Love that you uploaded twice in a row within a span of 2 days :) Thanks for the step by step video, and it's 22 minutes! Great tutorial, definitely would help a lot of people!
Thank you for sharing this awesome video!! I tried with regular ap flour for 12 that's right I said 12 days, did the float test, sank to the bottom!! So I threw it all away, got unbleached flour and this is day 2 for me. I did what you said to do, placing it on the stove and let it set. When I looked at it first thing this morning, it had rose past the rubber band! So I think I got this now!!
Thank you so much for being so detailed. I want to do this but have been scared to even try. Your detailed explanation and attention to all you saw and smelled has really inspired me! Loving your channel and subscribed immediately!!! ❤❤❤
Thank you and welcome to the family! It has been quite a while since I made this video and I’ve learned lots since then! One tip…do not save your discard until after your starter is ready to bake. If you have any questions, feel free to reach out😊😊
You can do it! Sometimes it takes longer. I’ve heard people say it took them several weeks. So many things can affect it like the temperature of your house, but once you have it going, you can keep it forever. Hang in there!😊😊
Thank you so much for posting this I’m always watching videos and seeing these other starters that are having a great rise and doing amazing and so on…I do exactly what they’re video says and mine just hasn’t risen at all it’s day 4 but it’s bubbly so I’m assuming I’m doing it right. My starter also looks a lot like yours so it gives me hope!
Glad it was helpful! Something to note…if it’s cold in your house, it may take longer to rise. Try to make sure you keep it in a warm place. Sometimes i will sit mine in the microwave (off) or in the off oven with the light on. Hang in there!!😊😊
Hello thanks for sharing this, when I first started out Febuary of this year 2023 this reminded me of my starter, I got discouraged so I ran into a TH-camr and she started her= Starte with Whole Wheat unbleached Flours and water and then on the 3rd day of feeding iot was a very much active Rising starter, a few times i would come back home and it overflowed outside the jar, and on the 4th day she feed it Unbleached white flour and continued that protocol and aI tried her way and I tell you here I am 8 Month with a Starter making beautiful Bread, so what I learned from her was, start out with Rye or Whole wheat it always give a quick rise to a new starter and then when you want to have a Regular white Unbleaced Flour Starter just do the same feeding on the 4th day and it will be evry active on the 7th day,, it sometimes be soo alive til it overflows and I love seeing the beauty and the science of this Live Culture that I never knew about, But keep at it and you will eventually have a Starter ready for Bread, Im soo glad to be a part of he Sourdough Community... Happy Baking
Hi! This starter finally acted right and I’ve been baking with it ever since! But I had also heard that starting with wheat or rye would definitely help it along. Next time I make a starter, I’ll definitely be trying that! Thanks for the comment!! I hope you have a fabulous week😁😁
It’s a lot of loving work which would make these loaves perfect for gifts. Especially for someone who realized the hard work that went into it. As a crafter, time and patience make a world of difference. And it tastes amazing! Well done sis! ❤️👍🏻😊
Hello, thanks for the recipe! Question, once my starter is ready and in the fridge, do I need to discard all but 3 tablespoons of it and feed it with 1/2 cup of flour and 1/3 cup of water each time? Thank you!
You certainly can. There’s no exact way you have to do it once your starter is active. If you’re going to use it when you take it out to feed it, I would take half to feed and bake with, and leave the other half in the fridge. Hope this makes sense! 😁😁
Actually there is no need for discard at any point of the process. Starter can be fermented in anywhere from 2-5 days, (sometimes seven days), with NO discard. Hope this helps. 👍🏽
@@dstdrummer Also true! Just like you can have 50 recipes for the same dish, sourdough is the same way. There are tons of ways to do it. This is just the way I do mine🙂
Your recipe worked!! yaay!! I just wanted to ask you a couple of more questions. 1) Now that my starter is ready, when I store it in the fridge, do I close the lid completely? 2) To maintain my starter, do I have to do the whole AM and PM process once a week for the rest of my life? lol 3) When I want to use my stored starter from the fridge, what do I do? do you let it warm to room temperature? Thank you so much for your help!!
