I understand sourdough starters AT LAST! Thank you for explaining in detail! 💯 No TH-camr have ever managed to have me sit through a 30min video and hang on every word! You're the best🎉🎉
Thank you for this video. I'm about to embark on the sourdough journey and you are the first person that made it easy enough to understand, AND not so overwhelming- yet thorough enough to get an understanding of the why's. I've taken lots of notes. Exciting!
So glad you’re back. You ears must have been ringing because I’m in a sourdough group that talks about you all the time and how grateful everyone is to have your 10 minute sourdough bread recipe!
I hit “like” because there was no “love” button and immediately subscribed. I’ve watched tons of videos on creating a sourdough starter because I’m just starting this journey. Your video was by far the best one I’ve seen. THANK YOU!
Have to agree. This is by far the best video after a week of researching starters. It to the point and simple. Thankyou. Think this is my sourdough guy from now on...
I just started my sourdough "journey" at the beginning of December when I inherited some of a coworker's starter, but your recipe was the second one I came across, and it's the only one I've used since. Anytime anyone is curious about my newfound obsession, I tell them to check out your videos because I love them so much. Really glad to see some more content.
My sweet daughter-in-law gave me a rye starter for Christmas this year. I named her "Dolene" and chose to keep her 100% rye. After watching your videos I wanted to try making a starter of my own so I followed another one of your videos and now I have a very happy and healthy white flour starter named "Bendo Starr" living in my fridge, too. If people follow your instructions to a T I know they will be very happy with the results! 👍👍
Thank you so much, Ben for putting these videos out. This video has changed my life regarding sourdough. I can’t tell you how many discarded amounts of flour I have thrown away when I was learning how to do sourdough and I even gave it up because I was so disappointed in how the load came out. Now I am so excited because made one of your loaves and it turned out great!!! I am on loaf number two and I am thrilled to death thank you so so very much for all your research. All your tips and tricks. It is making for very happy meals sharing sourdough.
Just finished my first sourdough loaf using this method. The taste is fantastic. Measuring by weight is so much easier than measuring by volume. Thanks for sharing this Ben.
Watching again to record the Saccharomyces Cerevisiae and the Leuconostoc bacteria. It's lifes wonder how it works. So starters can last a lifetime without going mouldy. Brilliant info Sir!
Watching Ben Starr pour the starter DOWN THE DRAIN😳 love you Ben, you’re my Sourdough hero. Keep ‘em coming! I’m not going to soon forget that you promised us a sourdough math video!
Hi Ben! I'm so NOT new to your channel. Even my husband is interested in your videos. I am soooo glad you are back! Never did I skip any of your scientific stuff (don't ask me to repeat the terms though). As the matter of fact you are the one who gave me a good start to make my own starter after I failed multiple times following the directions from different teachers that required having a certain temperature and a special feeding routine. It's fascinating how different and contradictory the process is based on who is teaching us. For instance, some of them say that the starter has to be kept on the table and fed twice or once every day and definitely at its full potential right before making a dough and never used directly from the fridge (has to be fed three times before using it for the dough). However I do remember clearly that in one of your videos you said that you once found a forgotten starter in your fridge, not fed for months and made the most delicious bread out of it. Even though you are too much for some people with your scientific details, your method is simpler that most out there, even if it takes longer. The best part is IT WORKS! Thank you Ben! Glad you are back!
You are an absolute peach! Yes...starter can be used directly from the fridge. It just increases your rise times. And rewards you with more flavor than you get from shorter rise times. Thanks for tolerating my science!!!
I am new to bread making especially sourdough. I was always afraid of making sourdough starter and maintaining it, but your method seems so easy. Love the lessons you provided. Thanks ❤❤❤
Thanks for the updates, and it's great to be back. I thought I was going to have to give up this lovely bread, because I need to closely manage my diet to properly control my seizures. Then I read that the carbs in sourdough bread are altered in a way that reduces their impact. I got my starter going again using your older instructions, then made a delightful boule with cranberries and a touch of honey. It's so danged good. I've watched your new video on making the bread, and the next loaves will be even easier. I do reduce the salt, and it still works great. Going to look for cheddar jalapeño proportions for the next loaf!
Thank you so much for removing all the goofy precious pretensions around baking sourdough. My boss gave me a starter that she got from a client, and we are both starting out as novices. I am about to bake a "too hydrated" loaf, and I am fine with it, because you made all of it make sense, and I am 100% fine with with what may be my first fail. I can't wait to continue learning, failing, and eventually making an amazing loaf that will make my boss ask me "how???".
Thank you so much for this video! I have read a lot about sourdough and watched many videos, but this one gave me the courage to try to make my own. I love all the explanations! ❤
This is my first introduction to your content. You are entertaining, funny and smart. I love your presentation and explanation. I learned much from you about starters. Thank you. Look forward to learning more from you.
After coming to terms with my own impatience and ordering several successful starters online... I decided to truly commit to growing my own. I live in central Florida and late October is still warm, so I left the initial flour water mixture loosely covered on my lanai. Hooch formed by day 5. I did the first feeding- fully incorporating the initial hooch--- and hooch formed within 12 hours, but I won't be able to feed again until tomorrow. I'm going to trust the process, because I want a starter that is unique to me and where I live.... will keep you posted!
Yes, let us know! "Loosely covered on the lanai" can mean a potential mold farm, depending on HOW LOOSELY it's covered. If you get mold, start over and leave it in the kitchen, more securely covered, just not airtight.
Hi Ben - I'm new to your channel and am thrilled to have found you! I love learning the science behind how things work and thus far, you're the only one I've found that teaches that part. Your method in this video is so straight forward - I'm starting my starter tonight. I tried this once before based on someone else's teaching and thought the starter failed however, based on watching your videos, I should've let it go longer. Hands down, you've been the best teacher I've found for making sour dough starter. Thank you for sharing your knowledge.
Thanks for opening my world to sourdough bread!!! I am just getting started and I'm so glad to meet you!!! I shared this with my daughter, who is also brand new to this process! Looking forward to baking my loaf!❤🎉😊
Thank you!!!! I have been on the fence about getting started. Everything I have seen made it overcomplicated and I hate the thought if discarding all the time. You have given me the courage to give this a try. Keep the videos coming please. I subscribed to your channel and look forward to some great recipes once I get my starter going 😀
Thank you TY TY TY!!!! Finally had the right go at this using your recipe!!! I’ve tried a few over the past few years and after my starter taking 27 days until I felt confident, I finally did my first bake today of two loaves and it smells, feels, looks, and especially tastes amazing!!! 🥰
Wow, I'm brand spanking new to the world of sour dough and starter, can't wait to give it a try thanks so much for the simple process and recipe. I've always been put off trying in the past because it was just soo over the top, like what! Any who, wish me luck. Awesome videos, thanks a heap.🙂❤️🙏
I love the visual of yeast 'tooting' 😂... never gonna forget that process. For anyone wanting to use whole grain flours in baking, I've found various mixtures that work well (haven't played with them yet for sourdough). Soft spring wheat & oat flour both help lighten up baked goods, flax flour adds a nice melt-in-your-mouth feel. I usually use about 1/4 hard winter wheat and some mixture of other flours, depending on what I'm baking and how I want the finished product to taste & feel. I just play with it until I get it right... no one seems to mind my experiments. I think most of them turn out a little denser than if I had used pure white flour, but not noticeable to most.
