Let's Make Our First Sourdough Starter Together | DAY ONE
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- เผยแพร่เมื่อ 25 พ.ย. 2024
- Thank you for joining me today on today's video Let's Make Our First Sourdough Starter Together in real time. Follow along with me as we dive into making sourdough. Make sure you come back tomorrow to see what we need to do next.
Here are the recipe and instructions for you to follow
farmerswifehom...
I followed this video • Sourdough Starter the ...
I also like to watch Lisa at Farmhouse on Boone • All About Homemade Sou...
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#farmerswifehomestead #farmkitchen #newzealand #sourdoughstarter #sourdough #sourdoughrecipe
Stacey, I have watched so many sourdough starter recipes but this is the first time anyone has offered to do the step by step process in stages, thank you. I don’t have unbleached flour either but I’m getting up right now to give it a go.👍🌏
I'm so excited you are going to try at the same time. :)
I love this idea of learning together! Ive been wanting to try this forever - count me in! 😊
I’ve popped back to start the sourdough, belated but trying. I needed to find out if I could eat it while doing a paleo eating plan. I believe I can so will give it a go. If anyone knows otherwise I’m here to learn and happy to be educated. Thanks Stacey ♥️
Hi Stacy, i started a starter in the last week of August, I didnt bother measuring, just mixed flour and water till the consistency of thick pncake batter. Only fed once a day. It was ready and active after a week. I named her Doughlene. Since i work Wednesday to friday, she lives in the fridge those days and i wake her up Friday night with a feed so she is ready to bake with on the weekend. Still practicing and trying different recipes but mostly i just go by feel. A tip for using discard though if you have it is to add a bit more flour and water a splash of maple syrup and salt, a bit of baking powder and bam you have a fabulous sourdough discard crumpet recipe! Again, i dont measure, but just make it the consistency of crumpet mix and it always works a treat 😊
Thanks so much for your knowledge and tips :)
Ok, tomorrow morning, I'll try again. Sourdough as a group, why not! 🎉🎉🎉 Let's start this baking party
In with a grin. I've always wanted to learn about how-to sour dough making. Bravo!
Hi Stacey, Yesss!
I made sourdough, with no problem, a few years go. I started making a starter back in March. I wven bought beautiful organic wholegrain, white and rye flour. But to this day it has not been successful despite trying many different 'foolproof' methods.
I'm unwell today, so will be a day behind you. I'm so glad you're doing this.
Oh I hope you feel better soon and lets keep our fingers crossed we get this starter working :)
@@FarmersWifeHomestead thank you🌷
Hi Stacey, I learned sourdough starter from Laura on farmhouse on boone. My stater is almost a year old and it’s still going strong. I buy my organic unbleached white flour and rye etc from Bin Inn in Rotorua. I mostly make Artisan sourdough Boules with 3 flours.. white, rye and bread flour. An absolute beautiful bread. I’m gonna continue watching your video and all the best with your sourdough starter👍🏼
Lisa is amazing I just found her video not as great as Melissa's though. Thank you, your bread sounds amazing!
Oops it’s Lisa from farmhouse on boone lol, I was thinking of her sister Laura.
Yes, I will be joining you in your starter. Thank you for your research and looking forward.
Hey Stacey, I’ve been making sour dough on and off for about 5 years. Started off learning through a hands on workshop where we got to take some pre made starter home. Life got in the way and I killed the starter, but I have successfully created my own. No we don’t tend to have unbleached flour here, but white is fine. Water…. I used tap water that had been pre boiled and that worked fine as well.
Feeding the starter, dont add without taking some away. Remove all but about half roughly because you kind of need to starve it a bit. And then add more flour and water. Hope that makes sense.