Yay!!🥳Is it consistently doubling and passing the float test? If so…congrats! Don’t forget to name it lol. When you store it in the fridge, make sure you close the lid completely. To maintain it, you can just feed it once a week or so. If I have a lot in the jar, I discard and only keep about 25g. Then I feed it 50g of water and 60g of flour. Stir it up, let it rise overnight till it doubles and then it’s ready to bake with. Sometimes it will rise quicker, but my house is cold so it takes a little longer. If my starter is really cold, it takes a while to get it to rise again so just be patient if that happens. If I’m just feeding and not baking, I feed it and let it sit out for a couple hours and then close it up and put it back in the fridge. I’m considering doing a video explaining some of this because I know it’s a lot lol. Hopefully this will help😁
@@TalesFromAnEmptyNest It passed the float test so I put it in the fridge until I use it. I will make sure to do the test before using it just in case. Thank you so much for you promptly response!!
Yes! Keep trying! After a long time of doing this, a tip I can give you now is to mix it a bit on the thicker side (just add a tiny bit more flour). That has worked wonders for mine 😁😁
I built one following your video, currently on day two, she's a big girl rn. I'm gonna keep at it :D Should I feed it again today?? Or just mix it?? Cause it has bubble, hootch and dough at the bottom
@@_primalpilatesprincess yay! I’ve learned a lot since I made this video. I think since you’re just starting out, feed it twice a day everyday for now. I’ve since learned that the liquid you’re seeing is not hooch, it is water separation. If it looks too thin and has water like that, add a touch more flour when you feed it. Not much, just a teaspoon or so to make it a little thicker. 😊
@@TalesFromAnEmptyNestI did just that! I'll update in by tomorrow. Mt bf told me I have to wait 48 hrs for the first feeding. But I already fed it.. it's very hot here so :$
Hi! I haven’t saved my discard to make discard recipes with. But if you’re asking what I do with the discard when I’m making a starter, I throw it away. I hope this answered your question, but if not, feel free to message me again😊
I’ve made four different sourdough starters and when I do the float test, they all drop so I got discouraged and threw them all the way I’m going to try this video and hope that I have success and not get discouraged.. Thank you
It can definitely stress you out! Just keep in mind that it can take a little more or a little less time depending on your environment. Let me know if you have questions along the way and I’ll help if I can. Good luck!!😁😁
I just started looking, but I’ve found lots of no-discard recipes on TH-cam for making sourdough starter. Have you tried any of them? Thanks for sharing your process for making sourdough starter!
I sure have! I’ve actually tried it several different ways lol. The no discard method took me almost a month to get a good active starter, but it’s still a fantastic starter! And of course so many factors could been the reason some ways work better for us than others. The part of the country/world where we live, humidity, temperature of our homes, and even types of flour that we use. There are a ton of different ways to do it for sure. This was just the quickest way that worked for me. Some people will tell you that their way is the best and only way, but honestly, all of it will work depending on your unique set of circumstances. Sourdough is a lot of trial and error at every step, so we just have to figure out what works best for us😁😁
I’m making a sourdough starter according to this video and an article on the internet! Day one: made starter with measurements on this video. Made it in a mason jar with towel and Telly tie over it. Mixed it up and let it sit on the counter. Day two: no bubbles, smells like dough. I mixed it up and put the towel and Telly tie back on Day three: it bubbled a lot and almost doubled in size. It smelled like booty. 😂 I took half out and put in 1/2 cup flour and 1/3 cup water. I did the same thing as this video, and I made a second starter with the discard this day. Day four: it. Smells. Vile. There’s bubbles at the top and they both seem to have separated and have liquid at the bottom. At about midday, I’m feeding one jar with the measurements in the video. I’ll feed the other jar in the evening just to see if it makes much of a difference. If one dies, it’s no big deal bc I have another one! I fed the other one at 8:00 by taking half away and adding 1/2 cup flour and 1/3 cup water. Just to see if there’s any difference.
I am definitely not a sourdough expert, but from everything I have read, seen and experienced during my own sourdough journey, I’d say this….If your house is cool, every day or 2. If it’s warmer, I’d feed it every day. In the fridge you can do it once a week or so. Hope this helps!
Hi, i have tried doing this from a friend who gave me a starter, gave up, and the it away.. but this time I found you and decided to do it again. I'm on day 3. After I go thru and it's the day that it floats, I make bread what us next step? Is the starter...do u refrigerator and feed it once a week?