I can’t say thank you enough for your sharing of knowledge in this video. I have baked my first sour dough bread. The second loaf in ready to go into the cold oven. Thank you and God bless!
Thank you for your wonderful show. I have just made my 2nd loaf following your directions exactly. It turned out with lots of holes and tasted wonderful. Thank you again😊
Thank you for your videos! I appreciate you taking time to explain the science part of the process. So many people don't know about this, and it really does help with troubleshooting when things go wrong. Plus, it's fascinating for us science types! Regarding the hooch, I thought I'd share my grandmother's story. She and my grandfather spent their young adulthood (some time during the 1920's - 1930's) in a PNW community logging camp, and sourdough was her primary source of bread leavening. When I was 11 or so she handed me a container of starter and a book of sourdough recipes. She warned about hooch, instructing me to stir it in, but she also told the story that in her camp days some of the loggers would drain it off of sourdough starter for a cheap alcohol source! I guess they thought it was alright in a pinch!
hi Ben, I am very new to sourdough and wanted to try making a starter. Last Saturday (2/3/24) I mixed up two starters: A)Whole Wheat, B)White Lily-Self Rising. I only chose these because that is what was in my pantry. After mixing both starts up with 4oz water & 4oz flour, I set both on the counter with the lid just set on. I took a peek at them today (2/8/2024). After 6 days here are the results: A) Whole Wheat Flour: I can see where the there was a rise of 50% and has a mat of fiberous white & dark(black) mold across the entire top. Much like if you left a slice of bread on the counter for week. B)White Lily: there was good activity and can see where there was a 50% rise and is now returned to its original level. There is a lair of "hootch" but on top of the hootch is a yellowish film and I can see one or two small greenish spots on top of the liquid hootch. Is this normal for both? what is your advice? or any comments / advice from anyone else?
If there is mold, your starter has failed. Toss it out. Self-rising flour has added baking powder, and that's how you explain the rising that's happening in that starter. I can't even begin to speculate on that starter, since we don't know if the yeast colony can rise the starter on its own, because there's a chemical leavener in the starter. So I also advise tossing that starter out. Depending on WHICH chemical leaveners the manufacturer is using, you could have substances in the starter that are outright curtailing the activity of the natural yeast. I recommend starting over, either with ONLY the whole wheat...or getting yourself some regular non-rising white flour (which is the best option). But it sounds like you have a mold infestation in your house, since both starters molded. It's REALLY difficult to battle mold during the first week of your starter's life, until it becomes acidic enough to protect itself. Try again, and add 2 drops (ONLY) of a vinegar when you initially mix the starter together. Do NOT open the lid until the 7 days are up and it's time to start feeding. If you get mold again, you'll want to buy a liquid starter online somewhere (Etsy is great) so that you're starting off strong and acidic. Avoid dehydrated starters, as you'll still risk mold invasion during the first few days.
@@ultimatefoodgeek Ben, Thank you for the reply. I threw everything out and started over with some All Purpose flour (King Arthur). Mixed everything up, let it sit for a week. During that time, it had a doubling in size, returned to the original level and it has a good layer of hootch on top. After the 7 days, I mixed everything up, discarded 1/2, and fed it with 4oz of water and flour each and let it sit for two days. However, during that time there was no visible activity or rise but there was a separation and hootch layer. Yesterday (3/2) I did a second feeding but again there is no signs of fermentation activity or doubling, but there is a seperation and hootch on top. Is this normal or is the starter to hydrated?
Thank you Ben. You are an excellent cook and Sourdough instructor. I have seen few of your videos and I everytime I learn more of your tips! I am a subscriber already. Thank you so much!!
Hi Ben, new to your channel but so glad I found it! I just mixed together my ingredients to see if my starter is ready. I do have a question, I did watch your video on how to do a loaf as well and my question is can I do this in a stone loaf pan that has a lid and would I need to adjust the heat if so? Thank you for your time and keep up the videos!! :)
No need to adjust the heat. But you may find that you need to score the loaf before the second rise, as your dough may contact the lid as it rises. So if you pull off the lid to score the bread after the second rise, you may deform or deflate the loaf if it's contacting the lid. (Or just let the bread split however it splits, rather than scoring.)
Thank you Mr. Starr for teaching me this new skill! My very first sourdough was not only a success but also a delicious treat we enjoyed all week long! I have established my “starter” exactly as you instructed. It is in my fridge for posterity! You are really the most awesome teacher out there and I believe you can help anyone learn these amazing skills!!!!
Hi Ben! I’m new to the sour dough world and there’s so many videos on how to make starter and the each vary, which has intimated me BUT yours makes me feel more comfortable with making a successful starter! Thank you! I’m starting mine today
I’m excited to try your sourdough bread because it is so simple but I’m worried my starter isn’t right. I had lots of hooch on it after a week but it has not risen at all with my first few feedings.
Thank you for this video! I am on day 3 of the process. The starter is bubbly and has doubled. There is a layer of liquid at the bottom of the jar. Should I do something about this liquid?
I’ve tried several times unsuccessfully in the past, so I cannot wait to try your method here! My house stays somewhat cool, around 70, probably a little too cool. I may have given up too soon. Thanks for a great video, and several good chuckles!
Love your videos... you have inspired me to give it a go.... I currently have a starter from a friend and it has been fed once and will give your recipe a go once it has calmed down a bit. Please keep the videos going 🙏
I've started bread baking using a 24 hour old poolish using 1/2 the total flour and all the water in the recipe. 50% white 50% whole wheat. Wonderful flavor and more healthy than 100% white.
Thank you sir!! I’m in a rehab center and have time on my hands to heal my 2 fractured ankles 👠👠Your a great teacher.. I am listening to your videos over and over to learn about starters… I already make the yeast Artisanal breads and love them.. thx so much
@@ultimatefoodgeek About a video or two ago, you mentioned you would be discussing microwaves in a video-to-come. I look forward to that one because I fell into the "microwaves will kill you" trap for a few years. Slowly recovering and I look forward to hearing what you say!
I am so glad that I have found your channel as well. I have been struggling the past two weeks to create an Einkorn flour sourdough starter. I was using a method that was posted by a different vloger. I have gone thru SO much Einkorn flour (not cheep by the way) with puny results. Their version uses volume, not weight. So far after only day 3 of your method, the starter is looking fantastic. I can't wait to actually bake a loaf bread. Thank you.
Sourdough is better for people with IBS and easier to digest! I am so excited to try this! Thank you for this, as I have never made it! BTW…..love your hat or whatever it is🤭adorable! Warm greeting’s from Canada!❤
I found that Weck makes a jar specifically for sourdough starters. Its called Weck Tulip Jar. It has a volume of 35.9 fluid ounces. This jar, however, does not have straight sides and I know that some people will want a canning jar or similar instead. Just FYI.
