Thank you guys for all of the support on this video! I appreciate all of you so much! Leave a comment letting me know if you want more sourdough bread videos.
Joshua Weissman hi Joshua,I love your video. It's very useful! I'm in the process of day 3, I can see some bubbles so I think is a good sign. However I have a question of the how to store the sourdough starter, as I can't keep feeding it forever 😂 . Can you make a video to cover for this as well? Thank so much!! Bless you.
PS Chiu Yes to all of this! I actually keep getting a lot of the same questions in the comments here so I've decided I'm going to put out a follow up to this video in the near future. I was originally going to post a chocolate babka video this week but I may veto that and actually put up the follow up sourdough starter video. With all of that said, the answer to your first question is yes. Once your starter is completely active (meaning it's rising and falling on a schedule and has been going for at least 7 days.) then you can store it in the refrigerator and feed it once a week.
I’m a 73 yr old Gramma who is learning some new cooking cooking methods: sourdough, croissants, to name two! And you, dear boy, are my mentor! Lead me on!!! Lol 🌹
hey that's great, I can't believe I didn't find out about making bread without yeast packets until last year haha... I had never even considered how it may have been done before yeast packets... but I've been really enjoying making these sour dough loaves and pizza crust, so much fun.
I've had my starter for over twenty years and I take it camping with me all the time. My mom's starter is like 100 years old, it was started by my grandma and bits of it now live in dozens of kitchens.
@@spearageddon3279 and my Dutch oven has been in service in my family for 100 yrs. It's served hundreds of people, thousands of meals, up and down the coast from Canada to Mexico and all over the Sierras.
@@rodneysmart9774 👍👍 I do use the heck out of my Dutch oven, love it. Just can't imagine how I would keep a starter going when I can barely keep a few plants alive LoL
This is a 5 years old video and you probably wont see this message, but I just wanted to thank you for this video. After 4 failed attempt to start my own starter, Ive followed your step by step here and guess what? It worked. On the second day I could see the difference already and I kept going and now I have a beautiful starter. Im watching your "No Knead Beginner Sourdough Bread" video now and I had to come back here to thank you for this one. So again, thank you.
My sour dough starter came from my aunt's crockery after her funeral. That was 1996. She got hers on her wedding day in 1952 from my Granny. My Granny got hers from her Granny in 1923. The flour has always been fresh ground, soft white wheat & malted barley flour. I use the starter reduction/feed cull to start my Sunday boule fermenting Thursday.
To anyone for whom feeding this thing every day is a dealbreaker: YOU DON'T NEED TO FEED IT EVERY DAY. I keep mine in the fridge. If I'm not baking with it, I just pull it out every 7 days, feed it and put it straight back in (feeding every 7 days keeps it active enough to be ready to use any time). Also: YOU WON'T KILL IT IF YOU DON'T FEED IT EVERY 7 DAYS IN THE FRIDGE. I have forgotten about my starter for 2-3 months on end and it still survived. I just fed it up again and it came right back to life. If you think you will likely forget about it for long enough to kill it, spread out a very active portion of starter on parchment paper and put in front of a fan to dry it until brittle. Break it up into flakes and store in a small airtight container. If you kill your main starter, you can simply hydrate this one, feed it, and it will come back to life. Stores for 6 months to a year so date the container and make a new one of those every 9 months or so. It's foolproof. Edit: I have successfully revived the dried starter after 1 year. But a 5 year old dried starter could not be revived (found it in the back of a cupboard). 5 years is too long, it turns out.
@@greeneyedcatwink That will depend largely on the way you make your dough, not just the starter. Fermenting at low temperatures (fridge) or high temperatures (28-32 degrees C), will both create a more complex/sour flavoured product. Also, a longer fermentation will do that as well. So in your recipe, you could reduce the amount of levain used so that fermentation takes longer. You can also do the bulk ferment in the high temperature range to develop that type of flavour, then do a long final proofing in the fridge to develop that type of flavour (different fermentation temperatures create different yeast/bacteria byproducts with slightly different flavours). The mildest flavours come when there is little production of byproducts (efficient fermentation) - which would typically be in the 21-28 degree C range. So, somewhat counterintuitively, you want an inefficient fermentation in order to create more flavour because efficient fermentation doesn't result in as much of those flavourful byproducts. I'm sure there are more variables but these are a good way to start experimenting. Good luck!
For those concerned about starter discard waste-I collect mine in a sealed container in the fridge, and then use it to easily whip up some sourdough fry bread... mmm so good with just some salt, and even better with salt, green onions, and sesame seeds.
Hello. This is me, a person who has without success tried to replicate german style sourdough bread. It had haunted my dreams and I could sometimes even smell it in the air, but I could never ever make it myself. Not to lack of trying. But I just failed so gloriously every time, for yearsss. But this time I didn't. This time I followed your recipe, step by step, for the starter and then for the bread and there it was.. a few months later it was in the air. The familiar smell of sourdough bread. And I want to thank you. From the bottom of my heart. I thank you for bringing this recipe into my kitchen. It is as I remember it, fresh from the bakery when I was a child, and even better. I thought it wasn't possible, but you made it possible, so thank you. Thank you soooo much.
Here’s a tip! Instead of throwing out the starter mixture each day… put it in a separate jar each time to create another whole starter to give away/use or use it as a batter for frying things
FINALLY a starter video that actually has information that a beginner like me can follow and understand! Never seen anyone talk about it having to be a glass container either. Thanks!
"do not use bleached flour" Me, living in Germany, where you are not even allowed to sell bleached flour, absolutely confused about wtf bleached flour is supposed to be, untill I looked it up.
Spike AMERCIA FUCK YEAH!! Sell anything even if it’ll kill you!!! But for real, bleaching flour kills all living bacteria to ensure the exact same rise for dough making! This way pizza places, bread shops, etc can get identical properties! It’s a totally horrible and unhealthy flour which causes people to have digestive properties. In America it’s common for people to say “they are gluten intolerant” when it’s really using extremely processed flour when does not even resemble natural ground flour anymore. Been here for 20 years now... trust me
Me, from Germany, went yesterday to buy flour to do this recipe and was searching everywhere on the package for information in whether the flour is bleached on not 🤦🏻♀️
@@nuray9748 We had a lot of flour at home and not really anything to do with it, so I thought I could start getting into bread making since I'm also bored because of this whole Corona lockdown thing. Looked through all the packages of flour we had if they are bleached or not and then asked myself what the hell "bleached flour" even is.
Pro tip: you don't even have to feed it every day once it's done. If you're not baking every day, you can just keep it in the fridge and take it out once a week (or a few hours before you use it for baking) to feed it. Just give it a few hours on top of the fridge to "digest" its meal and then slap it back in the fridge.
I must have watched 25 sour dough videos but yours was the most detailed, confidence building and included the feeding chart. I’m on day 3 and “Clint” looks great! Yes! More sour dough content please. Love your videos!
WE NAMED OURS CLARA!! We got an overflow in the jar on day 2!!! Which is insane!!!!! I had to change the jar to a bigger one (a 1 kg one) and it still overflowed!!
i started learning how to make my own bread. kinda funny cause what you said reminded me of something. you said if you can brush your teeth, you can feed your sourdough. depression and anxiety have been kicking my butt for a while now and making bread has been a way to help me through it. im definitely trying this out and i hope i wont let it die.
Yea I know this comment is at least a year old but I had to respond. You will find such things as gardening and cooking to be very soothing for the soul and in both cases allow you to share the efforts of your work. Who doesn't like fresh baked bread or fresh vegetables form a friends kitchen or garden. It brightens your day and theirs. It also gives you a sense of accomplishment.
Protip: you can use basically any unblesched flour. Yes, rye is best, but it doesn’t matter that much in the long haul. Also, after the first 7-10 days you can keep it in the fridge and only feed it once a week or when youwant to bake something. It’ll be fine :) Source: i’ve been baking sourdough for a year
@@indah3985 feed the starter so it stays active, i’m swedish so i don’t really know the difference between ap and bread flour but plain white flour works well!
I made this about a year ago, and the dough smelled soo good. I baked mines in a ceramic crockpot and when I tell you that thing was cracking when it was done, I mean it. My fam ate it right up! Perfect with a bit of Nutella and It wasn’t too much work too, so I’ll probably make it again 👍🏾 thanks for this!!!
Used this guide to make 2 sour dough starters back on 2/2/22. One was called Odo, a control following this recipe. The other was called Patricia, using a 50/50 mixture of bread flour & unbleached AP. Both survived the first week, Patricia made an excellent sandwich bread, but was noticeably more runny (runnier? English is weird). They have since combined into Patrodo & has been doing really well with a 1:1:1 starter, flour, & water ratio. Thanks so much for your informative videos Josh!
instead of throwing out the yeast when doing feedings, fry it and put some (equal parts) thyme, basil, oregano, sesame seeds, lemon zest (and a pinch of salt) on it. Fry in olive oil. the most delicious thing you will ever eat. also, dip in some sour cream or tzatziki!
You dont want to do this in the beginning because the ph is getting established and before the lactic acid creates an acidic environment bacteria like e. Coli and other nasty bugs will still be able to live there and cooking doesn't necessarily kill them all
@@felixhushpup2545 good to know. I... may have not known that, oops. However, with the acidic environment from fermentation--I thought you didn't want this, as it is a sign of the yeast running out of food and fermenting/eating other things and overall not being a healthy, active starter? I know there were times where there was just a layer of clear alcohol-y liquid on top (I've looked it up and essentially read what I just said)
This is a critically important recipe for people. In the absence of yeast, leavening can be acquired from the flour and even the air in your home. It might sound gross, but this is how bread and beer really got started. Thanks, Josh!
