Hi Sweet Friends, In this News from my Nest, I explain how to change to a different flour when feeding your sourdough starter. I also discuss water bath canning and soaked oatmeal. Quite the diversity of topics!! Let me know if you have any other questions. I'm happy to answer them! Love, Mary
Nice information, will u please share some yummy oat meal breakfast with us :) love u from Pakistan.You are so loving and sweeeeetttttt person. I love old fashion kitchen utensils and way of living: simple, healthy and happy
Hi there. I used King Arthur WW sourdough starter. Today is somewhere between 11 and 14 days. Smells incredible and seems very happy and bubbly. I fed this about 12 hours ago.
Hi Mary, I have always used whole wheat flour and water to begin my starter. I think the most important thing is to start with the the whole wheat berries and grind them just before you need them. I believe it has more of the yeast spores than the ground wheat you buy. I begin with whole wheat, then switch over to all purpose organic, unbleached flour. I have never had a problem.
Hi Vickie, How true!! You are SO right! Starting with the freshly ground flour makes all the difference in the world. Thanks for sharing that! I hope it will inspire folks to consider getting a grain mill. They can be a bit pricey but are so well worth it and really pay for themselves in the long run. And I love the mock mill that you can attach to the mixer. That is SO clever! And it's a great price at $199 for folks who have the kitchen aid mixer. And if not, I think $299 for the Mock Mill grinder is well worth it. Thanks so much for being here!! Love, Mary
Hi Mary♥️❄️♥️ The littles and I enjoyed watching this video tonight in the truck while Dad is in a church meeting. We appreciate the opportunity to learn more about sourdough, water bathing and soaked groats👍🏽Have a peaceful evening❄️♥️❄️♥️katie
Hi Mary, I started a sourdough starter using Whole Wheat White Flour that I bought at the store. I'm new to this, so I was following a recipe in a book that advised to add much less flour than needed to double it, so it took me a while to realize it wasn't working. Once I started doubling it's size every feeding, after maybe 1 or 1.5 weeks it became really bubbly and healthy. Thanks for these wonderful videos!!
Hi, Mary. Taking my time to transition my starter from rye to all-p; started Friday, today is day 7. Has been active, but not a great deal of movement, I’m feeding only, not taking any out, as I want to build it up so I can do your 1-cup-starter bread. Anyway, long story longer, I did the sugar on the first day of all-p, was ok, but now, a few days later, I have moved an apple to sit right up tight to my bowl, lid not tight on bowl. The starter is suddenly really coming to active life! Maybe it’s some wild-child vapours from the apple, maybe it’s because the moon was full last night. But I’m getting happy, too! 😄😄
Mary, love this blog! and i must say i am a big fan of sourdough and experimenting with pastry and baking. I have done starters out if Brown Rice flour, Coconut flour, Teff flour, Quinoa flour, Amaranth flour and have had success with them all. Can tip you on adding fermented honey now and then to your sourdough. and even using 50/50 ratio of water and kombucha in your starter will make things easier to any flour.
Sarah Elmira Royster Shelton - Hi Sarah! I love all your suggestions!! They are absolutely wonderful. I will definitely try the fermented honey!! Thanks so much for sharing and for being here!! Love, Mary❤️😘❤️
Hi Mary. Thank you for all your wonderful videos. Have now started fermenting lots of things, keep a fruit shrub in fridge , so tasty with sparkling mineral water , and now have a very active sourdough starter. His name is Mr. Darcy! I started with the rye flour but didn't see much rise even after 5 days, so I started adding half rye and half sprouted spelt flour . That's all it needed and it took off. By day 14 I have a bubbly and yeast smelling starter with a rises almost over double. I am now slowly transitioning to organic flour for a lighter taste. This is really fun and I enjoy the routine of feeding Mr. Darcy daily. Also absolutely love beet kvass. I make mine with cabbage and ginger for additional but health. Yum!
I found the rye flour at a Publix store in my neighborhood. I went I followed your direction in making rye sourdough starter and I was succesful😍. Thank you very much! I will be making my own sourdough bread today! I am so excited because I want to surprise my husband with it. He loves rye breads and I have been doing this behind his back😜
One of my 2019 goals is to make sour dough starter (when it cools down below 100F here) I know with all I have learnt from you on the topic, I will have great success or at least I’ll learn some lessons the hard way and know who to ask for solutions. I hope all is well your side of the planet, I’ve been successful in some old shop second hand finds, a lamp that needed me to fix it and an old rake to rake the straw. I am so thrilled with them - so much better than new. Blessings and much love to you Mary 💕
Hi Elissa, Yes - we will all be here for you when you get ready to make your starter! And Vickie - over at Vickie's Country Home has the best tutorial! Oh my goodness...aren't second hand finds just the best!! So much better than new!! I am so happy for you. Love, Mary
Oh, Mary - I just cannot say enough how THANKFUL I am that I have found you! Every time I even consider recommending something to you now I think to myself, "Tara: Mary's been baking a lot longer than you, and she is always aware of things you suggest....there's just NOTHING Mary doesn't know!" And, I MEAN that!!! I am so impressed! Since you are all-knowing and my absolute new muse, here is a question that SEEMS totally obvious and a silly thing to ask from someone like me who has baked from my own Einkorn sourdough starter for SOME time now...but I find that when I ponder this question, well, I'm NOT really sure of my answer!!!! So, here it goes: I prefer to use Einkorn flour from Jovial Foods. Less gluten, ancient grain, easier to digest, etc. My 7 year old son seems to be FOREVER snotty and sick, and I am starting to suspect some type of allergy (either environmental OR food-related....I could only tolerate goat's milk as a child, FYI) and I want to continue making a homemade loaf of bread each week but I want it to be as DIGESTIBLE as possible! So, here is my REAL question (I'm long-winded, sorry...): IF my sourdough starter that I've had for many years now is from Einkorn flour, yet I follow a recipe that calls for, say, organic bread flour, BUT I let it long ferment or sit out and rise (as you show in your video with your recipe, for example).....IS this end-result/loaf DIFFERENT from, say, just a bread made with said bread flour??? I mean, is the fact that my starter that's added being from Einkorn -- or, the fact that it sits out for essentially what is 2 days -- mean the bread is more DIGESTIBLE???? Or, does none of that matter and I should ONLY use either a GF flour blend (I do know that when baking gluten-free it's best to use a mix of GF