Interesting! 36 fluid ounces isn't very much capacity, however. My typical feeding is 16oz flour and 16oz water to about 4oz starter, and your vessel needs to be capable of handling a DOUBLING in volume. So a smaller vessel like that will mandate more frequent feedings, which is counterintuitive to the "lazy" method.
I was always scared to start this journey but watched you so I just started mine tonight. I measured just as you said. But it seems thick. I used wheat flour.
I have watched a lot of your videos. Love allll the info ❤. Thanks for explaining in detail what is happening and how to never feed it until you are low. This is wonderful. ❤😊😊
I decided to give your starter process a try. I have it in a dark closet and I created it this past Sunday morning and so it's been 72 hours and it has tripled in size and has created it's good amount of hooch but it's sitting on the bottom not the top but I'm super excited and can't wait till this next Sunday to feed it the first time.
Bottom hooch is fine. Some yeasts prefer to ferment at the top of the mass, some in the middle, and some at the bottom. Beer brewers are VERY familiar with the position of yeast fermentation.
Well it turns out that the hooch made its way from the bottom over time to the top.. but I also put another message earlier today about my starter never got thick or rose after feeding it the first time which was on the 8th day. And I got another layer of hooch so I've gone ahead stirred it and then dumped half of it and just fed again this morning the second time with the 4 oz and the 4 oz. No bubbles on the side at all but when I look down I see little teeny bubbles but it's not rising. I'm using King Arthur's all-purpose flour and filtered bottled water or spring bottled water I should say. So if in the next couple days while I'm waiting until 48 hours it doesn't rise and it's still liquidy I guess I will have to start from scratch again? I am in the Pacific Northwest and we now are experiencing fall and lower temperatures but I'm usually keeping the house around 70 during the day and 66 in the evening while I sleep.
Grandma had chickens to eat all the wasted breads 😂 so she probably didn’t speak about it too much. I currently have the 8 starters going from your 3 part series - all doing excellent. I’m trying to find the San Francisco taste if I can. Today I made the 1st dough, yayyy me!! Tomorrow we eat 😋 Thank you a bazillion. Now I’ll begin the 9th. LOL.. I have a less busy refrigerator in the garage to store them in👌 may give a few away as well ❤ edit: may combine a few too 😂
Right on grandma did have chickens and now I do too so if I screw up I feed the bread to the chicken nuggets 😂😂😂😂 Wow 9 starters, I don't even have one, that is awesome! I will make a starter eventually! Blessings 🙏
Good informative video. I recently tossed out some unsuccessful starter and have been looking for another recipie that was not complicated. This fits the bill. Just waiting for my sourdough starter jar to arrive and then I am going to give it a try, along with your bread recipies!
Found your channel by accident, popped up when I was watching videos on sourdough. I love sourdough bread and have decided to try and make my own. You make it look easy, and gives me confidence to try. I watched you on master chef and it was a sad day when you were eliminated. As soon as I get my scale I will be starting my starter. Thank you for the videos. I will be watching all your videos.
For glass jars I use the fermentation lids made for sauerkraut. They’re plastic and have a vent in the lid. Ps thanks. I’ve been having trouble for years with keeping a starter. Now it’s going great and so easy!
COOL, I am going to make some fresh starter because you shared how to do it easier. My starter from years ago has been just fine, but what the hey, I want to get back into making my own bread once again, even broke down and got your scale even though I have one, but it takes normal batteries not those round ones that are hard to get in Mexico and AC adapter, heck I will save money in the long run here. HAPPY YOU ARE BACK. Hugs comin' at ya!
I have been brewing beer and have loved it as a hobby. And the beer itself was pretty good. Now that I am older, the beer is not as appealing, but I think you are leading me into a new hobby.
I was a brewer, also. (There are some embarassing homebrew videos on my channel from WAYYYYY back when.) I don't brew any more (although I do make wine and spirits), but sourdough uses the exact same principles.
Ben, thank you sooooo much!!! You make so much more sense. I had always felt guilty throwing away those starter cause I don't have the time to kept on baking.. hence I gave up on starter. Now, I am starting to make starters again cause I want to try out your method! Can you do a video about starters gone bad? Mine developed some white spots. Is that alright? Some said the white mold is fine, others said not. So can you explain with some of your sciency insights. Thanks again.
White spots aren't necessarily mold. I DO have a new starter video filmed, but it'll be a month or two before its edited and published. Mold is FUZZY. Visibly. If you have some small white dots on the surface, this can just be dehydrated flour. It can be kahm yeast, which looks like a lacy or flaky crust, which is also harmless.
Hi Ben I am very frustrated with my starter 😢. But first I must say I so enjoy your humor mixed in especially the grandma comment, we need to laugh 😂 more‼️. Please help my starter failed, so I’m starting over. I live on the Canadian border and my kitchen is maybe 60 degrees, do I put the starter in my turned off oven with the light on. Now, is that ok and I’m using organic rye flour with filtered water. Let you know if this works and thank you for the laughs 😂😂
What do you mean by "my starter failed"? Did it grow mold? Or did it just not rise? The ONLY reason to claim failure is through spoilage. If you get actual mold on the surface, or odd colors (red, green, pink, blue) you have failed. If you haven't gotten mold or off-colors, you haven't failed yet! Your starter is probably fine. But at 60F, it may take 3-4 weeks for your starter to become viable. I don't recommend the oven with the light on. Sometimes those temperatures can be over 100F, which is DEFINITELY too hot. 60F is better than 90F, it just takes longer. Find the warmest natural spot in your kitchen, which is usually on top of the fridge. OR...keep it in your bathroom, which tends to be warmer. The key, if things are slower, is to wait for declining activity. After the first week, don't proceed unless you're getting liquid gathering on top. So WAIT for that to happen. Then do your first feeding...and then WAIT for the next feeding until you see liquid gathering on top. THAT is the sign that your yeast have finished eating and are going to sleep. Only after that is it time to discard and feed again, to wake them back up.
I did exactly as you instructed. The first time it more than doubled. I exercised patience and waited the full time. I discarded and fed it as instructed. Yes, I thoroughly mixed it before discarding! After the first feeding, it did nothing. The liquid rose to the top, no bubbles! What did I do wrong? I used spring water and all purpose flour that I bought just for this endeavor!
Hi! My hooch is under my new starter, not on top. I still have three days to get to Day 8. Is this OK? Do I wait for it to go to the top? I am excited I found your channel!
No worries, this is common. Starch floated to the top and stuck together in an airy later which floated on top of the hooch as it began to gather. But if you have a clear separation of hooch, you can go ahead and move to the first feeding if you want to.
Your video on making a starer from any flour got me started during COVID. I thank you, my husband thanks you. I’m still making a couple loaves every other week. I’ve branched out too, using my starter to make whole wheat sourdough sandwich rolls (it has some regular yeast in it too). I don’t buy bread anymore. Once I got on a baking schedule it became easy. Homemade bread is tastier and healthier. Thought for new videos, other recipes we can make with starter.
Watched this updated video I think...very helpful...answered my questions except one: How soon after you feed your new starter the 4th/last time and put it in the fridge can you use it ?
I've done it as soon as 1 hour after feeding. But, the longer you wait, the better. The trick is that you must ALWAYS wait until your dough has doubled. If your starter just had a huge feeding (and is thus very dilute) and you make a loaf immediately after, you just may need to wait a bit longer for doubling, but it WILL happen.