My grandmother used to make sourdough bread every week for the whole family for years. First she made the bread keeping a piece of dough separately in a bowl as a starter. She then left the piece of "starter" dough in a bowl covered with flour for a week, until it was time to make bread again. She then took the piece of "starter-dough", dusting off the excess flour and she rehydraded with some warm water (as you would with the packaged yeast) eaving it for a while to activate. She then made the bread keeping a new piece of "starter-dough" and so on.. This is a traditional way of making bread all over Greece, with various results as many as the women that made bread! Unfortunately by the time I was born my grandma had stopped making bread due to old age, but I always wondered how it would compare to the "everyday feeding" method. Unfortunately sourdough is my Holy Grail, and I am a new home baker with no time so.. I just wanted to share this knowledge in case someone thought it would be useful!
@@phlox3848 Cherchez des recettes qui vous permettent d'utiliser le levain enlevé les jours où vous ne faites pas de pain, sans avoir besoin de trop cuisiner. Crêpes, gaufres par exemple, ou même directement à la poêle avec quelques ingrédients pour enjoliver un peu.
Im sorry about my bad english. When I put it in the fridge should I close tight the jar? and in the video while I am on day 1-7 should I never tighten the jar? its hard to keep up with him, hes talking very fast 😉
Thank you Josh! I followed your instructions precisely and today is my 7th day and the starter is active and thriving! I’ll make bread with this sometime next week. This is my first time making a starter. So thank you for this video.
After my previous starter collapsed several times I am thrilled that this method works brilliantly. I’m about to bake my first loaves with my new starter. Thanks so much for posting.
Mixing it by hand, and also adding an additional hand mixing stage in between feedings helps it develop a lot. Your hands contain some of the microbes needed for it to grow. Also helps you understand and get a feel for your starter and different stages.
We have a 70+ year old sourdough starter. It's family. Began in the gold rush of 1949 and has traveled the globe. P.S. Don't take starters on airplane trips or BOOM! goes your carry on bag.
Joshua Weissman when I was a tadpole in culinary school we had a 100 year old starter that my pastry professor inherited. Her name was Audrey 2 (Little Shop of Horrors reference) and we all had to take turns feeding her. For thanksgiving one year I got to take some of her home and make fresh bread for dinner. Good memories! ☺️
The approach in this video creates too much starter to begin with. See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter. Even if we were not in the midst of a pandemic, the process described in this video is wasteful. It generates an excess of starter which then somehow needs to be dealt with. If you are baking a dozen loaves of sourdough, this video may work for you. However, it’s better to not generate the excess to begin with. I strongly suggest you don't waste your time with this man's complicated, wasteful, discouraging process. See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter. Jack has other informative videos regarding sourdough starter and sourdough baking.
I started my sour dough starter when I was 12. I'm 56 now. I started it with bleached flour, and have continued using bleached type "00" flour from Italy to this day. I keep it in the refrigerator, and often forget about feeding it for several months at a time. It may take some time to reactivate it, but it comes back every time. I've even spread a bit out on some waxed paper to dry, and tossed out the majority. Then I reactivated it once I'd moved across the country. :)
R. Drake Sansone yes it does ! i didn’t know if that was good or bad bc nobody in my family has ever made a starter. i’m the only one that enjoys baking and cooking. thank you soo much for letting me know !
This is it. This is the one. I went through at least 5 youtube guides, one of which was a masterclass, and a book. Always had lackluster starter. Maybe double the growth after feeding and not much activity during the baking process. Now I'm getting at least 3x rise and even after setting aside starter that overflowed, there's it rises like 2x more at least. My starter seems more lively than ever.
I can't get my starter to take. I follow the directions exactly and I even use the same flour (down to the brand!). Day one and two seem normal, the starter even seems to get a few bubbles and a sheen on the top. By day three it seems to start darkening in color, and by day four It starts to whisper to me. I woke up day 5 with a thick web of black starter covering my hallway and into the kitchen. I couldn't get through so I just threw some flour and water at it and went back to bed. Day 6 It woke me up suddenly. It told me it didn't like being called starter. Starter implied it had a beginning. I tried to start fresh but every time I walked towards the kitchen I woke up in my bed. Day 7. The sun never came up. Clocks all stopped at 10:13 this morning. I fed it. Feeding it makes me so tired. I don't remember falling asleep Day 8 The light is gone. In the void his voice is loudest. We understand us now. I feed myself to us.
not sure what your inspiration is for this, but coincidentally up to day 4 or 5 resonated with me as mine eventually just molded instead of growing lmao. Frankly, a black mold outbreak in the house, given enough time, may lead to psychosis quite like this lmao
Great video! FYI producing and selling bleached flower is forbidden in Europe (since the late 50's), so there only UNBLEACHED flour for sale in every shop in Europe. Do not get ripped of by purchasing expensive flower because the word unbleached is on the package...
TL;DW: Day 1: 1L Jar + loose lid, record jar weight 100g wholegrain, unbleached flour 150g 85F water Day 2: Stir Leave 70g starter behind Add 50g wholegrain Add 50g whole purpose flour 115g 85F water Day 3: Repeat day 2 Day 4: Repeat day 2, Water = 100g Day 5: Repeat day 4 Day 6: Repeat day 4, Leave 50g starter Day 7: Repeat day 4, Leave 25g starter Day 8+: Repeat day 7 Fridge: Remove a day before use.
@@hellokittybg93 I must have noted that down from a different video. If you just bake once a week you don't need to leave it out every day, which would require a lot of extra feedings.
I'm baking a bread I've never baked before for every month of this year. Very excited to try sourdough for the first time! This video made it seem a lot less daunting
When I first started making sourdough, making the starter seemed like a daunting task. Then it wasnt. Just do it. Making actual bread is the real task. Just read, watch, try and it will happen. After all, the smell of baking bread, priceless.
For the long haul and reduce discarded starter, keep it in the fridge and you can take it out the day before baking, feed it to get the amount of starter needed plus having starter remaining to keep in the fridge.
in your usage what kinda mileage are you getting out of storing it in the fridge? is there a min/max amount of days before you need to take it out and feed it?
@@twowheeleddaydreams4291 for me and my fridge, which is set to "2", 6 das worked fine. So I only ever feed it in preparation for the next bake. But i stopped now for baking, due to lack of time and energy cost.
Soaps by Terri Ann actually that does exist. There are people you can hire to feed your starter. With that said you can also place it in the refrigerator when you go on vacation and feed it when you get back.
Generally you want to feed it once a week if you keep it in the fridge, but I just left it for three weeks without feeding and it bounced back after a few days of feeding
I have a starter that I have been using for about a year. I leave mine in the fridge for 2 weeks at a time. Take it out, let it warm up, throw out half, feed it, 12 hours its ready to use.
I’m finally accumulated the tools necessary to make proper homemade sourdough, and I just began the starter making process this morning! I must have watched this video 25 times over in preparation!😂 Please wish me luck! You make it seem so easy, and I will be following your directions to the t, so I remain hopeful. Thank you, Josh! If my fist loaf turns out half as beautiful as yours I will be satisfied. Sending you love. ♥️🥹
I agree, and I was also going to add that he get some zit medicine. But that would be mean, so I won't say that. And get a haircut. And get off of my lawn!
Thank you so much for this starter recipe ! I am your follower since I got marry almost 2 years ago, I ve cooked some of your bread recipes before and they all came out amazing! I cook Challos every week and I am planning to use this starter as a new way to feed and pray for my family and friends. Wish me good a luck since I will include you as one of them! I will be posting pics of my first sourdough loaf! Lots of blessings to you !
I clicked on this video and was totally unprepared for his fabulous hair. You go, sourdough fabio. Also this worked out great, my starter was about a day off but so good. Thanks !!
@@johnNJ4024 maybe a little trim for split ends but agree! Wash only every 2nd day with products and brush nightly to redistribute oils and you're sweet!
Just posting here lol this right here was my first introduction to you Joshua, we share the same name too. Was watching a oldie from 3 years ago on making your Owe flour and the Nostalgia of you hitting your 100,000 Subscribers was making me feel so bloody happy for you. Been a long way for you to get where you are now and I’m so happy I Experience it all with you.
Brilliant. For a while, I kept coming back to this video for myself. Now I come back to it to pass the link on to friends and family. Great stuff! This is the first time I've had a starter not only work out perfectly but also stay alive for a long time!
This recipe is wonderful! I just found a recipe online for pancakes with sourdough discard because I didn't like the idea of throwing it away and they turned out nicely so I'll experiment more with what you can do with it instead of throwing away. The bread is great, I love the smell and taste of it.
The approach in this video creates too much starter to begin with. See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter. Even if we were not in the midst of a pandemic, the process described in this video is wasteful. It generates an excess of starter which then somehow needs to be dealt with. If you are baking a dozen loaves of sourdough, this video may work for you. However, it’s better to not generate the excess to begin with. I strongly suggest you don't waste your time with this man's complicated, wasteful, discouraging process. See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter. Jack has other informative videos regarding sourdough starter and sourdough baking.
