Thank you. I was taught to never waste anything. I'm 70 now and I don't remember my grandma ever tossing half of her starter. It's a waste of starter and flour. I'm so happy to find this video.
Thank you finally someone is explaining how to do starter dough lol I’ve been struggling. To make a good starter dough I’m new to this and I haven’t succeeded yet .im gonna give this a go it looks so much better and easier to make .
Hallo, I am German too and live in the UK since 1997. I missed the good German bread so much that I started a Sourdough starter over 10 1/2 years ago. * Gordon *. :) I feed mine almost like you do , but not too stiff. I would say 80% hydration. I put mine in the fridge about 1 hour after feeding, when baking day comes I take him out and let him come to room temperature and can start baking. NOTHING better than a nice fresh Sourdough bread with butter. *
I just the other day did your method. But I didn’t have yogurt. So I just used wheat flour. And bottled water, made a thick paste. And just added a small amount of unprocessed honey. It grew, double, and bubbling nicely. I ser it on top of my Bunn coffee pot. Keeps the water hot. Didn’t think it would work. But I’m glad it is doing well.
Thank you for the video, I’m curious, do you use non fat Greek yogurt or do you use regular yogurt. Also on Friday your starter was awesome looking. Could you have baked then if you wanted ?
Thankyou for making this video, I've been watching a few on how to make sourdough as my husband seems to have developed an Intolerance to "normal" bread. He bakes the bread for us in our home... all the sourdough recipes seemed too complicated and as it's just the two of us we don't need to bake very often. This method is SO much easier than all the others I've seen. I couldn't work out why it was all so complicated! But your method is simple and we can leave the starter in the fridge until we need it. Thanks so much! I did have just one question, i had read somewhere someone mentioning that they freeze their starter for up to years and it still works fine once thawed, have you ever tried this? I'd be really interested to try this and if it works that would be wonderful. Thanks again!
Thank you so much for your comment! Yes, I agree it doesn't have to be that complicated. I have never tried freezing my starter. I have dehydrated it and used it without any problems but I've never frozen it. I shall give it a go and let you know.
@countrylifesimple1898 that would be brilliant if you could and let me know, thankyou so much. I make yoghurt and am getting into making cheese and I freeze those cultures... and seeing as I know traditionally those cultures were gathered from the air just like lacto fermentation of vegetables, and it seems sourdough... I think it should work the same. Really looking forward to see how this goes.
If you need to kickstart your white bread starter, I would use Bakers Flour which is higher in gluten and I would chuck in a raisin or two. You can also use Buttermilk or a Yoghurt/Water Mix when you feed it. Let me know how it went!
This works! I’ve seen several other no feed-no discard sourdough starter videos but they never seemed to work for me. This one did! Mine took an extra day to get going but it is now. I put my starter in the oven with the light on which seems to provide enough warmth to jumpstart the yogurt cultures. Looking forward to making a sourdough loaf in a few days.
You are so REFRESHING! You’re so natural and real and what caught my eye is the lack of high drama w the feeding and discarding. When I try my sour dough bread I’d like to try buttermilk and GF flour. What do you think?
I would like to dehydrate sour then add to the flour and mix my dough all at once. Is this possible and would you share the ideas? In the bakery we used instant sour but those days are gone for me. Thanks.
Thank you for this video! One question, with the other way of making a starter that takes 2 weeks before it is ready to use to make bread, it is not safe to for for at least 10 days. Something about bacteria. Why is this not true when using yogurt?
Great question! You still could use any starter after 3 days but they're mostly not strong enough so you end up with a flat bread. When you use dairy you're already adding the bacteria you want to develop in your starter so the process is a lot faster than with water.
Hi , there are lots of very good probiotic Greek yogurts in America. Go to any health food store and check them out. I use several different ones, Forager Yogurt / Kate Hill Yogurt/ or Nancy,s yogurt. It depends on what your area stocks. Have fun shopping
There are many excellent probiotic yogurts here in US. I myself us Forager. You can find Fage, Kate Hill, Nancy’s , Stoneyfield and many others. Go your coop, farmers market and even the supermarket. I do know Krogers, Shaw’s, Price Chopper and Hannaford carry many of these brands. We are healthy herd too
Thank you I can get enough sour dough information right now. I am new to this and I am on day three.. I need a name for my starter? Give me a good one.
Hi, do I need to wait for both, the bubbles and rise, or just bubbles?. Mine is day 4 but bubbles only, and I am Melb, so weather has been in the mid 10s. Thanks. BTW, your method seem to be very simple out of all.