Hi Ben! I tried making sourdough during covid, and failed on the starter, the many-step shaping, and the baking (It was a huge flop!) Recently, I came across your videos and I thought I would try again, as you make it sound so much easier! Your starter recipe gave me a strong, bubbling leviathan that gave me a huge rise after 12 hours and another doubling after shaping in 3 hours. My first loaf in a 4.5L dutch oven was lovely with a perfect crust, but a bit spread out for my needs. My second attempt, a loaf pan with another loaf pan as a lid, gave me a huge rise and amazing sandwich bread with a spectacular crust! I can't thank you enough! I wish I could brag with some pics!! 8 ) PS, I've told so many people about your videos!
Why did fuzzy mold line my starter container? The starter was going to be ready to bake a loaf on Friday? Should I have kept the starter in the fidge after the first week? Should I have closed the plastic lid after the first week as I started feeding the starter?
Your starter should always be covered. Leaving the lid open exposes it to mold spores floating through the air. And if your home has a colony of mold in it, it can be very hard to begin a starter. Start over, but add two drops of vinegar to the initial mix. Always leave the starter covered, not air tight, but securely covered. If your second attempt also molds, your home is colonized by mold, and you won't be able to create a starter from scratch. Buy one online, or adopt one from a local Facebook sourdough group.
Thanks to you, back in 2020 I got to try this for the first time, and i got instantly hooked. The family is constantly asking me to make sourdough for special events and such. 👍
Because you'll end up needing a 5 gallon bucket by the end if you don't discard. Why are you worried about throwing out a penny's worth of flour and water? That has no functionality at all? Once your starter is mature, you can scale it to make as much as you want, easily and quickly.
Oh my goodness THANK YOU so much for sharing your knowledge this way 🙃😁 I've been searching for months to understand the sourdough starter. I've been through so many trials an errors 🤯 Got discouraged, but decided to give it another try and then I find YOU that explains it the way I needed to have my light bulb turn on lol 💡🤔😁
A square of natural cloth over your jar, with a rubber band, might be a good solution. Or with the metal can ring on loosely. OR with some spare hardware like washers sewn in each corner, clean pebbles whipstitched in the hem or each corner.
I can't be the only one. I followed this recipe/process exactly as lined out here and I am on day 19 and my starter is nothing but liquid. All it does after I feed it, is develop the "hooch" on top. I use a scale for measuring and filtered water. I am so disappointed. 😔
Your starter may be over acidified, which means the gluten structure has broken down, and the small feedings don't add enough gluten to trap the CO2 being produced. Don't worry! You're probably ready to bake with it. Pull off 4oz and mix up a loaf of Simple Sourdough. If it doubles in 24 hours or less, you're at maturity and can give your final feeding and put in the fridge.
@@ultimatefoodgeek Just a quick update on my starter. I ditched the first one and started over and technically had the same problem. 🙃 With this one, I changed my feeding ratio to 1:2:2 for a couple of feedings and after 2 days my starter took off! I believe I have a nice active starter now. 😊 I moved back to a 1:1:1 ratio so I can use your recipe for making sourdough bread. I am going to make a loaf tomorrow evening and bake on Wednesday. 🤞
I'm on a Facebook sourdough site & sometimes very confusing. Your name was mentioned & i just watched a video! I'm amazed at how easy you make it & am ready to try again. Thank you so much for sharing the science lesson as it makes it so much easier to understand. ❤❤
Same as me, saw Ben's name on fbook last night, those groups are super confusing. Started my "starter" journey yesterday, blessings to have found Ben just in time ❤❤❤
As much as i like short recipe videos I think this type of thing is best the way you do it, long and detailed. so thank you for this raymond reddington
I created a new Sourdough Starter 4 days ago (The Easiest Way to make Sourdough Starter (for Lazy People), it has risen and fallen, there is liquid in the middle of it, but not on top. What does that mean? Should I proceed and go to the First Feeding or wait for 3 more days? I love that by using your method I do not have to constantly discarding and feeding, so I'm really hoping for good results. Thank you for all these awesome and entertaining videos.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I understand sourdough starters AT LAST! Thank you for explaining in detail! 💯 No TH-camr have ever managed to have me sit through a 30min video and hang on every word! You're the best🎉🎉
Same here! Excellent tutorial!
I should make a similar comment , but YT has some how erased my comment bar ... Thank you for your freedom to express our thoughts
Me to I watched the whole presentation including science lecture:)
Thank you for this video. I'm about to embark on the sourdough journey and you are the first person that made it easy enough to understand, AND not so overwhelming- yet thorough enough to get an understanding of the why's. I've taken lots of notes. Exciting!
So glad you’re back. You ears must have been ringing because I’m in a sourdough group that talks about you all the time and how grateful everyone is to have your 10 minute sourdough bread recipe!
Give your group my best!! Lots of fun stuff already filmed and waiting to be edited for 2024...
I'm probably in the same group, that's how I ended up here lol.
Yes! You have a cult following for sure!! 💗
@lucillevanhouten6848, I would love to check out your group is you would care to share that info with us?
Me too! Sourdough for beginners group 😊.
My gosh, I’m so glad I found your channel! I’ve been so confused by the many creators who make this process over complicated!
Just entered into the realm of bread baking thanks to you I created a starter & then baked my first sourdough bread, can I get a high five! 🖐🍞🍞
Woo hoo!
I hit “like” because there was no “love” button and immediately subscribed. I’ve watched tons of videos on creating a sourdough starter because I’m just starting this journey. Your video was by far the best one I’ve seen. THANK YOU!
I agree. I can't wait to start one. I'm always intimidated but this isn't over my head!
My very first starter is on day 4. I’ve already seen it bubble, double, shrink and now I see some hooch on the bottom. This is so exciting!!
Have to agree. This is by far the best video after a week of researching starters. It to the point and simple. Thankyou. Think this is my sourdough guy from now on...
anytime anyone is having trouble in the sourdough facebook group i’m in, i always share your videos. so glad you have more!
How sweet, thank you!!
What is group name
Discovered you about 4 days ago and worried that vids were 3 years old. Relieved and grateful to see you here today 🎉
Making videos is hard, long work when you already have 2 full time jobs! Ha ha ha...
I just started my sourdough "journey" at the beginning of December when I inherited some of a coworker's starter, but your recipe was the second one I came across, and it's the only one I've used since. Anytime anyone is curious about my newfound obsession, I tell them to check out your videos because I love them so much. Really glad to see some more content.
My sweet daughter-in-law gave me a rye starter for Christmas this year. I named her "Dolene" and chose to keep her 100% rye. After watching your videos I wanted to try making a starter of my own so I followed another one of your videos and now I have a very happy and healthy white flour starter named "Bendo Starr" living in my fridge, too.
If people follow your instructions to a T I know they will be very happy with the results! 👍👍
I love this!!
Hi, do you make rye bread from your Dolene starters? Would love to get your recipe for rye bread. Thx.
@@anonymous.369 No, sorry, I haven't made a rye loaf yet.
That is funny... A starter for Christmas.