@@timetravellingbunny3952 Is the excess that he's scooping off and "discarding" every day before re-feeding being used to make bread? I'm a complete noob so I'm not really sure as to what he's doing with it. I would assume that it's being used for that purpose and not just going in the trashcan, but I don't know.
@@LegionMizzy1 I don't know what he is doing with it either. The point is, he creates more than is needed. I don't think it is worth our time to attempt to understand what he does with it if there are other approaches such as "Bake with Jack". Two, more detailed Bake with Jack videos are number 115 regarding sourdough starter and 101 regarding baking a sourdough loaf. If nothing else, Jack answers many questions in his other videos regarding baking bread.
Thank you for posting this video! I have attempted to make a sourdough starter several times, and I could never figure it out. Thanks to your video, I rolled up my sleeves determined to make this work. I'm now at day 9 since starting this process, and your video taught me so much. I named my starter Clyde, and he is now part of the family. he's just our little "Addams family Thing." I feed him morning and night. When I fed him every 24 hours, he just smelled like alcohol, so I decided every 12 hours, and that did the trick. I made my first batch of discard onion bagels today and blueberry bagels tomorrow. I'm practicing for my new career as a professional sourdough artist. 😂 thanks again. I'm having a lot of fun learning this new hobby. Always a big fan of yours. 👍
Transcribed for me :D Supplies: Jar, Spatula, Scale, Thermometer Ingredients: Dark Rye Flour, All-Purpose Flour Day 1: Record weight of jar without a lid, 100g rye flour, 150g water at 85°F, mix with a spatula until all hydrated, cover with a loose-fitting lid. Day 2: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 115g of water at 85°F, mix and cover. Day 3: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 115g of water at 85°F, mix and cover. Day 4: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover. Day 5: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover. Day 6: Leave 50g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover. Day 7 (and forever): Leave 25g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover. Feed once a day forever and ever :]
I know this video is old prob never see this Josh. but I just got into Starters and sourdough recently and I was having trouble with my starter bc I followed someone else's recipe. for 5 days I didn't see any action then I tried THIS AMAZING recipe and BOOM he's alive! already one night and I see a massive progress. Thank you so much Josh!
Thank you a lot for this recipe. Was of great help to me and took away my fear for sourdough. If I may, I came up with an alternative procedure that made the feeding process even more easy than it already is. You only need a second jar: Instead of clearing all but 25 g of starter from your jar, I transfer 25 g to a second jar and feed it in there. Then I just totally clear out the first jar and clean it (thoroughly) with my daily dishes. The next feeding I just transfer 25 g back into the first jar and so on... As far as I could notice this procedure did not harm the quality of my culture so far (I am using this method for around 3 weeks now). I just make sure that before transferring to the second jar I briefly stir the starter in order to make sure I get a homogeneous spoonful of starter. Of course, everyone needs to find out themselves what works for them, but because to me this method works better for me I would like to share it.
hey i have a question. so when you made your starter did is smell bad ?? bc i’ve just made mine, it rose really well but smells pretty bad and i was just wondering if that’s normal
I have watched this many, many, m a n y times. I have come to the conclusion I shall never feel ready and so it’s now or never. Good luck to me and papa bless.
This young man is a genius! Super simple, well communicated. I hope I can resuscitate my ailing starter now and give it the attention it so richly deserves
I am just now starting my bread making journey! My love for bread is insane and I've put this off for years because I know once I get it, I won't stop LOL Thank you for this video! Exactly what I was looking for was something like this with the right information! you are awesome!
First time making a starter and my first time making sourdough bread, in fact, I'm a complete beginner in baking and this was an absolute success, thank you! It's colder weather here at the moment, but the starter was up and crazy active by the end of the 3rd day. I kept the feeds up on a 24-hour schedule using wholegrain and bread flour but had to change the ratio of flour to accommodate for an overly active strain which was creating potent-sour-smelling acid faster than I could feed it. Had huge success with my first loaf, once I was happy the sour acidity had leveled out on day 7. Thanks Joshua!
I can confirm, wet flour mixtures like that do in fact turn into bombs. I learned the hard way when no one wanted pancakes, I didn't want to waste the batter, and it was forgotten about. I still occasionally find a spec of dried batter and that was like almost two years ago. It went everywhere. 😂
Like you just let it sit in a mason jar and the glass and everything exploded?? I could see you know unscrewing the lid and it pops off early, but that sounds kind of awesome
Reminds me of my mother-in-law. She once cooked three chickens in a pressure cooker, and the relief valve jammed. Good thing no one was in the kitchen when it blew up. They cleaned forever, but found pieces of chicken for years...
@@Jarrettmonty99 It was in a glass container with a metal lid and when I went to dispose of it the lid exploded out of hand, and it sprayed everywhere like a shaken whine bottle.
Oh my! I’m still cleaning out our garage refrigerator from where my son stashed his extra pancake batter! It was an explosion in there and I’ll never get it all cleaned out!
Omg when I was younger (under age of 10 probably) (I’m saying “I” but my sisters did it too) I used to make “at home play doh” with flour and water (It obviously wasn’t actually like play doh but it was fun to play with) and I would put it in a jar to play with the next day and it would always grow like 3x and smell AWFUL the next day and now I have more of a knowledge on gluten/yeast etc and this video reminded me of that memory omg
hahahah. That's pretty funny. You were a little mad scientist and didn't even know it. I remember my cousin and me sneaking some of her mom's real sugar for our "mud cakes." Then of course we had to actually taste them. (We were deprived, raised by parents who didn't believe in letting their kids eat sweets.)
I have followed your steps, and my starter is perfect. I have made few breads so far using it, and they were like from the real artisan bakers shop. Super thank you! 🎉
I've been watching this vid for more than 10 times and I'm trying to make my starter now! But I still come back here every single day after i fed my starter to make sure I'm doing it right!
You are easily my favorite new youtuber find of 2021! You have extremely good content and it’s very apparent that you try very hard at your job. Thank you.
This video is exactly the explanation I was looking for. I had followed a starter recipe from the kitchn that had said regular bleached AP flour was fine so I am def starting over with this new info. Thanks and keep at 'er! This was great!
I started one 3 days ago and dude within the first 24 hours we had massive growth, and a ton of bubbles. And we actually forgot to feed it till today (the third day) and it's doing great. It's probably 2/3rd the size of the initial stage. Just did the first feeding and I have a feeling by day 7 we're gonna have a great little starter. Thank you, that was really easy.
I’ve watched so many videos and got tired after 2 minutes. Yours however, very fun to watch and amazingly thorough explanation got me to start my starter! Thank you and best wishes! X
Mine is also bleached all purpose and my little Jimmy loves me! He giggles and bubbles non-stop 🥰 I always tell him not to pay attention to haters & snobs. He is no different from anyone else! 🤣
It's not that it's impossible, it's just that it's less likely. I had a starter take about a week to get started using bleached, and it never saw the type of gains this guy has.
I was on day 3 with my first starter and she was bubbly, I was excited, going to feed her for the first time and my husband preheated the oven to 400 with my starter in there 🥲 (I keep it by the light bc my house is cold and I’m in WI). I was so upset. Here’s to #2! 😂
I'm still in my "research" mode RE: all things sourdough bread. My house is cold so I did an experiment yesterday ... my microwave with door resting to close so the light is on is 75° (no towel) and 79° with a kitchen hand towel hanging over to cover the gap from door not being closed. That's the ideal temp range to start starter or wake up starter to use out of the fridge, correct?
Holy crap! So a little back story, I got a starter from my boyfriend family for Christmas. It wasn't very active, but liked being in my oven with the light on. Well... I killed it. Turned on the oven to bake a pie crust and forgot it was in there. Fast forward, I needed a new starter. I ran to Josh's manual here. I am getting ready to do my 3rd feed today but Holy crap! This one is so active! It had a huge rise and fall the first night, and last night it more than DOUBLED. I was afraid the jar wasn't gonna be big enough! This new one is super active, and I'm not even using the rye. I'm using organic whole wheat!!! Thank you so much for this guide josh!!!
I just started mine this week. I know this is a old video but this makes me feel like my starter is normal. I was reading a ton of forums of how it should look and got me concerned til I watched this
OMG!! Not only that i love the details explained in the video, but i also love the color grading, the composition, background music, everything actually! Keep up the good work!!
Worked great! Best starter ever. The first day was so active, maybe because I ground my own rye flour. I had it in the oven with the light on. It was too cold in the house. The second day it was over flowing the jar. Who knew how easy it was to make a starter! Thanks so much!
62 year old; been cooking for years, first endeavor into the world of making home made bread. 5 out of 5 Stars on your method; teaching style and of personality. Thanks for making my journey so much more enjoyable!!!!!
Big fan of your channel, for a pretty long time now. Just a suggestion, please lower the volume of the background music, it's hard to hear you. Keep going, can't wait for the 500k subs!
agree. Just turn off the background music. And hold steady on the face zoom. I am here for the information. Not your complexion. I also think it could be less tech and more simple for my tiny brain. But seriously thankyou . good information.
@@busybeenation I like this guy and it's entertaining to watch but I hear you about the editing... However the background music is my first (only) problem because I have to strain my ears to hear the words. He's great though, love the content to bits!