Once you’ve gotten it strong enough to make bread, you store it in an airtight container in your fridge. In the beginning, I would feed mine about once a week, but now I just do it when I think about it or want to bake something🙂
a couple questions 1. i was using normal AP flour at a 1:1 ratio (one tbsp flour, one tbsp water), but its always too watery, and the hooch gets on top. how to fix this? 2. is a glass jar necessary or can i use plastic?
I have learned a lot since this video! Add a tad more flour until it’s thick like peanut butter. This is what I started doing and it works so much better. It’s not hooch on top if you’re just starting your starter. It’s water. So that alone will tell you that it’s not thick enough. You can use plastic, but I wouldn’t. It’s harder to clean…especially if it gets scratched…and you don’t want bacteria getting into your starter. Hope this helps! Let me know if you have anymore questions😁
Definitely going to try this. Your loaf looks beautiful! I’m in Arizona so hopefully my house temp won’t be too hot for it. Also what do you do afterwards with the rest of the starter to keep it going. (You know how you hear of people with 20 year old sour dough starters) would the feeding still be twice daily or daily or go to be a weekly thing?
Thank you! You can put your leftover starter in the fridge and feed it about once a week. I take it out, do the same as I did for the morning feedings (so discard and add flour and water) mix it up really well and let it sit on the counter for a few hours before putting it back in the fridge🙂
If you’re weighing, do 10g more flour than water. My sourdough journey has evolved over the years and I now mix my starter to the consistency of peanut butter. I find that the thicker mine is, the better it does. Hopefully this will help😊😊
@@joanshealy1662 this is an older video and I’ve learned lots of things. One thing I’ve learned is that there are different ways of doing things. Thanks for watching🙂
Find more sourdough recipes here:
th-cam.com/play/PLeaNkbb2HaDSH0LQqG5hJ2Zm72qTcJ2_5.html&si=stc6wCTT_SulngE2
Love that you uploaded twice in a row within a span of 2 days :) Thanks for the step by step video, and it's 22 minutes! Great tutorial, definitely would help a lot of people!
Thanks! Glad you liked it!😁😁
Thank you for sharing this awesome video!! I tried with regular ap flour for 12 that's right I said 12 days, did the float test, sank to the bottom!! So I threw it all away, got unbleached flour and this is day 2 for me. I did what you said to do, placing it on the stove and let it set. When I looked at it first thing this morning, it had rose past the rubber band! So I think I got this now!!
Great job!! It can definitely be frustrating, but it’s so exciting when it finally works!!😁😁😁
This is great! Watching this video to make sure my starter is normal. And not many recipes use AP flour!
Glad it is helpful! I wanted to make it using things I actually had instead of having to buy extra stuff😁😁
Thanks. Best starter making vid on youtube.
Wow, thanks! I try to explain things the way I need it explained to me lol😁😁
Thank you so much for being so detailed. I want to do this but have been scared to even try. Your detailed explanation and attention to all you saw and smelled has really inspired me! Loving your channel and subscribed immediately!!! ❤❤❤
Thank you and welcome to the family! It has been quite a while since I made this video and I’ve learned lots since then! One tip…do not save your discard until after your starter is ready to bake. If you have any questions, feel free to reach out😊😊
Yay!!! I’ve been anxiously awaiting this video! I’m so excited!!❤❤🎉
I’m so glad! I hope it helps😊
Thank you for sharing. Im on day 7 of mine ans was about to chuck it . But I'm going to go for a bit longer and hope for the best 🤞
You can do it! Sometimes it takes longer. I’ve heard people say it took them several weeks. So many things can affect it like the temperature of your house, but once you have it going, you can keep it forever. Hang in there!😊😊
@TalesFromAnEmptyNest
Thank you for the encouragement! If this one does fail I'll just start another one . I'm not one to just give up lol
@@shirleysparks1148 I know that’s right!!😁😁
great video super excited to start
Have fun! It’s a labor of love lol😁😁
This was an excellent tutorial!
Thank you so much!😁
Thank you so much for posting this I’m always watching videos and seeing these other starters that are having a great rise and doing amazing and so on…I do exactly what they’re video says and mine just hasn’t risen at all it’s day 4 but it’s bubbly so I’m assuming I’m doing it right. My starter also looks a lot like yours so it gives me hope!
Glad it was helpful! Something to note…if it’s cold in your house, it may take longer to rise. Try to make sure you keep it in a warm place. Sometimes i will sit mine in the microwave (off) or in the off oven with the light on. Hang in there!!😊😊
I loved the recipe! Every time it's a delight to watch your videos👍👍
Thank you so much 😀
Is this like making Friendship Bread? I have never heard of this till your chocolate chip cookie recipe came up. I am anxious to try both.
