My wife and I just stumbled across your videos today (3/26) but coincidentally had began our first starter on 3/23 so we’re right on track. We started ours in a Pyrex bowl which is not good long term. What size container would you recommend?
Wow that is good timing! :) It depends if you want to use this container to build your levain too (the thing you build from your starter the night before you make bread and is bigger than your starter). I usually never cook more than 6 loaves which required roughly 450g of levain... so I use about a 1.5 litre container that handles this just right :) Good luck on your journey and please let me know how it goes for you guys along the way!
I have a question to ask you this is my first time doing this when you do the steps every day when you come to the end will you let us know how much of the starter we're supposed to take out and do we add more flour to make our bread with I don't know I've never done this thank you very much
Hi Sunny, yes it should guide you every step of the way :) Make sure and watch the "Day 3b" extra video by day 2 though which has a warning about fast growing starters just in case yours is one of those. Good luck!!
Hi....I'm confused....what makes a "San Francisco" starter San Francisco? Or said another way, does a region such as New York, Chicago, San Francisco, wherever, have anything to do with a starter? If a person makes a San Francisco starter in Chicago, would it make in difference if it was made in Chicago or SF?
Costco actually. I absolutely love that thing... with one major "but".... It runs through batteries like it's going out of style! Three AAA's every couple weeks - it really adds up!
Thanks!! I like to compare different starters to see how similarly or differently they act. So it still could be fun if you're looking for something to do 🤔😜
I would like to know, how much flour and water do I use in my starter? Also, I didn't know that I could get naturally occurring or naturally producing yeast, just by placing a container or jar out in the open elements like outdoors with the lid not on air-tight! That is very impressive! I just wonder, how you can turn your starter into an actual dough, the way Boudin bakery and cafe does it, as that they have a special, what we call, a )MOTHER( dough, or, as we also call it, a )STARTER( dough. They only take a small sliver of that dough, add more flour and water, that which I'm curious, as to how much )MOTHER( dough I will need to make, as well as how much flour and water to add to that sliver of dough. Finally, that while I live in california, I don't live in San Francisco. Where I live, that we only get fog a few times a year during the Winter. The rest of the year, I might have to get it from, let's say Acme, Boudin Sourdough Heaven or a third place I heard about in another YouTUBE video, as that they all appear to not use baker's yeast, at least I hope Sourdough Heaven does not. I say this, because I plan to start baking at home, but eventually open up a bakery/coffee shop. If Kenneth Rosenthal, one of the Co-founders of Panera Bread, known in a handful of states as The Saint Louis Bread company, did it, I can do it too! He had a brother living in san Francisco, back in 1987, that who told him European style bakeries baking Artisan breads definately all the rage out here on thhe West Coast. After taking a huge hunk of that MOTHER or STARTER dough back on the airplane with him from san Francisco to saint Louis, the rest is history! Of course, he went back to spend several more weeks out here in california observing and watching, since knowing he did not have a background in baking and pastry. thanks for the boost, as eversince yesterday afternoon, I've been feeling down.
Sourdough LoafHacker thank you! Now this yeast I bought was special “San Francisco yeast”. It was like a few grams worth, just to get it going. I don’t know...
ah! 💡, you know I have been following the method of Elaine Boddy, from Foodbod, for a long time, and she also has different starters, but then I think what to do with so many starters, I only bake once a week, there is only my husband and I 😄, but to see the difference in results is interesting.
I know Elaine's work via Instagram - she's a star! Damn good bread and great teaching methods! I had 4 starters on the go at once at one point and it all just because too much! Now I've actually got a box of old starters in my garage that I have dried out and bagged just in case I want to revive them in the future 😜
Joining in today from Toronto. I didn't have a digital scale so used mechanical scale that is not as accurate. Also didn't have regular wholewheat flour. I had atta which is hardwheat stonemill ground Indian wholewheat flour. Hope that works. Thanks for sharing .
Welcome!! A mechanical scale should be more than accurate enough for the starter-creation phase at least! No idea on the flour but I would *love* to hear updates from you so we can all learn from you how well it works! As long as it's not bleached or chemically treated - it should be fine!
Good job Brandon👏🏾👏🏾👏🏾
Thank you!!
Thanks, I enjoyed it very much!!
Oh wonderful - thank you so much for following it and letting me know!
My wife and I just stumbled across your videos today (3/26) but coincidentally had began our first starter on 3/23 so we’re right on track. We started ours in a Pyrex bowl which is not good long term. What size container would you recommend?
Wow that is good timing! :) It depends if you want to use this container to build your levain too (the thing you build from your starter the night before you make bread and is bigger than your starter). I usually never cook more than 6 loaves which required roughly 450g of levain... so I use about a 1.5 litre container that handles this just right :) Good luck on your journey and please let me know how it goes for you guys along the way!
Really clear speech, good focus on tools/ingredients, helpful work-arounds, keeping it upbeat with gentle humour & effects: excellent!