Agreed. I usually have subtitles on and thought they would be my saving grace, but no dice. The music is so loud that the auto-generated captions can’t detect human speech
What can I say. Have been waited by to make my own sourdough bread forever - NOW I CAN. Will be toasting you with a good Merlot. THANK YOU SO MUCH Joshua - I’m sure your mums very proud of you - I’m a great grandmother and I’m proud of you too. 😘
Awesome video ☺️ worked in a bakery that made sourdough and we kept ours in a big plastic tub, added lukewarm water eyeballed straight from the tap and a scoop of flour, also not measured. Stir with gloved arm. Haha. They're pretty resilient!
Rural Haliburton Ontario. First it was the toilet paper. Now there is no yeast to be found. Ok, so it isn't hard to make it. I have to find out how to use it. Happy camping.
With sweet things, sourdough isn't quite the best. You can easily make yeast with yeast water from water, organic dried fruit and organic honey. After 3 -4 days you have something you can bake with and the slightly sweet and fruity note usually goes well with Brioche or other wheat doughs meant for sweet things.
I am so thankful to have just received a starter that is over 100 years old, we baked with it yesterday and it was the best bread I have ever had and it was our first loaf
Thanks for explaining that the starter basically replaces the dried yeast. Ever since I saw the b99 episode I thought sourdough starter was the dough. Also the editing slayed me ded
I used to make sour dough .....back at my first place it was too cold to get the dough to ferment and then rise.....so it didnt work! I never heated my place even in winter. But when I worked at a coffeeshop I brought a batch of my sour dough mix to work and let it sit all day.......and sure the miracle happens....within one day the bubbles formed! And the sour dough was made! So having a warm place is key to grow your sour dough!!
Remember to not give up if your starter is slow to get going. Sometimes it can take 15 days or so before its ready. Mine rose on the second day drastically with the false start (bad bacteria) and then it took 12 days of feeding before it rose again signaling it was ready. 12 days of just minimal bubbling, you will think you messed up. But then one day you walk into your kitchen and it has blown the lid off and smells like sourdough :)
@@leobergstrom893 Its not ready, that is whats called a false start. Basically it means it has the wrong type of bacteria. You need to keep feeding it daily for at least a week. It would make terrrible bread if you tried it right now.
![เป็นไปได้ไหม - WanMai [Teaser] | 05-12-24](http://i.ytimg.com/vi/P5Uto6e453w/mqdefault.jpg)
Thank you guys for all of the support on this video! I appreciate all of you so much! Leave a comment letting me know if you want more sourdough bread videos.
Joshua Weissman 😍😍😍😍😍😍😍💜
Joshua Weissman hi Joshua,I love your video. It's very useful! I'm in the process of day 3, I can see some bubbles so I think is a good sign.
However I have a question of the how to store the sourdough starter, as I can't keep feeding it forever 😂 . Can you make a video to cover for this as well? Thank so much!! Bless you.
Joshua Weissman more breed recipes
PS Chiu Yes to all of this! I actually keep getting a lot of the same questions in the comments here so I've decided I'm going to put out a follow up to this video in the near future. I was originally going to post a chocolate babka video this week but I may veto that and actually put up the follow up sourdough starter video. With all of that said, the answer to your first question is yes. Once your starter is completely active (meaning it's rising and falling on a schedule and has been going for at least 7 days.) then you can store it in the refrigerator and feed it once a week.
There's a typo mistake on your day 4, the water temp was typed in 80°F instead of 85°F
I’m a 73 yr old Gramma who is learning some new cooking cooking methods: sourdough, croissants, to name two! And you, dear boy, are my mentor! Lead me on!!! Lol 🌹
hey that's great, I can't believe I didn't find out about making bread without yeast packets until last year haha... I had never even considered how it may have been done before yeast packets... but I've been really enjoying making these sour dough loaves and pizza crust, so much fun.
large baguette um...a HOLBROOK thing? Lolol
A gramma named robin, 🤔 hmm
@@dafuck1899 Robin has been a name since the 1300's (and maybe even earlier!) - It's hardly a modern one :)
@@toasterdrippings he means it sounds like a masculine name, which it isn't necessarily one
I've had my starter for over twenty years and I take it camping with me all the time. My mom's starter is like 100 years old, it was started by my grandma and bits of it now live in dozens of kitchens.
wow!
just wow
Wow ... that's hardcore dedication right there. 👊
@@spearageddon3279 and my Dutch oven has been in service in my family for 100 yrs. It's served hundreds of people, thousands of meals, up and down the coast from Canada to Mexico and all over the Sierras.
@@rodneysmart9774 👍👍 I do use the heck out of my Dutch oven, love it. Just can't imagine how I would keep a starter going when I can barely keep a few plants alive LoL
This is a 5 years old video and you probably wont see this message, but I just wanted to thank you for this video. After 4 failed attempt to start my own starter, Ive followed your step by step here and guess what? It worked. On the second day I could see the difference already and I kept going and now I have a beautiful starter. Im watching your "No Knead Beginner Sourdough Bread" video now and I had to come back here to thank you for this one. So again, thank you.
My sour dough starter came from my aunt's crockery after her funeral. That was 1996. She got hers on her wedding day in 1952 from my Granny. My Granny got hers from her Granny in 1923. The flour has always been fresh ground, soft white wheat & malted barley flour. I use the starter reduction/feed cull to start my Sunday boule fermenting Thursday.
Wow- a 100 year old starter! I bet the bread is amazing
Amazing, 🙌❤
Insaneeee
Privilege ☺️to be able and purchase this dough starter
The immortal life of granny’s sourdough starter
Isolation day 21, I started watching a guy who talks to a kitchen cabinet about feeding my imaginary yeast pet.
I'm doing this on day 14
I really enjoyed your fun personality on your video! You helped perk up my day and put a smile on my face!
LOL first time I laughed today
Tried to bring mine to life and it died day 11
I don't know what day I'm on but yeah, same
To anyone for whom feeding this thing every day is a dealbreaker: YOU DON'T NEED TO FEED IT EVERY DAY.
I keep mine in the fridge. If I'm not baking with it, I just pull it out every 7 days, feed it and put it straight back in (feeding every 7 days keeps it active enough to be ready to use any time).
Also: YOU WON'T KILL IT IF YOU DON'T FEED IT EVERY 7 DAYS IN THE FRIDGE. I have forgotten about my starter for 2-3 months on end and it still survived. I just fed it up again and it came right back to life.
If you think you will likely forget about it for long enough to kill it, spread out a very active portion of starter on parchment paper and put in front of a fan to dry it until brittle. Break it up into flakes and store in a small airtight container. If you kill your main starter, you can simply hydrate this one, feed it, and it will come back to life. Stores for 6 months to a year so date the container and make a new one of those every 9 months or so. It's foolproof.
Edit: I have successfully revived the dried starter after 1 year. But a 5 year old dried starter could not be revived (found it in the back of a cupboard). 5 years is too long, it turns out.
Yes, and see "Bake with Jack" video number 115 for a more intelligent, reasonable, and less wasteful approach to sourdough starter.
GREAT INFO! How do you get the starter to be more and more sour, like SFO sourdough?
@@greeneyedcatwink That will depend largely on the way you make your dough, not just the starter. Fermenting at low temperatures (fridge) or high temperatures (28-32 degrees C), will both create a more complex/sour flavoured product. Also, a longer fermentation will do that as well. So in your recipe, you could reduce the amount of levain used so that fermentation takes longer. You can also do the bulk ferment in the high temperature range to develop that type of flavour, then do a long final proofing in the fridge to develop that type of flavour (different fermentation temperatures create different yeast/bacteria byproducts with slightly different flavours). The mildest flavours come when there is little production of byproducts (efficient fermentation) - which would typically be in the 21-28 degree C range. So, somewhat counterintuitively, you want an inefficient fermentation in order to create more flavour because efficient fermentation doesn't result in as much of those flavourful byproducts.
I'm sure there are more variables but these are a good way to start experimenting.
Good luck!
You can even put it in the freezed
Is there anything u can do with the dough u have to tough away in order to feed it
For those concerned about starter discard waste-I collect mine in a sealed container in the fridge, and then use it to easily whip up some sourdough fry bread... mmm so good with just some salt, and even better with salt, green onions, and sesame seeds.
I was wondering about that, thank you!
Yes, I was about to ask Joshua and then I read your comment. Thank you 😊
Do you add anything to the starter or just flatten it out and fry? Thank you.
Debbie Freireich this is what Mike from ProHomeCooks does with his. He just pours the starter straight into the pan with some olive oil.
@@aracelibarajas5254 Exactly!
Hello. This is me, a person who has without success tried to replicate german style sourdough bread. It had haunted my dreams and I could sometimes even smell it in the air, but I could never ever make it myself. Not to lack of trying. But I just failed so gloriously every time, for yearsss. But this time I didn't. This time I followed your recipe, step by step, for the starter and then for the bread and there it was.. a few months later it was in the air. The familiar smell of sourdough bread. And I want to thank you. From the bottom of my heart. I thank you for bringing this recipe into my kitchen. It is as I remember it, fresh from the bakery when I was a child, and even better. I thought it wasn't possible, but you made it possible, so thank you. Thank you soooo much.