Friendship bread is kinda similar, but it’s not the same. Both are delicious!😁
Hello thanks for sharing this, when I first started out Febuary of this year 2023 this reminded me of my starter, I got discouraged so I ran into a TH-camr and she started her= Starte with Whole Wheat unbleached Flours and water and then on the 3rd day of feeding iot was a very much active Rising starter, a few times i would come back home and it overflowed outside the jar, and on the 4th day she feed it Unbleached white flour and continued that protocol and aI tried her way and I tell you here I am 8 Month with a Starter making beautiful Bread, so what I learned from her was, start out with Rye or Whole wheat it always give a quick rise to a new starter and then when you want to have a Regular white Unbleaced Flour Starter just do the same feeding on the 4th day and it will be evry active on the 7th day,, it sometimes be soo alive til it overflows and I love seeing the beauty and the science of this Live Culture that I never knew about, But keep at it and you will eventually have a Starter ready for Bread, Im soo glad to be a part of he Sourdough Community... Happy Baking
Hi! This starter finally acted right and I’ve been baking with it ever since! But I had also heard that starting with wheat or rye would definitely help it along. Next time I make a starter, I’ll definitely be trying that! Thanks for the comment!! I hope you have a fabulous week😁😁
LOVED YOUR VIDEO!!! Thank you Queen!
Thank you so much!!😊😊
It’s a lot of loving work which would make these loaves perfect for gifts. Especially for someone who realized the hard work that went into it. As a crafter, time and patience make a world of difference. And it tastes amazing! Well done sis! ❤️👍🏻😊
Thanks! It’s definitely a labor of love lol. But it somehow tastes better knowing you made it completely from scratch😁😁
Hello, thanks for the recipe! Question, once my starter is ready and in the fridge, do I need to discard all but 3 tablespoons of it and feed it with 1/2 cup of flour and 1/3 cup of water each time? Thank you!
You certainly can. There’s no exact way you have to do it once your starter is active. If you’re going to use it when you take it out to feed it, I would take half to feed and bake with, and leave the other half in the fridge. Hope this makes sense! 😁😁
Actually there is no need for discard at any point of the process.
Starter can be fermented in anywhere from 2-5 days, (sometimes seven days), with NO discard.
Hope this helps.
👍🏽
@@dstdrummer Also true! Just like you can have 50 recipes for the same dish, sourdough is the same way. There are tons of ways to do it. This is just the way I do mine🙂
@@TalesFromAnEmptyNest
lol
We have SOOOOO many recipe books here. Form newer to grandmas old books.
SOOOO many different ways.
👍🏽
@@dstdrummer lol yep! Just gotta figure out what works for you😁😁
Your recipe worked!! yaay!! I just wanted to ask you a couple of more questions. 1) Now that my starter is ready, when I store it in the fridge, do I close the lid completely? 2) To maintain my starter, do I have to do the whole AM and PM process once a week for the rest of my life? lol 3) When I want to use my stored starter from the fridge, what do I do? do you let it warm to room temperature? Thank you so much for your help!!
Yay!!🥳Is it consistently doubling and passing the float test? If so…congrats! Don’t forget to name it lol. When you store it in the fridge, make sure you close the lid completely. To maintain it, you can just feed it once a week or so. If I have a lot in the jar, I discard and only keep about 25g. Then I feed it 50g of water and 60g of flour. Stir it up, let it rise overnight till it doubles and then it’s ready to bake with. Sometimes it will rise quicker, but my house is cold so it takes a little longer. If my starter is really cold, it takes a while to get it to rise again so just be patient if that happens. If I’m just feeding and not baking, I feed it and let it sit out for a couple hours and then close it up and put it back in the fridge. I’m considering doing a video explaining some of this because I know it’s a lot lol. Hopefully this will help😁
@@TalesFromAnEmptyNest It passed the float test so I put it in the fridge until I use it. I will make sure to do the test before using it just in case. Thank you so much for you promptly response!!
@@stassyllerena6676 you’re welcome! Keep me posted😁😁
It would be wonderful if you could do a video ,on how to maintain the starter dough after using it..❤
@@donnamay8207 I have some things in the works now. Stay tuned😁😁
Hi there, the most I struggle with is that my starter is kinda watery what happens if it is? Do I feed more? Less?
