@@rumpanuthabetha No. You continue to use the starter. If you watch her you tube, she walks you through how to make the starter, use it and then store it in the fridge until next batch.
This is the easiest starter that I have EVER tried. I have been baking sourdough since I was 20 and am now 76. It all worked but a struggle. I made this starter and have it sitting on my cabinet and use it daily. I made a cornbread cake twice. I made fried bread with it etc. I quit being scared of it. I fed it some flour yesterday and it really got going all over my cabinet. so I decided to make bread. It rose all night and is now in the final rise before baking. I cannot wait to find out if it is as delicious as I believe/ I am no longer a slave to my starter and I'm not afraid of its demise. I love this so much. I also made the beeswax covers. What a great idea. Nice. I am using less and less of commercial aluminum foil and other covers and papers. I am becoming self sufficient and teaching others the same. Thank you so very much. Keep up the good work. Oh and my house is full of 3 kitties.
Caraway seeds: make the bread more ‘stomach friendly’ . Our child was born prematurely and had trouble with her feedings. The midwife told me to make caraway tea to help my child to pass gas easier. It worked. German rye bread always has caraway seeds and coriander seeds in it. My Oma baked rye bread in the community oven many years ago. Huge loaves. Thank you for your videos.
I would like to add that caraway seeds have a higher amount of cobalt relative to other seeds. Cobalt is the basis for cobalamin and corrinoids that are probably useful for microbes. Wholegrain sorghum is a good candidate too.
My Mama was German, and when my daughter was born, she had colic so bad I didn't know what to do, I was in tears. Mama said take Caraway seeds, boil a small amount in a sauce pan. When it's warm, add sugar because it has a bitter taste. I did that, and she drank the concoction and within a half hour she was passing gas! I was so relieved and it actually worked!!! God bless my Mama and old fashioned remedies! ❤
For your question regarding Caraway Seed...Effect of Caraway, Fennel and Melissa addition on in vitro Rumen Fermentation and Gas Production by Rahmy HAF, et al. published in PJBS on 01/01/2019 (forgive me for my awfully formatted citation, it's been a while since I've written one lol!) This study found that "It may be concluded that addition of different medicinal and aromatic herbal plants Caraway (Carum carvi), fennel (Foeniculum vulgare) and Melissa (Melissa officinali)), especially at highest levels tested has a great potential in manipulating rumen fermentation [Rumen fermentation is a process that converts ingested feed into energy sources for the host], which may be of benefit when applied in ruminant nutrition." And, thank you so much for your video, I'm making my first sourdough starter tonight!
After trying to make sourdough starter since last year, I finally had success using your recipe with buttermilk. It took over 10 days and I made my first ever loaf of sourdough bread today and can’t wait to taste it. I was so excited when the starter began to smell better and just lots and lots of bubbles that I just had to name my starter “Anja”! Thanks to you I finally got it! 😊
Caraway seeds have enzymes that helps breakdown the carbs allowing the yeast or bacteria to digest and ferment. So for what I understand is an accelerator of fermentation.
I used greek yogurt and no caraway seeds and I'm on day 3 and today it developed alot!! It had bubbles! I'm so excited!!! Thank you so much for simplifying sourdough because it confused me so much, I literally still don't understand it and was going to not even attempt it until i came across your videos and articles.
I am going to try making my first starter with greek yogurt also with no seeds. I think the same as you, I've been afraid to try it until I found this channel with Anya. I'm going to attempt next week, hoping yours came out well.
Nice recipe 👍, Fenugreek seeds also has fermenting properties. While making "dosa" and "idli" in India we use five-six Fenugreek seeds and leave the batter to ferment overnight and it works 😀
FINALLY! I have tried and failed at sourdough for the past 3 years and gave up a year ago. Anja, I am so excited to report that 5 days in and my starter is bubbling! I used organic whole milk yogurt, caraway seeds, all-purpose flour, and a heaping tablespoon of wheat germ to begin, then stirred in 1 heaping tablespoon of AP daily into the hooch. I will let it continue to ferment for the next week and then on day 10 I'll try my 1st ever sourdough! I can't thank you enough for sharing your secrets! ❤
Why Caraway seeds? Because Mama said so!!! And if you are anything like me, sometimes that is enough of a reason to just do it like Mama said 😀 Thank you for sharing all that she taught you with the rest of us.
The action of caraways seeds is probably due to the microorganism--bacteria, yeast, those seeds carry. Nowadays, flours as industrial milling products, are through intensive processing, so relatively sterile. But those seeds are not. Just as cultured buttermilk can provide a source of lactic acid bacteria, those seeds would also help, as a form of microorganism inoculum, particularly if you live in a very clean environment and use intensively processed flour to make the starter.
Have a very active, bubbly buttermilk sour dough starter on my counter this evening (only took 4 days..will bake tomorrow)! Thank you Anjya! Never had such results from a starter previously. Was pleased to also learn from another of your subscribers who spoke of saving dough; covering in flour, and feeding when ready to bake. Just the way my German grandma did it. Her bread was so big, fluffy, chewy and delicious!! love your channel and the way you calmly step us through your learned baking process! Thanks again!
I built up my starter enough to make waffles with pure starter and no extra flour, along with honey, egg,salt, coconut oil and baking soda and they are the most delicious waffles I have ever cooked. This starter is so versatile and worry free. Thank you!
I’m so excited to try your technique! I think I’m the only person in the world who didn’t make sourdough during the pandemic because I was so busy with my 3 little kids and husband being home full time (working and homeschooling) that I was worried I wouldn’t be able to keep up with the starter because it seemed incredibly high maintenance. But you are my kind of cook/baker! I never measure anything either and enjoy cooking that way so when you said this was easy and no measuring I was like, “I’m in!” 🙌🤣 I’m going to start today! Thank you!!
I can’t say thank you enough! Made my first successful starter on Nov 16 using your guidance and used homemade yogurt and water. Made some dinner rolls for our family dinner today and not a crumb was left. Fabulous. Also, I enrolled in your course. Oh and I also started adding a bit of honey to the starter and it turbo-boosted the already jump-started starter! 😂
Took your method and ran with it!! Only had bleached all purpose flour, nevertheless, 5 days later its nice and bubbly!!! Couldn't be more thrilled!! I did add juniper berries in a couple days ago though... they have yeast in them. Thanks for your content, it's a blessing!
Thank you! I hated the discards and this inspired me to keep going. My starter was given to me by a coworker whose mother brought it over from Israel. I’m enjoying learning. I think I’ve done enough that your video makes so much more sense to me than others.
I tried my hand at sourdough many years ago before it become so popular. I ended up giving up because my starter didn't seem to grow, and I was frustrated so I threw it away and thought that is way too much work. Watching your videos, I have learned so much, most importantly to relax and enjoy the process so thank you!
This was fascinating. There are so many ways to get a starter going, and no "right" way. I got mine going with rye flour and pineapple juice. Whatever raises your bread.
Hi Anya - I think the answer to your question as to why caraway seeds help is because the caraway plant is an umbelifer and the seeds ripen on an open exposed seedhead so will be loaded with natural yeasts even when they are dried - the same thing would apply to dill, fennel, carrot, chervil, cumin and fenugreek - all of which I guess would give a distinct flavour.
Good point! Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment.😊 ~ Anja
Anja, Thank you so much! I hedged my bets and used both Cultured buttermilk and kombucha, I figured the more mix of different cultures would make a better more vigorous starter. I also used nonbleached and dark Rye flour and a pinch of the caraway seeds..OH MAN! 24 HOURS LATER this stuff is very active! I keep stirring it down so that it gets really Cultured...I even split it and they are both going crazy! Soon I will be making your life changing bread...I cannot wait!
@miryclayakascott3739..... I would love to hear how your starter turned out in your baking. Its family day in Canada today, I have had today to finish my research of Anja's content and subscribers experience's too. . I'm using Kefir and Whole Spelt flour now, will add the caraway seeds in a few days if I notice "No" action. Anja mentions also, don't give up, I'm determined on being able to bake for my family and friends the baking my Grand did for us, this is the basis and foundation to all things of true Value, eh. I'm hopeful my results are as exciting as yours. Cheer's miryclayakascott3739!
@@officiall.d1010 So today I made some Naan bread using the sourdough starter, and it is some of the most delicious bread I've ever made...the dough rose very readily... of course the Naan I make to go with hummus uses yogurt also, but the sour dough seemed to make the bread even more flavorful... next I will make a Jewish Rye with my Rye starter I made from Anja's recipe ... Her method for keeping it in the fridge makes this so much more enjoyable than having to feed it daily, and doing discards... I love that I always have a sourdough starter for any baked good I want to experiment with...