I've tried making starters numerous times. Every single attempt ends in dismal failure as a thick layer of black mold develops within 1-2 days. May try again using this method, but I don't hold my breath.
I live in Central QLD, Australia. We do have reverse cycle air-conditioning but I never turn the heater on. It's only cool in the mornings/evenings/nights. The days are still very warm, so I don't feel I need it.
@@sherryseay6918I will do a video soon baking 2 different loaves - a rye and a wheat bread to show the differences and I will step through every single step.
Have no caraway seeds or yogurt or raisin -just wheat flour /sugar /river water ---I live in the African bush --my 1/2 lit jar of liquid flour /sugar l starter is fermenting in a 7 hours --so how do I decant or pour this into the 4 cups flour to knead into bread --its frothy bubbling sourdough starter --HOW do I use it ? or do I leave it for 7 days and keep feeding it ? what a load of work !! 7 days waiting for a bit of yeast!!==nonsense -- I think dry instant yeast I buy at the bush shop is easier --quicker !
Help!! I watched this video more than once. I took day by day notes. At 6 days still not one bubble. I used filtered water. I've tried and tried, WTH is wrong with me? Im so disheartened. 😢 I really wanted sourdough. I can't keep a plant alive, so I have a curse.
Wasting is my main issue and maybe the reason I can’t make and keep a starter. I just can’t bring myself to Todd food of any sort. Wasteful and sinful.
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Thank you. I was taught to never waste anything. I'm 70 now and I don't remember my grandma ever tossing half of her starter. It's a waste of starter and flour. I'm so happy to find this video.
Aww this comment made my day! 💕 Thank you so much! I hope you're enjoying your Sourdough bread!
I think that's the best way to go as I don't like throughout starter at all. Thank you very much 👍
You're very welcome!
Thank you finally someone is explaining how to do starter dough lol
I’ve been struggling. To make a good starter dough I’m new to this and I haven’t succeeded yet .im gonna give this a go it looks so much better and easier to make .
Thank you so much! I loved your way of explaining and your Australian accent. The clothing changes were fun too. Nice production and even better tips.
Thanks so much! 😊
Hallo, I am German too and live in the UK since 1997. I missed the good German bread so much that I started a Sourdough starter over 10 1/2 years ago. * Gordon *. :) I feed mine almost like you do , but not too stiff. I would say 80% hydration. I put mine in the fridge about 1 hour after feeding, when baking day comes I take him out and let him come to room temperature and can start baking. NOTHING better than a nice fresh Sourdough bread with butter. *
Thank you for those tips! Enjoy your Sourdough!
I love your German/Aussie accent so much! 🤗❤ Thank you (and Otto) for this video!
Haha, thank you!
Sweet of you to take the time to share these great tips plus the recipe. Thank You!
Love the simplicity of this and its connection with traditions and happy to see it presented by a fellow Queenslander XX 1:38
Thank you so much!
Love this video 😊I had a couple of failures before trying the yogurt. Worked a treat 😂 no discards. Brilliant
New to your channel thank you for the yogurt tip .
Thanks a million, Emma. You have a beautiful laugh. Safe travels.
Thank you!
🤗🤗 nice idea to use Yoghurt. I usually use rye flour and water only. I haven't done a starter for a while. Thanks for the inspiration :D
Wow I like this Video very much and how you present Otto 😍
And I think that I can smell the bread 🤩
For sure the taste is very yummy 😋😋😋
I’m so excited about your starter. I’m on day 1. Looks good so far. Thank you from Boston USA 2:42
You got this!
I love your videos! I wish I could post a photo of my starter named ‘Boo’ in honor of our first rescue dog
Oh yes that would be lovely to see! how sweet naming your starter after your first rescue dog!
Thanks for the tip on the raisins. I also hate caraway seeds.
Lol, as a German I shouldn't but I still do...
This is great. I’m going to try it. I’m in Washington DC.
Thanks for sharing this
I just the other day did your method. But I didn’t have yogurt. So I just used wheat flour. And bottled water, made a thick paste. And just added a small amount of unprocessed honey. It grew, double, and bubbling nicely. I ser it on top of my Bunn coffee pot. Keeps the water hot. Didn’t think it would work. But I’m glad it is doing well.
Great job! I'm so glad it works for you!
Hello from Victoria I'm from Berlin and I make sourdough too 😁
Hi there and welcome to my channel! I'm from Koeln. ☺
Thank you for the video, I’m curious, do you use non fat Greek yogurt or do you use regular yogurt. Also on Friday your starter was awesome looking. Could you have baked then if you wanted ?