W comment
Here’s a tip! Instead of throwing out the starter mixture each day… put it in a separate jar each time to create another whole starter to give away/use or use it as a batter for frying things
i was like waiting for him to tell me what i should do with the waste and there you go, thanks xD
🤯 GENIUS
You fry “things” in it? Do tell! I need some examples
@@imluctor5997 q aww
How about feeding it? I feel like I wouldn’t know how much to give it
FINALLY a starter video that actually has information that a beginner like me can follow and understand! Never seen anyone talk about it having to be a glass container either. Thanks!
Levi so happy to read this!
Same for me too!!
@@JoshuaWeissman What do you do with the remaining starter that you throw away? I saw you put it in a container so I wondered whether we needed it!
Giulio Cellocco you can make bread or any recipe you need starter!
Giulio Cellocco i’ve heard that people can make another starter from it
"do not use bleached flour"
Me, living in Germany, where you are not even allowed to sell bleached flour, absolutely confused about wtf bleached flour is supposed to be, untill I looked it up.
Spike AMERCIA FUCK YEAH!! Sell anything even if it’ll kill you!!! But for real, bleaching flour kills all living bacteria to ensure the exact same rise for dough making! This way pizza places, bread shops, etc can get identical properties! It’s a totally horrible and unhealthy flour which causes people to have digestive properties. In America it’s common for people to say “they are gluten intolerant” when it’s really using extremely processed flour when does not even resemble natural ground flour anymore. Been here for 20 years now... trust me
@@VinnyGjokaj I'd like a resource on that information if you have it.
Me, from Germany, went yesterday to buy flour to do this recipe and was searching everywhere on the package for information in whether the flour is bleached on not 🤦🏻♀️
@@nuray9748 We had a lot of flour at home and not really anything to do with it, so I thought I could start getting into bread making since I'm also bored because of this whole Corona lockdown thing.
Looked through all the packages of flour we had if they are bleached or not and then asked myself what the hell "bleached flour" even is.
@@nuray9748 I live in England and I looked on the packaging as to whether the flour I buy is bleached and I have no idea.
Thanks to you, I’m now producing the best bread I’ve ever done in my 30 years of baking! Thank you Josh. You’re adorable!
Delicious!
Pro tip: you don't even have to feed it every day once it's done. If you're not baking every day, you can just keep it in the fridge and take it out once a week (or a few hours before you use it for baking) to feed it. Just give it a few hours on top of the fridge to "digest" its meal and then slap it back in the fridge.
Quick question does it get better on days past 7?
@@andrewdoesyt7787 Sourdough starters tend to get more complex flavor as time passes. But I don't know exactly what you mean by "better"
@@TrueSkyblueClouds oh I was just curious but just like what you would think tastes better lol.
@@andrewdoesyt7787 Yes, I (and most people, as far as I can tell) love sourdough better the longer it's been going. But your opinion might differ.
@@TrueSkyblueClouds well thank you for sharing your experience with others!
Since my mom won't let me get a dog, this will be my pet
No litter box.. and you dont have to go to the vet
@@jerseyhudson27 yes, that's the good thing about it
@@jerseyhudson27 4:13 litter box
Dosing Psychedelics I'm Chinese so this is very fitting lol
@@honestchin621 did u just troll ur self 😅
I must have watched 25 sour dough videos but yours was the most detailed, confidence building and included the feeding chart. I’m on day 3 and “Clint” looks great! Yes! More sour dough content please. Love your videos!
Clint 🙇🏻♀️😂😂👏🏼 i’m dead
How did it go
OMG another person who names their starter! Mine is named Perchta!
WE NAMED OURS CLARA!! We got an overflow in the jar on day 2!!! Which is insane!!!!! I had to change the jar to a bigger one (a 1 kg one) and it still overflowed!!
Hahaha, I named mine John Brown.
i started learning how to make my own bread. kinda funny cause what you said reminded me of something. you said if you can brush your teeth, you can feed your sourdough. depression and anxiety have been kicking my butt for a while now and making bread has been a way to help me through it. im definitely trying this out and i hope i wont let it die.
Hey man! I hope all is going well!! With you and your sourdough!
Yea I know this comment is at least a year old but I had to respond. You will find such things as gardening and cooking to be very soothing for the soul and in both cases allow you to share the efforts of your work. Who doesn't like fresh baked bread or fresh vegetables form a friends kitchen or garden. It brightens your day and theirs. It also gives you a sense of accomplishment.
Sourdough starters. The new Tamagotchis for 30 year olds.
i feel attacked. you absolute bastard.
Except you can get delicious bread from them
You came for us. You came for us all.
Hahaha!
And 70 year olds
I didn't know that skrillex made cool bread
Young Mike Patton more like!
Ffs
there it is! I know I've seen that guy somewhere before
Lemonades 🤣
What? He literally looks nothing like sonny lol
Protip: you can use basically any unblesched flour. Yes, rye is best, but it doesn’t matter that much in the long haul. Also, after the first 7-10 days you can keep it in the fridge and only feed it once a week or when youwant to bake something. It’ll be fine :)
Source: i’ve been baking sourdough for a year
feed the discard or the remaining starter? and for the unbleach flour is it has to be bread flour or just ap flour?
@@indah3985 feed the starter so it stays active, i’m swedish so i don’t really know the difference between ap and bread flour but plain white flour works well!
So is discard really a discard like I have to actually throw them away?
@@Tintin-wo4wc feed it once a week as the same ratio as you feed them once a day?
@@Stellaaa1989 i heard you can use them to make another dish but idk i never made them lol cmiiw
I made this about a year ago, and the dough smelled soo good. I baked mines in a ceramic crockpot and when I tell you that thing was cracking when it was done, I mean it. My fam ate it right up! Perfect with a bit of Nutella and It wasn’t too much work too, so I’ll probably make it again 👍🏾 thanks for this!!!
Used this guide to make 2 sour dough starters back on 2/2/22. One was called Odo, a control following this recipe. The other was called Patricia, using a 50/50 mixture of bread flour & unbleached AP. Both survived the first week, Patricia made an excellent sandwich bread, but was noticeably more runny (runnier? English is weird). They have since combined into Patrodo & has been doing really well with a 1:1:1 starter, flour, & water ratio. Thanks so much for your informative videos Josh!
Omg, Odo 💛
Your starter shares my birthday. I'm much older and more sour though.
This comment is so underrated
Eduardo Ulloa right lol it’s pure gold
"I'm much older and more sour DOUGH." ;)
best comment of the year
Good joke don’t repeat it
instead of throwing out the yeast when doing feedings, fry it and put some (equal parts) thyme, basil, oregano, sesame seeds, lemon zest (and a pinch of salt) on it. Fry in olive oil. the most delicious thing you will ever eat. also, dip in some sour cream or tzatziki!
Noruh I was just wondering what I could do with it, thank you!
You dont want to do this in the beginning because the ph is getting established and before the lactic acid creates an acidic environment bacteria like e. Coli and other nasty bugs will still be able to live there and cooking doesn't necessarily kill them all
@@felixhushpup2545 good to know. I... may have not known that, oops. However, with the acidic environment from fermentation--I thought you didn't want this, as it is a sign of the yeast running out of food and fermenting/eating other things and overall not being a healthy, active starter? I know there were times where there was just a layer of clear alcohol-y liquid on top (I've looked it up and essentially read what I just said)
You can also give it to friends or create different batches that you can experiment with.
@Steve Craine not all strands some actually survive pretty high temps
This is a critically important recipe for people. In the absence of yeast, leavening can be acquired from the flour and even the air in your home. It might sound gross, but this is how bread and beer really got started. Thanks, Josh!
I need more answers 😅 I feel like I’m in a rabbit hole. Will google in the meantime.
My grandmother used to make sourdough bread every week for the whole family for years.
First she made the bread keeping a piece of dough separately in a bowl as a starter. She then left the piece of "starter" dough in a bowl covered with flour for a week, until it was time to make bread again. She then took the piece of "starter-dough", dusting off the excess flour and she rehydraded with some warm water (as you would with the packaged yeast) eaving it for a while to activate. She then made the bread keeping a new piece of "starter-dough" and so on.. This is a traditional way of making bread all over Greece, with various results as many as the women that made bread!
Unfortunately by the time I was born my grandma had stopped making bread due to old age, but I always wondered how it would compare to the "everyday feeding" method. Unfortunately sourdough is my Holy Grail, and I am a new home baker with no time so.. I just wanted to share this knowledge in case someone thought it would be useful!
Stella Mantikou wow...it is very interesting to know. I‘d like to try it some time later:)
This works just as well :D this is how my grand granmother did It
Que fait on de ce qui n' a pas été prélevé ??.c est jeté ?? Ce serait dommage !
We're Italian and that is how my Mom used to bake sour dough bread but I think I'm going to try this method which looks really good.
@@phlox3848 Cherchez des recettes qui vous permettent d'utiliser le levain enlevé les jours où vous ne faites pas de pain, sans avoir besoin de trop cuisiner. Crêpes, gaufres par exemple, ou même directement à la poêle avec quelques ingrédients pour enjoliver un peu.
Keep it in the fridge if you bake sporadically, feed once a week. Mine has been living that way for years
So if you put it in the fridge at the day 7 state and only feed it once a week it keeps?!
@@InfectiousWellness yup. I keep mine in the fridge too.
Im sorry about my bad english.
When I put it in the fridge should I close tight the jar?
and in the video while I am on day 1-7 should I never tighten the jar?
its hard to keep up with him, hes talking very fast 😉
@@thepunkisnotdead6760 people have different views on this. I close mine tight. Never had a problem with it.