Miry-that is hilarious. Our culture in America..More is better🤣. Funny thing, I was thinking to do the same thing😂.To add kefir, caraway seeds, water kefir and Rye flour for a 'for sure explosion'. lol
Anja, thank you, thank you, thank you, IT WORKED! 😍👊 I watched this video 2 days ago, immediately filled almost half a mason jar with buttermilk and added less than 1/2 cup flour - just enough to make it like THICK pancake batter, plus just half a teaspoon honey for good measure. It has been ONLY TWO DAYS and my starter has started! It is full of bubbles and starting to rise. 😍👊 Instead of a lid I used parchment paper and a scrunchie. TIP: depending on your stove (mine is glass top), I placed my jar on the lowest setting of my 'warmer' - I can place my palm flat down on it when it's on, that's how low mine goes - it's a 'barely there' warm but just enough to keep CLARK GABLE happy. Name inspired by your channel and this being the 'King of Starters' (vs King of Hollywood). 😆 I cannot wait to bake with this once it's ready. 😊👍👍👍👍👍 UPDATE: was able to bake my first loaf with CLARK on day 5 ... actually made the dough day 4 (pm) and baked it day 5 (am) ... needed no yeast and turned out pretty good, although does not yet have a 'sour'dough flavor. Another TIP that helped mine grow fast - I did not have carraway seeds but I did give it a little sprinkle of raw sugar once a day during one of my stirs - not much, maybe a quarter tsp, but it def liked it. I also made pancakes with it and they were the best pancakes I've ever made.
Hello, thank you so much for this easy recipe. I've been having trouble keeping my starter going with the frequent feedings and discards. I will definitely give it a try. We always add caraway seeds to our Sauerkraut when we ferment it. I once read a study that found out that the caraway seeds block the growth of harmful gut bacteria while leaving the beneficial bacteria untouched. I'm sure that's helpful during this process as well. No matter what, I always add it because my father and my grandmother told me so. They had their reason I'm sure.
Besides it's many health benefits, Caraway seeds contain enzymes that basically aid to inhibit bad Bactria growth and aid the good Bactria growth. As well as helping the yeasts to digest the flour. It also acts as a natural preservative.
Thank you so much for this! I've been wanting to get into sourdough baking, but have honestly been too intimidated by it all - it seemed (to me) like it was akin to having another pet in the house. Your method is so do-able - can't wait to try this!! I am so enjoying your channel - please keep the videos coming! ❤
😂😂 I told my husband the same (he loves sourdough) and I wanted to learn how to make it from scratch, but with two littles, and a full time job, I wasn’t sure I could babysit some flour everyday. Especially if I’m not going to be baking each day.
BEST STARTER recipe so far!!!! I had began a mini starter for 4 days, just spelt and water, barely any activity in the jar,was discouraged. Added greek joghurt and few caraway seeds, swear it tripled in 20 hours😲gave it a good stir and it's pretty much back to normal, but i think i could have used it to bake today. I still plan to wait like 2-3 more days to be sure, but this recipe is somethin else after tons of videos watched❤🙏
I’m going to make my first starter dough today. Yeah, it’s taken me months to make this decision but this video has given me courage! By the way, you have a beautiful smile. You are a lovely and classy lady.
I used Kefir, it’s been sitting around about four days doing nothing, even when I added a few kernels of dry yeast. But today when I added about 6 caraway seeds, boom! It got going. It even has some bubbles. Thanks for the tips. I’ve never done this before and was looking for really simple. All the other channels turn it into a science project that I don’t have patience for. I hope you have a wonderful holiday season.
Hi. I would like to use kefir bc I think it’ll have more good bacteria. I make my own kefir with kefir grains. Did u use the same amount of kefir and flour? I would appreciate your help. I want my starter to be successful. Thx so much.
@@CookieCreamOreo made kefir with freezedried stuff, they say it can go forever, but at least 7x. I kind of got bored of it, 3rd batch, left it longer. tasted ok, bit fermented, coconut notes and something else. my sister said it's yeast. didn't wanted to throw away so I looked up recipes. there is a flatbread called catchapuri, gruzia/armenia famous dish. made it once, turned out nicely. kefir is yeast and bacteria. and if you leave it long it's yeast mostly. just my guess, needs to starve it a bit. refeeding kefir is same deal, more milk. so I guess it's similar with flour sugars. next time I try.
I used buttermilk to make my starter more active more quickly, it works great, I have been using my starter for 5 years now, I never understood why anyone ever discards tho, when I first made my starter ( 1st month) I would do daily feeding a few weeks, and would just make pancakes, but once my starter was established, I just bake once per week, and at that one I will add a cup of flour and water to replace the cup of starter I am using to bake that weeks bread, love the top you gave about using extra flour so one can go longer periods without baking. Tgat is a game changer. I Enjoy your videos.
I used to bake bread back in the 70’s and tried a number of times to make sourdough, all without success. I just couldn’t get a decent starter. Well, you’ve made me want to try again. Made it the way you said here and it’s currently sitting in a warm’ ish spot. We’ll see 🤞
Anja, thank you so much for sharing this video! You make it so easy for us to be successful with making and maintaining sourdough starter. You show it doesn’t need to be complicated . Smiles from Washington State!
For my starter I ground wheat and rye berries. For my 1st bread I used your Easy No-Knead Dutch Oven recipe. I ground wheat berries for the 30%, I cup spelt flour for added nutrition and the rest of the 5 1/2 cups was unbleached all purpose flour. It didn't take 8 or 9 hours for the first rise, only 3 hours, probably because of the 1 tsp. yeast? The second rise only took 2 hours. It was over done on its bottom, but looked great and had a rye taste, probably from the rye in my starter. I was given a starter that was 17 years old in 1991, but it called for just using all purpose flour, so I appreciate this method so much more. Thanks!
Hi Anja! Thank you for sharing this wonderful starter method 💛 I successfully created my first starter in 7 days using your instructions (even without the caraway seeds) and am now enjoying the 2nd loaf from this starter. Being extra lazy, I combined your lazy sourdough starter method with Ben Starr‘s lazy sourdough bread recipe 😊 Minimal effort and it turned out perfect!
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
When I began my first starter--ever--I was concerned about the cool temp in my kitchen and have no window there. Pouring a cup of coffee from my automatic drip maker, I realized it was the perfect place to leave my infant starter batch to ferment. Used local grown and milled wheat flour, some rye, pinch of the seeds, and homemade yogurt. It was a total success. Thank you!
For the gluten intolerant, Einkorn berries is best (grind yourself so that the flour isn’t rancid). Most wheat has been hybridized, so what out, don’t use just any wheat! Jamir and spelt grains are good too:)
@@Jjay-cee-52 Azurestandard An amazing online store where most of their products are organic. They have grains, flours and products of all kinds. Palousebrand is another place.Lots of preppers and homesteaders buy from both of these places.
Yay! After my second attempt, I have SUCCESS!!! It took almost 7 days. I am soooo thrilled! Thanks for all of your help and encouragement! Now- for the bread-making part…☺️
Thank you so much for sharing the way to maintain the starter. I stopped making sourdough for a long time even though I enjoyed it. I just couldn’t keep up with the feeding and discarding the starter. Now I am back on my baking, bring happiness to my family gain😁. Your way is the best. Works great for me. Again, thank you.
Hi Anja, thanks for sharing this! I successfully made a few sourdough starters in the past myself, but never did I think of jump starting lactic acid bacterias - which is basically what you do here, I believe. I made "plain starters" (just flour and water) and I made "yeast-boosted" starters, where you add some natural yeast source to the plain starter, e.g. the peel of an apple or some grapes (black grapes with a kinda powdery peel work best). So your approach concentrates more on the "sour" component of the starter, that's very interesting. I found 3 dairy products in my local supermarket, which listed active cultures: two different brands of yoghurt and mild kefir. Since I've got no idea, which bacterias are best, I mixed a bit of all these three "boosters" with some water, added caraway seeds and some organic wholegrain spelt flour and sat it aside in a safe spot in my kitchen. Temperature is around 21-22°C in the kitchen without any cooking going on. Will it work? I'll know in about 10 days or so, I guess ;) Have a nice day and enjoy your sourdough bread, Th.
I made the bread after 6 days! It was a behemoth size loaf! I will divide next time and make two! I have no taste or smell but my husband said it was delicious! Very moist beautiful bread thank you so much! I put what was left of the starter in the fridge covered with flour. I will want to bake again next week but would like to know the next step with my starter thats waiting in the fridge.
Thanks for the instructions ... I have been 'dreaming' about making my own bread, both sourdough and not. Will be starting my own using yogurt because that's what I have on hand .. and made certain that it had live cultures in it. Thanks again.
I just watched this vid and had a little bit of buttermilk that's been hanging around my fridge for awhile, so I made the starter. It was bubbling immediately! Sooooo easy. When I was living in San Francisco, I made my own starter from boiled potato water and had great "authentic" sourdough results, but wasn't successful in feeding it over time. I watched the other vid on no waste sourdough maintenance, so this inspired me to try sourdough again. Can't wait to smell the sourness. I used a canning jar and repurposed a laundered dog grooming bandana to cover the top and handily wrapped the jar and left it by my electric water kettle.