Loveĺy! Thank you ❤
❤thanks fir sharing
Thanks for visiting
Thank you!!!
You're welcome!
Hi, thank you for this inspiring video. What temperature reaches your little (aldi) oven? Max 200 degrees? Did you bake it longer? Thanks from Holland
Hello to Holland! Yes, it only reaches 200degC. I don't actually bake it longer as the bread turns too dark otherwise.
Thankyou for making this video, I've been watching a few on how to make sourdough as my husband seems to have developed an Intolerance to "normal" bread. He bakes the bread for us in our home... all the sourdough recipes seemed too complicated and as it's just the two of us we don't need to bake very often. This method is SO much easier than all the others I've seen. I couldn't work out why it was all so complicated! But your method is simple and we can leave the starter in the fridge until we need it. Thanks so much!
I did have just one question, i had read somewhere someone mentioning that they freeze their starter for up to years and it still works fine once thawed, have you ever tried this? I'd be really interested to try this and if it works that would be wonderful. Thanks again!
Thank you so much for your comment! Yes, I agree it doesn't have to be that complicated. I have never tried freezing my starter. I have dehydrated it and used it without any problems but I've never frozen it. I shall give it a go and let you know.
@countrylifesimple1898 that would be brilliant if you could and let me know, thankyou so much. I make yoghurt and am getting into making cheese and I freeze those cultures... and seeing as I know traditionally those cultures were gathered from the air just like lacto fermentation of vegetables, and it seems sourdough... I think it should work the same. Really looking forward to see how this goes.
Thanks from W. Canada! Can I use your method to kick-start a white bread flour starter?
If you need to kickstart your white bread starter, I would use Bakers Flour which is higher in gluten and I would chuck in a raisin or two. You can also use Buttermilk or a Yoghurt/Water Mix when you feed it. Let me know how it went!
This works! I’ve seen several other no feed-no discard sourdough starter videos but they never seemed to work for me. This one did!
Mine took an extra day to get going but it is now. I put my starter in the oven with the light on which seems to provide enough warmth to jumpstart the yogurt cultures. Looking forward to making a sourdough loaf in a few days.
Yay!!! I'm so glad this worked for you! Enjoy baking yummy Sourdough Bread!
I keep my starter in the oven with light on also
You are so REFRESHING! You’re so natural and real and what caught my eye is the lack of high drama w the feeding and discarding. When I try my sour dough bread I’d like to try buttermilk and GF flour. What do you think?
Awww, thank you for the compliment! I would say, give it a go and let me know how you're going.
What is GF flour?
Gluten free 😊@@deborahsmith9233
@deborahsmith9233 it means Gluten free, I think:)
❤❤❤
Thanks for the video! Have you tried this method using Einkorn flour?
No, I haven't. Einkorn isn't really readily available here in Australia, so I haven't used it.
Hi I want to make SourDough Bread, I'm not sure when yet, but it's gonna come soon, Thank You!
I'm looking forward to hear how you went with making Sourdough Bread.
G'mate that's nice 🌷🌸🌹 ❤
I would like to dehydrate sour then add to the flour and mix my dough all at once. Is this possible and would you share the ideas? In the bakery we used instant sour but those days are gone for me. Thanks.
You would have to reactivate your starter first... I'm not sure about instant starter, I will research this.
Thank you for this video! One question, with the other way of making a starter that takes 2 weeks before it is ready to use to make bread, it is not safe to for for at least 10 days. Something about bacteria. Why is this not true when using yogurt?
Great question! You still could use any starter after 3 days but they're mostly not strong enough so you end up with a flat bread. When you use dairy you're already adding the bacteria you want to develop in your starter so the process is a lot faster than with water.
In America every product has chemicals. What Greek Yogurt did you use? Great video.
I will do a video soon where I start several starters in different ways to compare. Try and find a probiotic yoghurt or buttermilk with live cultures.
Hi , there are lots of very good probiotic Greek yogurts in America. Go to any health food store and check them out. I use several different ones, Forager Yogurt / Kate Hill Yogurt/ or Nancy,s yogurt. It depends on what your area stocks. Have fun shopping
There are many excellent probiotic yogurts here in US. I myself us Forager. You can find Fage, Kate Hill, Nancy’s , Stoneyfield and many others. Go your coop, farmers market and even the supermarket. I do know Krogers, Shaw’s, Price Chopper and Hannaford carry many of these brands. We are healthy herd too
I make mine with organic cultured buttermilk.
Perfect!
Thank you I can get enough sour dough information right now. I am new to this and I am on day three.. I need a name for my starter? Give me a good one.