@@izzy4reel thank you!
Thank you Josh! I followed your instructions precisely and today is my 7th day and the starter is active and thriving! I’ll make bread with this sometime next week. This is my first time making a starter. So thank you for this video.
Never go on a trip.
"Yeah, house sitter, I need you to feed my darlings."
"Your dogs?"
"No, I need you to feed my jar."
it can be kept in the fridge for a few weeks, you just have to wake it up for a day or so before baking with it again
I’d prefer that to picking up dog sh*t! Plus, they would owe you a favor 😉 just let me try the end product!
After my previous starter collapsed several times I am thrilled that this method works brilliantly. I’m about to bake my first loaves with my new starter. Thanks so much for posting.
Alternate universe where Heath Ledger's Joker becomes really good at baking sourdough bread instead of robbing banks and hating Batman.
"Wanna know where I got this starter?"
@@Tiragron99 We live in a society
Where they make lousy bread
cryiNNGGG
If you’re good at something never do it for brie
Maybe baking is his passion and he robs banks to pay for yeast
Mixing it by hand, and also adding an additional hand mixing stage in between feedings helps it develop a lot. Your hands contain some of the microbes needed for it to grow. Also helps you understand and get a feel for your starter and different stages.
We have a 70+ year old sourdough starter. It's family. Began in the gold rush of 1949 and has traveled the globe.
P.S. Don't take starters on airplane trips or BOOM! goes your carry on bag.
Wow, that is so incredible!
Edit: Great grandma has the starter, the rest of us have killed our children starters...so we get some every family reunion.
True. And since grandpa was the daily sourdough flapjack maker, I think it may be time to take feeding the starter seriously.
Haha, that's wonderful! Yay sourdough reunion!
Joshua Weissman when I was a tadpole in culinary school we had a 100 year old starter that my pastry professor inherited. Her name was Audrey 2 (Little Shop of Horrors reference) and we all had to take turns feeding her. For thanksgiving one year I got to take some of her home and make fresh bread for dinner. Good memories! ☺️
It is day 232... I am still happy living in his cupboard.
Neya Za Omar do you feed daily and have you missed ?
i’m sure that he feeds you well...
The approach in this video creates too much starter to begin with.
See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter.
Even if we were not in the midst of a pandemic, the process described in this video is wasteful. It generates an excess of starter which then somehow needs to be dealt with. If you are baking a dozen loaves of sourdough, this video may work for you. However, it’s better to not generate the excess to begin with. I strongly suggest you don't waste your time with this man's complicated, wasteful, discouraging process. See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter. Jack has other informative videos regarding sourdough starter and sourdough baking.
Sorry, but can You wright wich kind of flour to use. I am from croatia and he speak to fast for me. Thank you!
Tina Dujić any unbleached, whole grain flour
I started my sour dough starter when I was 12. I'm 56 now. I started it with bleached flour, and have continued using bleached type "00" flour from Italy to this day. I keep it in the refrigerator, and often forget about feeding it for several months at a time. It may take some time to reactivate it, but it comes back every time. I've even spread a bit out on some waxed paper to dry, and tossed out the majority. Then I reactivated it once I'd moved across the country. :)
congrats!
so you haven't use rye flour??
@@valeriamontanari975 nope! I don't particularly care for rye. I've made a whole wheat, though.
ive just made mine with while wheat but the smell is pretty bad but rose really well. i was wondering if that’s how it’s meant to smell ?
@@vanessa.garcia13 Yep!! Smells beer-y, right?
R. Drake Sansone yes it does ! i didn’t know if that was good or bad bc nobody in my family has ever made a starter. i’m the only one that enjoys baking and cooking. thank you soo much for letting me know !
This is it. This is the one.
I went through at least 5 youtube guides, one of which was a masterclass, and a book. Always had lackluster starter. Maybe double the growth after feeding and not much activity during the baking process.
Now I'm getting at least 3x rise and even after setting aside starter that overflowed, there's it rises like 2x more at least. My starter seems more lively than ever.
I can't get my starter to take. I follow the directions exactly and I even use the same flour (down to the brand!). Day one and two seem normal, the starter even seems to get a few bubbles and a sheen on the top. By day three it seems to start darkening in color, and by day four It starts to whisper to me. I woke up day 5 with a thick web of black starter covering my hallway and into the kitchen. I couldn't get through so I just threw some flour and water at it and went back to bed. Day 6 It woke me up suddenly. It told me it didn't like being called starter. Starter implied it had a beginning. I tried to start fresh but every time I walked towards the kitchen I woke up in my bed.
Day 7. The sun never came up. Clocks all stopped at 10:13 this morning. I fed it. Feeding it makes me so tired. I don't remember falling asleep
Day 8 The light is gone. In the void his voice is loudest. We understand us now. I feed myself to us.
genuinly the funniest comment ever
please write a book and publish that masterpiece
I love this.
Wonderful.
not sure what your inspiration is for this, but coincidentally up to day 4 or 5 resonated with me as mine eventually just molded instead of growing lmao. Frankly, a black mold outbreak in the house, given enough time, may lead to psychosis quite like this lmao
Great video!
FYI producing and selling bleached flower is forbidden in Europe (since the late 50's), so there only UNBLEACHED flour for sale in every shop in Europe. Do not get ripped of by purchasing expensive flower because the word unbleached is on the package...
flour*
Temi Christine I hope you’re joking
Did not know that.
Good for Europe, wish it was like that in the Americas
but not in the US
TL;DW:
Day 1:
1L Jar + loose lid, record jar weight
100g wholegrain, unbleached flour
150g 85F water
Day 2:
Stir
Leave 70g starter behind
Add 50g wholegrain
Add 50g whole purpose flour
115g 85F water
Day 3: Repeat day 2
Day 4: Repeat day 2, Water = 100g
Day 5: Repeat day 4
Day 6: Repeat day 4, Leave 50g starter
Day 7: Repeat day 4, Leave 25g starter
Day 8+: Repeat day 7
Fridge: Remove a day before use.
He didn't say to put it in fridge?
@@hellokittybg93 I must have noted that down from a different video. If you just bake once a week you don't need to leave it out every day, which would require a lot of extra feedings.
Do I need to feed it (repeat day 7 or day 8, essentially the same) after I remove it from the fridge and before use?
Thx.😁
Hi Steven - on days 1-6 what do you do with the leftover starter? Can it be used or only thrown away?
I'm baking a bread I've never baked before for every month of this year. Very excited to try sourdough for the first time! This video made it seem a lot less daunting
When I first started making sourdough, making the starter seemed like a daunting task. Then it wasnt. Just do it. Making actual bread is the real task. Just read, watch, try and it will happen. After all, the smell of baking bread, priceless.
That's a nice comment. I just started tonight: took me less than a minute!
@@alexandrevaliquette1941 how is your starter going?
For the long haul and reduce discarded starter, keep it in the fridge and you can take it out the day before baking, feed it to get the amount of starter needed plus having starter remaining to keep in the fridge.
in your usage what kinda mileage are you getting out of storing it in the fridge? is there a min/max amount of days before you need to take it out and feed it?
@@twowheeleddaydreams4291 for me and my fridge, which is set to "2", 6 das worked fine. So I only ever feed it in preparation for the next bake.
But i stopped now for baking, due to lack of time and energy cost.
Seriously sounds like I'll need a babysitter for my starter when I go on vacation.
Soaps by Terri Ann actually that does exist. There are people you can hire to feed your starter. With that said you can also place it in the refrigerator when you go on vacation and feed it when you get back.
Thank you. How long will it keep in the fridge?
Generally you want to feed it once a week if you keep it in the fridge, but I just left it for three weeks without feeding and it bounced back after a few days of feeding
Check out my video on Sourdough starter mastery. I talk about all of these things: th-cam.com/video/ASD3uu2N5UE/w-d-xo.html
I have a starter that I have been using for about a year. I leave mine in the fridge for 2 weeks at a time. Take it out, let it warm up, throw out half, feed it, 12 hours its ready to use.
I’m finally accumulated the tools necessary to make proper homemade sourdough, and I just began the starter making process this morning! I must have watched this video 25 times over in preparation!😂 Please wish me luck! You make it seem so easy, and I will be following your directions to the t, so I remain hopeful. Thank you, Josh! If my fist loaf turns out half as beautiful as yours I will be satisfied. Sending you love. ♥️🥹
How did it go?
Come on give us an update
We need an update man
Update?
just a tip: lower the background music a lil bit
Turtle Human nah it’s a little loud
For people with a hearing issue (and there are really many different kinds of hearing problems) the music can be a problem.
I didnt even realize there was music until I read ur comment lol
Agreed. Too distracting. Leaving the video now. ✌🏻
I agree, and I was also going to add that he get some zit medicine. But that would be mean, so I won't say that. And get a haircut. And get off of my lawn!
Thank you so much for this starter recipe ! I am your follower since I got marry almost 2 years ago, I ve cooked some of your bread recipes before and they all came out amazing! I cook Challos every week and I am planning to use this starter as a new way to feed and pray for my family and friends. Wish me good a luck since I will include you as one of them! I will be posting pics of my first sourdough loaf! Lots of blessings to you !
I clicked on this video and was totally unprepared for his fabulous hair. You go, sourdough fabio.
Also this worked out great, my starter was about a day off but so good. Thanks !!