flours rather than just one) OR my good ole' Einkorn? I ask for a multitude of reasons: 1) well, if the starter being from an easily digestible ancient grain and sitting out for a few days makes the bread more digestible regardless of the 4.5 cups added (ex: from your recipe here) then jeez louise that would mean I could spend A LOT LESS $$$ on flours!!! and, 2) does the fact that my starter being made from Einkorn which is more easily digested AND the fact that it ALL sits out for a day or so (once your 4.5 cups of regular ole' flour being added) mean the end-result/loaf IS more digestible than if I had used ALL Einkorn or ALL GF flours??? My son does NOT have Celiac - so let's be clear, here. But, I still do believe that making my sourdough bread every week SHOULD mean what I am feeding him is as digestible as possible! So, really: does it matter what type of flour you use IF your starter is from an ancient grain AND/OR you let it sit out to sour??? Or, is that - say, 4.5 cups of organic bread flour STILL going to be harder for him to digest??? I know this is LONG-WINDED and rather scientific, but I cannot seem to get a CLEAR and TO THE POINT answer on this no matter HOW much I research it or watch people's HOW-TO videos!!! THANK YOU in advance, Mary! I am FOREVER indebted and COMPLETELY grateful I found my new muse!!!!! You are delightful! xoxo
Hi Tara, Oh my goodness! I am very flattered by your comment but truth be told, I think you are just as good a bake as me - and probably better! Never worry about being long winded! LOL!! I am a talker too!! You raise some very interesting questions and I have some thoughts. I have read some interesting articles about this over the years and have also spoken with some of my friends about this over the years - especially back in the days when we were all homeschooling. Yes, I think the longer you let anything “ferment” the easier it will to be digest. Even allow bread to “rise” and ferment in the fridge is a great idea. The very slow rise and fermentation must make the grain more digestible - IMHO! LOL!! But all of that said, I have read a number of articles - and I need to see if I can find them - that talks about just making bread with bread flour or all-purpose flour but making sure to make it sourdough. Many believe that if people seem to have trouble digesting grain, that having the bulk of the “germ” and the “bran” being sifted out and then using the flour to make sourdough bread, makes a very nutritious and digestible bread. Interesting - huh? Also, all of this said - back in the middle ages, bakers would sift out at leas 25% of the germ and the bran because even back then, they knew that the sifted flour would make a better sourdough bread that was easier to digest! Isn’t that fascinating!! If you have a grain mill, I would suggest finding some hard red wheat berries (or even hard white wheat - if you can find them), grind them at home (do you have a grain mill? I love the Mock Mill) and then sift out the germ and the bran - best you can. To sift it, all you need is one of those inexpensive mesh sifters. They are sold on amazon and at breadtopia. They look like window screening. If you are no able to grind your own grain and sift it, then I would try using organic store bough bread flour and make a sourdough loaf with it and see how your son tolerates it. I find all of this very interesting because over the years my husband and son have much preferred when I have made a sourdough loaf from freshly ground flour where I sifted out the germ and the bran and then let it rise overnight in the fridge. I must admit, it makes a glorious loaf of bread! And I was worried that it wasn’t nutritious until I read some of those articles and talked to my friends! I will make a video about all this!! You have inspired me!! I am SO glad you are here!! You raise the best questions, topics, and ideas!! Love, Mary
@@MarysNest - THANK YOU!!! I would LOVE LOVE LOVE to see a video on this! And I find that MIddle Ages fact COMPLETELY FASCINATING!!!!! See? We screw everything up today!!! I will do as you suggest and see how he tolerates it for sure!!! I am SOOOOO happy to be here, Mary! You are SO WONDERFUL!!!! xoxo
@@asubstantiallife7557 - Hi Tara, Thank YOU for all the great conversation...and inspiration. I will look for that article about the middle ages - I have the hard copy somewhere!! LOL!! And will also look for it online!! Love, Mary PS - Keep me posted on how your son tolerates the bread. Hope he loves it and digests it well!! Love, Mary
@@MarysNest - thank you!!! I would LOVE to read the article! I am actually making YOUR bread recipe as we speak! I just put the first loaf in the oven for 30 minutes @ 450! I took before - and plan on taking after - photos so I can tag you on social media! :) xoxo
Thanks Mary! Will definitely use your sourdough tips to make my next attempt at making sourdough starter! Will let you how it went after I fully recuperated from my ankle surgery in a couple of months and can get around okay.
May Joe - oh Mary Joe!! My prayers are with you for complete healing!! Yes, once you are up and around you will enjoy experimenting with a sourdough starter. And I am always here to help to answer questions. Love, Mary❤️😘❤️
Wonderful!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary! I finally attempted to make a starter from scratch after the dried sourdough that I bought wasn't really frothing😊 I'm using the Bob's organic rye flour, and it's really successful! :D Decided to try and make your no-knead sourdough bread. I didn't realize I needed to transition the rye flour to all purpose, so now I have bread dough that isn't rising. Is there any way to save it? I understand you probably won't see this comment for a while, but thought I'd ask just in case! I will use your transitioning method and hopefully have more success! Thank you for all of your videos and I love your Pioneer book!!
Just got my wheatberries (red, hard white and soft white to mix together for an all purpose flour) delivered but will have to use my Vitamix as I don’t have a grain mill yet. Haven’t made sourdough starter yet-still using the one from King Arthur Flour from several years ago. Thank you so much for telling us we can use steel cut oats if we have no oat groats. Did not know that! Love your videos.
Joy Louise - Hi Joy, How exciting that you’ve got all those wheat berries! There is a video on TH-cam… I don’t have the exact link - I’m not at my computer … But search on TH-cam with terms like grinding grain in a vita mix. Or something along that line. A video will show up from the vita mix company that shows how to grind grain in their blender. Hope this helps. So glad you are enjoying the videos! it’s a delight to have you here! Love, Mary❤️😘❤️
Joy Louise - Hi Joy!! Sounds great!! So glad you are sprouting your wheat berries. I found the link for you…. th-cam.com/video/N4dFd7JHIKs/w-d-xo.html Love, Mary❤️😘❤️
Mary's Nest How very kind of you! Thanks so much. I watched a couple last night and now, with this one, I feel confident enough to go for it as soon as the berries finish sprouting and are dehydrated. Kind of excited!!