Windowsill is fine, and I fed my new starter only once a day and it worked. A rubber band set to the level of the mix will show how much it has risen too xxx
also, we were taught to feed it with either plain flour or 50/50 plain and wholemeal, save the high grade for making the loaf xxx
Thanks so much for your wisdom, removing some of the mix starts tomorrow on day two. I will follow the recipe/video I watched to start with then go from there. Thank you again for sharing with us :)
What great tips, thanks for sharing
I’m in 😊
@@FarmersWifeHomestead Haha, you're very welcome. I'm going to pull mine out of the fridge tonight to try and revive it, (it's been in there for months lol) I may end up starting from scratch again xxx
So neat to try things together. 😃
I think so too :)
❤ you're very special, doing this for us!! 🎉❤
We can all learn together :)
Yay, trying today ❤😊
im going to try again after watching u video thanks again
I used to make sour dough starter just using boiled water that had cooled and normal flour , only made bread a few times , I personally found it easier just to make bread using a recipe of the bakers flour , but I used to make the sourdough crackers all the time , they were delicious but I ate far to many . I used a quart Ball mason jar with a piece of material on the top and then the ring so it could breath , I would just store the starter on the bench for the first 24 - 36 hours
Thank you for your knowledge :)
I used to make sourdough starter but gave it up as my family enjoys other bread I make as well. Thank you for sharing.Cheers
Hi Stacey I am in for the ride I have just done a wholemeal starter tgis will be interesting. I love the way we can all learn together. This is something I have always wanted to have a go at.
Steve.
@steveconnor9871 thanks Steve, I'm so pleased you are going to join in 🙂
i started a sourdough starter a few weeks ago and made my first loaf last week, it was pretty good but not perfection yet. i am using half rye and half white flour for feeding.The recipe i used suggested if you are not making sourdough regularly keep the started in the fridge an d just bring out a few hours before you are going to use it.if using regularly keep on bench. I feed it once a week. good luck with yours.
I made my first starter this Summer. I don’t do discarding - I only make one loaf a week so don’t need to, I just give it a small feed each day to keep it topped up and then use most of it for my loaf before starting again. I use whatever flour I have most of. I’ve used plain, bread, whole meal, even einkorn that I found at the back of a cupboard. And I use bottled water, because ours out of the tap is revolting - it comes out looking like watered milk some days! If I’m not going to be making a loaf I keep my starter in the fridge rather than feed it. I’ve found the whole process quite straightforward - I do think there’s a lot of poncy nonsense out there about sourdough, and I’m hoping yours will be like everything you do, normal, down to earth and sensible, rather than the way some others have approached it!
Thank you for your wisdom and sharing it with us all learning :)
I started a good starter with bread flour and tap water, it's been over a year and I have shared it with my sister and brother and now their bread is better than mine! We've been pretty chaotic, but using a scale rather than measuring cups seems to be the key. Just be patient, trust the process, it will work!
Thank you :)
I just started tonight can’t believe I’m doing this! See you tomorrow!
what a wonderful idea !!! thank you
Yay always wanted to try this. I’m in. Starter has now been done
@lynettewhite-vh1nf that's super exciting. Thanks for joining in.
Hi Stacey, I also gave up on making sourdough but after watching you make it I’m excited again…I have only just found you on utube and I have to say I’m feeling a little lazy as I was ready to get up out of bed at 6am it is now 8:10am so I guess you will know by now I have been binge watching now I want to cook up a storm of hearty meals 😂I will be back binge watching later tonight that’s for sure❤
Hello and welcome. I hope you have some success following my videos. My is currently sitting in the fridge waiting on me to get back home to make my first loaf. I have found it is not as scary as I thought. Thanks so much for watching loads of videos :)
Hello dear lady! I’m a dump cooker, i wonder if i will ever learn to bake following instructions. My first grade teacher in 1964 noted i didn’t follow directions. Still true!!!
Me too.. I work as a cafe chef and it drives my boss nuts when I don't weigh or measure things. It's a wonderful skill being an intuitive baker, embrace it!
Thanks so much, big help Stacey
Yes following ..I have been making sourdough..but have a few issues lately with my starter lately ..have added a little yeast to my dough mixture at times ( not the starter tho) worked well ..but I agree with unbleached flour or even Spelt flour ..it is time consuming but so worth it xx looking forward to your results ..I may kick off a new starter with you !!
I've been baking sourdough for more than 8 years now. I use town tap water, plain flour for the starter, and high grade for baking sourdough. In winter I sub in 20g of rye flour instead of the tull 50g full plain flour - 20 rye + 30 white, with 50g starter and 50g water.