Ben Not only will your videos be your legacy.You will have many starters named after you.. Did I just say that, L o l
Thank you so much, Ben for putting these videos out. This video has changed my life regarding sourdough. I can’t tell you how many discarded amounts of flour I have thrown away when I was learning how to do sourdough and I even gave it up because I was so disappointed in how the load came out. Now I am so excited because made one of your loaves and it turned out great!!!
I am on loaf number two and I am thrilled to death thank you so so very much for all your research. All your tips and tricks. It is making for very happy meals sharing sourdough.
Just finished my first sourdough loaf using this method. The taste is fantastic. Measuring by weight is so much easier than measuring by volume. Thanks for sharing this Ben.
Watching again to record the Saccharomyces Cerevisiae and the Leuconostoc bacteria. It's lifes wonder how it works. So starters can last a lifetime without going mouldy. Brilliant info Sir!
Watching Ben Starr pour the starter DOWN THE DRAIN😳 love you Ben, you’re my Sourdough hero. Keep ‘em coming! I’m not going to soon forget that you promised us a sourdough math video!
Hi Ben! I'm so NOT new to your channel. Even my husband is interested in your videos. I am soooo glad you are back! Never did I skip any of your scientific stuff (don't ask me to repeat the terms though). As the matter of fact you are the one who gave me a good start to make my own starter after I failed multiple times following the directions from different teachers that required having a certain temperature and a special feeding routine. It's fascinating how different and contradictory the process is based on who is teaching us. For instance, some of them say that the starter has to be kept on the table and fed twice or once every day and definitely at its full potential right before making a dough and never used directly from the fridge (has to be fed three times before using it for the dough). However I do remember clearly that in one of your videos you said that you once found a forgotten starter in your fridge, not fed for months and made the most delicious bread out of it. Even though you are too much for some people with your scientific details, your method is simpler that most out there, even if it takes longer. The best part is IT WORKS! Thank you Ben! Glad you are back!
You are an absolute peach! Yes...starter can be used directly from the fridge. It just increases your rise times. And rewards you with more flavor than you get from shorter rise times. Thanks for tolerating my science!!!
the science is fascinating!
@@ultimatefoodgeek
I remember that video.
I am new to bread making especially sourdough. I was always afraid of making sourdough starter and maintaining it, but your method seems so easy. Love the lessons you provided. Thanks ❤❤❤
Thanks for the updates, and it's great to be back. I thought I was going to have to give up this lovely bread, because I need to closely manage my diet to properly control my seizures. Then I read that the carbs in sourdough bread are altered in a way that reduces their impact. I got my starter going again using your older instructions, then made a delightful boule with cranberries and a touch of honey. It's so danged good. I've watched your new video on making the bread, and the next loaves will be even easier. I do reduce the salt, and it still works great. Going to look for cheddar jalapeño proportions for the next loaf!
Thank you so much for removing all the goofy precious pretensions around baking sourdough. My boss gave me a starter that she got from a client, and we are both starting out as novices. I am about to bake a "too hydrated" loaf, and I am fine with it, because you made all of it make sense, and I am 100% fine with with what may be my first fail. I can't wait to continue learning, failing, and eventually making an amazing loaf that will make my boss ask me "how???".
Me, former science teacher, loving the science lesson and understanding how the parts of seeds I know actually impact my bread.
Thank you so much for this video! I have read a lot about sourdough and watched many videos, but this one gave me the courage to try to make my own. I love all the explanations! ❤
This is my first introduction to your content. You are entertaining, funny and smart. I love your presentation and explanation. I learned much from you about starters. Thank you. Look forward to learning more from you.
After coming to terms with my own impatience and ordering several successful starters online... I decided to truly commit to growing my own. I live in central Florida and late October is still warm, so I left the initial flour water mixture loosely covered on my lanai. Hooch formed by day 5. I did the first feeding- fully incorporating the initial hooch--- and hooch formed within 12 hours, but I won't be able to feed again until tomorrow. I'm going to trust the process, because I want a starter that is unique to me and where I live.... will keep you posted!
Yes, let us know! "Loosely covered on the lanai" can mean a potential mold farm, depending on HOW LOOSELY it's covered. If you get mold, start over and leave it in the kitchen, more securely covered, just not airtight.
Hi Ben - I'm new to your channel and am thrilled to have found you! I love learning the science behind how things work and thus far, you're the only one I've found that teaches that part. Your method in this video is so straight forward - I'm starting my starter tonight. I tried this once before based on someone else's teaching and thought the starter failed however, based on watching your videos, I should've let it go longer. Hands down, you've been the best teacher I've found for making sour dough starter. Thank you for sharing your knowledge.
Thanks for opening my world to sourdough bread!!! I am just getting started and I'm so glad to meet you!!! I shared this with my daughter, who is also brand new to this process! Looking forward to baking my loaf!❤🎉😊
Thank you!!!! I have been on the fence about getting started. Everything I have seen made it overcomplicated and I hate the thought if discarding all the time. You have given me the courage to give this a try. Keep the videos coming please. I subscribed to your channel and look forward to some great recipes once I get my starter going 😀
I’m so glad I found you!!! Definitely going down the rabbit hole and watch your other videos!
I bought a scale to follow a few recipes from the UK. The more I learned about consistency baking, The better baker I have become. Truth in weights!
Huzzah!!!
Thank you TY TY TY!!!! Finally had the right go at this using your recipe!!! I’ve tried a few over the past few years and after my starter taking 27 days until I felt confident, I finally did my first bake today of two loaves and it smells, feels, looks, and especially tastes amazing!!! 🥰
Wow, I'm brand spanking new to the world of sour dough and starter, can't wait to give it a try thanks so much for the simple process and recipe. I've always been put off trying in the past because it was just soo over the top, like what! Any who, wish me luck. Awesome videos, thanks a heap.🙂❤️🙏
I love the visual of yeast 'tooting' 😂... never gonna forget that process.
For anyone wanting to use whole grain flours in baking, I've found various mixtures that work well (haven't played with them yet for sourdough). Soft spring wheat & oat flour both help lighten up baked goods, flax flour adds a nice melt-in-your-mouth feel. I usually use about 1/4 hard winter wheat and some mixture of other flours, depending on what I'm baking and how I want the finished product to taste & feel. I just play with it until I get it right... no one seems to mind my experiments. I think most of them turn out a little denser than if I had used pure white flour, but not noticeable to most.
Wonderful. You are so clear and precise
I started mine yesterday ... many days to go but I see tiny bubbles forming! Exciting!
Holy Moly! Thankyou for explaining the science of bread making. I’m the type who needs to know why to be able to remember.
I can’t say thank you enough for your sharing of knowledge in this video. I have baked my first sour dough bread. The second loaf in ready to go into the cold oven. Thank you and God bless!
You. Are. The. Best! Thank you for your time and knowledge!!
Thank you for your wonderful show. I have just made my 2nd loaf following your directions exactly. It turned out with lots of holes and tasted wonderful. Thank you again😊
Thank you for your videos! I appreciate you taking time to explain the science part of the process. So many people don't know about this, and it really does help with troubleshooting when things go wrong. Plus, it's fascinating for us science types!