Hi. I also make my own kefir. I think using kefir would be better bc it has more strands of good bacteria. I’m barely going to try. Did you use the same amount of kefir as flour? I appreciate your insight. I would like for my starter to be successful. Thx.
I was on the verge of giving up on making sourdough bread because I couldn't seem to create a strong starter. But then I found this fantastic video that inspired me to give it another shot. I'm excited to try your method for making the starter and baking bread using your technique. Thank you!
I’m glad to find your videos and sourdough method. I’ve been wanting to try but after reading all the directions that call for endless feeding, discarding, etc. I was overwhelmed! I made 2 loaves using the complicated methods and decided it was not worth the endless watching, feeding, discarding.
Hi Anja, I'm lactose intolerant and it's just me and my husband, so buttermilk didn't seem like an option for me. I have unbleached bread flour and filtered water and after researching various starter methods, I began my first ever sourdough starter yesterday with what I have. I went to feed it today and it seemed like there was already fermentation happening, but I wasn't sure. I fed the starter with hope and walked away. As I observed the jar a few hours later, it seemed active. An hour or so later, it was very active and I was growing concerned that it would bubble out of my pint jar, so I transfered it to a quart jar. It's already developing a pleasant sour smell. I'm stoked. I'm looking forward to making my first real sourdough bread and then using your method of maintaining the starter. This is exciting. 😊
That sounds great! Further towards the end, I am giving some substitutions for the buttermilk. You might like to watch again (it's yogurt, kefir, and kombucha). Happy sourdoughing 😊 ~ Anja
@@OurGabledHome yes, I listened to the end for buttermilk substitutes. However, I live in a very rural area of Arizona where even larger grocery stores have bare shelves and vanishing dairy varieties, I'm trying to live with what we have. My local market, which is very small, only carries flavored cultured yogurt (one flavor, maybe two to three quart size containers) and no kefir nor kombucha. While I'm not living off grid, we're beginning to pretend as if we are far from supply lines that deliver more premium specialty products. The nearest grocery large stores are 30-60 minutes away and they don't always have the products I'm wanting that have been common in the past. Kind of spooky.
@@OurGabledHome Thank you for responding 💜 I began my sourdough starter 11 days ago without the buttermilk or yogurt. It was tough and go for a while. It made a lot of hooch. Found out that means it's hungry. So I removed some and then fed it. Been doing that a few days now and it's better. No hooch. I will definitely try your no discard method in your other video when my starter is more mature. Thank you so much for taking the time to do these videos, they are appreciated. 🤗
Thank you so much. I stop making sour dough because i can’t except to throw discard away when to make starter. I used to do it and it didn’t even succeed i guess because of the floor sale here in Thailand has preservative mixed in. Baking community in my country suggest to use imported T65 flour from France.
I too make water kefir and was thinking that it would be a perfect non dairy way to make starter. I do both kefir and water kefir, but it is nice to know someone has used water kefir. You have confirmed that. Thanks
@@raisinglittlelight Im kinda breaking all the rules and practicing. I am making starter with bleached flour (that container is already open so Im using it), the whey in my milk kefir (light yellow liquid that is produced when fermenting my milk kefir), water kefir and Im throwing in 12 dried elderberries. This is what I have on hand. Well see? Are you still using your water kefir starter? Does it make good bread?
@@kellyname5733 oooh, that’s fascinating! How is your starter coming along? My water kefir starter is still well. I still bake bread with it. Sometimes I feed it unflavoured water kefir instead of water when I feel like giving it a boost. It’s not necessary, but I like to experiment.
Hi Anja I really love your videos and they've made me want to try making my own sourdough. I was wondering if I could try making a starter with natural Greek yoghurt? As I have some in the fridge that needs using and I'm keen to make a starter, and don't have buttermilk on hand at the moment.
I am new to sourdough.. My daughter gave me starter and it's been growing 😂 I have always baked bread since I was young and learned from my Italian mother everything she knew.. I have created a 100% whole wheat starter and I am made dough this am. Rising quite well I must say and needs to rise now for a few hours before forming and proofing.. Planning on making some buns with 1/2 and work some magic and do some cinnamon rolls 😊 with the other 1/2.. When you do alot of baking and dough making you develop a feel of the textures.. Adding too much flour can make your bread hard and dense with little rise.. Also kneeding vs stretch and pulls or folding.. Sour dough starter from what I have learned thus far is very versatile and can be used in every recipe.. Pizza, pancakes, flat bread,, just use your imagination and if you get discouraged by a failed recipe, you can always make bread pudding.. 😊 Happy sourdough starter to all.. From Alberta Canada muahhh 😘
Hi Anja….Thanks to you I have a nice four day starter made with the buttermilk, whole rye flour and 1/8 teaspoon caraway seeds. It is even rising in the mason jar! It does sound hollow when I tap the bottom, though it has been only four days. I wonder if it is ready? Can I refrigerate it for a couple of days and use it on Tuesday?
Anja, I think I have got activity!! I see bubbles & it has a smell!! Trying to start up a sour dough has been a journey not always good. I did find caraway seeds and added them.Thank you so much!!
You take the fear out of making sour dough starter. I only use unbleached all purpose or bread flour. So I am all in to this recipe as well as the simplicity of the starter. And I love caraway seeds though I have to be careful of eating seeds and nuts as well as herb stems. Regardless I would add the seeds and if I thought it could hurt me I would pull them out of my serving of this delicious recipe. That is not a hard thing to do. Could I grind the caraway seeds if I wanted to do that ? Personally I think it probably just added a very fine taste to this recipe. Perhaps it softened the taste of vinegar that some people don't like. Who knows? I also love the fact this recipe was handed down and taught how to make it for generations ❤ Thank you
The Caraway seeds are an interesting addition! Do you think Fennel could also be used as it comes from the same family? Thank you for sharing the recipe, I will definitely be subscribing ❤
I think most seeds carry yeast and bacteria that can enhance the properties of your starter. After all, yeasts and bacteria are in a symbiotic colony that inhabit wheat before and after it is milled.
Love your channel! I was discouraged with my starter then threw in some caraway seeds and boom! It came to life. So glad not to do anymore discarding either. Thank you for the instructions!
@@jitteryspark I added the caraway during a feeding and stirred it in. My starter was bubbling a little but not really doubling. The caraway made a difference for me. Don’t give up, give the seeds a try. I’ve made 2 tasty loaves and pretzels.
I am so excited that my starter is actual active.Bubbles all through, it looks like it’s breathing. I did add the caraway seeds. I have never been able to get one to work good for me. Thank You So Much!.
Checking my starter every day, I was getting a little nervous after six days of inactivity. I began to think that I did not accurately reproduce a “pancake mix” or that the Las Vegas air conditioning temp of 79 degrees while the temps outside are in excess of a 100 was a killer. Today, I had planned to start all over, but when I opened my jar, the starter was bubbling with excitement! Onward and upward! Danke, Anja!
I have tried making my starter following your recipe. And I have a good starter going on Day 4. I hope to be able to bake a few sourdough loaves following your recipe soon. Thank you in advance.
In regards to the caroway seeds the essential oils aid the lactic acid, and it's got a few enzymes that help the yeast eat. Amylase breaks down complex starches in flour into simpler sugars, providing nourishment for yeast and bacteria during fermentation. Protease helps break down proteins in the flour, releasing amino acids that support microbial growth. Lipase breaks down fats into fatty acids, which contribute to flavor development
I began my own sourdough starter, from instructions from both you and Mary's Nest. Using Bob's Red Mill Dark Rye Flour and filtered water, I had bubbles starting to form at just 48 hours! I remember that you(?) said that oxygen helps develop the reaction, so I stirred it a few times in the first two days. I hope to develop the "hooch" that will give it that wonderful extra sour aspect. Also, I saw that another TH-camr had named her starter Bready Vedder. So, I was going to name mine Yeasty Boi, but then I decided on Bready Lamar. Thanks for your instructions and tips. I appreciate you!
I made this start this week. I used a quart mason jar. I just poured a full half quart buttermilk in the jar and added applicable whole wheat flour. I covered it with a beeswax wrap and left it on the counter beside the stove. after a couple of days it started to separate and I stirred it each day. On the third day of separation, I decided to add about 4tbs of WW Flour. The previous 2 days it had been bubbling nicely. The next day (Day 6) it was super active and rose to touch the beeswax. I'm going to make my dough today and get it in the fridge. I'm pretty excited about getting this underway. That starter is super easy. I'm going to try and keep this starter active, if that's possible. Thanks for the great videos.
I struggled with my starter in the beginning until one day I added a spoonful of African teff flour I'd ordered from Amazon a few months before and my starter just took off. My starter is nearly 5 years old now and we moved house, which had a huge impact on the starter. I'm so fascinated by the temperamental nature and sensitivity of sourdough. Perhaps that's why people feel compelled to name their starters as they nurture them. 😁 Sadly, I'm out of Teff flour and other flours don't seem to make my starter as happy, but I will experiment with a little buttermilk and caraway seeds and see if it makes a difference. I've also heard soaking raisins and using the water will help. Thank you so much for sharing your knowledge!
