Here are a few timestamps that might be useful: 1:54 Feeding Your Starter & Starter Feeding Ratios 4:13 Increasing or Decreasing Your Starter Amount 5:34 Starter Cycle after Feeding 6:41 Starter Peak Point 8:09 Factors for Cycle Speed 8:42 When to Feed Your Starter 11:35 Changing the Ratios or Feedings of Your Starter 12:22 When is Your Starter Ready to Go into Your Bread Dough 12:22 How Your Bread Changes Depending on Where in the Cycle You Use Your Starter 15:43 Creating a Leaven or "Offshoot" Starter 17:20 Adjusting the Timing of Your Feedings 19:01 What to Do After Using Your Starter in a Dough 20:00 What Kind of Flour to Feed Your Starter 22:10 Changing the Type of Flour You Use to Feed 23:30 Storing & Feeding from the Refrigerator 25:31 Sourdough Discard
Excellent video! When I was a kid, we added sugar to our starter. It seems to get it very active & gives it a great scent and flavor. I wonder if you could comment on adding sugar to starter? I'm not seeing this on TH-cam, but I recall it from childhood and added it to my current starter with great success.
Could you also give measurements in cups and tables spoons please 8n addition to the grams fir those who do not have a kitchen scale or wish to use one.l please. Thank you.
I have a mature starter. I started with 1/4 cup organic unbleached flour, 1/4 cup water. When I discard, I discard half then add the same ratio of 1-1-1. I want to make your sourdough recipe for beginners but it calls for 25grams of mature starter. Do I not discard anything before I use the starter for bread? Id I discarded then I wouldn’t have the 25grams I needed. Also, is it okay I use all unbleached ap flour? Can I make rice flour from rice? I have white jasmine short grain and sushi white. Thank you
Girl, I just came from a sourdough workshop and I learned a little bit, but I came home and watched this and I just wanna like give you the Nobel prize award. This video is gold.
I agree and simple to understand and comprehend every thing she’s saying. Had a first dough not rise & I know my starter was hungry as I fed it 12 hours before I was going to bake. I just started the 50g, 50g, 50g, of each or 1, 1, 1, I’ve never weighed it before but decided to do so today after watching this video last night. My garlic loaf didn’t rise overnight that I wanted to bake this morning with discard cinnamon rolls. I was dreaming of the bread all last night & had all the inclusions ready in the fridge to go into the dough but no rise. Now I need to find out if I can save the dough by adding more starter to it or doubling the recipe on it??
Not sourdough related but can we just take a minute to appreciate how well this woman dresses??? Beautiful outfit, hair styled, makeup on point. So chic. 👠💋💄
I apologize for focusing on the superficial, but I agree, she has a unique, beautiful style. Reminds me of Betty Boop's cuteness. At the same time, Bettie's appearance and presentation are extremely professional. As an English professor, I tend to be critical of a speaker's coherence--the organization, evidence, and explanation--of their talk. Bettie's presentation provides questions and then answers in a logical flow of the "starter" process. As a new sourdough baker, I am going to use ALL of this information to keep my starter healthy without worrying about my newbie efforts/results!
@@james-jq8sk Problem is, Gluten Morgans method really helps to get you started, but after you start, you will have a bunch of questions and this channels videos really helps to keep you going! Start with Gluten Morgans method then move on to this = perfect recipe!
I just got my starter that I had kept un-fed in my fridge for about 4-5 months, I didn’t know if it was still alive but decided to try feeding, so I fed it every 24 hours in room temp at a 1-1-1 ratio and within 3-4 days it was rising to more than double it’s original height and peaking at around 3.5 hours after feeding. Day # 1 it didn’t rise at all Day # 2 it rose a little but just barely Day # 3 it rose about double, peaking at the 12 hour point And then day # 4 it rose over double in 3.5 hours. The reason you want to feed every 24 hours in the first days when reviving a VERY DORMANT/un-fed hungry starter is because the yeast bacteria need time to develop and build up again, if you feed too often you discard a lot of yeast bacteria that would have been beneficial to reviving your starter, I learned from experience. I hope this helps someone who wants to know if their starter is salvageable and how to build it very quickly from that state, 😊
Ben Starr teaches, leaving the starter in the fridge for up to several months. He uses how much for his recipe and then feeds it and puts it back in the fridge. He never discards. He bakes enough that he keeps a Tupperware tub of starter in his fridge.
You have a gift, please never stop teaching. I have concentration issues but the way you explain I manage to keep focus all the time. I have been watching videos on TH-cam for two weeks now, but only felt confident to iniciate my starter after finding you. I'm even excited about it. Thank you so much!!
I agree. My friend recently gave me "starter" and I was unsure how to proceed. I watched several videos and tried to follow the directions, but I was anxious that I killed it because I didn't have a scale to weigh the ratios. However, the starter is still alive in my refrigerator, and I have a scale for future feedings. I am a lot less anxious to proceed after watching this video.
Out of all the sourdough starter videos I have seen, this is hands down the best!! You have answered the questions I had & brought to light answers to future questions that I didn't know I was going to ask lol. Thanks you sooo much for this video & explaining everything so clearly & easy to understand. Thanks 😎👍
You know Bettie, I am really super impressed with how inormative, easy to understand and neatly organized and categorized your sourdough lessons are. Its a lot to understand at the beginning, but the more I read and the more I watch your videos, the more at ease I am starting to be. Thank you so much!!!!! P.S. I am getting ready to start my bread tomorrow!
Because they are not professionals. Just home bakers that share what works for them. Still I have learnt bits and pieces from everyone. I think if you want o start baking sourdough (or anything else) you should watch as many and varied as you can to find what works for you. The No Discard Sourdough Starter Betty mentioned from Bake with Jack was the final success for me in the starter department. However I still got valuable information from this video and I agree with this channels viewers, that Bettys presentations are comprehensive without making you lose interest. Learnt a few more tips too.