Regarding the hooch, I thought I'd share my grandmother's story. She and my grandfather spent their young adulthood (some time during the 1920's - 1930's) in a PNW community logging camp, and sourdough was her primary source of bread leavening. When I was 11 or so she handed me a container of starter and a book of sourdough recipes. She warned about hooch, instructing me to stir it in, but she also told the story that in her camp days some of the loggers would drain it off of sourdough starter for a cheap alcohol source! I guess they thought it was alright in a pinch!
HAHAHAHA... great story!!!
hi Ben, I am very new to sourdough and wanted to try making a starter. Last Saturday (2/3/24) I mixed up two starters: A)Whole Wheat, B)White Lily-Self Rising. I only chose these because that is what was in my pantry. After mixing both starts up with 4oz water & 4oz flour, I set both on the counter with the lid just set on. I took a peek at them today (2/8/2024). After 6 days here are the results: A) Whole Wheat Flour: I can see where the there was a rise of 50% and has a mat of fiberous white & dark(black) mold across the entire top. Much like if you left a slice of bread on the counter for week. B)White Lily: there was good activity and can see where there was a 50% rise and is now returned to its original level. There is a lair of "hootch" but on top of the hootch is a yellowish film and I can see one or two small greenish spots on top of the liquid hootch. Is this normal for both? what is your advice? or any comments / advice from anyone else?
If there is mold, your starter has failed. Toss it out. Self-rising flour has added baking powder, and that's how you explain the rising that's happening in that starter. I can't even begin to speculate on that starter, since we don't know if the yeast colony can rise the starter on its own, because there's a chemical leavener in the starter. So I also advise tossing that starter out. Depending on WHICH chemical leaveners the manufacturer is using, you could have substances in the starter that are outright curtailing the activity of the natural yeast.
I recommend starting over, either with ONLY the whole wheat...or getting yourself some regular non-rising white flour (which is the best option). But it sounds like you have a mold infestation in your house, since both starters molded. It's REALLY difficult to battle mold during the first week of your starter's life, until it becomes acidic enough to protect itself. Try again, and add 2 drops (ONLY) of a vinegar when you initially mix the starter together. Do NOT open the lid until the 7 days are up and it's time to start feeding. If you get mold again, you'll want to buy a liquid starter online somewhere (Etsy is great) so that you're starting off strong and acidic. Avoid dehydrated starters, as you'll still risk mold invasion during the first few days.
@@ultimatefoodgeek Ben, Thank you for the reply. I threw everything out and started over with some All Purpose flour (King Arthur). Mixed everything up, let it sit for a week. During that time, it had a doubling in size, returned to the original level and it has a good layer of hootch on top. After the 7 days, I mixed everything up, discarded 1/2, and fed it with 4oz of water and flour each and let it sit for two days. However, during that time there was no visible activity or rise but there was a separation and hootch layer. Yesterday (3/2) I did a second feeding but again there is no signs of fermentation activity or doubling, but there is a seperation and hootch on top. Is this normal or is the starter to hydrated?
Thank you Ben. You are an excellent cook and Sourdough instructor. I have seen few of your videos and I everytime I learn more of your tips! I am a subscriber already.
Thank you so much!!
Hi Ben, new to your channel but so glad I found it! I just mixed together my ingredients to see if my starter is ready. I do have a question, I did watch your video on how to do a loaf as well and my question is can I do this in a stone loaf pan that has a lid and would I need to adjust the heat if so? Thank you for your time and keep up the videos!! :)
No need to adjust the heat. But you may find that you need to score the loaf before the second rise, as your dough may contact the lid as it rises. So if you pull off the lid to score the bread after the second rise, you may deform or deflate the loaf if it's contacting the lid. (Or just let the bread split however it splits, rather than scoring.)
GREAT video Ben, Thank you for your time to share with us. I will definitely be trying you plan out. I NEED easy.
Thank you for the video. I did the 2nd day feeding yesterday.Looking forward to making bread at home and possibly sharing.
Thank you Mr. Starr for teaching me this new skill! My very first sourdough was not only a success but also a delicious treat we enjoyed all week long! I have established my “starter” exactly as you instructed. It is in my fridge for posterity! You are really the most awesome teacher out there and I believe you can help anyone learn these amazing skills!!!!
Hi Ben! I’m new to the sour dough world and there’s so many videos on how to make starter and the each vary, which has intimated me BUT yours makes me feel more comfortable with making a successful starter! Thank you! I’m starting mine today
Oh, I am so happy to find you! I have mature starter, but needed to know how to increase it. This video was Soooooo informative. Thank you so much!
I’m excited to try your sourdough bread because it is so simple but I’m worried my starter isn’t right. I had lots of hooch on it after a week but it has not risen at all with my first few feedings.
Your starter will not rise if it is very acidic. Do all 4 feedings. Then pull off 4oz to test a loaf.
Thank you for this video!
I am on day 3 of the process. The starter is bubbly and has doubled. There is a layer of liquid at the bottom of the jar. Should I do something about this liquid?
No, you're right on schedule. Follow the recipe.
I’ve tried several times unsuccessfully in the past, so I cannot wait to try your method here! My house stays somewhat cool, around 70, probably a little too cool. I may have given up too soon. Thanks for a great video, and several good chuckles!
Love your videos... you have inspired me to give it a go.... I currently have a starter from a friend and it has been fed once and will give your recipe a go once it has calmed down a bit. Please keep the videos going 🙏
I've started bread baking using a 24 hour old poolish using 1/2 the total flour
and all the water in the recipe. 50% white 50% whole wheat. Wonderful flavor
and more healthy than 100% white.
Nothing gets me more excited about bread than this man
Thank you sir!! I’m in a rehab center and have time on my hands to heal my 2 fractured ankles 👠👠Your a great teacher.. I am listening to your videos over and over to learn about starters… I already make the yeast Artisanal breads and love them.. thx so much
Speedy recovery!
Hi Ben, so glad you're producing videos again!!
Yes, you are missed. Please make more videos. You changed my life because of your teaching sourdough.
@@lindagordon2955 thanks! Lots more coming...
@@ultimatefoodgeek About a video or two ago, you mentioned you would be discussing microwaves in a video-to-come. I look forward to that one because I fell into the "microwaves will kill you" trap for a few years. Slowly recovering and I look forward to hearing what you say!
I am so glad that I have found your channel as well. I have been struggling the past two weeks to create an Einkorn flour sourdough starter. I was using a method that was posted by a different vloger. I have gone thru SO much Einkorn flour (not cheep by the way) with puny results. Their version uses volume, not weight. So far after only day 3 of your method, the starter is looking fantastic. I can't wait to actually bake a loaf bread. Thank you.
Volume is NEVER THE WAY to do ANY kind of baking!
Sourdough is better for people with IBS and easier to digest! I am so excited to try this! Thank you for this, as I have never made it! BTW…..love your hat or whatever it is🤭adorable! Warm greeting’s from Canada!❤
I found that Weck makes a jar specifically for sourdough starters. Its called Weck Tulip Jar. It has a volume of 35.9 fluid ounces. This jar, however, does not have straight sides and I know that some people will want a canning jar or similar instead. Just FYI.