I was excited to hear your suggestion about using steel cut oats instead of oat groats for making oat cereal the way you do. I haven't been able to find oat groats. So if I use steel cut oats and roast them and cook them the way you showed in your overnight oat video. how much water do I use to soak them and how much more water do I add in the morning? Or maybe it's just the same amounts that you use when you prepare your cereal from oat groats. I am enjoying all of your videos so much. Thank you for your time and dedication! A fan.
Great question! Yes, wether you use oat groats or steel cut oats the amount of water is the same. I think you’re going to really like toasting them as it improves the flavor tremendously. So glad you are enjoying my videos! And I’m so happy that you’re here! Love, Mary❤️🤗❤️
Hi Mary! If I have your rye starter (in the one cup small bowl that then I make a sponge with) how does it ever get to the point of that beautiful large bowl of starter that you have? I want yo transition my rye to an A/P flour starter but I’m still only feeding it a tablespoon of flour, and then am I still making a sponge if it’s with white flour? Thank you for all your videos - they are inspiring ♥️
Great question. I feed my starter with a cup or 1/2 cup of flour to grow it. I show in the video just tablespoon because in the beginning folks get worried about wasting before they learn how to use their discard. ❤️🤗❤️
I started with whole wheat flour and transitioned to unbleached white flour. I didn't know about using sugar for extra energy, so I had a couple of days where I fed and didn't remove anything as it was low on bubbles...Ended up with a liter of starter so was very happy about your recipes for using up the discarded sourdough! I made a pizza skillet dinner and it was a hit! Can I use it to make an apple cobbler topping? Will it handle the addition of a sweetener?
I’m using gluten free flour and having success with the starter. Although it does seem to be thicker than your starters it seems. Not sure if that’s normal? I’ve had success with the discards. My family loves the pancakes I’m making. Unfortunately, I’ve had no success making the actual sourdough loaf. It doesn’t want to rise and feels very dense. I had to add extra water but that didn’t seems to work. Thoughts?
Mary, I love your videos....so easy to follow and learn all the steps! Please tell me what size flat-bottomed bowl you show on this video (for keeping your starter in) and where you bought it? I need something just like that but can't find it anywhere. Thanks!
My dearest Mary, thank you so much for sharing your wisdom! I was sent a dry starter, which I am trying to activate. I began with bread flour, but it's just not rising for me. It's bubbling, but not really rising. I want to change it to rye flour, can I just start feeding it the rye? Should I give it sugar? Thank you so much again!
All great questions. Yes, if you have rye flour available to you, you can just start feeding your starter with rye flour. And if you are having some trouble, yes I would add a little bit of sugar. Also, keep in mind new starters are often very weak and they take time to become a good strong starter for baking bread. You can certainly use them when they’re young, and you will get some rise but not the best rise. But over time as they become stronger you will get more of a rise. You can always drop a little bit of your starter in a glass of water and see if it floats to the top. If so, it’ll give you a nice rise. If it sinks it’s generally not ready to be used to bake with. However, that said, if it floats somewhere in the middle of the glass but doesn’t come all the way up to the top, you can bake with it but as I said you will get less of a rise. Keep me posted. Love, Mary❤️🤗❤️
@@MarysNest Thank you so much for your reply! 😻 The dried starter I was given is about 10 years old, so I think she should do well! She actually rose beautifully last night! I put in a little less water to make it thicker. I think tomorrow I will try your easy sourdough! Keep fingers crossed for me!! Thank you for the rye info! 😻
Thanks for your videos! I just wanted to know, if I transition my rye starter dough to an einkorn which I just started per your video here. How many days feedings should I wait before I can use it when would I know that it's fully transitioned? Thanks!
Pristin V Hi Pristin, That’s a great question and to be honest with you, there is no set in stone date as to when it’s fully transitioned. I would suspect that after about two weeks it is most likely transitioned to the new flour. ❤️🤗❤️
@Mary’s Nest hello! I’ve tried the rye starter four times. It goes perfectly until day 4. I’ve tried going to day 5 as suggested checking at 6, 8, 12 hours. No bubbles or frothiness at all. Mixed a sponge with it yesterday in hopes that it would bubble. Nothing. Ready to give up. I did grind my own rye berries and followed directions to a T.
My rye starter took closer to ten days to really get going. It started out with gusto and then went flat. I was using the twice day feeding discard plan. Make sure your water doesn’t have any chlorine in it. That would kill it quickly. Keep going. Don’t give up!! I talk to my “babies” 😂 Now my starter is several months old and bakes loaf breads, artisan bread and pancakes!! Hope this encouragement helps!!
Hi Mary! I love, love, love listening to your tutorials. Sweet and soothing 🙂. Question: is a gluten-free sourdough possible? Just curious. Thanks in advance.
I was also wanting to know this. My rye starter is on day 4 at the moment, but when it is ready and I want to increase the amount do I discard some then put equal parts water and flour? Also if I leave it out on bench do I feed it once a day, and if in fridge about once a week. Thank you so much.
