding once a week, my starter smells lovely. Cannot wait until fall when it’s more comfortable to turn on the oven.
Sounds great, Robin!
I recently started using white bread flour in my starter after running out of rye. My loaves have been awful since so its back to the rye. As the old saying goes, "dont fix it if it ain't broke!" 😉
Thank you for sourdough videos. They've been invaluable on my sourdough journey ❤
Thanks for sharing! I'm so happy to hear this😊 ~ Anja
WOW, that was really great that you did this video!!💪🏻✌🏻 Thank you so much!! GREAT INFO!!💪🏻✌🏻
Nice! So happy to hear you enjoyed this video ☺ ~ Anja
I appreciate you answering these questions in a bunch. Sooo helpful!
GREAT VIDEO ANJA! Thank you for sharing all this info! I'm loving my sourdough!
Wonderful!
Thanks, Anja! I've been taking a break from baking during the last few weeks due to the heat, but I"m excited to get started again as the weather cools. Have a great day!
You can always make sourdough English muffins but I get it! Thank you for your nice comment 😊 ~ Anja
@@OurGabledHome that's my usual go-to and I'm excited to try the recipe you shared in your recent video 🥰
Thank you Anja, always so much good information and yes wisdom in your videos. You are a natural educator. Love your method and presentation. Stay safe and well.
Thank you so much for sharing your feedback. You are so welcome! 😊~ Anja
Thank you for your helpful wisdom and sharing. I am new to sourdough, have wanted to start for a long time but was always intimidated. You helped me try it out and I baked my first loaf this morning! It didn’t rise as much as I was hoping but it smells and tastes lovely. I am going to keep at it! I appreciate your gentle teaching method!
Thank you so much for your sweet comment 💛I'm glad they were helpful!
~ Anja
Thank you so much for taking the time to make this video and answering so many questions. It's very helpful information. I find it's always easier to learn a new skill when I can get the insight from someone more experienced in that area. Videos are the next best thing to being in person and learning hands on. 😊
Glad it was helpful!
I love the hooch part
Thank you so much 😊 ~ Anja
Great advice,I would like to try,I have not had the courage before listening to your video,thank you,from Melbourne Australia 🦘
Yes, do try! It's so rewarding on so many levels ~ Anja
Thank you Anja for this great video. Lots of great questions with amazing answers and explanations. I'm still trying to tone down how sour my starter is, but I just keep plugging alone. God Bless
Yay! I am so glad you enjoyed this video. As for sourness, you can also watch this: th-cam.com/video/_OtB4fUfJpw/w-d-xo.html 😊 ~ Anja
@@OurGabledHome Thank you Anja
Anja can you recommend a good knife for cutting sour dough. l just about need a chain saw to get through the crust. Don't get me wrong I love the crust like that.. it's what makes sour dough bread unique.
I wanted to just say that on the issue of caraway seeds in the starter, I think it's just a tradition of the German people and Russians . A lot of it had been used for medicine of ancient times. It is very good for you. Many antioxidants, vitamins and minerals. They are used for making liquors too. And just for flavorings
Love that! Thank you for sharing your thoughts about it.
Hi Anja! Great video! Life has been busy but you have inspire me to get started again. I just got out one of my sourdough starters that have been in my fridge for who knows how long, it was very strong, almost had ab alcohol smell but i just took a couple of tablespoons and placed it in a new jar and gave it a good feeding, so we'll see what happens. I've so missed watching you. ❤️
Thanks for sharing and I appreciate your continued support 😊~ Anja
Thank You !! This was Wonderfully helpful ! You are such a patience positive 'freind'--Thank You!!😍
You are so welcome!
Thank you for the information! I still have not tried to make a loaf!
Aww ... hope you'll give it a try soon 👍 ~ Anja
First i would like to say, I LOVE the laid-back way you bake your sourdough breads!
I baked our bread for my family for many years using only flour I ground from my own wheat berries.
I have recently tried to resurrect my baking skills and am hitting a brick wall! (The brick being my bread!)
I still have my old recipe, but am not having any success. In looking at new recipes they all seem to call for additional all-purpose or bread flours.
I really want to bake with my freshly ground wheat only. Has something changed that doesn't allow for 100% whole wheat? Or have i just lost "the touch"??
Thank you so much for your videos. You truly are a blessing!