Interesting! 36 fluid ounces isn't very much capacity, however. My typical feeding is 16oz flour and 16oz water to about 4oz starter, and your vessel needs to be capable of handling a DOUBLING in volume. So a smaller vessel like that will mandate more frequent feedings, which is counterintuitive to the "lazy" method.
I was always scared to start this journey but watched you so I just started mine tonight. I measured just as you said. But it seems thick. I used wheat flour.
Whole wheat starter will be thicker, as whole grain flour absorbs more water. Don't worry...you'll be fine!
I have watched a lot of your videos. Love allll the info ❤. Thanks for explaining in detail what is happening and how to never feed it until you are low. This is wonderful. ❤😊😊
I made my starter on Monday, 9/30/24 and today is Wednesday. It has already doubled! I'm scared to wait until day 8 to feed...it's growing too fast!
I decided to give your starter process a try. I have it in a dark closet and I created it this past Sunday morning and so it's been 72 hours and it has tripled in size and has created it's good amount of hooch but it's sitting on the bottom not the top but I'm super excited and can't wait till this next Sunday to feed it the first time.
Bottom hooch is fine. Some yeasts prefer to ferment at the top of the mass, some in the middle, and some at the bottom. Beer brewers are VERY familiar with the position of yeast fermentation.
Well it turns out that the hooch made its way from the bottom over time to the top.. but I also put another message earlier today about my starter never got thick or rose after feeding it the first time which was on the 8th day. And I got another layer of hooch so I've gone ahead stirred it and then dumped half of it and just fed again this morning the second time with the 4 oz and the 4 oz. No bubbles on the side at all but when I look down I see little teeny bubbles but it's not rising. I'm using King Arthur's all-purpose flour and filtered bottled water or spring bottled water I should say. So if in the next couple days while I'm waiting until 48 hours it doesn't rise and it's still liquidy I guess I will have to start from scratch again? I am in the Pacific Northwest and we now are experiencing fall and lower temperatures but I'm usually keeping the house around 70 during the day and 66 in the evening while I sleep.
@@staceydickinson8021same for me in Dublin Ireland, got to dat 7 stirred, dumped and fed - nothing, nada, zilch after 3 days.
Starting again.
Grandma had chickens to eat all the wasted breads 😂 so she probably didn’t speak about it too much. I currently have the 8 starters going from your 3 part series - all doing excellent. I’m trying to find the San Francisco taste if I can. Today I made the 1st dough, yayyy me!! Tomorrow we eat 😋 Thank you a bazillion. Now I’ll begin the 9th. LOL.. I have a less busy refrigerator in the garage to store them in👌 may give a few away as well ❤ edit: may combine a few too 😂
You are an amazing human to juggle 8 starters! 😅😅😅
Right on grandma did have chickens and now I do too so if I screw up I feed the bread to the chicken nuggets 😂😂😂😂
Wow 9 starters, I don't even have one, that is awesome! I will make a starter eventually!
Blessings 🙏
Good informative video. I recently tossed out some unsuccessful starter and have been looking for another recipie that was not complicated. This fits the bill. Just waiting for my sourdough starter jar to arrive and then I am going to give it a try, along with your bread recipies!
Found your channel by accident, popped up when I was watching videos on sourdough. I love sourdough bread and have decided to try and make my own. You make it look easy, and gives me confidence to try. I watched you on master chef and it was a sad day when you were eliminated. As soon as I get my scale I will be starting my starter. Thank you for the videos. I will be watching all your videos.
Thanks, Audrey!!
For glass jars I use the fermentation lids made for sauerkraut. They’re plastic and have a vent in the lid.
Ps thanks. I’ve been having trouble for years with keeping a starter. Now it’s going great and so easy!
Thanks for the tip!
I'm from the UK, you have given me the courage to 'try again'..if it works I'm going to call my starter Benny!
Huzzah!!
Thank you for this update on your sourdough method. This will be perfect for busy people that have a life besides baking delicious bread.
COOL, I am going to make some fresh starter because you shared how to do it easier. My starter from years ago has been just fine, but what the hey, I want to get back into making my own bread once again, even broke down and got your scale even though I have one, but it takes normal batteries not those round ones that are hard to get in Mexico and AC adapter, heck I will save money in the long run here. HAPPY YOU ARE BACK. Hugs comin' at ya!
I agree re the scale. I live in MX as well 🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
@@lucillevanhouten6848 VIVA MEXICO 🥰
I have been brewing beer and have loved it as a hobby. And the beer itself was pretty good. Now that I am older, the beer is not as appealing, but I think you are leading me into a new hobby.
I was a brewer, also. (There are some embarassing homebrew videos on my channel from WAYYYYY back when.) I don't brew any more (although I do make wine and spirits), but sourdough uses the exact same principles.
Starting my sourdough journey today because of this video!
Good luck! Come back with a new comment if you run into trouble. I'm here to help!
Ben, thank you sooooo much!!! You make so much more sense. I had always felt guilty throwing away those starter cause I don't have the time to kept on baking.. hence I gave up on starter. Now, I am starting to make starters again cause I want to try out your method! Can you do a video about starters gone bad? Mine developed some white spots. Is that alright? Some said the white mold is fine, others said not. So can you explain with some of your sciency insights. Thanks again.
White spots aren't necessarily mold. I DO have a new starter video filmed, but it'll be a month or two before its edited and published. Mold is FUZZY. Visibly. If you have some small white dots on the surface, this can just be dehydrated flour. It can be kahm yeast, which looks like a lacy or flaky crust, which is also harmless.
Hi Ben
I am very frustrated with my starter 😢. But first I must say I so enjoy your humor mixed in especially the grandma comment, we need to laugh 😂 more‼️. Please help my starter failed, so I’m starting over. I live on the Canadian border and my kitchen is maybe 60 degrees, do I put the starter in my turned off oven with the light on. Now, is that ok and I’m using organic rye flour with filtered water. Let you know if this works and thank you for the laughs 😂😂
What do you mean by "my starter failed"? Did it grow mold? Or did it just not rise? The ONLY reason to claim failure is through spoilage. If you get actual mold on the surface, or odd colors (red, green, pink, blue) you have failed. If you haven't gotten mold or off-colors, you haven't failed yet! Your starter is probably fine. But at 60F, it may take 3-4 weeks for your starter to become viable.
I don't recommend the oven with the light on. Sometimes those temperatures can be over 100F, which is DEFINITELY too hot. 60F is better than 90F, it just takes longer. Find the warmest natural spot in your kitchen, which is usually on top of the fridge. OR...keep it in your bathroom, which tends to be warmer.
The key, if things are slower, is to wait for declining activity. After the first week, don't proceed unless you're getting liquid gathering on top. So WAIT for that to happen. Then do your first feeding...and then WAIT for the next feeding until you see liquid gathering on top. THAT is the sign that your yeast have finished eating and are going to sleep. Only after that is it time to discard and feed again, to wake them back up.
Best information on the net. Thank you for great info.
I looove the science! Thank you !
This would be a great way to teach young kids with the way the science lesson was. ❤
This made the whole process look so much less scary!! I’m so excited to start!