Flora Fogel so happy to read this! Glad it worked out well for you! I think I’m gonna get a trim soon. 🙏😭
Literally same!
#sourdoughfabio
Fabidough
You don't need a trim. You either need to wash it or not use so much product in it. Just my 2 cents worth, sorry.
@@johnNJ4024 maybe a little trim for split ends but agree! Wash only every 2nd day with products and brush nightly to redistribute oils and you're sweet!
Just posting here lol this right here was my first introduction to you Joshua, we share the same name too. Was watching a oldie from 3 years ago on making your Owe flour and the Nostalgia of you hitting your 100,000 Subscribers was making me feel so bloody happy for you. Been a long way for you to get where you are now and I’m so happy I Experience it all with you.
Brilliant. For a while, I kept coming back to this video for myself. Now I come back to it to pass the link on to friends and family. Great stuff! This is the first time I've had a starter not only work out perfectly but also stay alive for a long time!
Someone grew up watching Alton brown, the way he opens the cupboard and talks to the camera is exactly what Alton used to do
Alton is a cooking God. All Hail Alton! (We're not worthy!)
Yes, I thought so too! Young Alton
That's the first thing I thought of
Alton B. Is back on the air with Good Eats and Good Eats Reloaded. He also has a channel here on TH-cam
Yo I’m asking everyone what’s the standard feeding after day 7?
Joshua, thank you for inspiring me to bake! I am proud to say that my 'starter' has come on leaps and bounds because of your clear method.
This recipe is wonderful! I just found a recipe online for pancakes with sourdough discard because I didn't like the idea of throwing it away and they turned out nicely so I'll experiment more with what you can do with it instead of throwing away. The bread is great, I love the smell and taste of it.
“If you have 15 minutes to curl and brush your hair like I do, you have 5 minutes to feed your bread baby!“ - Josh Weissman, 2019
buffoon
nothing worse than a foot long hair in your bread
This dude has natural God hair, don't be jelly 😂
I like how he gives the weight in grams, and the water temperature in farenheight.
Tzisorey Tigerwuf ohhh good point. Totally have been missing that. I’ll start making conversions for that as well moving forward. Thanks!
🤣yeaaaa I thought u were saying 85degree CELSIUS at first!!!! Lol
It annoyed me lol.
Joshua Weissman its great concidering american and alaska are the only places on the planet the use farenheight
I Believe I Can Fly Believe I Can Fly really lucky guy Believe I Can Fly
Who is here because of COVID-19? After this pandemic I am going to be a Master
The approach in this video creates too much starter to begin with.
See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter.
Even if we were not in the midst of a pandemic, the process described in this video is wasteful. It generates an excess of starter which then somehow needs to be dealt with. If you are baking a dozen loaves of sourdough, this video may work for you. However, it’s better to not generate the excess to begin with. I strongly suggest you don't waste your time with this man's complicated, wasteful, discouraging process. See "Bake with Jack" video number 68 for a more intelligent, reasonable, and less wasteful approach to sourdough starter. Jack has other informative videos regarding sourdough starter and sourdough baking.
@@timetravellingbunny3952 Is the excess that he's scooping off and "discarding" every day before re-feeding being used to make bread? I'm a complete noob so I'm not really sure as to what he's doing with it. I would assume that it's being used for that purpose and not just going in the trashcan, but I don't know.
@@LegionMizzy1 I don't know what he is doing with it either. The point is, he creates more than is needed. I don't think it is worth our time to attempt to understand what he does with it if there are other approaches such as "Bake with Jack".
Two, more detailed Bake with Jack videos are number 115 regarding sourdough starter and 101 regarding baking a sourdough loaf. If nothing else, Jack answers many questions in his other videos regarding baking bread.
@@timetravellingbunny3952 I'll check that channel out. Thank you for the suggestion.
Me. Run out of yeast and bread seems impossible to buy. Making my own starter
Thank you for posting this video! I have attempted to make a sourdough starter several times, and I could never figure it out. Thanks to your video, I rolled up my sleeves determined to make this work. I'm now at day 9 since starting this process, and your video taught me so much.
I named my starter Clyde, and he is now part of the family. he's just our little "Addams family Thing." I feed him morning and night. When I fed him every 24 hours, he just smelled like alcohol, so I decided every 12 hours, and that did the trick. I made my first batch of discard onion bagels today and blueberry bagels tomorrow.
I'm practicing for my new career as a professional sourdough artist. 😂 thanks again. I'm having a lot of fun learning this new hobby. Always a big fan of yours. 👍
5:30 bro spits straight fire. Listen to his beat
That’s great!
:D
Lol
*chef kiss*
Can you imagine going on vacation and asking someone to feed your sour baby every day?
Maybe you can take it with you
You can keep it in the fridge and only feed it every 7 days and it will be fine.
We bring it with us
😂
been there .. it died I was gone 3 weeks. S'ok started a new one
Transcribed for me :D
Supplies: Jar, Spatula, Scale, Thermometer
Ingredients: Dark Rye Flour, All-Purpose Flour
Day 1: Record weight of jar without a lid, 100g rye flour, 150g water at 85°F, mix with a spatula until all hydrated, cover with a loose-fitting lid.
Day 2: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 115g of water at 85°F, mix and cover.
Day 3: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 115g of water at 85°F, mix and cover.
Day 4: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover.
Day 5: Leave 70g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover.
Day 6: Leave 50g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover.
Day 7 (and forever): Leave 25g of starter, add 50g rye flour, add 50g all-purpose flour, add 100g of water at 85°F, mix and cover.
Feed once a day forever and ever :]
I know this video is old prob never see this Josh. but I just got into Starters and sourdough recently and I was having trouble with my starter bc I followed someone else's recipe. for 5 days I didn't see any action then I tried THIS AMAZING recipe and BOOM he's alive! already one night and I see a massive progress. Thank you so much Josh!
You deserve more subs, like your videos,skills and humor are on point. Keep up with it 👏🏻
Andjela Obradović thank you so much! 🙏😭
Thank you a lot for this recipe. Was of great help to me and took away my fear for sourdough.
If I may, I came up with an alternative procedure that made the feeding process even more easy than it already is. You only need a second jar:
Instead of clearing all but 25 g of starter from your jar, I transfer 25 g to a second jar and feed it in there. Then I just totally clear out the first jar and clean it (thoroughly) with my daily dishes. The next feeding I just transfer 25 g back into the first jar and so on...
As far as I could notice this procedure did not harm the quality of my culture so far (I am using this method for around 3 weeks now). I just make sure that before transferring to the second jar I briefly stir the starter in order to make sure I get a homogeneous spoonful of starter.
Of course, everyone needs to find out themselves what works for them, but because to me this method works better for me I would like to share it.
J' avais posé une question plus haut je pense que j' ai eu ma réponse.. merci
It´s 1 AM and I'm making my first sourdough starter because I've just found this video and I have nothing else to do
Okay so it's been a week and its looking pretty good.
What about now?!!
What about now?
And now?
hey i have a question. so when you made your starter did is smell bad ?? bc i’ve just made mine, it rose really well but smells pretty bad and i was just wondering if that’s normal
I’m commenting this on day 7 - everything worked out perfectly even though I thought it wouldn’t - I’m so excited to start baking with my starter 😍😍😍
I have watched this many, many, m a n y times. I have come to the conclusion I shall never feel ready and so it’s now or never. Good luck to me and papa bless.
Foot Soldier over here lol
How’s it going?
@@chrisz.9974 Terrible 😂
It was going so well and then it got mouldy so I had to trash it.
@@rosybee8566 Watch Ben Starrs videos on sour dough starter. Simpler and he covers issues like spoiling and when to feed it.
This young man is a genius! Super simple, well communicated. I hope I can resuscitate my ailing starter now and give it the attention it so richly deserves
I am just now starting my bread making journey! My love for bread is insane and I've put this off for years because I know once I get it, I won't stop LOL Thank you for this video! Exactly what I was looking for was something like this with the right information! you are awesome!
First time making a starter and my first time making sourdough bread, in fact, I'm a complete beginner in baking and this was an absolute success, thank you!
It's colder weather here at the moment, but the starter was up and crazy active by the end of the 3rd day. I kept the feeds up on a 24-hour schedule using wholegrain and bread flour but had to change the ratio of flour to accommodate for an overly active strain which was creating potent-sour-smelling acid faster than I could feed it. Had huge success with my first loaf, once I was happy the sour acidity had leveled out on day 7. Thanks Joshua!
I can confirm, wet flour mixtures like that do in fact turn into bombs. I learned the hard way when no one wanted pancakes, I didn't want to waste the batter, and it was forgotten about. I still occasionally find a spec of dried batter and that was like almost two years ago. It went everywhere. 😂
Like you just let it sit in a mason jar and the glass and everything exploded?? I could see you know unscrewing the lid and it pops off early, but that sounds kind of awesome
Reminds me of my mother-in-law. She once cooked three chickens in a pressure cooker, and the relief valve jammed. Good thing no one was in the kitchen when it blew up. They cleaned forever, but found pieces of chicken for years...
@@Jarrettmonty99 It was in a glass container with a metal lid and when I went to dispose of it the lid exploded out of hand, and it sprayed everywhere like a shaken whine bottle.
Oh my! I’m still cleaning out our garage refrigerator from where my son stashed his extra pancake batter! It was an explosion in there and I’ll never get it all cleaned out!