I made the starter with rye flour is in the fridge but I used I to make bread with organic all purpose flour turned out pretty good but I forgot to add salt thanks for the informational I wish you could see it
Teresa Giansante - Hi Teresa, You are like the Tuscans in Italy!! People are always surprised when they taste the bread there because the Tuscans do not add salt...so you are in good company!! LOL!! Keep me posted on how the starter turns out. Did I mention Joshua Weissman to you before? He has a great video on sourdough starter too! You can watch it here: th-cam.com/video/sTAiDki7AQA/w-d-xo.html I highly recommend him. He was a professional chef, I believe, and is really knowledgeable. Love, Mary
Thank you sweet friend as always very informative. Haven't tried sourdough have always been afraid it would flop. Never know until I try, right? I sincerely need to try and now I don't have so much going on like in summer. So no better time than present, I want to order berries and my daughter bought me a new kitchenaid mixer for Christmas. I saw you had said the attachment was like $199, I am curious if its worth that kind of money. I really want a grain mill so I can do these recipes you share, blessings
TennesseeGirl - How exciting! Yes Mock Mill now makes a grain mill that can attach to the KitchenAid mixer and it is only $199 as compared to the freestanding one that is $299. Vickie says she loves hers. Here is an affiliate link to Mock Mill where you can learn more: mockmill.com/u/thb/mockmill-100.php?a_aid=marysnest The link will take you to the freestanding Mock Mill but then click on the toolbar above that says “products” and scroll down until you see the attachment for the KitchenAid mixer.Love, Mary❤️😘❤️
Hi Mary! Tried making your no knead sour dough bread after successfully accomplishing your simple starter. I am using wheat flour and I think I am on day 7 and the starter is going strong, but my attempt at bread was less than successful. My dough was so wet, I tried adding an additional cup and a half of flour and it was still too wet to even get in a ball. Is my starter still too young? Should I be adding less water and more flour to my starter at this point? Also, I want to transition my wheat starter to a white starter-would this be a good time to do that? And if it is, is it still remove a quarter cup, then add half cup white bread flour, half cup water? Should I still be feeding it twice a day? Somewhat frustrated in Flower Mound....Texas! Help a Texas sister Mary! Thank you!
Hi Patsy, I understand completely. Starters...like all ferments... can be very persnickety!! There are so many variables...the conditions in your kitchen, the natural yeasts in your area, the weather outside, and on and on... It can be frustrating. First, yes, you can transition your starter and start feeding it with all purpose flour. And yes, you will want to add less water if it is too watery. And yes, a young starter will not give you as nice a rise as a mature starter. You have to really work with your starter overtime to get to know it and to determine what it likes in your kitchen. I can recommend a tip. Make some “yeast water” by filling a pint jar a quarter of the way full with dried fruit...or fresh fruit like apples, berries, or grapes. Then fill the jar half way up with water. Put the cap on loosely and let it ferment on your counter for a few days. Then strain it and use some of that water along with your all purpose flour to feed your starter. See how it reacts. See if it likes that. Keep me posted. I will continue to help you diagnose problems. Love, Mary❤️😘❤️
@Mary's Nest Why are some peoples starters very runny and soupy, mine is very thick not pour-able, mine is made with rye flour, equal parts flour to rye, I weigh my flour and water...Thank you, love your videos!!
This is not a purest sourdough idea, but maybe a pinch of bread yeast might help with stubborn flours. In my bread machine recipe book, it says you can make an "overnight sourdough starter" using yeast. Years ago, sourdough starters seemed to always start with some yeast to get it going. Just an fyi.
Hi Marilyn, I love this idea. I think it can be very helpful - especially those new to sourdough. Thank you SO much for sharing!! BTW - Today I am sharing 5 Ways to Use Bone Broth. You can watch it here: th-cam.com/video/G-lF1ayQ85k/w-d-xo.html Love, Mary
I switched a white flour starter to rye/whole wheat starter. I need extra starter because I- 4 times my sourdough bread recipe I ended up with two quarts starter in different bottles. It didn’t taste as good as the sourdough bread made with white flour. Is this the reason
Hi Linda, Great question. Yes, you may be tasting some rye, etc. that you don’t find pleasant to your tastebuds. To offset that, you can add a bit of honey to the recipe. Give it a try and keep me posted. Love, Mary ❤️🤗❤️
Hi Natalia, So sorry for the confusion. No, I was talking about a couple of different things in this video. The toasted oats are for making oatmeal from oat groats. You can watch that video here: th-cam.com/video/hNxeFVi0FtA/w-d-xo.html Love, Mary
I understand completely but glad to hear that you made your starter. Now, if you plan to make bread regularly, you will want to leave your starter on the counter and feed it once a day. You do this by removing some of the starter and then replacing it with approximately the same amount of flour and water mixture. It's not an exact science, so don't worry. If you don't bake regularly, you can refrigerate your starter but just remember to feed it once per week. I have a lot of videos about sourdough in a playlist that will walk you through all of this. Look through this playlist and see if these videos help. Ask me any questions you have and I will help to clarify. Here is the link to my Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html I think you will enjoy some of these videos. BTW - Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Have you seen my playlist about making all kinds of different bone broth in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos. And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating! And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Ok, stupid question from someone who knows NOTHING about making bread but, is there a bread recipe that us quick and easy that TASTES like sourdough? Thanks
Mary have u noticed people talk about your sweet personality…. You really need to be a a challenger for all TH-cam people, yes you are sooo sweet but you need to put truth in your recipes and not hacks because they are not working 😊
Hi Sweet Friends, In this News from my Nest, I explain how to change to a different flour when feeding your sourdough starter. I also discuss water bath canning and soaked oatmeal. Quite the diversity of topics!! Let me know if you have any other questions. I'm happy to answer them! Love, Mary
Nice information, will u please share some yummy oat meal breakfast with us :) love u from Pakistan.You are so loving and sweeeeetttttt person. I love old fashion kitchen utensils and way of living: simple, healthy and happy
Anjum bukhari - Thank you SO much for the kind words!! Yes, I will definitely share some oatmeal recipes!! 😋😋😋 Love, Mary❤️😘❤️
@@MarysNest God bless u amen.
Anjum bukhari - And God Bless you too!❤️😘❤️
Hi there. I used King Arthur WW sourdough starter. Today is somewhere between 11 and 14 days. Smells incredible and seems very happy and bubbly. I fed this about 12 hours ago.
Hi Mary, I have always used whole wheat flour and water to begin my starter. I think the most important thing is to start with the the whole wheat berries and grind them just before you need them. I believe it has more of the yeast spores than the ground wheat you buy. I begin with whole wheat, then switch over to all purpose organic, unbleached flour. I have never had a problem.