Dear Stacey, if I’m renewing my starter I use whole meal rye and gradually transfer it to Spelt. I simply put an old tea towel over the bowl. I also start mine in an old pottery bowl and I keep it near our wood burner box. All the very best with this process. Don’t give up on the process, it may look like it’s not happening then, suddenly it is. 🥰🥰🥰
Thanks so much for your wisdom :)
Thanks Stacey, i shall watch with interest, have never made sour dough bread or a starter. Hope you are successful😊 keep warm in this jolly awful weather
I will be joining you later on this journey. It won't work into my schedule but I am going to watch and learn and save your videos for later. Thank you!
So keen to follow this Stacey Thankyou for sharing this x
Yessss, joining in! Always wanted to try sourdough
I had to look it up, apparently bleaching of flour is illegal in Europe since 1990. That makes things easier for me 😂
Thank you Stacey! I going to join you with the sour dough journey. I have not had good success in the past. Hopefully it works. Good luck to us! 🙏💕
Look at Bake with Jack who is an artisan baker whom specialises in starters also and makes it for dummies. He uses the method of no discard so you are not throwing away and wasting your flour. You don’t need to have a lot of starter to make amazing artisan bread, I make amazing sourdough here in Australia thanks to Jack. XoX Oh PS Plain white flour is unbleached flour 👍
@@SRM2025 yeah I seen his starter for dummies and thought I should try it. But play along with Stacy one step at a time sounds even better.
Hi Stacey. Thanks for all your mahi in putting this together. I started mine on Saturday and it was going great guns then yesterday it had some dirty looking liquid floating on top so I decided to discard that batch and start again. Will see how we go this time. Anxiously awaiting the next instalment
It is fine to have that. I think it just means it is hungry. We will chat about that in the next installment.
@@FarmersWifeHomestead Thanks. I threw it out and then decided to research it. Oh well. Going well again.
This is so exciting! I am joining in also. I was going to start one as soon as all the canning slowed down. But this will be so much more fun to do this with everyone eles.. Thank you Stacey for inviting us to join in.
I am going to try one more time, Never was successfull before. Thank you for offering to try along with you.
YAY❣️ I've always wanted to try...
What a great idea. I will stay tuned
I have tried and tried sourdough and failed for some reason up north. I was thinking of giving it a go again so this has inspired me to get it going lol. I have rye flour which most ppl I've watched said it's the most easiest to begin with, but I never had much luck with that either. I had stroke just under two weeks ago so I can't drive, so your videos are a wonderful way to keep my mind working and inspire me to keep going (especially my garden!!). My taste and smell have gone so I'm hoping some baking might help, butter chicken tonight sounds like a good idea, maybe the spices will do something!!
@Ecclectika so excited you are going to join in. I do hope you have continued recovery, and I will be thinking of you. 🙂
Fabulous! Ive just watched this video, so i will start my sour dough starter tomorrow morning! That way i can see if im doing it right and getting the same consistency etc as you! Thanks Stacey!
Ok I’m in. I’ll try with you and try the easy accessible flour.
Always wanted to try this. Off to start one right now 😊
How convenient!! My daughter was asking me only two days ago if I make sourdough and I had to say, "No, but I would like to!" Also, my twin sister is gluten intolerant but looooves fresh baked breads. I may have to start a gluten-free starter for her. Watch this space!
@@Barbara-xe5qy that is great timing. I'm so pleased you are joining in. It would be great to know how the GF works.
Will be joining you with the sour dough. I’ve made the sour dough before (long ago) but have never been successful making the bread with it. Hope do better this time.
I'm going to give this a go too! Thanks Stacey.
@smelltheroses7267 I'm super excited you are joining in 🙂
Giving it a go. All I have is bleached flour. I don’t expect it to work, but I could be considered the scientific ‘control’ . Oklahoma USA.
That's a great idea, I'm so excited you guys are following along with me :)
Oh I'm looking forward to viewing this later.
My daughter texted today & she & partner did a sourdough starter today. LOL
She called it ........ a name too
Enjoy a good week everyone
What a cool idea to name it. I will have to get my thinking hat on before I film in the morning :)
Called it Chiselsniff.