This is exactly what I've hoped for!! I knew there had to be a simple way to do this that wasnt so wasteful! You're a treasure! Today is day 3 and mine has doubled but smells more alcohol-ish then sour. Should I worry lol
Thank you! Was always a little tempted to make my own starter although being gifted one over 3 years ago. It is going very well and bake weekly. Did not want to waste flour so never tried. Love your method and no waste. Did add about 10 caraway seeds the 3rd day (didn’t have any at 1st and local grocery didn’t have any). By the 4th or 5th day I added a little more fresh milled rye flour. By day 6 it is bubbly, frothy with a wonderful buttery, yeasty fragrance. Know I won’t use to bake for a few more days but loving the process. Appreciate all your videos and personality, background. 🥰
It’s done beautifully. Slightly buttery, sour fragrance within 4-5 day and Nicely bubbling. 10 days later doubling in 4 hours. ❤️ this method! No fuss, no waste. Thank you!
This is exciting. I make my own kombucha and Kifer so I will try this method with both of these. I would love to take your course on making sourdough as well. Thank you for your efforts. Every time I watch your videos I learn so much and become inspired
I have been thinking about trying my hand at baking some sourdough for my mom but everything I found made it seem harder than it should be. Thank you for this basic easy starter. I will be trying it out shortly!!!
thanks...i watched and saved your videos. You are easy to understand and i can hear a little of my mother's accent. it's in there. i like the way you teach. Do more .
Greetings! How much fun is all this! I’ve always wanted to try sourdough. I used your method here with Greek yogurt and I’m so excited! I’ve been reporting to my friends at work daily what the progress is! I started on Sunday, it didn’t really do anything spectacular until Thursday morning, it was bubbly and grew. Now it is Friday night and I just prepared the dough for your no knead easy sourdough bread. It’s on my counter to rest there overnight. I can’t wait for tomorrow to see how it bakes up. The extra from the starter is in the fridge, after I mixed more flour in waiting for my next loaf. Or maybe something else. Thanks for sharing so much on your channel. I’m enjoying it. I’ll let you know how it turns out. Take care!
@@OurGabledHome my first loaf came out beautifully! After it cooled, I sliced it, put half in the freezer and we are eating the other half half this week. It’s just my husband and I, with an occasional grown son and their families 🥰, but usually just us 2. Thank you so much for your detailed instructions and recipes. I’m going to try the English muffins this Saturday. Take care!
I love this! Thank you so much. I've been wanting to make my own sourdough bread but had no idea how to start. Now that I've watched your simple method, I'm going to try this!
I'm fascinated by the addition of carraway seeds to the starter! I'm going to try it. I would love to know why this works and will try to do some researches of my own. I love your videos: they are so straightforward and reassuring. Thank you for all your invaluable input 🙂
Good question! I know, they are a very unconventional ingredient in sourdough starters. I have made sourdough starters with and without caraway seeds. The one containing these little seeds becomes an active starter so much faster. Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment. 😊 ~ Anja
I wish I knew this when I started. It took me 5 months of trial and error to finally get it. I'm going to give this a try. I have an 8/9 year old starter I keep in the refrigerator but I always like to learn new things. A thick pancake batter consistency is how I feed my starter. I don't measure anything either
After 7 days-I think I've got success tonight. I put a warm towel around my 2 jars of Buttermilk starter and wow-full to the brim. I stirred both of them and then into the frig they went. I hope thatt is alright to do. I will bake a Rye Wheat bread tomorrow since it's late. I wasn't sure to leave it out, stir it down or put in frig. Frig is what I thought best till morning..
I love this. I have never made sourdough, it's just always intimidated me, but this looks very easy as far as starters go. Now, I just need to make it and while it's fermenting, learn how to make the bread. I think that part is almost as intimidating as the complex starter method. But I'm determinded. Having just found this channel, I suspect I'll be binge watching your videos!
This is THE easiest and the BEST starter I have ever done! Amazing! Thank you so much!!!
That makes me so happy to hear 💛 ~ Anja
Do you make starter from scratch every time you want to make sourdough bread?
@@rumpanuthabetha No. You continue to use the starter. If you watch her you tube, she walks you through how to make the starter, use it and then store it in the fridge until next batch.
That is good to know! Trying this out soon.
would kefir work as well as buttermilk?
This is the easiest starter that I have EVER tried. I have been baking sourdough since I was 20 and am now 76. It all worked but a struggle. I made this starter and have it sitting on my cabinet and use it daily. I made a cornbread cake twice. I made fried bread with it etc. I quit being scared of it. I fed it some flour yesterday and it really got going all over my cabinet. so I decided to make bread. It rose all night and is now in the final rise before baking. I cannot wait to find out if it is as delicious as I believe/ I am no longer a slave to my starter and I'm not afraid of its demise. I love this so much. I also made the beeswax covers. What a great idea. Nice. I am using less and less of commercial aluminum foil and other covers and papers. I am becoming self sufficient and teaching others the same. Thank you so very much. Keep up the good work. Oh and my house is full of 3 kitties.
I am so happy to hear you're having a better relationship with your sourdough starter now! Thank you so much for your sweet comment ~ Anja
Do you have any ideas for papers, aluminum foil, and ziplock bag replacements, especially for baking and food storage
@@kateuli8481following this!!
Großartig ❤
I love you use the internet to search and learn. I would watch your channel ❤
Caraway seeds: make the bread more ‘stomach friendly’ . Our child was born prematurely and had trouble with her feedings. The midwife told me to make caraway tea to help my child to pass gas easier. It worked. German rye bread always has caraway seeds and coriander seeds in it. My Oma baked rye bread in the community oven many years ago. Huge loaves. Thank you for your videos.
Thank you so much for sharing your experience. You are so welcome 😊~ Anja
I would like to add that caraway seeds have a higher amount of cobalt relative to other seeds. Cobalt is the basis for cobalamin and corrinoids that are probably useful for microbes. Wholegrain sorghum is a good candidate too.
My Mama was German, and when my daughter was born, she had colic so bad I didn't know what to do, I was in tears. Mama said take Caraway seeds, boil a small amount in a sauce pan. When it's warm, add sugar because it has a bitter taste. I did that, and she drank the concoction and within a half hour she was passing gas! I was so relieved and it actually worked!!! God bless my Mama and old fashioned remedies! ❤
We always used fennel seed for tummy tea
This lady is a gold mine.
For your question regarding Caraway Seed...Effect of Caraway, Fennel and Melissa addition on in vitro Rumen Fermentation and Gas Production by Rahmy HAF, et al. published in PJBS on 01/01/2019 (forgive me for my awfully formatted citation, it's been a while since I've written one lol!)
This study found that "It may be concluded that addition of different medicinal and aromatic herbal plants Caraway (Carum carvi), fennel (Foeniculum vulgare) and Melissa (Melissa officinali)), especially at highest levels tested has a great potential in manipulating rumen fermentation [Rumen fermentation is a process that converts ingested feed into energy sources for the host], which may be of benefit when applied in ruminant nutrition."
And, thank you so much for your video, I'm making my first sourdough starter tonight!
After trying to make sourdough starter since last year, I finally had success using your recipe with buttermilk. It took over 10 days and I made my first ever loaf of sourdough bread today and can’t wait to taste it. I was so excited when the starter began to smell better and just lots and lots of bubbles that I just had to name my starter “Anja”! Thanks to you I finally got it! 😊
Yay! I am so glad to hear that!! Happy sourdoughing ~ Anja
Caraway seeds have enzymes that helps breakdown the carbs allowing the yeast or bacteria to digest and ferment. So for what I understand is an accelerator of fermentation.
I used greek yogurt and no caraway seeds and I'm on day 3 and today it developed alot!! It had bubbles! I'm so excited!!! Thank you so much for simplifying sourdough because it confused me so much, I literally still don't understand it and was going to not even attempt it until i came across your videos and articles.
Nice! I am so glad to hear that ~ Anja
I am going to try making my first starter with greek yogurt also with no seeds. I think the same as you, I've been afraid to try it until I found this channel with Anya. I'm going to attempt next week, hoping yours came out well.
How much Greek yogurt?
How much Greek yogurt ¿
@@tj16101 cup. sorry for the late reply
Nice recipe 👍, Fenugreek seeds also has fermenting properties. While making "dosa" and "idli" in India we use five-six Fenugreek seeds and leave the batter to ferment overnight and it works 😀
Thanks for sharing!!
Good to know, I have fenugreek not caraway
Aanjalibhatt2065 That is exciting to learn . Appreciate your sharing. Cheers from Ontario Canada!
I have fenugreek powder, I'll try it and watch it work. And instead of buttermilk what about some apple cider vinegar?
@@South3West77 Buttermilk is great for fermenting, I don't think apple cider vinegar would work.