The most comprehensive guide to sourdough starters I’ve ever seen. It brought my starter and bread to new heights. Literally and figuratively. The feeding schedules and amounts to feed were what I was missing to make the best bread possible. Thank You
I could wrap my head around this. Thank you. I fed my young starter tonight. Wish me luck! Maybe I'll still have it 30 years from now.on my tmbstone it can read "don't forget to feed my starter please!" 🤣🤣
I followed a whole group trying to learn sourdough, but it was difficult. I came across you on here. I followed your recipe, and my first and second loaves were amazing!!! They didn’t last in my house more than a few hours. Beautiful loaves, and all because of you!
Yes! Everyone just gives THEIR recipe and how THEY make the “best” starter, no one talks about the rules or how you can play with it, etc. finally thank you!
@@sabrinapulley8049 Amen. Watched several and came away more confused than informed. Betty is the best. She actually tells you what you need to know to UNDERSTAND the process, not just a blizzard of rigid instructions.
Bettie, I am new to sourdough baking and I have watched soooo many videos to educate myself and there were so many questions I couldn't seem to get answers to until I stumbled across this video. You answered all of them in this video. Thank you! I subscribed and gave a thumbs up! Great work!!!!!!
Oh my gosh! Thank you!!! I've been pouring over the Tartine Bread book and you have answered so many questions that the book does not make clear. Your video does not have a lot of nonsense or irrelevant things in it. Just the important information that a new sourdough baker needs. Bless you!!
Thank you for your expertise. I am just starting out and am completely confused. I took notes but will have to listen probably 3 more times to feel at all comfortable. Thank you again.
Can’t thank you enough for this amazing lesson. I have spent hours and hours and lots of resources trying to figure this out as I want to be successful. You presented all the info and explained it in a manner that was easy to understand and follow along. I have learned so much and am re encouraged to keep trying. I was ready to give up. You provide inspiration. 😊Blessings to you.
FINALLY!! Someone who explains the why! Can’t thank you enough for you clear and concise explanation. Now I can feel confident in adjusting my feedings to accommodate my schedule. Much gratitude Bettie! 🙏🏻
I completely agree! The why behind the method really helps to understand how to adjust the sourdough starter routine to your own needs and home environment! XD Best video series on sourdough I have found on TH-cam.
Just started sourdough starter day one for the first time! I read so many articles and watched tons of videos! This one is by far my favorite! Easy to understand and answer all my questions! I’m now comfortable and confident to start my sourdough journey because of this video! 💗💗💗 can’t wait to start baking!
Bettie, this was tremendous! As an autistic ADHD’er who is trying desperately to learn to use my sourdough starter, I have a stack of books and have watched countless videos trying to gain the courage to leap from feeding starter to actually baking with it. Providing the rationale behind the stages of growth as well as so many other details really helped my mind piece together and what was missing. Now if I can find a video that covers the step of how to get the bread dough started from the starter, I will be ready!
Same autistic and ADHD. I'm already on day 9. I'm going to do the full 2 weeks because it smells like paint. It smelled like acetone but not anymore. I do suggest start with Rye. It has more "food" for the yeast. Smells are good because it tells you it's hungry plus it depends which acid is dominant. So I'm going till I see what happens. Regardless, it's a pretty cool science experiment. If I need starter and need it now, I'll just buy it from Whispering Willow Farm called Otis. 3 days with a 10 year old starter and I'm good to go. She has a lot of videos on how to use her starter. Like crackers of fuccachia. So what I'm doing now it's good practice.
Just remember, you can buy a new started/cultur online if yours dies. Im a perfectionist that has delayed trying things out of fear of messing it up. I just got myself a starter online and doing my best to learn but dont want to delay too long, because I can always get another. Just my two cents!
Thank you. I started playing with sourdough during lockdown and have baked about 10 loaves. This type of in depth information helps me understand how to tweak what I'm doing with confidence. I appreciate this so much.
Prior to watching yr video, I have taken out 50g starter add 50g water & 50g bread flour to allow it to rise on the counter top overnight. The balance starter is placed back into the fridge without feeding. If there is more starter than required for the recipe, can I transfer the rest back into the starter bottle in the fridge?
I’m so glad I found your video; I’ve been failing time after time again with my starter. Now that I know what I’m looking for in terms of it rising and peaking etc, I realize my starters need a 12hr feed instead of 24hrs.
I have trouble understanding people sometimes due to hearing loss & auditory processing issues. But I never have trouble understanding you! Your speaking voice is very clear & I appreciate that because I know it takes some work. ❤
Very nicely done. I watched a number of videos and made maybe a dozen loaves with more or less success. You cleared up a lot of questions. And made it sound so simple. I love how clearly you speak, I think I understood every single word
Thanks for all your explanation. I'm a person who needs to know the "why" behind it or I just do my own thing. I've had a starter and made 5ish loaves and tried a few other things and was getting frustrated by not understanding the "necessary" discard. I love speeding cuz while yes there is time involved, it's spread out and there are options and it's very forgiving. My first loaf I mashed up different recipes and techniques and let it ferment on counter for 5 hours and it turned out beautifully. And my ADHD self works very well with ok check on this, now leave it alone for a few hours, opposite, better stretch and fold, ok leave it alone. Somehow it just clicks with my brain. I've also collected my discards in a glass bowl and had started in a jar out and then fed that and used it up. Finally pulled out the last of the bowl discards and fed it for tomorrow. I like having the back up in case I forget. I've learned to shrink wrap my counter starter cuz I had some dry up with just a towel on it.