Also the reason to use filtered water is the chorine (or what ever they put in town water to keep it clean) won't let the sourdough start from the ?mould? or bacteria
Love this idea thanks
me🥳 me 🥳meeeeeeeee🥳🥳💃💃!!!!!!! im in!!! i will start this am 9/17 since it is to late here in Alaska to start. Great fun Stacey🥰 LOVE this cannel🥰
@jodiweaver7331 yippie I am so excited you are joining in. 😍
Teal house farm channel did a step by step video on starting with sour dough. Thanks for doing this for us 👏👏
Im gonna start one with ya😊
As a science geek I went through a phase of experimenting with sourdough, from mixing flour, water, and yeast and the 10 day process all the way to just flour and water and collecting the "yeast" from pollen outdoors. My favorite was made with the standard starter and it was a lovely sourdough chocolate cherry, using fresh cherries and 81% dark chocolate. It was SO GOOD that I even made French toast out of it. It's been awhile since I've made anything like that but now with you as inspiration I may do it again. It was good to chat briefly with you yesterday - Love, prayers, and to you and the fam!
It was lovely to catch up with you as well. The chocolate cherry......YUM! That is my kind eating right there.
@@FarmersWifeHomestead I added some cocoa powder to the dough, flattened it out, added some chunks of the chocolate and cherries, then rolled it up like cinnamon rolls and let it rise for a 2nd time. It was SO GOOD! I could also see doing a savory one, with big chunks of roasted garlic, rosemary, and fresh cracked black pepper. Experiment with it, because you can handle it the same way you handle any other bread dough.
I am with you, made it and put it on the windowsill. I did put a rubber band round it so that I can see if it has risen.
Started it 7pm Tuesday night and fed it Wed morning 7am. It's keeping warm in the hot water cupboard with the ginger I'm hoping to sprout and grow. =-)
Just watched this video so i will be a day behind you. I have started and will feed it a little early as i’m not staying up till 11.30pm. I did find some unbleached bread flour in the back of the cupboard so will see how that works.
Ohhhh yay, Stacey! I am so glad you're doing this. I will be doing this with you but delayed about 3 weeks. Once my family moves to our new permanent home (112 yr old farmhouse), this is on my list to get done! 😊❤😊
Oh how exciting for you. All the best for the move :)
I'm in!
Love the idea of doing this together. It's been on my bucket list. My niece has been building a nice little cottage business selling her sourdough breads. She doesn't live near me tho, so I've only gotten her bread a few times. Thanks for being a brave soul and trying it again with us. :D
Yaaaaay, HELLO STACEY🎉, lovely to see you ❤ I’m excited to join in, my last one went gross in the fridge for too long,unattended...😊
yippie I am glad you are going to join us :)
I make rewana bread same way my grandmother made it which is similar to sourdough starter and patience is key. We keep our rewana bug in fridge or freezer no probs once it's ready to make bread from. I will follow your journey with interest Stacey. Thumbs up . . . Thanking you . . . ❤
@justjules-pourlyequipped9303 Oh really, that's great to know 🙂
Our flour isn't bleached here. It would break nz food standards to do that.
I found the thing that let me get a starter growing after many fails was warmth. Kiwi homes are just so damn cold. Anyone not on gas or whatever then bung it in the airer cupboard .
Mine now grows fast every time and I use town water!
My starter ended up so vigorous my overnight fridge ferment escaped the bowl and started trying to annex the zucchini lol. I just use Gilmours flour.
Thanks so much for helping us out :)
Hi Stacy from what I have read online the flour you used is unbleached most NZ flour is unbleached
Good to know, thanks for that Graeme
Brilliant, for some reason I thought it was bleached because its already so white haha
Thank you for doing this video. I got so lost with others and I know it’s not that difficult. I’ve used a coffee filter with a rubber band around it and it seemed to be working. It’s usually the third day that everything goes wrong.
I’m definitely gonna be following along with you
I’m in ❤ il start mine in the morning x
Good morning 🌄 I don't know about placing the starter in awindow..
I don't have a kitchen scale, but will do a starter! I do have unbleached flour and a new( yard sale) blue canning jar to dedicate to the task!
Hi Stacey I'm not sure I'm an expert on sour dough,
But I do have one called Bruce, his given me at least
100 loafs of bread,
I made him in 2017 so his well fermented and tasty.
I made him from all purpose flour and pineapple juice.
These days I feed him once a week unless I'm making
Bread, I've never put him in the fridge, even when it's really hot, still his perfect, I made him from my grandma's recipe,
Which is so similar to yours except instead of water I use
Unsweetened pineapple juice.
By the way another great video.
Wow using pineapple juice is so interesting.