FINALLY! I have tried and failed at sourdough for the past 3 years and gave up a year ago. Anja, I am so excited to report that 5 days in and my starter is bubbling! I used organic whole milk yogurt, caraway seeds, all-purpose flour, and a heaping tablespoon of wheat germ to begin, then stirred in 1 heaping tablespoon of AP daily into the hooch. I will let it continue to ferment for the next week and then on day 10 I'll try my 1st ever sourdough! I can't thank you enough for sharing your secrets! ❤
Thank you so much for your sweet comment. You are welcome 💛 ~ Anja
8 oz buttermilk, 1/2c flour, very few caraway seeds(1/8 t).
Was your buttermilk at room temp?
Thank you for saving us 14 minutes!!!🙏
Why Caraway seeds? Because Mama said so!!!
And if you are anything like me, sometimes that is enough of a reason to just do it like Mama said 😀
Thank you for sharing all that she taught you with the rest of us.
Yes, because Mom said so 😊. All I know is that they work so I'll keep using them. I am so glad you enjoyed this video ~ Anja
The action of caraways seeds is probably due to the microorganism--bacteria, yeast, those seeds carry. Nowadays, flours as industrial milling products, are through intensive processing, so relatively sterile. But those seeds are not. Just as cultured buttermilk can provide a source of lactic acid bacteria, those seeds would also help, as a form of microorganism inoculum, particularly if you live in a very clean environment and use intensively processed flour to make the starter.
Have a very active, bubbly buttermilk sour dough starter on my counter this evening (only took 4 days..will bake tomorrow)! Thank you Anjya! Never had such results from a starter previously. Was pleased to also learn from another of your subscribers who spoke of saving dough; covering in flour, and feeding when ready to bake. Just the way my German grandma did it. Her bread was so big, fluffy, chewy and delicious!! love your channel and the way you calmly step us through your learned baking process! Thanks again!
Nice! I am so happy to hear that! Happy baking 😊 ~ Anja
Interesting, just found your video. Can I use kefer milk?
I built up my starter enough to make waffles with pure starter and no extra flour, along with honey, egg,salt, coconut oil and baking soda and they are the most delicious waffles I have ever cooked. This starter is so versatile and worry free. Thank you!
Hi Laurette, that sounds amazing! Good for you! Thank you so much for sharing 💛 ~ Anja
Ooh, sounds delicious! How much did it take overall to make say four small waffles?
@@misstinytrader88 here's a recipe: th-cam.com/video/Ygr7UB42GeQ/w-d-xo.html 😊 ~ Anja
@@OurGabledHome I shall be giving these very soon, waiting for starter to reactivate after a week in the fridge.
@@misstinytrader88 nice!!!
I’m so excited to try your technique! I think I’m the only person in the world who didn’t make sourdough during the pandemic because I was so busy with my 3 little kids and husband being home full time (working and homeschooling) that I was worried I wouldn’t be able to keep up with the starter because it seemed incredibly high maintenance. But you are my kind of cook/baker! I never measure anything either and enjoy cooking that way so when you said this was easy and no measuring I was like, “I’m in!” 🙌🤣 I’m going to start today! Thank you!!
Nice! I am so glad you like my simple method! Happy sourdoughing 😊 ~ Anja
I can’t say thank you enough! Made my first successful starter on Nov 16 using your guidance and used homemade yogurt and water. Made some dinner rolls for our family dinner today and not a crumb was left. Fabulous. Also, I enrolled in your course.
Oh and I also started adding a bit of honey to the starter and it turbo-boosted the already jump-started starter! 😂
Fantastic! That makes me so happy to hear 💛 ~ Anja
Took your method and ran with it!! Only had bleached all purpose flour, nevertheless, 5 days later its nice and bubbly!!! Couldn't be more thrilled!! I did add juniper berries in a couple days ago though... they have yeast in them. Thanks for your content, it's a blessing!
Fantastic! Glad you ran with it 💛 ~ Anja
Your kitchen is dreamy......and that STOVE! 😍
Thank you! It sure is beautiful 😊 ~ Anja
Yes, beautiful kitchen. And I was so distracted, I couldn't keep my eyes off that stove! 😍
Thank you! I hated the discards and this inspired me to keep going. My starter was given to me by a coworker whose mother brought it over from Israel. I’m enjoying learning. I think I’ve done enough that your video makes so much more sense to me than others.
So glad to hear!
I LOVE the instruction to “give it good thoughts”!!! ❤
I tried my hand at sourdough many years ago before it become so popular. I ended up giving up because my starter didn't seem to grow, and I was frustrated so I threw it away and thought that is way too much work. Watching your videos, I have learned so much, most importantly to relax and enjoy the process so thank you!
I am so glad you found my videos helpful! Sourdough should be fun 😊 ~ Anja
This was fascinating. There are so many ways to get a starter going, and no "right" way. I got mine going with rye flour and pineapple juice. Whatever raises your bread.
I'm finally going to start my own sourdough starter, thank you for your instruction. You are a wonderful teacher!
Nice! And thank you so much 😊 ~ Anja
Hi Anya - I think the answer to your question as to why caraway seeds help is because the caraway plant is an umbelifer and the seeds ripen on an open exposed seedhead so will be loaded with natural yeasts even when they are dried - the same thing would apply to dill, fennel, carrot, chervil, cumin and fenugreek - all of which I guess would give a distinct flavour.
Good point! Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment.😊 ~ Anja
Anja, Thank you so much! I hedged my bets and used both Cultured buttermilk and kombucha, I figured the more mix of different cultures would make a better more vigorous starter. I also used nonbleached and dark Rye flour and a pinch of the caraway seeds..OH MAN! 24 HOURS LATER this stuff is very active! I keep stirring it down so that it gets really Cultured...I even split it and they are both going crazy! Soon I will be making your life changing bread...I cannot wait!
@miryclayakascott3739.....
I would love to hear how your starter turned out in your baking.
Its family day in Canada today,
I have had today to finish my research of Anja's content and subscribers experience's too.
.
I'm using Kefir and Whole Spelt flour now, will add the caraway seeds in a few days if I notice "No" action.
Anja mentions also, don't give up, I'm determined on being able to bake for my family and friends the baking my Grand did for us, this is the basis and foundation to all things of true Value, eh.
I'm hopeful my results are as exciting as yours.
Cheer's miryclayakascott3739!
@@officiall.d1010 I just put out some of my starter today to culture so that tomorrow I can make Anja's life changing bread... I will let you know..
That sounds great!!!! Thank you for sharing 😊 ~ Anja
@@officiall.d1010 So today I made some Naan bread using the sourdough starter, and it is some of the most delicious bread I've ever made...the dough rose very readily... of course the Naan I make to go with hummus uses yogurt also, but the sour dough seemed to make the bread even more flavorful... next I will make a Jewish Rye with my Rye starter I made from Anja's recipe ... Her method for keeping it in the fridge makes this so much more enjoyable than having to feed it daily, and doing discards... I love that I always have a sourdough starter for any baked good I want to experiment with...
Miry-that is hilarious. Our culture in America..More is better🤣. Funny thing, I was thinking to do the same thing😂.To add kefir, caraway seeds, water kefir and Rye flour for a 'for sure explosion'. lol
Anja, thank you, thank you, thank you, IT WORKED! 😍👊 I watched this video 2 days ago, immediately filled almost half a mason jar with buttermilk and added less than 1/2 cup flour - just enough to make it like THICK pancake batter, plus just half a teaspoon honey for good measure. It has been ONLY TWO DAYS and my starter has started! It is full of bubbles and starting to rise. 😍👊 Instead of a lid I used parchment paper and a scrunchie. TIP: depending on your stove (mine is glass top), I placed my jar on the lowest setting of my 'warmer' - I can place my palm flat down on it when it's on, that's how low mine goes - it's a 'barely there' warm but just enough to keep CLARK GABLE happy. Name inspired by your channel and this being the 'King of Starters' (vs King of Hollywood). 😆 I cannot wait to bake with this once it's ready. 😊👍👍👍👍👍
UPDATE: was able to bake my first loaf with CLARK on day 5 ... actually made the dough day 4 (pm) and baked it day 5 (am) ... needed no yeast and turned out pretty good, although does not yet have a 'sour'dough flavor. Another TIP that helped mine grow fast - I did not have carraway seeds but I did give it a little sprinkle of raw sugar once a day during one of my stirs - not much, maybe a quarter tsp, but it def liked it. I also made pancakes with it and they were the best pancakes I've ever made.
So happy for you! Well done and you are so welcome! 😊 ~ Anja
Hello, thank you so much for this easy recipe. I've been having trouble keeping my starter going with the frequent feedings and discards. I will definitely give it a try.
We always add caraway seeds to our Sauerkraut when we ferment it. I once read a study that found out that the caraway seeds block the growth of harmful gut bacteria while leaving the beneficial bacteria untouched. I'm sure that's helpful during this process as well.
No matter what, I always add it because my father and my grandmother told me so. They had their reason I'm sure.
