@glocalenglish6216 thank you! I discard the left over sourdough in the bin for the first week or so. After the starter is as active you could use the discard in other recipes, I am going to make a sourdough discard recipe video one day soon
I'm so glad that I found you and your video on how to make and maintain starter and then excited about making a loaf of bread. I am now going to start my starter. Wish me luck. Keep up with the good videos. Blessings to you and your family.
Well I never, out of all the internet bread makers I have chosen you,and Mary Grace, and what do you know, you are both from Australia, as I am myself. You both are so calm and professional, heaps of class, I’m from Queensland, don’t hold that against me, remember I love you. An old Nanny sends you hugs.❤❤❤❤
Hi Sean,mate loving you tutorials learning heaps keep them coming,can you tell me what flour plain or organic bakers is best for maintaining your starter,does the higher protein levels have an impact. Cheers Mark
Thank you! In this video I built my starter with all-purpose flour, my main starter I use though uses bakers white organic flour. I would say there is a slight difference in them, my organic starter needs more water and can grow faster, but when making bread they are very similar, and all-purpose flour is usually 11% protein and my bakers white organic flour is 13-14% protein. Personally I find the protein content of the flour is more important In the flour in the mix than the starter. As long as the flours are unbleached you are fine.
I'm just starting and getting frustrated... but have renewed hope in trying your method! Thank you! I wondered if you just throw away the 'discard'? It seems like so much work to keep...
I always throw away discard when building a starter, when it's established I sometimes use the discard in other recipes like my muffins. I keep my starter small when feeding to keep wastage to a minimun, good luck let me know if you have any problems 👍
I rewatched the video and re-read the remarks/tips... that makes a lot of sense to not keep any until starter is established. Thank you!! Love your home setup!
Just found your channel. Loving the content thank you. I am a complete newbie in Western Australia. It’s cold here currently. Trying to get a starter happening using mainly rye flour. I have rise, but it smells cheesy…is this a problem ?
Thank you I appreciate that! Is it like a parmesan cheese smell? This is normal with new starters as the bad bacteria is the first thing to grow in a starter, soon the good yeasts will take over. Definitely wouldn't bake bread with it until the smell is gone and the starter is matured.
If you have any questions dont hesitate to ask!
Hello. Very great video. Could you please tell me what happens each time to the 50g of dough which you don't feed?
@glocalenglish6216 thank you! I discard the left over sourdough in the bin for the first week or so. After the starter is as active you could use the discard in other recipes, I am going to make a sourdough discard recipe video one day soon
I'm so glad that I found you and your video on how to make and maintain starter and then excited about making a loaf of bread. I am now going to start my starter. Wish me luck. Keep up with the good videos. Blessings to you and your family.
Thank you! And good luck 👍 once your starter is established you will be baking in no time!
Well I never, out of all the internet bread makers I have chosen you,and Mary Grace, and what do you know, you are both from Australia, as I am myself. You both are so calm and professional, heaps of class, I’m from Queensland, don’t hold that against me, remember I love you. An old Nanny sends you hugs.❤❤❤❤
Thank you! Even though I'm in Sydney NSW, I love queensland! I'm actually going to port Douglas at the end of the year
Спасибо большое за бесценную информацию, всё ясно и понятно . 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
Thank you! I tried my best to make it as easy to understand while explaining the important details
Great video. I'm coming back to this one if I make a new starter. Thanks!
No problem and good luck! I don't know if I made this video a bit too technical.
@@urbantreats_sydneyno I like all the techy bits! I’m a newbie
Good to hear thank you! I find it's best to explain some things like this as tips to keep the flow of the video going without stopping to explain.
Trying your starter method today! Thank you❤️
No problem good luck!
New subscriber here
@smileytow1925 thank you much appreciated 💚
Hi Sean,mate loving you tutorials learning heaps keep them coming,can you tell me what flour plain or organic bakers is best for maintaining your starter,does the higher protein levels have an impact.
Cheers Mark
Thank you! In this video I built my starter with all-purpose flour, my main starter I use though uses bakers white organic flour. I would say there is a slight difference in them, my organic starter needs more water and can grow faster, but when making bread they are very similar, and all-purpose flour is usually 11% protein and my bakers white organic flour is 13-14% protein. Personally I find the protein content of the flour is more important In the flour in the mix than the starter. As long as the flours are unbleached you are fine.
I'm just starting and getting frustrated... but have renewed hope in trying your method! Thank you!
I wondered if you just throw away the 'discard'? It seems like so much work to keep...
I always throw away discard when building a starter, when it's established I sometimes use the discard in other recipes like my muffins. I keep my starter small when feeding to keep wastage to a minimun, good luck let me know if you have any problems 👍
I rewatched the video and re-read the remarks/tips... that makes a lot of sense to not keep any until starter is established. Thank you!!
Love your home setup!
Thank you! 🙏
Just found your channel. Loving the content thank you. I am a complete newbie in Western Australia. It’s cold here currently. Trying to get a starter happening using mainly rye flour. I have rise, but it smells cheesy…is this a problem ?
Thank you I appreciate that! Is it like a parmesan cheese smell? This is normal with new starters as the bad bacteria is the first thing to grow in a starter, soon the good yeasts will take over. Definitely wouldn't bake bread with it until the smell is gone and the starter is matured.
@@urbantreats_sydney yes, you nailed it. It’s very Parmesan cheese 🤢 smell.
Thank you. I will keep going.
@pilgrimpeace7763 good luck!
I fed a rye starter for many years, that parmesan smell never leaves you! 😂
@@urbantreats_sydney 🫢🤣
🌹🌹🌹🌹🌹🌹🌹👍
Thank you! Much appreciated
Tôi ước bạn có thể thêm phần phụ đề tiếng Việt Nam vì tôi không thể hiểu bạn nói gì 😭
TH-cam doesn't translate the sub titles automatically? I'm not entirely sure how it works, I'll do some research