Wow, that is so interesting! If it fails maybe I could try this method :)
Yes pineapple juice just works,
My grandmother use to say,
It makes it strong, so U don't need to put
It in an ice box.and so far she's right.
Bruce is a very delicious fellow.
I can make anything from him.
Even in the hot Aussie heat.
His a trooper.
Hi Stacey. I started to make sourdough about 7 years ago and had great success. I just used plain white flour and tap water. That was in NSW, Australia. I moved to Victoria 4 years ago have not been able to successfully grow another starter. No idea why. But in my experience tap water where I lived was fine. It also doesn’t matter if it is dark or light as long as it is warm but not direct sunlight as that can get too hot. I am going away for a week til end of September and would love to join you when I get back. What a great idea.
Enjoy your time away and take care :)
Used to make sourdough over 30 years ago. Used my big Alaska cookbook for instructions. Was very good until I accidentally "unalived" my starter. Can get dried starter from San Francisco which dates back to early days.
❤ will give it go
Good afternoon from aucks ...Love Sourdough Bread ...
Hello :)
Honestly, I suck at sourdough, so I'll try this method (again). I did see somewhere on TH-cam to stir your mix with a chopstick. In a comment under a sourdough starter video. It seems to help aerate better than a spatula. And it should be wooden, not metal...If I recall correctly. I don't know if it works better, because sourdough starter is my most spectacular failure and I've been discouraged...Thank you for the step by step. 🙂
I love doing discard recipes. I've had a starter going for about 2 years now I'm mainly stick to discard recipes
I am looking forward to trying loads of new discard recipes.
Hey Stacey I attempted SD few time following FHOTB was gross ness .
But the first time it worked .
I used Chantal’s organic Rye flour $6 1kg bag , at pack and save . I didn’t use a lid like you . I used my sprouting mesh for the first 3 days, so the natural yeast in the air could bloom the dough . (A muslin cloth or a handy towel works too).
Also I never discard , only used 1 Tbsp flour to 1Tbsp water every morning. For 7 days she was as fat as a tick and good to go .
Name him Seymour ;)
Once you got it going you can use normal flour to bloom . Just the organic alternate feeds , so Monday organic, Tuesday regular. As the reg like sugar doesn’t satiate the bug , but the rye does as it denser.
Golden hour on YT has yummy recipes that work too.
What a great. Thing your doing, I always look at peoples sourdough videos and end up going too much faffing about 😂 I will be eagerly watching all your videos on this and hopefully will be brave and have a go. Xx
I really want to try this , will watch your vids first then will have a go
My suster taught me and gave me a starter. To feed it and to make the bread, it uses King Arthur's unbleached bread flour with 12.7% gluten firming protein. Oh yes, my sister said use bottled water. Also was told not to use metal utensils in the starter as ut would kill the yeast. Mine's been going for about 2 months making bread and scones. I still want to try pancakes and biscuits - the roll kind, not cookie kind.
I would love to try this it would save me so much instead of buying yeast. Looking forward to the outcome. Do you know if you can use plain flour just asking thank you for sharing
I would just use plain flour, I have the high grade to use up otherwise I would have used plain :)
@FarmersWifeHomestead muchly appreciated
It's my understanding that we don't have bleached flour in NZ, it's not permitted. Happy to be corrected but wouldn't it be great if it's true.
That's great if that is the case :) Thanks for letting me know.
Hi Stacey, I make sourdough with my own starter... I put it in the microwave with the light on. Do this for a few hours and it will activate...I put something next to the door, not to shut it as such, but to keep it open slightly. My microwave has the light come on when it's opened, hence why I don't shut the door.. feed it again, and repeat... I end up putting it in the fridge overnight..it slows it all down, then next morning re activate it in the microwave with the light on and door slightly opened ..be careful though..I have had it erupt like a volcano all over the place.... Jasper says hi to Trix. He didnt hear her today xx
She was so snuggly in her bed today, the snow has arrived and I am hoping husband can get home :)
I will be joining you in your sour dough starter journey 🙂 it will be my first as well.
Good luck! I am loving my sourdough journey and hope you do too. Just a tip if you find your starter isn't active enough, rye flour works a treat to make it rise. I've watched loads of people's videos, but I've found Ben Starr, Ultimate Food Geek, very good at uncomplicating the process. I have my chilli seedlings on a heat mat, and my starter is on there too! I just love the taste of home-made sourdough.