This is such an amazing and informative video. For a home baker who wants to understand sourdough this is a blessing. Thank you so much for the detailed content 🙏🙏
Thank you for this video. This is the best explanation of sourdough starter on the internet!!! I am no longer intimidated by starting this journey with baking for my family at home❤
Summary: 1) Ratios don't matter (not really) 2) fresh starter without yeast added, takes a week to develop 3) use 1:1 ratio (wheat+water) to get started (add warm water and leave starter to sit covered, but NOT SEALED at room temperature) 4) watch for rise in the jar, dome on top means, still rising and VERY active 5) feed 1:1 ratio wheat and water, but total weight of both can be equal to or half of the starter weight (being added to) MAKE SURE TO SKIM OF THE DOUGH ONLY AND DISCARD THE "HOOCH" THE LIQUID THAT IS MOSTLY ALCOHOL (also indicates a hungry starter) 6) after AT LEAST 5 days, starter may be ready for use, feed and watch for dome, just prior to max rise is good for mild tasting bread, flattened dome=strong flavor bread 7) feed the starter prior to baking (or for storage in the fridge)
I absolutely love the way you approach and teach all the nuances of sourdough. You are a phenomenal teacher (and very classy). I have learned so much. Thank you.
You are an amazing educator! Thank you so much for this video. It's been so hard to find blogs/videos/guides that explain all of this in an easily-digestible, non-overwhelming way. You break everything down SO well!
Best advice on Sourdough starter on TH-cam. I was buzzing but unprepared for it raising as quickly as it did today. So I need to be ready for it tomorrow. It is a completely new starter. Many, many, many thanks. 😊
What a great teacher. She speaks clearly and in proper English; gets to the point and doesn't waffle but goes into enough detail to explain. Also unlike lots of youtubers, isn't a narcissist! Or talk a load of rubbish just to fill time. Or talk so fast and irritate me by the way they speak. Pleasure to learn from you, Bettie.
I have baked sourdough bread regularly for a couple of years. I did tons of research, watched chefs and many very skilled bakers. I purchased and read books. Never has any of those sources given the vast amount of information about starters I had always wondered about and puzzled about in all that time. I have fretted and worried about most of the things you made simple and easy. I now have the tools to manage my starter and troubleshoot any problems. Thank you soooooooo much. I am so looking forward to watching your other videos and any future ones you make.
You truly are amazing! Your videos are not only packed with incredibly information, but you present the information in a very orderly manner, straight to the point which makes it so useful! I loved this video with side by side shaping comparisons! Makes total sense now why a certain technique is performed. Thank you so much!
A very well done video. Thank you for addressing all of these topics. I made my own starter and have been baking with it for about a year now. I have used several blogs and TH-cam videos and guidelines but had a lot of questions about the various ways to feed and the impacts of different ratios. I probably wouldn’t have been ready for this comprehensive video a year ago but I ate up every tidbit of knowledge you shared.
You have one of the most awesome baking channels! It took weeks and weeks of patience to get my starter as active as it should be but i hung in there as you suggested in your starter tutorial video and now it has been tripling in size after 6 hours of the weekly feedings. I'm in Canada so temps were cooler when i started in early spring so likely why it took a while to poof up. I've made your sourdough loaf recipe a few times now and it always turns out great. Thank you for sharing your skills.
Finally someone teaches us how flexible the process is. You are the best. If I decide to increase the amount of food I give to my starter midway, do I have to do this more than once over a few days? Or is it enough to do so only once and bake with the starter the next day? My starter is brand new, has been fed for about 8 days in room temperature, and ready to use. I’d like to do this to lower its level of acidity. It smells too acidic.
Wow. This was the masterclass I needed. I’ve tried making a starter in the past and it worked but did not understand all the details and timing and what to look out for so I never successfully made bread. Thank you so much for sharing. I feel confident in trying it again.
Thanks so much! It was a lot of information since I'm brand new to this. However, I'm determined! I had early success and then some sourdough stater failure. I will watch this over and over until I become a "pro."
I am so happy I found you. You have answered all my questions I’ve had. I love that you are a no nonsense instructor. Right to the point. Thank you so much!!
Thanks so much for this video Bettie. I am new to the sour dough world and about to try baking my first loaf. This has been so helpful! I'm in Auckland, New Zealand and using our lockdown time to give this a go :)
When I opened this video I got instantly annoyed how long it was. God I'm glad I kept it running in the background! I ended up absorbing absolutely everything out of it! Amazing bunch of complex information! Thank you!
Thanks so much for this video. You do a great job presenting lots of info in a clear and practical way. I’ve been making sourdough for several months and have been pretty happy with the results but this added a lot to what I know and eased confusion on some things (like levain!). I’m looking forward to watching your other videos.
Long video, but a good amount of detail and explanation.. I'm brand new to baking and sourdough. Read that as mostly clueless. So many youtube channels, so many differing opinions and recommendations. It's maddening.
Just started my sourdough starter a few months ago, and now that I have a few successes and also fails in my belt, this video was super informative! Thank you for posting this!
My starter is 1000 years old from Wales 🏴 😳 so I guess it’s pretty sturdy at this point .. it makes hooch 24 hours after feeding like it’s starving on a 1:1:1 😭
When I have my starter at room temperature I only cover it with a towel and it gets crusty and hard on top after 24 hours. I scoop that off and use what's underneath for the feeding - is that okay? Can you cover it with a jar lid all together? I have a starter that' over 100 years and I'm scared to death to kill it! lol
This is so easy to follow, explains everything, and explores different techniques!! It’s been so hard hearing different points of information and having to self rationalize. I love that you backed this up with scientific explanations of bacterial culture growth!! Thank you
OMG!! I commented on your other video asking this very question on why to feed 1:3:3!! I have learnt so much from this video. My poor starter has been so hungry with a daily feed of 1:1:1. It peaks in 4 hours or so and then sits for 20 hours with no feed. Its not an old starter, maybe 2-3 months old. Poor Bertie (thats his name). Thank you for your excellent videos!!