Yes, our grandparents knew what was good, right 😊 ~ Anja
@@OurGabledHome that's for sure. I love all their old recipes.
Thank you for that helpful & healthy information.
Great tip about the sauerkraut, thank you!
Besides it's many health benefits, Caraway seeds contain enzymes that basically aid to inhibit bad Bactria growth and aid the good Bactria growth. As well as helping the yeasts to digest the flour. It also acts as a natural preservative.
Thank you so much for this! I've been wanting to get into sourdough baking, but have honestly been too intimidated by it all - it seemed (to me) like it was akin to having another pet in the house. Your method is so do-able - can't wait to try this!! I am so enjoying your channel - please keep the videos coming! ❤
Yay! I am so glad you like my easy method and my videos! Happy sourdoughing 💛 ~ Anja
😂😂 I told my husband the same (he loves sourdough) and I wanted to learn how to make it from scratch, but with two littles, and a full time job, I wasn’t sure I could babysit some flour everyday. Especially if I’m not going to be baking each day.
@@JasmineAvril 💯
BEST STARTER recipe so far!!!! I had began a mini starter for 4 days, just spelt and water, barely any activity in the jar,was discouraged. Added greek joghurt and few caraway seeds, swear it tripled in 20 hours😲gave it a good stir and it's pretty much back to normal, but i think i could have used it to bake today. I still plan to wait like 2-3 more days to be sure, but this recipe is somethin else after tons of videos watched❤🙏
Great to hear! Well done!
I’m going to make my first starter dough today. Yeah, it’s taken me months to make this decision but this video has given me courage! By the way, you have a beautiful smile. You are a lovely and classy lady.
Thank you so much for your sweet comment and happy sourdoughing 💛 ~ Anja
I used Kefir, it’s been sitting around about four days doing nothing, even when I added a few kernels of dry yeast. But today when I added about 6 caraway seeds, boom! It got going. It even has some bubbles. Thanks for the tips. I’ve never done this before and was looking for really simple. All the other channels turn it into a science project that I don’t have patience for. I hope you have a wonderful holiday season.
Yay! I am so glad to hear that! Happy sourdoughing 😊 ~ Anja
Hi. I would like to use kefir bc I think it’ll have more good bacteria. I make my own kefir with kefir grains. Did u use the same amount of kefir and flour? I would appreciate your help. I want my starter to be successful. Thx so much.
Can I substitute Greek yogurt for the buttermilk?
@@CookieCreamOreo made kefir with freezedried stuff, they say it can go forever, but at least 7x. I kind of got bored of it, 3rd batch, left it longer. tasted ok, bit fermented, coconut notes and something else. my sister said it's yeast. didn't wanted to throw away so I looked up recipes. there is a flatbread called catchapuri, gruzia/armenia famous dish. made it once, turned out nicely.
kefir is yeast and bacteria. and if you leave it long it's yeast mostly. just my guess, needs to starve it a bit. refeeding kefir is same deal, more milk. so I guess it's similar with flour sugars. next time I try.
I used buttermilk to make my starter more active more quickly, it works great, I have been using my starter for 5 years now, I never understood why anyone ever discards tho, when I first made my starter ( 1st month) I would do daily feeding a few weeks, and would just make pancakes, but once my starter was established, I just bake once per week, and at that one I will add a cup of flour and water to replace the cup of starter I am using to bake that weeks bread, love the top you gave about using extra flour so one can go longer periods without baking. Tgat is a game changer. I Enjoy your videos.
It sounds like you have made sourdough work for you! That's awesome! I am glad you're enjoying my video and thank you for your nice comment 😊 ~ Anja
I used to bake bread back in the 70’s and tried a number of times to make sourdough, all without success. I just couldn’t get a decent starter. Well, you’ve made me want to try again. Made it the way you said here and it’s currently sitting in a warm’ ish spot. We’ll see 🤞
Anja, thank you so much for sharing this video! You make it so easy for us to be successful with making and maintaining sourdough starter. You show it doesn’t need to be complicated . Smiles from Washington State!
Hi Melanie, I am so glad you like my sourdough method! Thank you so much for your sweet comment 💛 ~ Anja
For my starter I ground wheat and rye berries. For my 1st bread I used your Easy No-Knead Dutch Oven recipe. I ground wheat berries for the 30%, I cup spelt flour for added nutrition and the rest of the 5 1/2 cups was unbleached all purpose flour. It didn't take 8 or 9 hours for the first rise, only 3 hours, probably because of the 1 tsp. yeast? The second rise only took 2 hours. It was over done on its bottom, but looked great and had a rye taste, probably from the rye in my starter. I was given a starter that was 17 years old in 1991, but it called for just using all purpose flour, so I appreciate this method so much more. Thanks!
Sounds great and thank you for sharing. You can place a cookie sheet underneath your baking vessel to prevent overbaking the bottom ~ Anja
@@OurGabledHome Thanks! Now I'm making the your starter with all purpose flour for my next pizza.
Hi Anja! Thank you for sharing this wonderful starter method 💛 I successfully created my first starter in 7 days using your instructions (even without the caraway seeds) and am now enjoying the 2nd loaf from this starter. Being extra lazy, I combined your lazy sourdough starter method with Ben Starr‘s lazy sourdough bread recipe 😊 Minimal effort and it turned out perfect!
Yay! I am so glad to hear that and happy sourdoughing 😊 ~ Anja
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
You are so welcome!
Finally! A method that's simple and no waste is a bonus! Like Jadam JMS for the garden, thank you!
Thank you so much! I am happy you like my sourdough method 😊 ~ Anja
When I began my first starter--ever--I was concerned about the cool temp in my kitchen and have no window there. Pouring a cup of coffee from my automatic drip maker, I realized it was the perfect place to leave my infant starter batch to ferment. Used local grown and milled wheat flour, some rye, pinch of the seeds, and homemade yogurt. It was a total success. Thank you!
So happy to hear that! Thank you for sharing😊 ~ Anja
For the gluten intolerant, Einkorn berries is best (grind yourself so that the flour isn’t rancid).
Most wheat has been hybridized, so what out, don’t use just any wheat!
Jamir and spelt grains are good too:)
Yes, and thank you for sharing 😊 ~ Anja
Einkorn is not readily available. Would really like to get some of the flour.
@@Jjay-cee-52 Azurestandard An amazing online store where most of their products are organic. They have grains, flours and products of all kinds. Palousebrand is another place.Lots of preppers and homesteaders buy from both of these places.
@@Jjay-cee-52 try cassava
Yay! After my second attempt, I have SUCCESS!!! It took almost 7 days. I am soooo thrilled! Thanks for all of your help and encouragement! Now- for the bread-making part…☺️
Great job!
Thank you so much for sharing the way to maintain the starter. I stopped making sourdough for a long time even though I enjoyed it. I just couldn’t keep up with the feeding and discarding the starter. Now I am back on my baking, bring happiness to my family gain😁. Your way is the best. Works great for me. Again, thank you.
Nice! I am so glad you like my sourdough method 😊 ~ Anja
Hi Anja, thanks for sharing this! I successfully made a few sourdough starters in the past myself, but never did I think of jump starting lactic acid bacterias - which is basically what you do here, I believe.
I made "plain starters" (just flour and water) and I made "yeast-boosted" starters, where you add some natural yeast source to the plain starter, e.g. the peel of an apple or some grapes (black grapes with a kinda powdery peel work best).
So your approach concentrates more on the "sour" component of the starter, that's very interesting. I found 3 dairy products in my local supermarket, which listed active cultures: two different brands of yoghurt and mild kefir. Since I've got no idea, which bacterias are best, I mixed a bit of all these three "boosters" with some water, added caraway seeds and some organic wholegrain spelt flour and sat it aside in a safe spot in my kitchen. Temperature is around 21-22°C in the kitchen without any cooking going on. Will it work? I'll know in about 10 days or so, I guess ;)
Have a nice day and enjoy your sourdough bread,
Th.
I made the bread after 6 days! It was a behemoth size loaf! I will divide next time and make two! I have no taste or smell but my husband said it was delicious! Very moist beautiful bread thank you so much! I put what was left of the starter in the fridge covered with flour. I will want to bake again next week but would like to know the next step with my starter thats waiting in the fridge.
Sounds great 👏!. You can watch this video on how to maintain your starter: th-cam.com/video/POD2gRL799Q/w-d-xo.html Happy sourdoughing 😊 ~ Anja
Kmkm
This is the best recipe, cant wait to try
Thanks for the instructions ... I have been 'dreaming' about making my own bread, both sourdough and not. Will be starting my own using yogurt because that's what I have on hand .. and made certain that it had live cultures in it. Thanks again.