I make a sour dough starter with onion . Traditional German
Hi Stacey, What a coincidence! I have just read an article written by MK and she explained that in New Zealand bleached flour is illegal (maybe because of the chlorine?). So that’s why you can’t find it. Honestly I was reading it just before I started to watch your video. It’s lovely to see all your family recipes. Good luck with the sourdough.
I have tried and failed with sourdough once before. It wasn't so much the starter that gave me trouble as the actual dough🤥. Very interested to see how it goes for you.
😊😊
I have a homemade starter in the fridge with some serious hooch! To get a loaf by Saturday, I would need to start the process on Thursday and I am a busy girl. I do pull it out every so often to make sourdough crackers for work lunches as its little prep than top it back up the 100% hydration 1:1 water : flour and back in the fridge until I am motivated to use again. It is quite a strong starter and makes a decent loaf but if anyone knows how to make it soft like store brought sourdough loaf please share your tips.
PS: To prevent any confusion - I first had to created the starter like Stacey is now but once it was strong enough to produce a loaf I started keeping it in the fridge. I bring it out when ready to make a loaf , top it up with flour and water to wake it up and the next day I can use it.
I have attempted what you have done here so far, will be keeping an eye out for your video...see if I succeeded or not haha...first attempt
so do we feed it with the same amount again? That is one thing I was not sure of.
@nannajaysadventures yes, the same amount in the evening roughly 12 hours apart.
Count me in Stacey, l try and try with breadmaking and have almost given up, so here goes
My research tells me N Z flour by law is unbleached. I use ordinary flour. Not high grade works well. Try Bake with Jack. Taught me and I have been doing sour dough since covid time. I always weigh. I only feed on morning of dough day and leave finished dough in fridge for up to 4 days before baking. I only keep a bit over a teaspoon of dough each time. I never have discard so no waste.😊
That was interesting information from Lisa about sour dough breaking down the gluten so I will have to do some more research into it. However, her portion sizes for starting are well & truly out of date & a horrible waste of money & product. Though it was interesting that the portion taken off can be incorporated into other cooking so not a wasted product, so if kept in another jar & each days excess put into it & then it could possibly make fluffier pikelets. Though my grandkids are adults now & so I'm not called upon to make pikelets any more. They used to love it when I put the choc bits into the mix for them!!
Hi Stacey, I am from the UK and flour is not bleached here or in Europe. It was phased out in the early 1990s. Certain places in the world still do bleach flour. Apparently New Zealand does not bleach their flour either or fortify it.
I am a little bit ahead Stacey. I have wanted to try my hand at sourdough for a few years and finally jumped in after watching Lisa (Farmhouse on Boone) and “Selena’s Table & our Little Aussie Homestead”. I began a starter early August, and patiently feed every day for about 4 weeks, keeping the discard in large jar in fridge because I don’t believe in wasting food. Use distilled water rather than town chlorinated stuff, and coles brand plain flour. For baking I use “Wallaby Bakers Flour” 🦘which comes in 5kg bag from coles. Have made 5 loaves in past few weeks and they are delicious. Weekend breakfasts are now Lisa’s discard pancakes. Banana and freshly cracked macadamias -a Sunday special. I want to try different flours soon, but sourdough rolls are next. Have not named my started, but loved reading that some people have 😂
Thanks for letting us know your journey :) I think I will name mine as well :)
Hi Stacey, I know Sourdough bread and other products that are made with it is suppose to be better for you, but the few times I have eaten it I have ended up having really bad Reflux. I think it is too rich for my digestive system after having my Gallbladder removed. Keen to see how your starter does though.
Ooooh I have no Gallbladder either, I guess I wont know unless I try, fingers crossed :0
Hey I’ve been making sourdough for years the less you measure and fuss the better and I only use whole meal flour
I will start one with you. I tried one a few weeks ago but after 6 or 7 days it smelt like paint stripper !
Apparently that can happen and may just need feeding but I threw it out.
I think I read that Australia doesn’t bleach its flour. Might be the same for NZ
oh good to know, thank you
Gosh Im so tempted to join in the starter gang, but unless I set constant reminders on my phone, I am afraid with my memory loss the poor starter will be doomed...a bit like a ginger beer bug I tried to start years ago lol. But I will very much enjoy watching and learning from your videos