Thank you, new to sourdough baking. Was gifted a 175+ year old "mother" and am so worried about killing it! I keep it in the fridge and make a new start that I keep out on the counter. Still learning about feedings, peaks, when to bake, how to figure out the timing etc. Found your video really helpful.
Great job on presenting a lot of pertinent information in an easily digestible form, with lots of options and reasons why said options may or may not be right for any individual. Thank you!
How wonderful to listen to you speak. No kinda, sort of, umms or ahhhs. You are not afraid of space in your speech. Thank you for being conscious of your words.
Wow! This is the best most thorough, comprehensive education on starter I’ve seen out of many starter videos!! Your an exceptional teacher! Thank you!!
Thank you for explaining the cycle of starter. I now understand what the heck is going on with my starter and why I can’t get a good rise. I’ve read so many blogs and watched tutorials, all with differing methods but no one has actually explained the “why” behind the methods. I will be referring back to your videos many times now I’m sure. 😊
I’m a beginner and this video was soooo good. Thank you so much. I’m yet to make my first loaf of sourdough, maybe later this week. I think I’ll watch a few more of your videos before I take the dive into my first loaf.
I learned a VERY simple method for starter (scrapings method) from Bake With Jack. Once I began that process I’m unstoppable! Have not bought bread since. SO simple and no waste!!!! Highly recommend that British chap!
What a pleasure stumbling upon your channel today! I am new to starters and you helped explain things and answered so many questions thoroughly and slowly enough for me to understand! I loved seeing your baking kitchen in the background too! I'm sure by now it is different! Thank you!
Where have you been all of my life? Seriously, this is so incredibly helpful. Thank you! Edit: Your background is interesting and fun to look at. I’m really glad I found this channel.
Thank your for explaining about the peaking of the starter and how long that takes. I will follow your 1:3:3 as my house is also 72 degrees. So, 12 hours later it peaks and I can use it. I think this is where I have gone wrong with my sourdough bread - not using it at it’s peak and I was never sure when that was. Thank you so much.
This was the first video I've watched on the subject that I actually could understand. I've failed at making sourdough many times. I'm ready to try again! Thank you for sharing your knowledge. It was a very clear, thorough, and comprehensive lesson. ❤
Thank you so much Bettie.After several attempts and failures I'm finally 7 days in with 'Tilly'. I could listen to you all day, your an amazing teacher and beautiful person.
Какое счастье, что я тебя нашла . Пересмотрела практически все ролики . Я в шоке от возможности получить ответы на все вопросы . Выбросила все 5 баночек которые кормила по разным методам и буду ориентироваться только на тебя. Огромное спасибо ❤
Thank you so much for this information. I've spent days researching how to maintain your starter and I came across your video. Wow, it is now beginning to make so much more sense. I definitely will watch all the rest of your Sourdough Starter Videos. Thanks again :)
Thank you sooo much! As a person new to sourdough bread making, I found your video very informative! I definitely will watch some of your other videos you dropped links into in your comments! You were very clear and easy to understand. You laid things out simply for the newbies. You also presented yourself so well!
Such a helpful video for a beginner! When getting started, so many videos reference something or are so vague or overcomplicated. This is perfect! Thank you!
Here are a few timestamps that might be useful:
1:54 Feeding Your Starter & Starter Feeding Ratios
4:13 Increasing or Decreasing Your Starter Amount
5:34 Starter Cycle after Feeding
6:41 Starter Peak Point
8:09 Factors for Cycle Speed
8:42 When to Feed Your Starter
11:35 Changing the Ratios or Feedings of Your Starter
12:22 When is Your Starter Ready to Go into Your Bread Dough
12:22 How Your Bread Changes Depending on Where in the Cycle You Use Your Starter
15:43 Creating a Leaven or "Offshoot" Starter
17:20 Adjusting the Timing of Your Feedings
19:01 What to Do After Using Your Starter in a Dough
20:00 What Kind of Flour to Feed Your Starter
22:10 Changing the Type of Flour You Use to Feed
23:30 Storing & Feeding from the Refrigerator
25:31 Sourdough Discard
Baker Bettie hi I really like your way can I use it for my cinnamon rolls can you till me how many grams need to use
Thanks Baker Bettie!
Excellent video!
When I was a kid, we added sugar to our starter. It seems to get it very active & gives it a great scent and flavor.
I wonder if you could comment on adding sugar to starter? I'm not seeing this on TH-cam, but I recall it from childhood and added it to my current starter with great success.
Could you also give measurements in cups and tables spoons please 8n addition to the grams fir those who do not have a kitchen scale or wish to use one.l please. Thank you.
I have a mature starter. I started with 1/4 cup organic unbleached flour, 1/4 cup water. When I discard, I discard half then add the same ratio of 1-1-1. I want to make your sourdough recipe for beginners but it calls for 25grams of mature starter. Do I not discard anything before I use the starter for bread? Id I discarded then I wouldn’t have the 25grams I needed.
Also, is it okay I use all unbleached ap flour?
Can I make rice flour from rice? I have white jasmine short grain and sushi white.
Thank you
Girl, I just came from a sourdough workshop and I learned a little bit, but I came home and watched this and I just wanna like give you the Nobel prize award. This video is gold.
I agree and simple to understand and comprehend every thing she’s saying. Had a first dough not rise & I know my starter was hungry as I fed it 12 hours before I was going to bake. I just started the 50g, 50g, 50g, of each or 1, 1, 1, I’ve never weighed it before but decided to do so today after watching this video last night. My garlic loaf didn’t rise overnight that I wanted to bake this morning with discard cinnamon rolls. I was dreaming of the bread all last night & had all the inclusions ready in the fridge to go into the dough but no rise. Now I need to find out if I can save the dough by adding more starter to it or doubling the recipe on it??