Hi Vickie, How true!! You are SO right! Starting with the freshly ground flour makes all the difference in the world. Thanks for sharing that! I hope it will inspire folks to consider getting a grain mill. They can be a bit pricey but are so well worth it and really pay for themselves in the long run. And I love the mock mill that you can attach to the mixer. That is SO clever! And it's a great price at $199 for folks who have the kitchen aid mixer. And if not, I think $299 for the Mock Mill grinder is well worth it. Thanks so much for being here!! Love, Mary
Hi Mary♥️❄️♥️ The littles and I enjoyed watching this video tonight in the truck while Dad is in a church meeting. We appreciate the opportunity to learn more about sourdough, water bathing and soaked groats👍🏽Have a peaceful evening❄️♥️❄️♥️katie
Hi Mrs. Katie and the Littles! Thanks so much for your sweet words!! Glad you enjoyed the video!! Love, Mary
Hi Mary, I started a sourdough starter using Whole Wheat White Flour that I bought at the store. I'm new to this, so I was following a recipe in a book that advised to add much less flour than needed to double it, so it took me a while to realize it wasn't working. Once I started doubling it's size every feeding, after maybe 1 or 1.5 weeks it became really bubbly and healthy. Thanks for these wonderful videos!!
Hi, Mary. Taking my time to transition my starter from rye to all-p; started Friday, today is day 7. Has been active, but not a great deal of movement, I’m feeding only, not taking any out, as I want to build it up so I can do your 1-cup-starter bread. Anyway, long story longer, I did the sugar on the first day of all-p, was ok, but now, a few days later, I have moved an apple to sit right up tight to my bowl, lid not tight on bowl. The starter is suddenly really coming to active life! Maybe it’s some wild-child vapours from the apple, maybe it’s because the moon was full last night. But I’m getting happy, too! 😄😄
Mary,
love this blog! and i must say i am a big fan of sourdough and experimenting with pastry and baking.
I have done starters out if Brown Rice flour, Coconut flour, Teff flour, Quinoa flour, Amaranth flour and have had success with them all.
Can tip you on adding fermented honey now and then to your sourdough.
and even using 50/50 ratio of water and kombucha in your starter will make things easier to any flour.
Sarah Elmira Royster Shelton - Hi Sarah! I love all your suggestions!! They are absolutely wonderful. I will definitely try the fermented honey!! Thanks so much for sharing and for being here!! Love, Mary❤️😘❤️
How does one ferment honey?? Would you share your recipe 😇
Hi Mary. Thank you for all your wonderful videos. Have now started fermenting lots of things, keep a fruit shrub in fridge , so tasty with sparkling mineral water , and now have a very active sourdough starter. His name is Mr. Darcy! I started with the rye flour but didn't see much rise even after 5 days, so I started adding half rye and half sprouted spelt flour . That's all it needed and it took off. By day 14 I have a bubbly and yeast smelling starter with a rises almost over double. I am now slowly transitioning to organic flour for a lighter taste. This is really fun and I enjoy the routine of feeding Mr. Darcy daily. Also absolutely love beet kvass. I make mine with cabbage and ginger for additional but health. Yum!
I found the rye flour at a Publix store in my neighborhood. I went I followed your direction in making rye sourdough starter and I was succesful😍. Thank you very much! I will be making my own sourdough bread today! I am so excited because I want to surprise my husband with it. He loves rye breads and I have been doing this behind his back😜
This is wonderful news!! Keep me posted!! ❤️🤗❤️
I will😍
Always love your input! You’re amazing!
Hi Fran, Wow! Thank you! Love, Fran
I started a sourdough with half whole wheat/half AP flour. Works wonderful and is so easy to transition to all AP for feeding.
Hi Jennifer, Wonderful!! Thank you so much for sharing this!! Love, Mary
One of my 2019 goals is to make sour dough starter (when it cools down below 100F here)
I know with all I have learnt from you on the topic, I will have great success or at least I’ll learn some lessons the hard way and know who to ask for solutions.
I hope all is well your side of the planet, I’ve been successful in some old shop second hand finds, a lamp that needed me to fix it and an old rake to rake the straw.
I am so thrilled with them - so much better than new.
Blessings and much love to you Mary 💕
Hi Elissa, Yes - we will all be here for you when you get ready to make your starter! And Vickie - over at Vickie's Country Home has the best tutorial! Oh my goodness...aren't second hand finds just the best!! So much better than new!! I am so happy for you. Love, Mary
Thanks Mary I will check out her channel 💕
Oh, Mary - I just cannot say enough how THANKFUL I am that I have found you! Every time I even consider recommending something to you now I think to myself, "Tara: Mary's been baking a lot longer than you, and she is always aware of things you suggest....there's just NOTHING Mary doesn't know!" And, I MEAN that!!! I am so impressed! Since you are all-knowing and my absolute new muse, here is a question that SEEMS totally obvious and a silly thing to ask from someone like me who has baked from my own Einkorn sourdough starter for SOME time now...but I find that when I ponder this question, well, I'm NOT really sure of my answer!!!! So, here it goes: I prefer to use Einkorn flour from Jovial Foods. Less gluten, ancient grain, easier to digest, etc. My 7 year old son seems to be FOREVER snotty and sick, and I am starting to suspect some type of allergy (either environmental OR food-related....I could only tolerate goat's milk as a child, FYI) and I want to continue making a homemade loaf of bread each week but I want it to be as DIGESTIBLE as possible! So, here is my REAL question (I'm long-winded, sorry...): IF my sourdough starter that I've had for many years now is from Einkorn flour, yet I follow a recipe that calls for, say, organic bread flour, BUT I let it long ferment or sit out and rise (as you show in your video with your recipe, for example).....IS this end-result/loaf DIFFERENT from, say, just a bread made with said bread flour??? I mean, is the fact that my starter that's added being from Einkorn -- or, the fact that it sits out for essentially what is 2 days -- mean the bread is more DIGESTIBLE???? Or, does none of that matter and I should ONLY use either a GF flour blend (I do know that when baking gluten-free it's best to use a mix of GF flours rather than just one) OR my good ole' Einkorn? I ask for a multitude of reasons: 1) well, if the starter being from an easily digestible ancient grain and sitting out for a few days makes the bread more digestible regardless of the 4.5 cups added (ex: from your recipe here) then jeez louise that would mean I could spend A LOT LESS $$$ on flours!!! and, 2) does the fact that my starter being made from Einkorn which is more easily digested AND the fact that it ALL sits out for a day or so (once your 4.5 cups of regular ole' flour being added) mean the end-result/loaf IS more digestible than if I had used ALL Einkorn or ALL GF flours??? My son does NOT have Celiac - so let's be clear, here. But, I still do believe that making my sourdough bread every week SHOULD mean what I am feeding him is as digestible as possible! So, really: does it matter what type of flour you use IF your starter is from an ancient grain AND/OR you let it sit out to sour??? Or, is that - say, 4.5 cups of organic bread flour STILL going to be harder for him to digest??? I know this is LONG-WINDED and rather scientific, but I cannot seem to get a CLEAR and TO THE POINT answer on this no matter HOW much I research it or watch people's HOW-TO videos!!! THANK YOU in advance, Mary! I am FOREVER indebted and COMPLETELY grateful I found my new muse!!!!! You are delightful! xoxo
Hi Tara,
Oh my goodness! I am very flattered by your comment but truth be told, I think you are just as good a bake as me - and probably better!