Omg when I was younger (under age of 10 probably) (I’m saying “I” but my sisters did it too) I used to make “at home play doh” with flour and water (It obviously wasn’t actually like play doh but it was fun to play with) and I would put it in a jar to play with the next day and it would always grow like 3x and smell AWFUL the next day and now I have more of a knowledge on gluten/yeast etc and this video reminded me of that memory omg
hahahah. That's pretty funny. You were a little mad scientist and didn't even know it.
I remember my cousin and me sneaking some of her mom's real sugar for our "mud cakes." Then of course we had to actually taste them. (We were deprived, raised by parents who didn't believe in letting their kids eat sweets.)
All that added bacteria from your hands made it smell rotten!
“It’s like a son but way better”
I took that personally
lol, i ignored that. My son taught me how to play mmo's. Sourdough can't do that HA
I have followed your steps, and my starter is perfect. I have made few breads so far using it, and they were like from the real artisan bakers shop.
Super thank you! 🎉
I've been watching this vid for more than 10 times and I'm trying to make my starter now! But I still come back here every single day after i fed my starter to make sure I'm doing it right!
Hows your starter?
@@108wee it went great! Just follow his recipe. It works perfectly
You are easily my favorite new youtuber find of 2021! You have extremely good content and it’s very apparent that you try very hard at your job. Thank you.
This video is exactly the explanation I was looking for. I had followed a starter recipe from the kitchn that had said regular bleached AP flour was fine so I am def starting over with this new info. Thanks and keep at 'er! This was great!
eringoody Thank you so much for letting me know that! Sounds like it’s time to start afresh! So happy to help! 😁
I started one 3 days ago and dude within the first 24 hours we had massive growth, and a ton of bubbles. And we actually forgot to feed it till today (the third day) and it's doing great. It's probably 2/3rd the size of the initial stage. Just did the first feeding and I have a feeling by day 7 we're gonna have a great little starter. Thank you, that was really easy.
I’ve watched so many videos and got tired after 2 minutes. Yours however, very fun to watch and amazingly thorough explanation got me to start my starter! Thank you and best wishes! X
I just started my own sourdough starter last month. with bleached allpurpose flour not knowing it was bleached... it worked out perfectly fine.
Mine is also bleached all purpose and my little Jimmy loves me! He giggles and bubbles non-stop 🥰
I always tell him not to pay attention to haters & snobs.
He is no different from anyone else! 🤣
It's not that it's impossible, it's just that it's less likely. I had a starter take about a week to get started using bleached, and it never saw the type of gains this guy has.
@@hrodvithit nobody said it was?
what kind of temp did you keep it at (or location in your house)?
@@Jarrettmonty99 my house stays between 68 and 73. I kept it on my kitchen island or on top of my fridge
I was on day 3 with my first starter and she was bubbly, I was excited, going to feed her for the first time and my husband preheated the oven to 400 with my starter in there 🥲 (I keep it by the light bc my house is cold and I’m in WI). I was so upset. Here’s to #2! 😂
He was probably jealous of the love and attention you gave your starter. Find a new husband, they are easier to replace.
F
Oh no. This is my worst fear. I made signs and taped them on the oven. DON’T KILL THE STARTER!!!!
The oven is the only place my starter seems happy.
, Thank goodness my husband hasn't figured out how to use the double oven on my new stove!
I'm still in my "research" mode RE: all things sourdough bread. My house is cold so I did an experiment yesterday ... my microwave with door resting to close so the light is on is 75° (no towel) and 79° with a kitchen hand towel hanging over to cover the gap from door not being closed. That's the ideal temp range to start starter or wake up starter to use out of the fridge, correct?
Holy crap! So a little back story, I got a starter from my boyfriend family for Christmas. It wasn't very active, but liked being in my oven with the light on. Well... I killed it. Turned on the oven to bake a pie crust and forgot it was in there. Fast forward, I needed a new starter. I ran to Josh's manual here. I am getting ready to do my 3rd feed today but Holy crap! This one is so active! It had a huge rise and fall the first night, and last night it more than DOUBLED. I was afraid the jar wasn't gonna be big enough! This new one is super active, and I'm not even using the rye. I'm using organic whole wheat!!! Thank you so much for this guide josh!!!
I'm watching this for the third time. I believe I'm going to start my starter tomorrow. Fingers crossed it works! Thanks man, for the videos.
Did it work?
I just started mine this week. I know this is a old video but this makes me feel like my starter is normal. I was reading a ton of forums of how it should look and got me concerned til I watched this
“How to take care of pet yeast”
HEY KYU Sourdough Tamagotchi!
not long winded at all !! 20 minutes for a new thing in your life is so cool. i have been into artisanal breads so cool
OMG!! Not only that i love the details explained in the video, but i also love the color grading, the composition, background music, everything actually! Keep up the good work!!
Thank you so much!!!
Worked great! Best starter ever. The first day was so active, maybe because I ground my own rye flour. I had it in the oven with the light on. It was too cold in the house. The second day it was over flowing the jar.
Who knew how easy it was to make a starter! Thanks so much!
Joshua, I can’t tell you how much this video has helped me. Thank you for being so thorough! My sourdough is finally successful!! 🙏
Hello :) How old was your starter when you made your first loaf? 7 days or older?
62 year old; been cooking for years, first endeavor into the world of making home made bread.
5 out of 5 Stars on your method; teaching style and of personality.
Thanks for making my journey so much more enjoyable!!!!!
Big fan of your channel, for a pretty long time now. Just a suggestion, please lower the volume of the background music, it's hard to hear you. Keep going, can't wait for the 500k subs!
agree. Just turn off the background music. And hold steady on the face zoom. I am here for the information. Not your complexion. I also think it could be less tech and more simple for my tiny brain. But seriously thankyou . good information.
@@busybeenation I like this guy and it's entertaining to watch but I hear you about the editing... However the background music is my first (only) problem because I have to strain my ears to hear the words. He's great though, love the content to bits!
As someone that is hearing impaired it is really hard to hear you over the music. Love the detail in the video.
I generally turn on subtitles
I agree that the music and rhythm is too loud and distracting
Agreed. I usually have subtitles on and thought they would be my saving grace, but no dice. The music is so loud that the auto-generated captions can’t detect human speech
What can I say. Have been waited by to make my own sourdough bread forever - NOW I CAN. Will be toasting you with a good Merlot. THANK YOU SO MUCH Joshua - I’m sure your mums very proud of you - I’m a great grandmother and I’m proud of you too. 😘
Awesome video ☺️ worked in a bakery that made sourdough and we kept ours in a big plastic tub, added lukewarm water eyeballed straight from the tap and a scoop of flour, also not measured. Stir with gloved arm. Haha. They're pretty resilient!
this has been 100% helpful in a quarantine when all the dry yeast has been sold out everywhere 👌👍🏽👍🏽👍🏽 thank youuuu
Literally about to post that same comment. I'm down to my last ounce of yeast and everywhere is OUT!
All the flour is gone too.
I still have old ass yeast in the fridge that still works
Rural Haliburton Ontario. First it was the toilet paper. Now there is no yeast to be found. Ok, so it isn't hard to make it. I have to find out how to use it. Happy camping.
With sweet things, sourdough isn't quite the best. You can easily make yeast with yeast water from water, organic dried fruit and organic honey. After 3 -4 days you have something you can bake with and the slightly sweet and fruity note usually goes well with Brioche or other wheat doughs meant for sweet things.
My starter was doing ok but i started to follow your method straight from day 5 and its flourishing now compared to before 😁
My dad missed my graduation... he said he had to feed his sour dough 😥
That sucks😂😂😂
lol what?
Bro, your father is taking care his favorite son. You're own brother!
bro hahaha
Hilarious. Sourdough is more important than you. Cruel 😝😂
I am so thankful to have just received a starter that is over 100 years old, we baked with it yesterday and it was the best bread I have ever had and it was our first loaf
Thanks for explaining that the starter basically replaces the dried yeast. Ever since I saw the b99 episode I thought sourdough starter was the dough. Also the editing slayed me ded
Cindy Wong so happy I could make it a little more understandable! That was definitely one of my goals for this video. 😊
I used to make sour dough .....back at my first place it was too cold to get the dough to ferment and then rise.....so it didnt work!
I never heated my place even in winter.
But when I worked at a coffeeshop I brought a batch of my sour dough mix to work and let it sit all day.......and sure the miracle happens....within one day the bubbles formed! And the sour dough was made!
So having a warm place is key to grow your sour dough!!
Yes, it is winter where I live and I had no activity leaving my starter out, but after 5 hours under the oven light, it started to bubble and rise.
Cool info thank uu was just wondering...
This video came at the perfect time. I'm making my very first starter today. Valuable informational! Thank you!
Remember to not give up if your starter is slow to get going. Sometimes it can take 15 days or so before its ready. Mine rose on the second day drastically with the false start (bad bacteria) and then it took 12 days of feeding before it rose again signaling it was ready. 12 days of just minimal bubbling, you will think you messed up. But then one day you walk into your kitchen and it has blown the lid off and smells like sourdough :)
I am on my second day now and it has risen so much so I thought maybe I could just skip to the seventh day and be done but maybe it isn’t that easy.
@@leobergstrom893 Its not ready, that is whats called a false start. Basically it means it has the wrong type of bacteria. You need to keep feeding it daily for at least a week. It would make terrrible bread if you tried it right now.