Not sourdough related but can we just take a minute to appreciate how well this woman dresses??? Beautiful outfit, hair styled, makeup on point. So chic. 👠💋💄
Wow, thank you!!
Absolutely? Need that sweater!
AKA a very classy lady.
Yes! So lovely in every way!
I apologize for focusing on the superficial, but I agree, she has a unique, beautiful style. Reminds me of Betty Boop's cuteness. At the same time, Bettie's appearance and presentation are extremely professional. As an English professor, I tend to be critical of a speaker's coherence--the organization, evidence, and explanation--of their talk. Bettie's presentation provides questions and then answers in a logical flow of the "starter" process. As a new sourdough baker, I am going to use ALL of this information to keep my starter healthy without worrying about my newbie efforts/results!
FINALLY, a video that explains sourdough starter in a way that is easy to understand. Thank you, thank you, thank you!
Glad it was helpful!
easy to understand, not really, gluten morgan has a much simpler explanation, though I do like this channel...
@@james-jq8sk Problem is, Gluten Morgans method really helps to get you started, but after you start, you will have a bunch of questions and this channels videos really helps to keep you going! Start with Gluten Morgans method then move on to this = perfect recipe!
Couldn’t agree more. So helpful to hear not only what to do but why you do it one way or another. Thank you thank you thank you
Seriously! She’s awesome 👏🏽
I just got my starter that I had kept un-fed in my fridge for about 4-5 months, I didn’t know if it was still alive but decided to try feeding, so I fed it every 24 hours in room temp at a 1-1-1 ratio and within 3-4 days it was rising to more than double it’s original height and peaking at around 3.5 hours after feeding.
Day # 1 it didn’t rise at all
Day # 2 it rose a little but just barely
Day # 3 it rose about double, peaking at the 12 hour point
And then day # 4 it rose over double in 3.5 hours.
The reason you want to feed every 24 hours in the first days when reviving a VERY DORMANT/un-fed hungry starter is because the yeast bacteria need time to develop and build up again, if you feed too often you discard a lot of yeast bacteria that would have been beneficial to reviving your starter, I learned from experience.
I hope this helps someone who wants to know if their starter is salvageable and how to build it very quickly from that state, 😊
Ben Starr teaches, leaving the starter in the fridge for up to several months. He uses how much for his recipe and then feeds it and puts it back in the fridge. He never discards. He bakes enough that he keeps a Tupperware tub of starter in his fridge.
You have a gift, please never stop teaching. I have concentration issues but the way you explain I manage to keep focus all the time. I have been watching videos on TH-cam for two weeks now, but only felt confident to iniciate my starter after finding you. I'm even excited about it. Thank you so much!!
I agree. My friend recently gave me "starter" and I was unsure how to proceed. I watched several videos and tried to follow the directions, but I was anxious that I killed it because I didn't have a scale to weigh the ratios. However, the starter is still alive in my refrigerator, and I have a scale for future feedings. I am a lot less anxious to proceed after watching this video.
I've watched so many videos..and finally had that "Ah ah" moment. Thanks for the clear explanation!
Me too!!! The talked slow and steady enough for me to grasp it!!! Every other video went sooo fast and I was left confused!
Out of all the sourdough starter videos I have seen, this is hands down the best!! You have answered the questions I had & brought to light answers to future questions that I didn't know I was going to ask lol. Thanks you sooo much for this video & explaining everything so clearly & easy to understand.
Thanks 😎👍
Glad it was helpful!
Indeed!!!!
You know Bettie, I am really super impressed with how inormative, easy to understand and neatly organized and categorized your sourdough lessons are. Its a lot to understand at the beginning, but the more I read and the more I watch your videos, the more at ease I am starting to be. Thank you so much!!!!! P.S. I am getting ready to start my bread tomorrow!
I am so grateful to you for actually taking on the role of serious instructor! Too many sourdough videos just leave out information.
I agree. There is so much confusing information out there. These videos make so much more sense!
Because they are not professionals. Just home bakers that share what works for them. Still I have learnt bits and pieces from everyone. I think if you want o start baking sourdough (or anything else) you should watch as many and varied as you can to find what works for you. The No Discard Sourdough Starter Betty mentioned from Bake with Jack was the final success for me in the starter department. However I still got valuable information from this video and I agree with this channels viewers, that Bettys presentations are comprehensive without making you lose interest. Learnt a few more tips too.
The most comprehensive guide to sourdough starters I’ve ever seen. It brought my starter and bread to new heights. Literally and figuratively. The feeding schedules and amounts to feed were what I was missing to make the best bread possible. Thank You
Great to hear!
I could wrap my head around this. Thank you.
I fed my young starter tonight. Wish me luck! Maybe I'll still have it 30 years from now.on my tmbstone it can read "don't forget to feed my starter please!" 🤣🤣
I followed a whole group trying to learn sourdough, but it was difficult. I came across you on here. I followed your recipe, and my first and second loaves were amazing!!! They didn’t last in my house more than a few hours. Beautiful loaves, and all because of you!
Of all the sourdough starter videos this one is the BEST!!! Bettie explains the science.
You are the best! I've spent hours on TH-cam studying sourdough and you rule! Keep up the good work!
Wow, thanks! So glad you like my videos!
@@BakerBettie same here
Yes! Everyone just gives THEIR recipe and how THEY make the “best” starter, no one talks about the rules or how you can play with it, etc. finally thank you!
Your work is AMAZING!! GSEKBLAD, MICHIGAN, USA
@@sabrinapulley8049 Amen. Watched several and came away more confused than informed. Betty is the best. She actually tells you what you need to know to UNDERSTAND the process, not just a blizzard of rigid instructions.
Bettie, I am new to sourdough baking and I have watched soooo many videos to educate myself and there were so many questions I couldn't seem to get answers to until I stumbled across this video. You answered all of them in this video. Thank you! I subscribed and gave a thumbs up! Great work!!!!!!