How much flour and water are you feeding it?
This feels so approachable.
It’s so much easier than people think! I’m always here if you have questions 🙂
@@TalesFromAnEmptyNestthank you!
@@alwaysgrowing236 you’re welcome!
I just threw mine away. And I'm about to try again. I am excited and tbh. I am happy trying even if I didn't succeed in the first try
Yes! Keep trying! After a long time of doing this, a tip I can give you now is to mix it a bit on the thicker side (just add a tiny bit more flour). That has worked wonders for mine 😁😁
I built one following your video, currently on day two, she's a big girl rn. I'm gonna keep at it :D
Should I feed it again today?? Or just mix it?? Cause it has bubble, hootch and dough at the bottom
@@_primalpilatesprincess yay! I’ve learned a lot since I made this video. I think since you’re just starting out, feed it twice a day everyday for now. I’ve since learned that the liquid you’re seeing is not hooch, it is water separation. If it looks too thin and has water like that, add a touch more flour when you feed it. Not much, just a teaspoon or so to make it a little thicker. 😊
@@TalesFromAnEmptyNestI did just that! I'll update in by tomorrow. Mt bf told me I have to wait 48 hrs for the first feeding. But I already fed it.. it's very hot here so :$
So far it's still separating. I'm going to discard and re feed today idk :/
Do you feed ur discard as well?
Hi! I haven’t saved my discard to make discard recipes with. But if you’re asking what I do with the discard when I’m making a starter, I throw it away. I hope this answered your question, but if not, feel free to message me again😊
I’ve made four different sourdough starters and when I do the float test, they all drop so I got discouraged and threw them all the way I’m going to try this video and hope that I have success and not get discouraged.. Thank you
It can definitely stress you out! Just keep in mind that it can take a little more or a little less time depending on your environment. Let me know if you have questions along the way and I’ll help if I can. Good luck!!😁😁
Thank you I’m starting your method today
Thank you!
You're welcome!😊
I just started looking, but I’ve found lots of no-discard recipes on TH-cam for making sourdough starter. Have you tried any of them? Thanks for sharing your process for making sourdough starter!
I sure have! I’ve actually tried it several different ways lol. The no discard method took me almost a month to get a good active starter, but it’s still a fantastic starter! And of course so many factors could been the reason some ways work better for us than others. The part of the country/world where we live, humidity, temperature of our homes, and even types of flour that we use. There are a ton of different ways to do it for sure. This was just the quickest way that worked for me. Some people will tell you that their way is the best and only way, but honestly, all of it will work depending on your unique set of circumstances. Sourdough is a lot of trial and error at every step, so we just have to figure out what works best for us😁😁
Great recipe. I love it. Thanks for this and have a great week👍🏻😊 🙂
Thank you! You too!
Once it passes the float test what do you do with the starter for maintenance? Fridge? Feed? How often?
I keep mine in the fridge and feed it once a week🙂
@TalesFromAnEmptyNest how much feed and do you do a discard?
@@jseremak3979 I do the same as when I’m making the starter. 1/2 cup flour and 1/3 cup water
Quick question, if on day 5 and it doesn't float do you continue doing am and pm feeds until it floats?
Yes. Day 5 is too soon. Mine wasn’t ready until day 10 and sometimes it takes longer🙂
@@TalesFromAnEmptyNest ok, thanks for clarifying this for me, I copied your instructions and where it stops at day 5, I just wanted to make sure.
@@marymackenzie7631 you’re welcome! Let me know if you have any other questions 😁
I’m making a sourdough starter according to this video and an article on the internet!
Day one: made starter with measurements on this video. Made it in a mason jar with towel and Telly tie over it. Mixed it up and let it sit on the counter.
Day two: no bubbles, smells like dough. I mixed it up and put the towel and Telly tie back on
Day three: it bubbled a lot and almost doubled in size. It smelled like booty. 😂 I took half out and put in 1/2 cup flour and 1/3 cup water. I did the same thing as this video, and I made a second starter with the discard this day.
Day four: it. Smells. Vile. There’s bubbles at the top and they both seem to have separated and have liquid at the bottom. At about midday, I’m feeding one jar with the measurements in the video. I’ll feed the other jar in the evening just to see if it makes much of a difference. If one dies, it’s no big deal bc I have another one! I fed the other one at 8:00 by taking half away and adding 1/2 cup flour and 1/3 cup water. Just to see if there’s any difference.