Sounds great, Nina! I am so glad you enjoyed this video 💛 ~ Anja
Can you please explain how to do this with yogurt? 🙏
@@nevermind7253 the same way as with buttermilk but might to add a bit more water to get that pancake batter like consistency 😊 ~ Anja
I just watched this vid and had a little bit of buttermilk that's been hanging around my fridge for awhile, so I made the starter. It was bubbling immediately! Sooooo easy. When I was living in San Francisco, I made my own starter from boiled potato water and had great "authentic" sourdough results, but wasn't successful in feeding it over time. I watched the other vid on no waste sourdough maintenance, so this inspired me to try sourdough again. Can't wait to smell the sourness. I used a canning jar and repurposed a laundered dog grooming bandana to cover the top and handily wrapped the jar and left it by my electric water kettle.
Sounds good and happy sourdoughing 👍!
You just answered my question; I'll use my own kefir and so excited about that! Thank you Anja.
Hi. I also make my own kefir. I think using kefir would be better bc it has more strands of good bacteria. I’m barely going to try. Did you use the same amount of kefir as flour? I appreciate your insight. I would like for my starter to be successful. Thx.
I was on the verge of giving up on making sourdough bread because I couldn't seem to create a strong starter. But then I found this fantastic video that inspired me to give it another shot. I'm excited to try your method for making the starter and baking bread using your technique. Thank you!
I’m glad to find your videos and sourdough method. I’ve been wanting to try but after reading all the directions that call for endless feeding, discarding, etc. I was overwhelmed! I made 2 loaves using the complicated methods and decided it was not worth the endless watching, feeding, discarding.
Yes, there is an easier way ... Happy baking 🍞😊 ~ Anja
This is very similar to my Kiefer sourdough starter, I've gotten amazing results from using my sprouted rye and kiefer
Hi Anja, I'm lactose intolerant and it's just me and my husband, so buttermilk didn't seem like an option for me. I have unbleached bread flour and filtered water and after researching various starter methods, I began my first ever sourdough starter yesterday with what I have. I went to feed it today and it seemed like there was already fermentation happening, but I wasn't sure. I fed the starter with hope and walked away. As I observed the jar a few hours later, it seemed active. An hour or so later, it was very active and I was growing concerned that it would bubble out of my pint jar, so I transfered it to a quart jar. It's already developing a pleasant sour smell. I'm stoked. I'm looking forward to making my first real sourdough bread and then using your method of maintaining the starter. This is exciting. 😊
That sounds great! Further towards the end, I am giving some substitutions for the buttermilk. You might like to watch again (it's yogurt, kefir, and kombucha). Happy sourdoughing 😊 ~ Anja
@@OurGabledHome yes, I listened to the end for buttermilk substitutes. However, I live in a very rural area of Arizona where even larger grocery stores have bare shelves and vanishing dairy varieties, I'm trying to live with what we have. My local market, which is very small, only carries flavored cultured yogurt (one flavor, maybe two to three quart size containers) and no kefir nor kombucha. While I'm not living off grid, we're beginning to pretend as if we are far from supply lines that deliver more premium specialty products. The nearest grocery large stores are 30-60 minutes away and they don't always have the products I'm wanting that have been common in the past. Kind of spooky.
So it worked for you without the buttermilk. Good. I don't want to have to go purchase buttermilk. We dislike it and won't use it for anything else.
@@JaneH3675 You can always use yogurt 😊 ~ Anja
@@OurGabledHome Thank you for responding 💜 I began my sourdough starter 11 days ago without the buttermilk or yogurt. It was tough and go for a while. It made a lot of hooch. Found out that means it's hungry. So I removed some and then fed it. Been doing that a few days now and it's better. No hooch. I will definitely try your no discard method in your other video when my starter is more mature. Thank you so much for taking the time to do these videos, they are appreciated. 🤗
Thank you so much. I stop making sour dough because i can’t except to throw discard away when to make starter. I used to do it and it didn’t even succeed i guess because of the floor sale here in Thailand has preservative mixed in. Baking community in my country suggest to use imported T65 flour from France.
I tried your method with my overfermented water kefir and a few caraway seeds. It was so bubbly that it tripled in volume by the third day!
Great!! It's like a sourdough starter on steroids 😜 ~ Anja
I too make water kefir and was thinking that it would be a perfect non dairy way to make starter. I do both kefir and water kefir, but it is nice to know someone has used water kefir. You have confirmed that. Thanks
@@kellyname5733 You’re welcome!
@@raisinglittlelight Im kinda breaking all the rules and practicing. I am making starter with bleached flour (that container is already open so Im using it), the whey in my milk kefir (light yellow liquid that is produced when fermenting my milk kefir), water kefir and Im throwing in 12 dried elderberries. This is what I have on hand. Well see? Are you still using your water kefir starter? Does it make good bread?
@@kellyname5733 oooh, that’s fascinating! How is your starter coming along? My water kefir starter is still well. I still bake bread with it. Sometimes I feed it unflavoured water kefir instead of water when I feel like giving it a boost. It’s not necessary, but I like to experiment.
Im about to make my first sour dough loaf. I started my starter yesterday, using your method.... Wish me luck
I hope you enjoy! Happy baking! ~ Anja
Hi Anja
I really love your videos and they've made me want to try making my own sourdough.
I was wondering if I could try making a starter with natural Greek yoghurt? As I have some in the fridge that needs using and I'm keen to make a starter, and don't have buttermilk on hand at the moment.
You should be able to use Greek yogurt as long as it has live active cultures in it. Hope this helps and happy sourdoughing 😊 ~ Anja
I am new to sourdough.. My daughter gave me starter and it's been growing 😂 I have always baked bread since I was young and learned from my Italian mother everything she knew..
I have created a 100% whole wheat starter and I am made dough this am. Rising quite well I must say and needs to rise now for a few hours before forming and proofing.. Planning on making some buns with 1/2 and work some magic and do some cinnamon rolls 😊 with the other 1/2..
When you do alot of baking and dough making you develop a feel of the textures.. Adding too much flour can make your bread hard and dense with little rise.. Also kneeding vs stretch and pulls or folding.. Sour dough starter from what I have learned thus far is very versatile and can be used in every recipe.. Pizza, pancakes, flat bread,, just use your imagination and if you get discouraged by a failed recipe, you can always make bread pudding.. 😊 Happy sourdough starter to all.. From Alberta Canada muahhh 😘
Thank you so much for your sweet comment 💛 ~ Anja
Hi Anja….Thanks to you I have a nice four day starter made with the buttermilk, whole rye flour and 1/8 teaspoon caraway seeds. It is even rising in the mason jar! It does sound hollow when I tap the bottom, though it has been only four days. I wonder if it is ready? Can I refrigerate it for a couple of days and use it on Tuesday?
Your starter might be ready and yes, you can keep it in the fridge for a few days. Happy baking 😊 ~ Anja
Anja, I think I have got activity!! I see bubbles & it has a smell!! Trying to start up a sour dough has been a journey not always good. I did find caraway seeds and added them.Thank you so much!!
Wonderful! You are so welcome!
Great video! I would love to try this :) keep up the good work and thank you for sharing!! ❤️❤️❤️
Thank you so much for watching and your nice comment 💛 ~ Anja
You take the fear out of making sour dough starter. I only use unbleached
all purpose or bread flour. So I am all in to this recipe as well as the simplicity of the starter. And I love caraway seeds though I have to be careful of eating seeds and nuts as well as herb stems. Regardless I would add the seeds and if I thought it could hurt me I would pull them out of my serving of this delicious recipe. That is not a hard thing to do. Could I grind the caraway seeds
if I wanted to do that ? Personally I think it probably just added a very fine taste to this recipe. Perhaps it softened the taste of vinegar that some people don't like. Who knows?
I also love the fact this recipe was handed down and taught how to make it for generations ❤ Thank you
The Caraway seeds are an interesting addition! Do you think Fennel could also be used as it comes from the same family? Thank you for sharing the recipe, I will definitely be subscribing ❤
Nice to have you here! I have not tried fennel seeds but let me know how they work out if you try them 👍 ~ Anja
I think most seeds carry yeast and bacteria that can enhance the properties of your starter. After all, yeasts and bacteria are in a symbiotic colony that inhabit wheat before and after it is milled.
Thank you for your non discard sourdough recipe. Looking forward for your videos
3:14 Start
Love your channel! I was discouraged with my starter then threw in some caraway seeds and boom! It came to life. So glad not to do anymore discarding either. Thank you for the instructions!
I’m glad you found a solution that worked for you! 🙌
Hi, did you just added the seeds to the flour & water? Because I'm getting discouraged with my starter.
@@jitteryspark I added the caraway during a feeding and stirred it in. My starter was bubbling a little but not really doubling. The caraway made a difference for me. Don’t give up, give the seeds a try. I’ve made 2 tasty loaves and pretzels.
I am so excited that my starter is actual active.Bubbles all through, it looks like it’s breathing. I did add the caraway seeds. I have never been able to get one to work good for me. Thank You So Much!.
That is awesome! You're most welcome! 😊~ Anja
Checking my starter every day, I was getting a little nervous after six days of inactivity. I began to think that I did not accurately reproduce a “pancake mix” or that the Las Vegas air conditioning temp of 79 degrees while the temps outside are in excess of a 100 was a killer. Today, I had planned to start all over, but when I opened my jar, the starter was bubbling with excitement! Onward and upward! Danke, Anja!