Thanks for the great feedback!! 🙏👊
I have a question to ask you this is my first time doing this when you do the steps every day when you come to the end will you let us know how much of the starter we're supposed to take out and do we add more flour to make our bread with I don't know I've never done this thank you very much
Hi Sunny, yes it should guide you every step of the way :) Make sure and watch the "Day 3b" extra video by day 2 though which has a warning about fast growing starters just in case yours is one of those. Good luck!!
@@LoafHacker Thank you for your help I might need more help later on
Hi....I'm confused....what makes a "San Francisco" starter San Francisco? Or said another way, does a region such as New York, Chicago, San Francisco, wherever, have anything to do with a starter? If a person makes a San Francisco starter in Chicago, would it make in difference if it was made in Chicago or SF?
I love how you threw all your stuff on the floor, you must dig cleaning up
So we using whole wheat flour for the starter and the bread right ?! Thanks
Great series! What containers are you using? Also, where did you purchase your scale?
Costco actually. I absolutely love that thing... with one major "but".... It runs through batteries like it's going out of style! Three AAA's every couple weeks - it really adds up!
oh and thank you very much for the complement btw :)
Im in the US... what kind of flour do you recommend if can't find wholemeal flour? Thanks! (just found that it's the same as whole wheat flour... ; )
Yep exactly - just different words - sorry for the confusion!
I've had my starter for about four years, but I will like your videos anyway 😉
Thanks!! I like to compare different starters to see how similarly or differently they act. So it still could be fun if you're looking for something to do 🤔😜
I would like to know, how much flour and water do I use in my starter? Also, I didn't know that I could get naturally occurring or naturally producing yeast, just by placing a container or jar out in the open elements like outdoors with the lid not on air-tight! That is very impressive! I just wonder, how you can turn your starter into an actual dough, the way Boudin bakery and cafe does it, as that they have a special, what we call, a )MOTHER( dough, or, as we also call it, a )STARTER( dough. They only take a small sliver of that dough, add more flour and water, that which I'm curious, as to how much )MOTHER( dough I will need to make, as well as how much flour and water to add to that sliver of dough. Finally, that while I live in california, I don't live in San Francisco. Where I live, that we only get fog a few times a year during the Winter. The rest of the year, I might have to get it from, let's say Acme, Boudin Sourdough Heaven or a third place I heard about in another YouTUBE video, as that they all appear to not use baker's yeast, at least I hope Sourdough Heaven does not. I say this, because I plan to start baking at home, but eventually open up a bakery/coffee shop. If Kenneth Rosenthal, one of the Co-founders of Panera Bread, known in a handful of states as The Saint Louis Bread company, did it, I can do it too! He had a brother living in san Francisco, back in 1987, that who told him European style bakeries baking Artisan breads definately all the rage out here on thhe West Coast. After taking a huge hunk of that MOTHER or STARTER dough back on the airplane with him from san Francisco to saint Louis, the rest is history! Of course, he went back to spend several more weeks out here in california observing and watching, since knowing he did not have a background in baking and pastry. thanks for the boost, as eversince yesterday afternoon, I've been feeling down.
Thanks so much, I search for this recipe everywhere..and Finley saw Your videos about it. Love from Pakistan
So happy I found you. I am starting on March 25. From 🇨🇦.
Wonderful!! Thank you for joining in and commenting! Best of luck and please just let me know if you get stuck or have any questions along the way 😀👊
So I bought yeast to make sourdough starter. Why in these videos do I not see yeast as an ingredient?
No need! With Sourdough starter we use natural yeast and bacteria so there's no need for commercial baker's yeast 👍
Sourdough LoafHacker thank you! Now this yeast I bought was special “San Francisco yeast”. It was like a few grams worth, just to get it going. I don’t know...
Joining you on March 26 2020 from Canada 🇨🇦
Awesome - WELCOME! :)
so professional
ah! 💡, you know I have been following the method of Elaine Boddy, from Foodbod, for a long time, and she also has different starters, but then I think what to do with so many starters, I only bake once a week, there is only my husband and I 😄, but to see the difference in results is interesting.
I know Elaine's work via Instagram - she's a star! Damn good bread and great teaching methods!
I had 4 starters on the go at once at one point and it all just because too much! Now I've actually got a box of old starters in my garage that I have dried out and bagged just in case I want to revive them in the future 😜
Nice
Joining in today from Toronto. I didn't have a digital scale so used mechanical scale that is not as accurate. Also didn't have regular wholewheat flour. I had atta which is hardwheat stonemill ground Indian wholewheat flour. Hope that works. Thanks for sharing .
Welcome!! A mechanical scale should be more than accurate enough for the starter-creation phase at least! No idea on the flour but I would *love* to hear updates from you so we can all learn from you how well it works! As long as it's not bleached or chemically treated - it should be fine!
Let’s do another bread series
This looks amazing! Thank you!
I take mine with us when we go to our holiday home, when we stop on the way she goes in the minibar 😂😂
hahaha I love that! Just make sure the cleaners don't throw it away by mistake! 😱
Excellent excellent excellent. That is all I have to say.
Oh thank you so much! Glad you enjoyed it :)