Great job! Keep going and in a couple weeks you’ll be baking bread!!😁😁
do you leave it outside or inside the fridge?
You leave it sitting out on the counter during this process. Once the starter is made (after the 7-10 days), you will store it in the fridge😁
@@TalesFromAnEmptyNest thankyou😊
@@shookay_7 you’re welcome 😁
After the starter is done, I want to use my starter every couple days how do I maintain it if not in the fridge?
I am definitely not a sourdough expert, but from everything I have read, seen and experienced during my own sourdough journey, I’d say this….If your house is cool, every day or 2. If it’s warmer, I’d feed it every day. In the fridge you can do it once a week or so. Hope this helps!
انا من العراق حبيت قناتك اين بقية الفديوات ارجو الرد وشكرا
Thank you! If you’re looking for the other sourdough videos, I have playlist on my channel🙂
Hi, i have tried doing this from a friend who gave me a starter, gave up, and the it away.. but this time I found you and decided to do it again. I'm on day 3. After I go thru and it's the day that it floats, I make bread what us next step? Is the starter...do u refrigerator and feed it once a week?
Once you’ve gotten it strong enough to make bread, you store it in an airtight container in your fridge. In the beginning, I would feed mine about once a week, but now I just do it when I think about it or want to bake something🙂
@TalesFromAnEmptyNest ty so much
@ you’re welcome😁
a couple questions
1. i was using normal AP flour at a 1:1 ratio (one tbsp flour, one tbsp water), but its always too watery, and the hooch gets on top. how to fix this?
2. is a glass jar necessary or can i use plastic?
I have learned a lot since this video! Add a tad more flour until it’s thick like peanut butter. This is what I started doing and it works so much better. It’s not hooch on top if you’re just starting your starter. It’s water. So that alone will tell you that it’s not thick enough. You can use plastic, but I wouldn’t. It’s harder to clean…especially if it gets scratched…and you don’t want bacteria getting into your starter. Hope this helps! Let me know if you have anymore questions😁
@@TalesFromAnEmptyNest thank you for your fast response! i'll try these out!
@ you’re welcome! Let me know if you need anymore help😁
Definitely going to try this. Your loaf looks beautiful! I’m in Arizona so hopefully my house temp won’t be too hot for it. Also what do you do afterwards with the rest of the starter to keep it going. (You know how you hear of people with 20 year old sour dough starters) would the feeding still be twice daily or daily or go to be a weekly thing?
Thank you! You can put your leftover starter in the fridge and feed it about once a week. I take it out, do the same as I did for the morning feedings (so discard and add flour and water) mix it up really well and let it sit on the counter for a few hours before putting it back in the fridge🙂
@@TalesFromAnEmptyNest Perfect, thank you! 😊
Are there written instructions anywhere? Would be super helpful! Thanks for the vid tho.
Yes! The step by step instructions are written out in the description box below the video. Scroll down towards the bottom and you will see it😁
I follow all the directions of every starter recipe I’ve tried and it’s always wayy too runny and watery. What am I doing wrong
If you’re weighing, do 10g more flour than water. My sourdough journey has evolved over the years and I now mix my starter to the consistency of peanut butter. I find that the thicker mine is, the better it does. Hopefully this will help😊😊
@@TalesFromAnEmptyNest awesome I’ll give that a shot! Thanks :)
Hi hun, so when the starter is done how do I go on for the rest of its life.? 😂😂
Lol it will live in your fridge when you’re not baking. When you’re ready to bake, bring it out and feed it and let it get active again😁😁
Don't put your discard down your drain it will stop it up it will become like cement in your drain do not do that 😮
Yes!! Thanks!🙂
From what I understand, it is not safe to use discard from a starter that’s not mature yet.
That is 100% correct! I have learned ALOT since this video was posted. Your starter should be mature before you start keeping and using discard🙂
You didn’t need to start with so much flour and discard so often it’s a waste of flour
@@joanshealy1662 this is an older video and I’ve learned lots of things. One thing I’ve learned is that there are different ways of doing things. Thanks for watching🙂
I got an education here… thanks..
I’m glad it was helpful😁
All that discard isn’t necessary and you are wasting a lot of flour 😮it isn’t that technical
You can make it whichever way works for you🙂