I'm so glad I can help!
Oh my gosh! Thank you!!! I've been pouring over the Tartine Bread book and you have answered so many questions that the book does not make clear. Your video does not have a lot of nonsense or irrelevant things in it. Just the important information that a new sourdough baker needs. Bless you!!
Thank you for your expertise. I am just starting out and am completely confused. I took notes but will have to listen probably 3 more times to feel at all comfortable. Thank you again.
I've been watching and reading stuff on Sourdough all day and I have much less questions after your video now. Thank you.
Great to hear!
Same!!! Love this video!
After watching so many sourdough tutorials, this is the very best one. I appreciate clarifying the many different approaches.
I can not tell you how much this video has helped me understand the process. Thank you!!
I agree!! Other videos confused me but I m starting to understand these concepts now!
Can’t thank you enough for this amazing lesson. I have spent hours and hours and lots of resources trying to figure this out as I want to be successful. You presented all the info and explained it in a manner that was easy to understand and follow along. I have learned so much and am re encouraged to keep trying. I was ready to give up. You provide inspiration. 😊Blessings to you.
FINALLY!! Someone who explains the why! Can’t thank you enough for you clear and concise explanation. Now I can feel confident in adjusting my feedings to accommodate my schedule. Much gratitude Bettie! 🙏🏻
I completely agree! The why behind the method really helps to understand how to adjust the sourdough starter routine to your own needs and home environment! XD Best video series on sourdough I have found on TH-cam.
It's not too often that you want to learn about something and find such a perfectly understandable and well done video about it as this. thanks!
Just started sourdough starter day one for the first time! I read so many articles and watched tons of videos! This one is by far my favorite! Easy to understand and answer all my questions! I’m now comfortable and confident to start my sourdough journey because of this video! 💗💗💗 can’t wait to start baking!
Bettie, this was tremendous! As an autistic ADHD’er who is trying desperately to learn to use my sourdough starter, I have a stack of books and have watched countless videos trying to gain the courage to leap from feeding starter to actually baking with it. Providing the rationale behind the stages of growth as well as so many other details really helped my mind piece together and what was missing. Now if I can find a video that covers the step of how to get the bread dough started from the starter, I will be ready!
Same autistic and ADHD. I'm already on day 9. I'm going to do the full 2 weeks because it smells like paint. It smelled like acetone but not anymore. I do suggest start with Rye. It has more "food" for the yeast. Smells are good because it tells you it's hungry plus it depends which acid is dominant. So I'm going till I see what happens. Regardless, it's a pretty cool science experiment. If I need starter and need it now, I'll just buy it from Whispering Willow Farm called Otis. 3 days with a 10 year old starter and I'm good to go. She has a lot of videos on how to use her starter. Like crackers of fuccachia. So what I'm doing now it's good practice.
Just remember, you can buy a new started/cultur online if yours dies. Im a perfectionist that has delayed trying things out of fear of messing it up. I just got myself a starter online and doing my best to learn but dont want to delay too long, because I can always get another. Just my two cents!
Well said! I agree with every word you said. This video has been the most helpful guide
Thank you. I started playing with sourdough during lockdown and have baked about 10 loaves. This type of in depth information helps me understand how to tweak what I'm doing with confidence. I appreciate this so much.
Glad it was helpful!
Prior to watching yr video, I have taken out 50g starter add 50g water & 50g bread flour to allow it to rise on the counter top overnight. The balance starter is placed back into the fridge without feeding. If there is more starter than required for the recipe, can I transfer the rest back into the starter bottle in the fridge?
Also do I still need to stir in extra bread flour & water into the starter bottle before placing back into the fridge?
I’m so glad I found your video; I’ve been failing time after time again with my starter. Now that I know what I’m looking for in terms of it rising and peaking etc, I realize my starters need a 12hr feed instead of 24hrs.
I just watched this for the first time!! You explained sourdough so much better than any other video I’ve watched. Thanks so much. ❤
I have trouble understanding people sometimes due to hearing loss & auditory processing issues. But I never have trouble understanding you! Your speaking voice is very clear & I appreciate that because I know it takes some work. ❤
That's great! I'm glad to hear that!
Very nicely done. I watched a number of videos and made maybe a dozen loaves with more or less success. You cleared up a lot of questions. And made it sound so simple. I love how clearly you speak, I think I understood every single word
Awesome, thank you!
Thanks for all your explanation. I'm a person who needs to know the "why" behind it or I just do my own thing. I've had a starter and made 5ish loaves and tried a few other things and was getting frustrated by not understanding the "necessary" discard. I love speeding cuz while yes there is time involved, it's spread out and there are options and it's very forgiving. My first loaf I mashed up different recipes and techniques and let it ferment on counter for 5 hours and it turned out beautifully. And my ADHD self works very well with ok check on this, now leave it alone for a few hours, opposite, better stretch and fold, ok leave it alone. Somehow it just clicks with my brain. I've also collected my discards in a glass bowl and had started in a jar out and then fed that and used it up. Finally pulled out the last of the bowl discards and fed it for tomorrow. I like having the back up in case I forget. I've learned to shrink wrap my counter starter cuz I had some dry up with just a towel on it.
Great info here. Cleared up a lot of confusion I’d been having about ratios and timings and terms. Thanks for the great work!
Glad it was helpful!
I’m just starting my sourdough journey. This is by far the best teaching I’ve found on the subject. Thanks so much!
