Zoe, thank you for this video. We all learn something differently, and although I'm an avid reader, when doing so with any on-line instructions it was as if I was reading a foreign language, thus a bit intimidating! This is what I've always loved about your videos - easy to follow with some assurances and humor added into the recipe! Bon Apetite, everyone 🥰
I have had a long-standing interest in attempting this endeavor. I am grateful for your insightful video, as it has prepared me to undertake it. I have attentively watched your program on MAX twice, and I find it to be very user-friendly and intuitive.
But have you actually tried to make your own starter? I'm guessing you have and are as frustrated as most who try this. I suggest you stop. People who find this easy are living in an environment conducive to make starter. Most environments are not. You can follow all the instructions on the internet...feed your starter once a day or 15 times a day. If it doesn't happen after about 10 day it's NEVER going to happen. I'm a reasonably intelligent person, and I've been trying to get active starter for two years. I get lucky every 4-5 months. So....now I use my non-active starter for sourdough flavor with a good dose of yeast for the rise. Yeast never fails. Sourdough almost never succeeds for rising. Save yourself a LOT of time and effort and frustration.
Please don't bother. It's just not worth it. You're likely here because you've failed and are looking for help. You won't find it. Most environments simply aren't conducive to sourdough creation and maintenance. Homes these days are too clean. In the 1800s kitchens were nasty, with bacteria flying all over the place. This was GREAT for sourdough starters. These days homes are clean and disinfected. Those who can get sourdough to double or triple in size are very lucky. Most of us will never get that to happen. Just use yeast for rise and flat, non-active sourdough (about the best you'll ever get) for flavor. The search for genuine sourdough rise will just leave you mad and frustrated.
Hi Zoe! Thank you so much for doing this video. I’m an avid cookbook addict but learn so much more when I’m seeing your processes. But could you tell me where did you get your scales from. I love the size and how well you can see the display. Would really appreciate your help 😊
Hello, Zoey. You are my inspiration 😊. I am a New Yorker now in South Carolina. I have tried watching oh sooo many videos only to roll my eyes. You are articulate and very expressionable which u r hilarious, but cute. Ok, so I'm starting my starter today. Wish me luck. Ty, Linda.
I have two questions. ( 1 ) What do you do with the discard ( 1 ) trash it. Or use it for a second starter. ( 2 ) What kind of cook top do you have in the back ground. Make and model. Thanks Roy
I would like to try but look to complicate. Zoe your t-shirt with the picture from your book is awesome ❤. Thank you for compartir all your knowledge with us.
Oh no, I didn't mean to make it seem complicated, I just wanted to show some of the signs people have mentioned when making a starter. At the end of the day you are just adding flour and water to a jar for several days. It's so simple and fun to do. I hope you give it a try just for curiosity if not for the bread! Cheers, Zoë and my husband designed the T-shirt! :)
So upset I didn’t watch this video earlier! I literally threw out my first starter as I thought it didn’t work! Because the first 2 feeds it doubled in size both times. But then just stopped. So I started over and it’s doing the same. On my fourth feed now and hoping it works.
Great video! I started with your “The New Healthy Bread in Five Minutes a Day” starter instructions which suggested a little different ratios, and so far (2ish weeks) I haven’t had much success (looks a lot like your second example). I am excited to try it again with your video tips. But I’m curious, can I start with 100% whole wheat rather than all purpose/mix or do you think that might be what’s giving me the trouble? Thanks!
Apparently, all I had to do was ask the question, because I came home that same day to find my reluctant starter had doubled! Yay! Clearly, 100% whole wheat was not an issue. The experiment continues!
First time making a starter and I think I am falling BIG TIME. On day 4, I had water at the top of BOTH my jars. What if after I discard and feed a bit more wheat flour than water and then see no difference the next day? Should I let it sit another day without discarding and adding? On day 5 I had a little bit of water at the top and saw some bubbles. Wasn’t sure if it was ok to let it sit for another day?
You can continue the regular feeding for up to two weeks before it may be ready. It really depends on the environment and sometimes just takes a bit of time! If it isn't ready for baking after two weeks of regular feeding (use the float test to check) you may need to start over. I hope that's not the case for you!