I did exactly as you instructed. The first time it more than doubled. I exercised patience and waited the full time. I discarded and fed it as instructed. Yes, I thoroughly mixed it before discarding! After the first feeding, it did nothing. The liquid rose to the top, no bubbles! What did I do wrong? I used spring water and all purpose flour that I bought just for this endeavor!
@@WaterN2WineCreations You did nothing wrong. Continue following the method. After the week of feedings, pull off 4 oz and test a loaf.
Hi! My hooch is under my new starter, not on top. I still have three days to get to Day 8. Is this OK? Do I wait for it to go to the top? I am excited I found your channel!
No worries, this is common. Starch floated to the top and stuck together in an airy later which floated on top of the hooch as it began to gather. But if you have a clear separation of hooch, you can go ahead and move to the first feeding if you want to.
Oh thank you! I am on day 5 and I have a really thin line of white and then a layer of hooch and then very bubbly layer on top of that. I was worried.
Your video on making a starer from any flour got me started during COVID. I thank you, my husband thanks you. I’m still making a couple loaves every other week. I’ve branched out too, using my starter to make whole wheat sourdough sandwich rolls (it has some regular yeast in it too). I don’t buy bread anymore. Once I got on a baking schedule it became easy. Homemade bread is tastier and healthier. Thought for new videos, other recipes we can make with starter.
Such an encouraging comment. New recipes are already being filmed and edited!
Long time, no see!! Welcome back 😁
Loved watching this. You made it simple , entertaining and educational. Thank you.
Watched this updated video I think...very helpful...answered my questions except one: How soon after you feed your new starter the 4th/last time and put it in the fridge can you use it ?
I've done it as soon as 1 hour after feeding. But, the longer you wait, the better. The trick is that you must ALWAYS wait until your dough has doubled. If your starter just had a huge feeding (and is thus very dilute) and you make a loaf immediately after, you just may need to wait a bit longer for doubling, but it WILL happen.
Thank you. I'm not petrified to start now. I love your method! Can't wait to start. I know I can do it now thanks to you.
Hi Ben!
I tried making sourdough during covid, and failed on the starter, the many-step shaping, and the baking (It was a huge flop!) Recently, I came across your videos and I thought I would try again, as you make it sound so much easier! Your starter recipe gave me a strong, bubbling leviathan that gave me a huge rise after 12 hours and another doubling after shaping in 3 hours. My first loaf in a 4.5L dutch oven was lovely with a perfect crust, but a bit spread out for my needs. My second attempt, a loaf pan with another loaf pan as a lid, gave me a huge rise and amazing sandwich bread with a spectacular crust! I can't thank you enough! I wish I could brag with some pics!!
8 ) PS, I've told so many people about your videos!
Why did fuzzy mold line my starter container? The starter was going to be ready to bake a loaf on Friday? Should I have kept the starter in the fidge after the first week? Should I have closed the plastic lid after the first week as I started feeding the starter?
Your starter should always be covered. Leaving the lid open exposes it to mold spores floating through the air. And if your home has a colony of mold in it, it can be very hard to begin a starter. Start over, but add two drops of vinegar to the initial mix. Always leave the starter covered, not air tight, but securely covered. If your second attempt also molds, your home is colonized by mold, and you won't be able to create a starter from scratch. Buy one online, or adopt one from a local Facebook sourdough group.
Ethel. My sourdough starter is now named Ethel! Thank you so much Ben!
Thanks to you, back in 2020 I got to try this for the first time, and i got instantly hooked. The family is constantly asking me to make sourdough for special events and such. 👍
I love this!!
I don’t get why you throw half the starter away after a week?? Why not use it all and use a bigger container
Because you'll end up needing a 5 gallon bucket by the end if you don't discard. Why are you worried about throwing out a penny's worth of flour and water? That has no functionality at all? Once your starter is mature, you can scale it to make as much as you want, easily and quickly.
There are fun recipes out there for sourdough starter 'discards'.
I get you, I don't like to waste food if I can help it either ☺️
@@ultimatefoodgeek Penny saved is a penny earned (I 100% agree with you Im just a smart a$$)
Oh my goodness THANK YOU so much for sharing your knowledge this way 🙃😁 I've been searching for months to understand the sourdough starter. I've been through so many trials an errors 🤯 Got discouraged, but decided to give it another try and then I find YOU that explains it the way I needed to have my light bulb turn on lol 💡🤔😁
My daughter named my starter Jane Dough. 😅😂
HAHAHAHAHA! Instant classic!
I’m making my first loaf now using your starter now, Gotta say it’s looking like my best ever loaf. Thank you for these quick sourdough recipes🤗
I like your hat.
Thanks! My Mom makes them for me! :)
A square of natural cloth over your jar, with a rubber band, might be a good solution. Or with the metal can ring on loosely.
OR with some spare hardware like washers sewn in each corner, clean pebbles whipstitched in the hem or each corner.
Actually, I am my grandma. Reincarnated. I knew where she hid her spurtle. Nice hat. I didn't skip the science.
Ben, youre a wealth of information, thank you.
I can't be the only one. I followed this recipe/process exactly as lined out here and I am on day 19 and my starter is nothing but liquid. All it does after I feed it, is develop the "hooch" on top. I use a scale for measuring and filtered water. I am so disappointed. 😔
Your starter may be over acidified, which means the gluten structure has broken down, and the small feedings don't add enough gluten to trap the CO2 being produced. Don't worry! You're probably ready to bake with it. Pull off 4oz and mix up a loaf of Simple Sourdough. If it doubles in 24 hours or less, you're at maturity and can give your final feeding and put in the fridge.
@@ultimatefoodgeek Just a quick update on my starter. I ditched the first one and started over and technically had the same problem. 🙃 With this one, I changed my feeding ratio to 1:2:2 for a couple of feedings and after 2 days my starter took off! I believe I have a nice active starter now. 😊 I moved back to a 1:1:1 ratio so I can use your recipe for making sourdough bread. I am going to make a loaf tomorrow evening and bake on Wednesday. 🤞
I'm on a Facebook sourdough site & sometimes very confusing. Your name was mentioned & i just watched a video! I'm amazed at how easy you make it & am ready to try again. Thank you so much for sharing the science lesson as it makes it so much easier to understand. ❤❤
Same as me, saw Ben's name on fbook last night, those groups are super confusing. Started my "starter" journey yesterday, blessings to have found Ben just in time ❤❤❤
Great vid for us newbie sour dough parents. Mych appreciated 💜
Thank you so much for this!! I’ve been lost and failed my first starter and this was so much easier!
As much as i like short recipe videos I think this type of thing is best the way you do it, long and detailed. so thank you for this raymond reddington
I created a new Sourdough Starter 4 days ago (The Easiest Way to make Sourdough Starter (for Lazy People), it has risen and fallen, there is liquid in the middle of it, but not on top. What does that mean? Should I proceed and go to the First Feeding or wait for 3 more days? I love that by using your method I do not have to constantly discarding and feeding, so I'm really hoping for good results. Thank you for all these awesome and entertaining videos.
Wait for 3 more days! Liquid in the middle is fine. That's just a different yeast profile.
@@ultimatefoodgeek Tank you so much, I'm very excited for what will happen!!