This is such an amazing and informative video. For a home baker who wants to understand sourdough this is a blessing. Thank you so much for the detailed content 🙏🙏
Thank you for this video. This is the best explanation of sourdough starter on the internet!!! I am no longer intimidated by starting this journey with baking for my family at home❤
Summary:
1) Ratios don't matter (not really)
2) fresh starter without yeast added, takes a week to develop
3) use 1:1 ratio (wheat+water) to get started (add warm water and leave starter to sit covered, but NOT SEALED at room temperature)
4) watch for rise in the jar, dome on top means, still rising and VERY active
5) feed 1:1 ratio wheat and water, but total weight of both can be equal to or half of the starter weight (being added to)
MAKE SURE TO SKIM OF THE DOUGH ONLY AND DISCARD THE "HOOCH" THE LIQUID THAT IS MOSTLY ALCOHOL (also indicates a hungry starter)
6) after AT LEAST 5 days, starter may be ready for use, feed and watch for dome, just prior to max rise is good for mild tasting bread, flattened dome=strong flavor bread
7) feed the starter prior to baking (or for storage in the fridge)
I absolutely love the way you approach and teach all the nuances of sourdough. You are a phenomenal teacher (and very classy). I have learned so much. Thank you.
You are an amazing educator! Thank you so much for this video. It's been so hard to find blogs/videos/guides that explain all of this in an easily-digestible, non-overwhelming way. You break everything down SO well!
Best advice on Sourdough starter on TH-cam. I was buzzing but unprepared for it raising as quickly as it did today. So I need to be ready for it tomorrow. It is a completely new starter.
Many, many, many thanks. 😊
What a great teacher. She speaks clearly and in proper English; gets to the point and doesn't waffle but goes into enough detail to explain. Also unlike lots of youtubers, isn't a narcissist! Or talk a load of rubbish just to fill time. Or talk so fast and irritate me by the way they speak. Pleasure to learn from you, Bettie.
I have baked sourdough bread regularly for a couple of years. I did tons of research, watched chefs and many very skilled bakers. I purchased and read books. Never has any of those sources given the vast amount of information about starters I had always wondered about and puzzled about in all that time. I have fretted and worried about most of the things you made simple and easy. I now have the tools to manage my starter and troubleshoot any problems. Thank you soooooooo much. I am so looking forward to watching your other videos and any future ones you make.
You don't know how much this comment made my day Jerry! Thank you so much. I'm so happy you have found it useful!
Yep this is it. This is the best sourdough starter video on the internet!
thanks!
Excellent video to help me with my frustration of learning how to make sour dough bread. TFS
You truly are amazing! Your videos are not only packed with incredibly information, but you present the information in a very orderly manner, straight to the point which makes it so useful! I loved this video with side by side shaping comparisons! Makes total sense now why a certain technique is performed. Thank you so much!
Baker Bettie, you win! Best sourdough video on the internet! You are a gifted tracher. God bless you! 🙏
Your informative video was a “Godsend” yesterday; you addressed my struggles with Sourdough perfectly. Best of luck in your new space! 🙏
Thank you! Glad you found it helpful!
This has to be the BEST and informative video on sourdough I have seen. Anyone looking for something better look no further you wont find it.
thanks so much for the kind words!
A very well done video. Thank you for addressing all of these topics. I made my own starter and have been baking with it for about a year now. I have used several blogs and TH-cam videos and guidelines but had a lot of questions about the various ways to feed and the impacts of different ratios. I probably wouldn’t have been ready for this comprehensive video a year ago but I ate up every tidbit of knowledge you shared.
Thanks for sharing! I'm so glad you enjoy the articles!
You have one of the most awesome baking channels! It took weeks and weeks of patience to get my starter as active as it should be but i hung in there as you suggested in your starter tutorial video and now it has been tripling in size after 6 hours of the weekly feedings. I'm in Canada so temps were cooler when i started in early spring so likely why it took a while to poof up. I've made your sourdough loaf recipe a few times now and it always turns out great. Thank you for sharing your skills.
Finally someone teaches us how flexible the process is. You are the best.
If I decide to increase the amount of food I give to my starter midway, do I have to do this more than once over a few days? Or is it enough to do so only once and bake with the starter the next day? My starter is brand new, has been fed for about 8 days in room temperature, and ready to use. I’d like to do this to lower its level of acidity. It smells too acidic.
Wow. This was the masterclass I needed. I’ve tried making a starter in the past and it worked but did not understand all the details and timing and what to look out for so I never successfully made bread. Thank you so much for sharing. I feel confident in trying it again.
This was extremely helpful and answered so many questions. Thank you very much!!!
You are so welcome!
Thanks so much! It was a lot of information since I'm brand new to this. However, I'm determined! I had early success and then some sourdough stater failure. I will watch this over and over until I become a "pro."
I am so happy I found you. You have answered all my questions I’ve had. I love that you are a no nonsense instructor. Right to the point. Thank you so much!!
The BEST sourdough video I've seen so far- and I've seen A Lot of them. Thank you for all that information and for presenting so organized and clear!
You are so welcome!
The best baking instructor!
I have searched and searched videos to help me understand starter and you just did it so beautifully! THANK YOU THANK YOU!
Thanks so much for this video Bettie. I am new to the sour dough world and about to try baking my first loaf. This has been so helpful! I'm in Auckland, New Zealand and using our lockdown time to give this a go :)
You got this!
Finally!! All my questions answered in one video.
No bullshit padding, concise , clear and to the point.
Subbed!
Awesome!
Newbie here. ✋🏼 You answered many of my questions. Thank you!
So great to hear!
When I opened this video I got instantly annoyed how long it was. God I'm glad I kept it running in the background! I ended up absorbing absolutely everything out of it! Amazing bunch of complex information! Thank you!
Thank you for the step by step explanation, very pedagogical and professional!
You're very welcome!
The clearest and best explanation I've seen so far!!
Thanks so much for this video. You do a great job presenting lots of info in a clear and practical way. I’ve been making sourdough for several months and have been pretty happy with the results but this added a lot to what I know and eased confusion on some things (like levain!). I’m looking forward to watching your other videos.
Thank you for breaking this down Bettie. You’re amazing
You answered a lot of my questions, thank you.