Never worry about being long winded! LOL!! I am a talker too!!
You raise some very interesting questions and I have some thoughts. I have read some interesting articles about this over the years and have also spoken with some of my friends about this over the years - especially back in the days when we were all homeschooling.
Yes, I think the longer you let anything “ferment” the easier it will to be digest. Even allow bread to “rise” and ferment in the fridge is a great idea. The very slow rise and fermentation must make the grain more digestible - IMHO! LOL!!
But all of that said, I have read a number of articles - and I need to see if I can find them - that talks about just making bread with bread flour or all-purpose flour but making sure to make it sourdough. Many believe that if people seem to have trouble digesting grain, that having the bulk of the “germ” and the “bran” being sifted out and then using the flour to make sourdough bread, makes a very nutritious and digestible bread. Interesting - huh?
Also, all of this said - back in the middle ages, bakers would sift out at leas 25% of the germ and the bran because even back then, they knew that the sifted flour would make a better sourdough bread that was easier to digest! Isn’t that fascinating!!
If you have a grain mill, I would suggest finding some hard red wheat berries (or even hard white wheat - if you can find them), grind them at home (do you have a grain mill? I love the Mock Mill) and then sift out the germ and the bran - best you can. To sift it, all you need is one of those inexpensive mesh sifters. They are sold on amazon and at breadtopia. They look like window screening.
If you are no able to grind your own grain and sift it, then I would try using organic store bough bread flour and make a sourdough loaf with it and see how your son tolerates it. I find all of this very interesting because over the years my husband and son have much preferred when I have made a sourdough loaf from freshly ground flour where I sifted out the germ and the bran and then let it rise overnight in the fridge. I must admit, it makes a glorious loaf of bread! And I was worried that it wasn’t nutritious until I read some of those articles and talked to my friends! I will make a video about all this!! You have inspired me!! I am SO glad you are here!! You raise the best questions, topics, and ideas!! Love, Mary
@@MarysNest - THANK YOU!!! I would LOVE LOVE LOVE to see a video on this! And I find that MIddle Ages fact COMPLETELY FASCINATING!!!!! See? We screw everything up today!!! I will do as you suggest and see how he tolerates it for sure!!! I am SOOOOO happy to be here, Mary! You are SO WONDERFUL!!!! xoxo
@@asubstantiallife7557 - Hi Tara, Thank YOU for all the great conversation...and inspiration. I will look for that article about the middle ages - I have the hard copy somewhere!! LOL!! And will also look for it online!! Love, Mary PS - Keep me posted on how your son tolerates the bread. Hope he loves it and digests it well!! Love, Mary
@@MarysNest - thank you!!! I would LOVE to read the article! I am actually making YOUR bread recipe as we speak! I just put the first loaf in the oven for 30 minutes @ 450! I took before - and plan on taking after - photos so I can tag you on social media! :) xoxo
Thanks Mary! Will definitely use your sourdough tips to make my next attempt at making sourdough starter! Will let you how it went after I fully recuperated from my ankle surgery in a couple of months and can get around okay.
May Joe - oh Mary Joe!! My prayers are with you for complete healing!! Yes, once you are up and around you will enjoy experimenting with a sourdough starter. And I am always here to help to answer questions. Love, Mary❤️😘❤️
I started with whole wheat flour to make the starter. Great success. Gonna transfer to all purpose flour.
Wonderful!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary!
I finally attempted to make a starter from scratch after the dried sourdough that I bought wasn't really frothing😊
I'm using the Bob's organic rye flour, and it's really successful! :D
Decided to try and make your no-knead sourdough bread. I didn't realize I needed to transition the rye flour to all purpose, so now I have bread dough that isn't rising. Is there any way to save it? I understand you probably won't see this comment for a while, but thought I'd ask just in case!
I will use your transitioning method and hopefully have more success!
Thank you for all of your videos and I love your Pioneer book!!
Great information as always! I love that you take the time to teach us the whys and hows. 😉😊👍😘
Paul's Rule of Thumb - Hi Paul!! Thank you so much for the encouragement!! I really appreciate it. Love, Mary❤️😘❤️
Just got my wheatberries (red, hard white and soft white to mix together for an all purpose flour) delivered but will have to use my Vitamix as I don’t have a grain mill yet. Haven’t made sourdough starter yet-still using the one from King Arthur Flour from several years ago. Thank you so much for telling us we can use steel cut oats if we have no oat groats. Did not know that! Love your videos.
Joy Louise - Hi Joy, How exciting that you’ve got all those wheat berries! There is a video on TH-cam… I don’t have the exact link - I’m not at my computer … But search on TH-cam with terms like grinding grain in a vita mix. Or something along that line. A video will show up from the vita mix company that shows how to grind grain in their blender. Hope this helps. So glad you are enjoying the videos! it’s a delight to have you here! Love, Mary❤️😘❤️
Mary's Nest Thanks, Mary. Berries are soaking now to sprout-after watching your other vid. Will search as you suggested.
Joy Louise - Hi Joy!! Sounds great!! So glad you are sprouting your wheat berries. I found the link for you…. th-cam.com/video/N4dFd7JHIKs/w-d-xo.html Love, Mary❤️😘❤️
Mary's Nest How very kind of you! Thanks so much. I watched a couple last night and now, with this one, I feel confident enough to go for it as soon as the berries finish sprouting and are dehydrated. Kind of excited!!