The 'float test' is ridiculous. What if you stir the starter to measure it? Then the bubbles just got stirred out! That doesn't mean the starter is any less active, it just doesn't float.
@@PluggingEFT Yeasts occur naturally in the field growing alongside the grain. When the grain is harvested and processed, the yeasts come along for the ride. They are present in the flour.
The yeast in the air in a kitchen is not what you want to make bread with! But that yeast will certainly help break down a dead mouse under the refrigerator. 😆
Zoe, thank you for this video. We all learn something differently, and although I'm an avid reader, when doing so with any on-line instructions it was as if I was reading a foreign language, thus a bit intimidating! This is what I've always loved about your videos - easy to follow with some assurances and humor added into the recipe! Bon Apetite, everyone 🥰
Hi. I am so glad you found it helpful. I am a visual learner, so the videos always make more sense to me too! Enjoy! Zoë
I like your kitchen I like your clear language and your kitchen tools I like all
Thank you so much 😊
I have had a long-standing interest in attempting this endeavor. I am grateful for your insightful video, as it has prepared me to undertake it. I have attentively watched your program on MAX twice, and I find it to be very user-friendly and intuitive.
I'm glad you enjoy the show!
But have you actually tried to make your own starter? I'm guessing you have and are as frustrated as most who try this. I suggest you stop. People who find this easy are living in an environment conducive to make starter. Most environments are not. You can follow all the instructions on the internet...feed your starter once a day or 15 times a day. If it doesn't happen after about 10 day it's NEVER going to happen. I'm a reasonably intelligent person, and I've been trying to get active starter for two years. I get lucky every 4-5 months. So....now I use my non-active starter for sourdough flavor with a good dose of yeast for the rise. Yeast never fails. Sourdough almost never succeeds for rising. Save yourself a LOT of time and effort and frustration.
A very nice story teller,
I will watch more that is for sure !
Thanks for the rubber band tip😊
I’ve been so afraid to start a sour dough starter. You answered all of my questions. Starting my journey today!! 😊
So glad to hear it! Enjoy!
great clear video i love baking breaf and excited about sourdough journey best wishes from ga
Please don't bother. It's just not worth it. You're likely here because you've failed and are looking for help. You won't find it. Most environments simply aren't conducive to sourdough creation and maintenance. Homes these days are too clean. In the 1800s kitchens were nasty, with bacteria flying all over the place. This was GREAT for sourdough starters. These days homes are clean and disinfected. Those who can get sourdough to double or triple in size are very lucky. Most of us will never get that to happen. Just use yeast for rise and flat, non-active sourdough (about the best you'll ever get) for flavor. The search for genuine sourdough rise will just leave you mad and frustrated.
Hi Zoe! Thank you so much for doing this video. I’m an avid cookbook addict but learn so much more when I’m seeing your processes. But could you tell me where did you get your scales from. I love the size and how well you can see the display. Would really appreciate your help 😊
I'm so glad my videos are helpful! Here is a link to my kitchen scale. It is an affiliate link. Cheers! amzn.to/3VzM0iq
HI Zoe! Do you have to add the flour and water each day at the same time of day as when you started?
How fun, been looking to start starting starter lol - thanks for all the details!!❤
Enjoy!
Hi Zoe. I'm finding it hard to get rid of all the flour lumps when feeding my starter. Should I worry about lumps?
Hello, Zoey. You are my inspiration 😊. I am a New Yorker now in South Carolina. I have tried watching oh sooo many videos only to roll my eyes. You are articulate and very expressionable which u r hilarious, but cute. Ok, so I'm starting my starter today. Wish me luck. Ty, Linda.
Yay! Thank you so much for the kind note.
I have two questions.
( 1 ) What do you do with the discard ( 1 ) trash it. Or use it for a second starter.
( 2 ) What kind of cook top do you have in the back ground.
Make and model.
Thanks Roy
Hello!
I think her cook top is Wolf brand
Hope this helps! 😊
Can you cover the jar with a linen cloth?
I would like to try but look to complicate. Zoe your t-shirt with the picture from your book is awesome ❤. Thank you for compartir all your knowledge with us.