That sounds amazing! Good for you!
I have tried making my starter following your recipe. And I have a good starter going on Day 4. I hope to be able to bake a few sourdough loaves following your recipe soon. Thank you in advance.
You can do it!
In regards to the caroway seeds the essential oils aid the lactic acid, and it's got a few enzymes that help the yeast eat.
Amylase breaks down complex starches in flour into simpler sugars, providing nourishment for yeast and bacteria during fermentation.
Protease helps break down proteins in the flour, releasing amino acids that support microbial growth.
Lipase breaks down fats into fatty acids, which contribute to flavor development
Thanks for sharing!
I began my own sourdough starter, from instructions from both you and Mary's Nest. Using Bob's Red Mill Dark Rye Flour and filtered water, I had bubbles starting to form at just 48 hours! I remember that you(?) said that oxygen helps develop the reaction, so I stirred it a few times in the first two days. I hope to develop the "hooch" that will give it that wonderful extra sour aspect. Also, I saw that another TH-camr had named her starter Bready Vedder. So, I was going to name mine Yeasty Boi, but then I decided on Bready Lamar. Thanks for your instructions and tips. I appreciate you!
Thank you so much for your sweet comment. You are so welcome 💛 ~ Anja
Love the names!!! 😂
I made this start this week. I used a quart mason jar. I just poured a full half quart buttermilk in the jar and added applicable whole wheat flour. I covered it with a beeswax wrap and left it on the counter beside the stove. after a couple of days it started to separate and I stirred it each day. On the third day of separation, I decided to add about 4tbs of WW Flour. The previous 2 days it had been bubbling nicely. The next day (Day 6) it was super active and rose to touch the beeswax. I'm going to make my dough today and get it in the fridge. I'm pretty excited about getting this underway. That starter is super easy. I'm going to try and keep this starter active, if that's possible. Thanks for the great videos.
Wonderful! Happy sourdoughing ~ Anja
My Italian Mother helped me with my starter. We made it and fed it potato dry flakes. I fed it 2 times a week and I always had it to make bread.
I struggled with my starter in the beginning until one day I added a spoonful of African teff flour I'd ordered from Amazon a few months before and my starter just took off. My starter is nearly 5 years old now and we moved house, which had a huge impact on the starter. I'm so fascinated by the temperamental nature and sensitivity of sourdough. Perhaps that's why people feel compelled to name their starters as they nurture them. 😁 Sadly, I'm out of Teff flour and other flours don't seem to make my starter as happy, but I will experiment with a little buttermilk and caraway seeds and see if it makes a difference. I've also heard soaking raisins and using the water will help.
Thank you so much for sharing your knowledge!
Love that your starter loved teff! Definitely keep experimenting. You will start to get a good feel for your starter 😊 ~ Anja
My step grandmother from Latvia used to use caraway seeds all the time. When I smell them, am taken straight back to her house as a little one.
This is exactly what I've hoped for!! I knew there had to be a simple way to do this that wasnt so wasteful! You're a treasure!
Today is day 3 and mine has doubled but smells more alcohol-ish then sour. Should I worry lol
I love how she says residue: such a lovely lady
Thank you! Was always a little tempted to make my own starter although being gifted one over 3 years ago. It is going very well and bake weekly. Did not want to waste flour so never tried.
Love your method and no waste. Did add about 10 caraway seeds the 3rd day (didn’t have any at 1st and local grocery didn’t have any). By the 4th or 5th day I added a little more fresh milled rye flour. By day 6 it is bubbly, frothy with a wonderful buttery, yeasty fragrance. Know I won’t use to bake for a few more days but loving the process. Appreciate all your videos and personality, background. 🥰
Yay! That sounds great! I am so glad you're enjoying my SD method 😊 ~ Anja
It’s done beautifully. Slightly buttery, sour fragrance within 4-5 day and Nicely bubbling. 10 days later doubling in 4 hours. ❤️ this method! No fuss, no waste. Thank you!
This is exciting. I make my own kombucha and Kifer so I will try this method with both of these. I would love to take your course on making sourdough as well. Thank you for your efforts. Every time I watch your videos I learn so much and become inspired
Thank you so much and looking forward to seeing you in the course 😊 ~ Anja
I have been thinking about trying my hand at baking some sourdough for my mom but everything I found made it seem harder than it should be.
Thank you for this basic easy starter. I will be trying it out shortly!!!
Yay! I am so glad you feel encouraged to make a SD starter! Have fun 😊 ~ Anja
@@OurGabledHome it's almost ready, did the float test and it's almost there. Will be doing a test run in a day or two with baking a loaf. 😊😊😊😊
thanks...i watched and saved your videos. You are easy to understand and i can hear a little of my mother's accent. it's in there. i like the way you teach. Do more .
Awww ... thank you so much! I am so glad you like my videos - and my accent 😌 ~ Anja
Best and easiest starter I’ve seen. I failed so many times making a starter. Thanks ❤ I’m going to try this 😂
Yay! I am so glad to hear you like my method!
@@OurGabledHome thanks you 🥰
The video The best for being bread makers
Thank you!
Greetings! How much fun is all this! I’ve always wanted to try sourdough. I used your method here with Greek yogurt and I’m so excited! I’ve been reporting to my friends at work daily what the progress is! I started on Sunday, it didn’t really do anything spectacular until Thursday morning, it was bubbly and grew. Now it is Friday night and I just prepared the dough for your no knead easy sourdough bread. It’s on my counter to rest there overnight. I can’t wait for tomorrow to see how it bakes up. The extra from the starter is in the fridge, after I mixed more flour in waiting for my next loaf. Or maybe something else. Thanks for sharing so much on your channel. I’m enjoying it. I’ll let you know how it turns out. Take care!
Yay! Good for you! Thank you so much for sharing and commenting 😊 ~ Anja
@@OurGabledHome my first loaf came out beautifully! After it cooled, I sliced it, put half in the freezer and we are eating the other half half this week. It’s just my husband and I, with an occasional grown son and their families 🥰, but usually just us 2. Thank you so much for your detailed instructions and recipes. I’m going to try the English muffins this Saturday. Take care!
I just did this yesterday morning and mine already had a sponge when I went to stir it!!!! I used a vegan coconut yogurt !!!
I love this! Thank you so much. I've been wanting to make my own sourdough bread but had no idea how to start. Now that I've watched your simple method, I'm going to try this!
You are so welcome! Hope you enjoy it!
I'm fascinated by the addition of carraway seeds to the starter! I'm going to try it. I would love to know why this works and will try to do some researches of my own. I love your videos: they are so straightforward and reassuring. Thank you for all your invaluable input 🙂
Good question! I know, they are a very unconventional ingredient in sourdough starters. I have made sourdough starters with and without caraway seeds. The one containing these little seeds becomes an active starter so much faster. Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment.
😊 ~ Anja
@@OurGabledHome Brilliant! I've tried it. It works! 🙂
Random thought that has nothing to do with this video but I can not get over how much you resemble Super Model Paulina Porizkova! 🥰
Wow, thank you!
I wish I knew this when I started. It took me 5 months of trial and error to finally get it.
I'm going to give this a try. I have an 8/9 year old starter I keep in the refrigerator but I always like to learn new things. A thick pancake batter consistency is how I feed my starter. I don't measure anything either
Sounds great! Hope you enjoy it!
Thank you sweet lady !
Hi Sharon, thank you so much for your sweet comment 💛 ~ Anja
After 7 days-I think I've got success tonight. I put a warm towel around my 2 jars of Buttermilk starter and wow-full to the brim. I stirred both of them and then into the frig they went. I hope thatt is alright to do. I will bake a Rye Wheat bread tomorrow since it's late. I wasn't sure to leave it out, stir it down or put in frig. Frig is what I thought best till morning..
Thank you for sharing your techniques. Im on day 5 and so far so good. Am so excited! 🎉
You got this!
It very helpful for the beginner like me, tks
Thank you for this, from New York City
Absolutely best starter thank you my bread came out fabulous
Yay!! That makes me so happy to hear 💛 ~ Anja
I tryed this I’m on day 5, it awesome.
I’m excited about this video. I just made the starter but couldn’t find caraway seeds. Can’t wait to see the results! Thanks
You can do it!
I grasp it now. Thank you so much for sharing. I've been searching for an explanation on sourdough! Finally
Glad it was helpful!
I’ll try this! I have been having trouble to start a sourdough starter for the past two months! Hopefully this will bring me a success! Thank you!
You are so welcome! 😊 ~ Anja
I love this. I have never made sourdough, it's just always intimidated me, but this looks very easy as far as starters go. Now, I just need to make it and while it's fermenting, learn how to make the bread. I think that part is almost as intimidating as the complex starter method. But I'm determinded. Having just found this channel, I suspect I'll be binge watching your videos!
So glad to hear that! Hope my videos are helpful 😊 ~ Anja