Joy Louise - Wonderful!! Keep me posted on how it all works out!! ❤️😘❤️
Hi. Yes I started mine with whole wheat flour.... We re on our 6th day now.... ☺️
I was excited to hear your suggestion about using steel cut oats instead of oat groats for making oat cereal the way you do. I haven't been able to find oat groats. So if I use steel cut oats and roast them and cook them the way you showed in your overnight oat video. how much water do I use to soak them and how much more water do I add in the morning? Or maybe it's just the same amounts that you use when you prepare your cereal from oat groats. I am enjoying all of your videos so much. Thank you for your time and dedication! A fan.
Great question! Yes, wether you use oat groats or steel cut oats the amount of water is the same. I think you’re going to really like toasting them as it improves the flavor tremendously. So glad you are enjoying my videos! And I’m so happy that you’re here! Love, Mary❤️🤗❤️
I just subbed. I love my starter. I always use only whole wheat flour. Have had great results. Thank you for your videos.
Hi Natalia, So glad you're here!! Love, Mary
Hi Mary!
If I have your rye starter (in the one cup small bowl that then I make a sponge with) how does it ever get to the point of that beautiful large bowl of starter that you have? I want yo transition my rye to an A/P flour starter but I’m still only feeding it a tablespoon of flour, and then am I still making a sponge if it’s with white flour?
Thank you for all your videos - they are inspiring ♥️
Great question. I feed my starter with a cup or 1/2 cup of flour to grow it. I show in the video just tablespoon because in the beginning folks get worried about wasting before they learn how to use their discard. ❤️🤗❤️
Mary, when you are transition to a all purpose flour when do you stop using the sponge?
Hi Mary. Can you use sucanat or rapadura sugar to feed the starter?
Thank you, ill be soaking my oats😉...Ohio is expecting a blizzard this weekend, thisll be good to keep warm.
Oh my goodness!! Stay warm!! And yes, the oats will be fantastic to enjoy in weather like that!! Love, Mary
Thank you Mary😇
Hi Mari, Thank so much for visiting. Love, Mary
I started with whole wheat flour and transitioned to unbleached white flour. I didn't know about using sugar for extra energy, so I had a couple of days where I fed and didn't remove anything as it was low on bubbles...Ended up with a liter of starter so was very happy about your recipes for using up the discarded sourdough! I made a pizza skillet dinner and it was a hit! Can I use it to make an apple cobbler topping? Will it handle the addition of a sweetener?
Definitely...the cobbler topping should come pint great. Keep me posted. ❤️🤗❤️
Hi Mary, I have white rye flour, will that work as well for a starter as the rye flour you are using?
I’m using gluten free flour and having success with the starter. Although it does seem to be thicker than your starters it seems. Not sure if that’s normal? I’ve had success with the discards. My family loves the pancakes I’m making. Unfortunately, I’ve had no success making the actual sourdough loaf. It doesn’t want to rise and feels very dense. I had to add extra water but that didn’t seems to work. Thoughts?
Mary, I love your videos....so easy to follow and learn all the steps! Please tell me what size flat-bottomed bowl you show on this video (for keeping your starter in) and where you bought it? I need something just like that but can't find it anywhere. Thanks!
Looking stunning !
My dearest Mary, thank you so much for sharing your wisdom!
I was sent a dry starter, which I am trying to activate. I began with bread flour, but it's just not rising for me. It's bubbling, but not really rising.
I want to change it to rye flour, can I just start feeding it the rye? Should I give it sugar? Thank you so much again!
All great questions. Yes, if you have rye flour available to you, you can just start feeding your starter with rye flour. And if you are having some trouble, yes I would add a little bit of sugar. Also, keep in mind new starters are often very weak and they take time to become a good strong starter for baking bread. You can certainly use them when they’re young, and you will get some rise but not the best rise. But over time as they become stronger you will get more of a rise. You can always drop a little bit of your starter in a glass of water and see if it floats to the top. If so, it’ll give you a nice rise. If it sinks it’s generally not ready to be used to bake with. However, that said, if it floats somewhere in the middle of the glass but doesn’t come all the way up to the top, you can bake with it but as I said you will get less of a rise. Keep me posted. Love, Mary❤️🤗❤️
@@MarysNest Thank you so much for your reply! 😻
The dried starter I was given is about 10 years old, so I think she should do well! She actually rose beautifully last night! I put in a little less water to make it thicker.
I think tomorrow I will try your easy sourdough! Keep fingers crossed for me!!
Thank you for the rye info! 😻
Thanks for your videos! I just wanted to know, if I transition my rye starter dough to an einkorn which I just started per your video here. How many days feedings should I wait before I can use it when would I know that it's fully transitioned? Thanks!
Pristin V Hi Pristin, That’s a great question and to be honest with you, there is no set in stone date as to when it’s fully transitioned. I would suspect that after about two weeks it is most likely transitioned to the new flour. ❤️🤗❤️
i always start my sour dough starter. I like to use a half gallon mason jar to start my starter.
@Mary’s Nest hello! I’ve tried the rye starter four times. It goes perfectly until day 4. I’ve tried going to day 5 as suggested checking at 6, 8, 12 hours. No bubbles or frothiness at all. Mixed a sponge with it yesterday in hopes that it would bubble. Nothing. Ready to give up. I did grind my own rye berries and followed directions to a T.
My rye starter took closer to ten days to really get going. It started out with gusto and then went flat. I was using the twice day feeding discard plan. Make sure your water doesn’t have any chlorine in it. That would kill it quickly. Keep going. Don’t give up!! I talk to my “babies” 😂
Now my starter is several months old and bakes loaf breads, artisan bread and pancakes!! Hope this encouragement helps!!
Hi Mary! I love, love, love listening to your tutorials. Sweet and soothing 🙂. Question: is a gluten-free sourdough possible? Just curious. Thanks in advance.
Mary, when you make the rye starter, the amount is so small, how do you get it to be a cup or two--enough to make pancakes, etc.
To clarify, the starter I see you using here is at least 4 cups worth. How would I get my small rye flour starter to 4 cups?