Oh no, I didn't mean to make it seem complicated, I just wanted to show some of the signs people have mentioned when making a starter. At the end of the day you are just adding flour and water to a jar for several days. It's so simple and fun to do. I hope you give it a try just for curiosity if not for the bread! Cheers, Zoë
and my husband designed the T-shirt! :)
@@zoebakes thanks for giving me confidence ♥️
Thank you for this! My starter puffed up and had big bubbles after 24 hours. I’m still feeding it though after 2 weeks! I’m trying! ❤
Wonderful!
This is so fascinating! Thank you for sharing!! Janet
So upset I didn’t watch this video earlier! I literally threw out my first starter as I thought it didn’t work! Because the first 2 feeds it doubled in size both times. But then just stopped. So I started over and it’s doing the same. On my fourth feed now and hoping it works.
Zoe, when you get to the second discard etc to use in other recipes, do you refrigerate it?
Great video! I started with your “The New Healthy Bread in Five Minutes a Day” starter instructions which suggested a little different ratios, and so far (2ish weeks) I haven’t had much success (looks a lot like your second example). I am excited to try it again with your video tips. But I’m curious, can I start with 100% whole wheat rather than all purpose/mix or do you think that might be what’s giving me the trouble? Thanks!
Apparently, all I had to do was ask the question, because I came home that same day to find my reluctant starter had doubled! Yay! Clearly, 100% whole wheat was not an issue. The experiment continues!
Hey Zoe!! Can you do a video on how to store your starter when you’re not using it?? Thank you!!!
can white or wholemeal spelt flour work with this?
Also, how often do you divide the dough into a new jar?
Okay I have a question I Hooch is Butt It is Yellow Do I have to get rid of it
Thanks!
Thanks so much!
Wha brand of flour do you use.
Does the water need to be warm?
On day two my starter was coming out the top of my jar! LOL! I used a combo of whole wheat and all-purpose.
That's amazing!!
How do you know if the starter has failed?
how does the wild yeast get in if the jar is covered?
There should already be some naturally in the air and the flour.
Where did you say that the instructions would be? I'm sorry, I just can't find them.
Any plans for another season of Zoe Bakes?
Hi. I would love to create more! If the network asks, I will do more in an instant. I'll keep you posted! Thanks for asking! Zoë
First time making a starter and I think I am falling BIG TIME. On day 4, I had water at the top of BOTH my jars. What if after I discard and feed a bit more wheat flour than water and then see no difference the next day? Should I let it sit another day without discarding and adding? On day 5 I had a little bit of water at the top and saw some bubbles. Wasn’t sure if it was ok to let it sit for another day?
You can continue the regular feeding for up to two weeks before it may be ready. It really depends on the environment and sometimes just takes a bit of time! If it isn't ready for baking after two weeks of regular feeding (use the float test to check) you may need to start over. I hope that's not the case for you!
HELP!!My starter is growing and bubbly but not floating. What am I doing wrong? 😂it’s been almost 2weeks
Feed it and leave it out of the fridge for 12 hours and then it should be active and ready
The 'float test' is ridiculous. What if you stir the starter to measure it? Then the bubbles just got stirred out! That doesn't mean the starter is any less active, it just doesn't float.
Did you write out the starter recipe? I can’t find it
Hi! It's available here for my Substack "Extras" subscribers: zoefrancois.substack.com/p/zoes-baking-academy-bread
Zoe do you sell hashishe?? You sound too mellow n relaxed
Aluminum foil is chemical too! I would cover with small plate or original cap.
How much is 50 g..??
1/3 cup . Good luck. I'm on day 2 😂
The yeast is already present in the flour, not flying around your house. Cover it.
Freal! But the "wild yeast in the air" myth persists!
Crazy that you’re wrong, yet so confident. Yeast is almost always present in the air, it being a fungus.
@@PluggingEFT Yeasts occur naturally in the field growing alongside the grain. When the grain is harvested and processed, the yeasts come along for the ride. They are present in the flour.
@@zeus_2001 yeast is present in more than a field. Yeast is present almost anywhere that has soil, leaves, plants and flowers present.
Why are there always people like this in comments? Some people suck.
The yeast in the air in a kitchen is not what you want to make bread with! But that yeast will certainly help break down a dead mouse under the refrigerator. 😆
Mine didn’t grow at all
Take some Ritalin before hitting record next time
The ads cover the clip.
Too much talk gets boring not direct to the point