Long video, but a good amount of detail and explanation.. I'm brand new to baking and sourdough. Read that as mostly clueless. So many youtube channels, so many differing opinions and recommendations. It's maddening.
you are an amazing teacher 💖
Oh thank you!
A natural! Keep up the videos!!
Just started my sourdough starter a few months ago, and now that I have a few successes and also fails in my belt, this video was super informative! Thank you for posting this!
My starter is 1000 years old from Wales 🏴 😳 so I guess it’s pretty sturdy at this point .. it makes hooch 24 hours after feeding like it’s starving on a 1:1:1 😭
Feed it more
How did you get that? 😮
Wow… want to sell me a bit?
Feed it a bit of rye
I have that same starter got it as an XMass gift it’s awesome !
I’ve been watching so many videos and reading so many blogs and have been baffled until I found this video. Thank you! You are such a great teacher 👌🏻
You are so welcome!
When I have my starter at room temperature I only cover it with a towel and it gets crusty and hard on top after 24 hours. I scoop that off and use what's underneath for the feeding - is that okay? Can you cover it with a jar lid all together? I have a starter that' over 100 years and I'm scared to death to kill it! lol
This is so easy to follow, explains everything, and explores different techniques!! It’s been so hard hearing different points of information and having to self rationalize. I love that you backed this up with scientific explanations of bacterial culture growth!! Thank you
"Don't see a lot of knead for it". A-HAHAHAHAHA
The best teaching of this I’ve ever saw. And I’ve watched tons.
At last I get it now totally 💛💛💛
OMG!! I commented on your other video asking this very question on why to feed 1:3:3!! I have learnt so much from this video. My poor starter has been so hungry with a daily feed of 1:1:1. It peaks in 4 hours or so and then sits for 20 hours with no feed. Its not an old starter, maybe 2-3 months old. Poor Bertie (thats his name). Thank you for your excellent videos!!
Thank you for being straightforward and information dense! I appreciate it
Thank you, new to sourdough baking. Was gifted a 175+ year old "mother" and am so worried about killing it! I keep it in the fridge and make a new start that I keep out on the counter. Still learning about feedings, peaks, when to bake, how to figure out the timing etc. Found your video really helpful.
Great job on presenting a lot of pertinent information in an easily digestible form, with lots of options and reasons why said options may or may not be right for any individual. Thank you!
How wonderful to listen to you speak. No kinda, sort of, umms or ahhhs. You are not afraid of space in your speech. Thank you for being conscious of your words.
Thanks so much! What a great compliment!
Thanks! You really helped me get a better idea about what’s actually going on with the starter and how to make up a baking schedule that fits my life.
Wow! This is the best most thorough, comprehensive education on starter I’ve seen out of many starter videos!! Your an exceptional teacher! Thank you!!
Wow, thank you!
Thank you for explaining the cycle of starter. I now understand what the heck is going on with my starter and why I can’t get a good rise. I’ve read so many blogs and watched tutorials, all with differing methods but no one has actually explained the “why” behind the methods. I will be referring back to your videos many times now I’m sure. 😊
I’m a beginner and this video was soooo good. Thank you so much. I’m yet to make my first loaf of sourdough, maybe later this week. I think I’ll watch a few more of your videos before I take the dive into my first loaf.
this is the best sourdough tip video on youtube so far.
So clear. I went through a few other video’s and felt discouraged and confused. But this was so informative and logically presented. Thank you!
I learned a VERY simple method for starter (scrapings method) from Bake With Jack. Once I began that process I’m unstoppable! Have not bought bread since. SO simple and no waste!!!! Highly recommend that British chap!
He's great!
What a pleasure stumbling upon your channel today! I am new to starters and you helped explain things and answered so many questions thoroughly and slowly enough for me to understand! I loved seeing your baking kitchen in the background too! I'm sure by now it is different! Thank you!
Where have you been all of my life? Seriously, this is so incredibly helpful. Thank you!
Edit: Your background is interesting and fun to look at. I’m really glad I found this channel.
Amazing clarity of information coherently presented. The presentation has been made palatable for novices too. Very meticulous and detailed. Thanks.
Glad it was helpful!
Thank your for explaining about the peaking of the starter and how long that takes. I will follow your 1:3:3 as my house is also 72 degrees. So, 12 hours later it peaks and I can use it. I think this is where I have gone wrong with my sourdough bread - not using it at it’s peak and I was never sure when that was. Thank you so much.
This is such good information. I don’t know what I would do without TH-cam.
This was the first video I've watched on the subject that I actually could understand. I've failed at making sourdough many times. I'm ready to try again! Thank you for sharing your knowledge. It was a very clear, thorough, and comprehensive lesson. ❤
Thank you so much Bettie.After several attempts and failures I'm finally 7 days in with 'Tilly'.
I could listen to you all day, your an amazing teacher and beautiful person.
thanks so much! Go Tilly!
Какое счастье, что я тебя нашла . Пересмотрела практически все ролики . Я в шоке от возможности получить ответы на все вопросы . Выбросила все 5 баночек которые кормила по разным методам и буду ориентироваться только на тебя. Огромное спасибо ❤
Thank you so much for this information. I've spent days researching how to maintain your starter and I came across your video. Wow, it is now beginning to make so much more sense. I definitely will watch all the rest of your Sourdough Starter Videos. Thanks again :)
Thank you for sharing. I was so overwhelmed and clueless. I was just gifted a starter and wasn’t sure what to do with it.
Thank you sooo much! As a person new to sourdough bread making, I found your video very informative! I definitely will watch some of your other videos you dropped links into in your comments! You were very clear and easy to understand. You laid things out simply for the newbies. You also presented yourself so well!
Such a helpful video for a beginner! When getting started, so many videos reference something or are so vague or overcomplicated. This is perfect! Thank you!