Great question. Just start feeding it with larger amounts of rye flour and water. Love, Mary❤️🤗❤️
I was also wanting to know this. My rye starter is on day 4 at the moment, but when it is ready and I want to increase the amount do I discard some then put equal parts water and flour? Also if I leave it out on bench do I feed it once a day, and if in fridge about once a week. Thank you so much.
I made the starter with rye flour is in the fridge but I used I to make bread with organic all purpose flour turned out pretty good but I forgot to add salt thanks for the informational I wish you could see it
Teresa Giansante - Hi Teresa, You are like the Tuscans in Italy!! People are always surprised when they taste the bread there because the Tuscans do not add salt...so you are in good company!! LOL!! Keep me posted on how the starter turns out. Did I mention Joshua Weissman to you before? He has a great video on sourdough starter too! You can watch it here: th-cam.com/video/sTAiDki7AQA/w-d-xo.html I highly recommend him. He was a professional chef, I believe, and is really knowledgeable. Love, Mary
Thank you sweet friend as always very informative. Haven't tried sourdough have always been afraid it would flop. Never know until I try, right? I sincerely need to try and now I don't have so much going on like in summer. So no better time than present, I want to order berries and my daughter bought me a new kitchenaid mixer for Christmas. I saw you had said the attachment was like $199, I am curious if its worth that kind of money. I really want a grain mill so I can do these recipes you share, blessings
TennesseeGirl - How exciting! Yes Mock Mill now makes a grain mill that can attach to the KitchenAid mixer and it is only $199 as compared to the freestanding one that is $299. Vickie says she loves hers. Here is an affiliate link to Mock Mill where you can learn more:
mockmill.com/u/thb/mockmill-100.php?a_aid=marysnest The link will take you to the freestanding Mock Mill but then click on the toolbar above that says “products” and scroll down until you see the attachment for the KitchenAid mixer.Love, Mary❤️😘❤️
Hi Mary!
Tried making your no knead sour dough bread after successfully accomplishing your simple starter. I am using wheat flour and I think I am on day 7 and the starter is going strong, but my attempt at bread was less than successful. My dough was so wet, I tried adding an additional cup and a half of flour and it was still too wet to even get in a ball. Is my starter still too young? Should I be adding less water and more flour to my starter at this point? Also, I want to transition my wheat starter to a white starter-would this be a good time to do that? And if it is, is it still remove a quarter cup, then add half cup white bread flour, half cup water? Should I still be feeding it twice a day? Somewhat frustrated in Flower Mound....Texas! Help a Texas sister Mary! Thank you!
Hi Patsy, I understand completely. Starters...like all ferments... can be very persnickety!! There are so many variables...the conditions in your kitchen, the natural yeasts in your area, the weather outside, and on and on... It can be frustrating. First, yes, you can transition your starter and start feeding it with all purpose flour. And yes, you will want to add less water if it is too watery. And yes, a young starter will not give you as nice a rise as a mature starter. You have to really work with your starter overtime to get to know it and to determine what it likes in your kitchen. I can recommend a tip. Make some “yeast water” by filling a pint jar a quarter of the way full with dried fruit...or fresh fruit like apples, berries, or grapes. Then fill the jar half way up with water. Put the cap on loosely and let it ferment on your counter for a few days. Then strain it and use some of that water along with your all purpose flour to feed your starter. See how it reacts. See if it likes that. Keep me posted. I will continue to help you diagnose problems. Love, Mary❤️😘❤️
Mary-thank you soo much! I’m on it! I will keep you posted! ❤️
@Mary's Nest Why are some peoples starters very runny and soupy, mine is very thick not pour-able, mine is made with rye flour, equal parts flour to rye, I weigh my flour and water...Thank you, love your videos!!
This is not a purest sourdough idea, but maybe a pinch of bread yeast might help with stubborn flours. In my bread machine recipe book, it says you can make an "overnight sourdough starter" using yeast. Years ago, sourdough starters seemed to always start with some yeast to get it going. Just an fyi.
Hi Marilyn, I love this idea. I think it can be very helpful - especially those new to sourdough. Thank you SO much for sharing!!
BTW - Today I am sharing 5 Ways to Use Bone Broth. You can watch it here: th-cam.com/video/G-lF1ayQ85k/w-d-xo.html
Love, Mary
I switched a white flour starter to rye/whole wheat starter. I need extra starter because I- 4 times my sourdough bread recipe I ended up with two quarts starter in different bottles. It didn’t taste as good as the sourdough bread made with white flour. Is this the reason
Hi Linda, Great question. Yes, you may be tasting some rye, etc. that you don’t find pleasant to your tastebuds. To offset that, you can add a bit of honey to the recipe. Give it a try and keep me posted. Love, Mary ❤️🤗❤️
Do you use the toasted oats in the sourdough bread? I'm confused.
Hi Natalia, So sorry for the confusion. No, I was talking about a couple of different things in this video. The toasted oats are for making oatmeal from oat groats. You can watch that video here: th-cam.com/video/hNxeFVi0FtA/w-d-xo.html Love, Mary
I wish you lived next door to me!!!!
I made my starter with rye flour and was successful but since I am new to sourdough starter, I didn't know how to feed it and maintain it.
I understand completely but glad to hear that you made your starter. Now, if you plan to make bread regularly, you will want to leave your starter on the counter and feed it once a day. You do this by removing some of the starter and then replacing it with approximately the same amount of flour and water mixture. It's not an exact science, so don't worry. If you don't bake regularly, you can refrigerate your starter but just remember to feed it once per week. I have a lot of videos about sourdough in a playlist that will walk you through all of this. Look through this playlist and see if these videos help. Ask me any questions you have and I will help to clarify. Here is the link to my Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html I think you will enjoy some of these videos.
BTW - Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Have you seen my playlist about making all kinds of different bone broth in different appliances? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html I think you might enjoy some of the videos.
And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Ok, stupid question from someone who knows NOTHING about making bread but, is there a bread recipe that us quick and easy that TASTES like sourdough? Thanks
Mary have u noticed people talk about your sweet personality…. You really need to be a a challenger for all TH-cam people, yes you are sooo sweet but you need to put truth in your recipes and not hacks because they are not working 😊