I am sure you will get your bread mojo back! Just keep at it and try adding a bit more water (or liquid) to your doughs. You can also add a small pinch of commercial yeast to ensure a good rise. Hope that helps ~ Anja
Thank you Anja looking forward to more of your videos very interested
Yay! I am glad you're enjoying my videos 😊 ~ Anja
Thank you for answering my question, Anja!
You are so welcome and I hope it was helpful 👍 ~ Anja
Such great information!!!!
Awesome thank you 😊
Thank you for the great information! I couldn’t find buttermilk, have you ever used plain yogurt instead for the starter? If so the same amount as the buttermilk? Thank you. Lisa
Yes, and same amount but you may have to add a bit of water to get the right consistency
I am new to sour dough. A little obsessed.
Does a yogurt base starter float when some put in water
Yes but that’s not the only measure I go by: th-cam.com/video/rxOIM9YKNWw/w-d-xo.html
You truly are a gem. Thanks so much
Still waiting for a home tour! 😉
I tend to freeze tablespoon or two portion of starter as a 'back up', should something go wrong and I would need to start new one or 'rejuvenate' the old one that is not quite as active I would like. I mix into the starter fair bit of flour to make it quite 'stiff and drop it into 'bed' of just plain flour and cover it with same.
That sounds great! Thank you for sharing 😊 ~ Anja
Hi Anja, I enjoy your videos. I recently purchased a Zojirushi bread machine. Do you gave a recipe for a bread machine or how do I convert a recipe? I'm still new to a lot of things. Thank you
Nice! I don't have a bread machine video yet but great idea! Stay tuned!
Hi Anja, I really like your videos, they are very informative. I have a question which I just can't figure out through multiple different videos ( maybe I'm just an idiot and can't comprehend things) but I would like to ask, do you need to have the starter already active and bubbly before you can do your flour packed fridge starter? Also, how do you know if you have enough starter or prepare enough starter to make a loaf (or two, which I prefer) from the amount in your fridge? Thank you for any information and explanation you can provide.😊 Sorry for the probably stupid questions. 😩
I am so glad you're enjoying my videos! The more active your starter is the better it will re-activate after adding all the flour but you can also add that to a young starter. Usually, your recipe will tell you how much starter you need. If in doubt just add ½ of that amount in water and ½ of that amount in flour to your starter and you will definitely have more than enough. Happy sourdoughing 😊 ~ Anja
What about using spelted wheat flour for sourdough, starter and baking sourdough?
yes, that's perfect!
@@OurGabledHome thank you 😊
Hello. How often are the caraway seeds added?
Initially, I combine buttermilk, water, flour, and caraway seeds in a glass jar (or in another non-reactive container.). You may find this full blog post helpful too: ourgabledhome.com/how-to-make-your-own-sourdough-starter-from-scratch/😊 ~ Anja
Hello, I am wondering if you have done coconut milk + Gluten Free flours? Maybe someone else has if so please share tips with me? I was wondering if you could talk about different types of milk and non dairy alternatives we could use please ? I have watched your g f video already and thank you for doing that.
You can also use plain kombucha or coconut yogurt (the latter SHOULD work but I haven't tried it myself).
Hallo Anja, tolles Video, sehr informativ. Ich habe seit einem Jahr einen Roggen Sauerteigstarter und einer mit Vollkorn Weizenmehl. Es hat ein paar Versuche gedauert, aber letztendlich klappt es wunderbar. Ich benutze sie vielleicht alle 10 Tage oder so. In der Zwischenzeit bildet sich Hooch, den schuette ich immer ab. Aber was ich meistens auch bekomme ist eine dicke weisse Schicht. Wenn ich backen will, dann mache ich die weg, weil ich nicht weiss was genau das ist und ob es gut ist die drunterzumischen oder nicht. Unter dieser Schicht ist alles normal. Ich wuerde gerne wissen was diese Schicht ist und ob du sie druntermischen wuerdest oder nicht. Ich muss mir mal all die anderen Videos angucken die du hast, so interessant.
Anderes Thema......Ich habe gerade wieder mit Milch Kefir angefangen, und da kam mir dein Video vor kurzem darueber gerade recht. Vielen Dank! :)
Ich freue mich immer über liebe Kommentare - vorallem von Deutschen! Die weiße Schicht könnte Kahm yeast sein, die ist harmlos und normalerweise ein Zeichen von zu viel Hefe, die wiederum entsteht wenn der Sauerteig zu warm ist. Hoffe, das hilft und viel Spaß beim Kefir-machen ~ Anja
@@OurGabledHome Mein Sauerteig ist im Kuehlschrank. Nach einer Woche oder so kommt die weisse Schicht drauf. Wenn ich ihn benutzen will, dann mache ich die Schicht weg und benutze ihn. Wenn ich ihn fuettere dann lasse ich ihn in der Kueche stehen, bis er sich verdoppelt hat und dann tue ich ihn wieder in den Kuehlschrank.