Best of luck! I'm no expert but I enjoy making and eating sourdough bread! Let us know your Starter's name. Mine is Otto.
So do you have to wait for it to rise twice before you can use it or before it’s ready
No, if you stir it, it deflates, then if it doubles in size in 3 hours afterwards, it's ready.
@@countrylifesimple1898 thank you this helps a lot
Can you share the bread recipe that uses your starter? I really want to try this! Never did sourdough before!
I shared a few bread recipes here on my channel to use the starter with. Enjoy making your Sourdough and let me know how it went!
Hi, do I need to wait for both, the bubbles and rise, or just bubbles?. Mine is day 4 but bubbles only, and I am Melb, so weather has been in the mid 10s. Thanks. BTW, your method seem to be very simple out of all.
If it rises, there will be bubbles, they just might be very small. ;-)
Hi, mine has bubbles but didn't rise even on a 27c day. @@countrylifesimple1898
What is the cookbook you're using?
it's a German Book by Lutz Geissler called 'Brotbackbuch'
Do I need to warn up the buttermilk or leave it out to room temperture before using it?
No, don’t warm it up, that will kill the good bacteria you need.
Sit it next to your refrigerator it will keep it warm!
Great tip! As I live in Central Queensland - it's mostly warm here!
I have caraway seeds atm but no yogurt, can i start today and add yogurt tomorrow?
You can but you will have to use water instead of the yoghurt. Nothing will happen if you just use caraway seeds and flour.
Can I use Kiefer to start the starter?
I haven't tried it but I would say you could. Give it a go and let us know.
I've tried making starters numerous times. Every single attempt ends in dismal failure as a thick layer of black mold develops within 1-2 days. May try again using this method, but I don't hold my breath.
Fingers crossed for you!
Don’t you have heat in the house? Why is your house so cold? What am I missing?
I live in Central QLD, Australia. We do have reverse cycle air-conditioning but I never turn the heater on. It's only cool in the mornings/evenings/nights. The days are still very warm, so I don't feel I need it.
It doesn’t grow mold?
No, I haven't had any mold issues at all.
Do you have a video of how you make your bread?
I just published one. Do you want something more in depth? Like every single step?
Yrs
@@sherryseay6918I will do a video soon baking 2 different loaves - a rye and a wheat bread to show the differences and I will step through every single step.
@@countrylifesimple1898 thank you
I wish I knew what size jar you are using...
Please....
It's a 580ml jar I'm using.
Is it ok if my yogurt has vanilla and honey in it?
If it is a yoghurt with live bacteria it will be fine, also I doubt that a flovoured yoghurt has live bacteria in it...
@@countrylifesimple1898 it said 7 live bacteria! It ended up working
@@joaniejorn6692 oh that's awesome!
So did you then stretch and put in pot to bake? At what temp and time?
I mostly make rye breads. They don't need to be streched or folded.
Have no caraway seeds or yogurt or raisin -just wheat flour /sugar /river water ---I live in the African bush --my 1/2 lit jar of liquid flour /sugar l starter is fermenting in a 7 hours --so how do I decant or pour this into the 4 cups flour to knead into bread --its frothy bubbling sourdough starter --HOW do I use it ? or do I leave it for 7 days and keep feeding it ? what a load of work !! 7 days waiting for a bit of yeast!!==nonsense -- I think dry instant yeast I buy at the bush shop is easier --quicker !
If your starter is bubbly and ready to go - use it! No need to feed it! But if you prefer to bake your bread with yeast, that's totally up to you. :-)
Commercially stabilized yeast has many convenient advantages, but it lacks the lactobacillus component that will give you the sourdough flavor 😉
One TH-cam lady uses fennel seeds, rather than caraway seeds.
Oh that's interesting! I haven't heard that one before.
Help!! I watched this video more than once. I took day by day notes. At 6 days still not one bubble. I used filtered water. I've tried and tried, WTH is wrong with me? Im so disheartened. 😢 I really wanted sourdough. I can't keep a plant alive, so I have a curse.
Im ready to cry on the verge. 😢
I've watched many Starter videos. No one used rye, nor yogurt yet day two it started to bubble. I cant understand
If you're using tap water it might have chlorine in it which is killing any of the good bacteria that you need
So is this working for you now?
@@countrylifesimple1898 not at all. I gave up again
Wasting is my main issue and maybe the reason I can’t make and keep a starter. I just can’t bring myself to Todd food of any sort. Wasteful and sinful.
Exactly! This is why I never discard any of my starter!