Hello Anja! Thank you for the video. I have made 2 sourdough starters over a month ago and I originally fed them einkorn flour(from a farm good quality) and spelt flour for that first week 2x a day. The smell and bubbles are on point but every time I tried the float test it wouldn’t pass. The texture once I dive into it looks pretty good holes throughout. I tried baking bread with one of the starters and it didn’t seem to rise in the waiting process. Then I listened to your podcast and started to add rye flour to one and caraway seeds and rye flour to the other and still they didn’t pass the float test. Just to add I have also been using filtered water. I started to feed them both the king Arthur’s bread flour recently to try something new and didn’t pass the float test again. I’m not sure what I’m doing wrong? I’ve been able to make crepes, muffins, pancakes from the starters but the main goal is bread and lots of it! I am not going to give up. If you can give me any advice I would greatly appreciate it! Thanks in advance ❤️🙏
Yes, don't give up, with some experimenting you will get the bread you want! The float test is only ONE of many ways to tell if your SD starter is ripe. Einkorn and spelt have a bit more of a learning curve, too. Have you tried letting your doughs rise longer and at warmer temperatures?
@@OurGabledHome Hello thanks for responding!!! I actually am doing that today :-) I left the loaf to rise in room temperature for a good 10 hours or so (it has risen)and now it’s in the fridge. What is a technique that worked for you that was simple and produced a nice loaf? I am learning on trial and error and bought some books to help too. Do you have any recommendations on books? I desire to learn all I can and bake lots of loaves consistently. A loaf that would be a little less dense maybe on the medium side but still full of flavor and texture. Do I continue to feed my starter the 1/4 cup water and 6 tablespoons of rye flour twice a day? Or maybe should I switch to a different flour ? Any recommendations are welcome ! I thank you for replying . God answered my prayers 🙏
Please help .. my starter is not doing anything . It's been 2 weeks I've stirred it everyday. It smells sour. But the only thing that has changed is that it is thinner. Is there anything I can do to get it going ? I used yogurt and organic unbleached flour and water. But no caraway seeds.
@@patsybusi8596 Hello there I received some great advice from Anja a while back if you would like to try: rye flour and / or caraway seeds for it to be more active . Then you can add any good quality flour later as maintenance. My starter personally took multiple weeks before it was fully active and passed the float test which isn’t the end all but is a good indicator it’s ready. I weighed out how much starter I actually have and I also switched to measuring out the water, flour each time I fed it in grams so 113grams of each every feeding. Why 113? Bc that’s how much starter I had and added the same amount of flour and water. The King Arthur website is extremely helpful as well. I pray over you patience over your heart and rise over your starter in Jesus name 🙏❤️God bless you
@@olusialovesgod9724 thank you so much . I did get rye flour and caraway seeds and mixed them with yogurt and water. I don't know how to measure the grams so I just did it like Anja did on her video )
5 days ago. I placed it inside a sock and set it in a small crock pot . It gets warm during the day.
So I'm praying it will get started.
Soon . God bless you and your family abundantly .🙏🏼🙏🏼🙏🏼
What’s the content of the starter, filtered water and flour only, no yeast ? Thank you !
Most methods use flour and water, mine‘s a bit different but no measuring, discards, or feedings: th-cam.com/video/whGTP6YkRzg/w-d-xo.htmlsi=lPGNsvck9v1gP-qE
@@OurGabledHome thank you !
Can you use flour that has been kept in the freezer?
I am sure you can!
I started my sourdough starter with your buttermilk recipe. It was doing great, but I ended up getting mold in my jar. What did I do wrong?
Oh, no! Have you watched this th-cam.com/video/4B768gY3uxY/w-d-xo.html?
I just used buttermilk and rye but no water. Is this okay?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist th-cam.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
What are the symptoms of a sourdough starter being “too strong”?
You can watch this: th-cam.com/users/shortsmB8ahtFqKDA
caraway seeds are good for gut health so maybe their is some sort of probiotic to them?
Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment.😊 ~ Anja