Thank you for your comment!

I just saw your previous reply to the same question. I will get some rye flour. Thank you 😊

Hi. Yes you can use any flour to make a sourdough bread. However, each flour requires a different amount of hydration and water ratio. I suggest you check on other bakers or KZbinrs who have a rye flour bread recipe. I have baked it before and it's a very dense bread, and some people don't like it. I'm sure you'll be able to make a delicious rye flour bread.

Hi. Good question. You can make a starter with any flour. However. The method is slightly different. Rye flour ferments faster because it attracts more wild yeast from the environment. I don't begin my starter with white unbleached AP flour because it requires more time and discard, especially if you use the white flour from the U S because of the different processes that we use here. If you use for example whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. If you're using unbleached all-purpose white flour you need to use a bit more flour at the beginning. This flour has been modified for commercial production and it's generally a blend of other flours. It takes a little longer than Rye but it will eventually feement. You need to use about 1/2 cup of unbleached all-p flour and about 1/2 cup of water. Stir it every few hours to incorporate oxygen. Leave it alone for about 36 hours. Then you take half of that mixture and discard it. Add 1/4 cup of flour and a 1/4 cup of water. Stir it really well. You don't have to stir it every few hours this time. Repeat the process 24 hrs later. It might take up to 10 days to ferment. Don't forget to replace the container by day 4. At the beginning, use a wide container to allow oxigen. I hope that this works for you. Have a blessed day!

Thank you for your comment. I'm so glad that it's working for you. Have a blessed day!

Thank you for your comment. Have a blessed day

Hello and thank you for your comment. Yes. After a starter ferments and it's bubbly, while it's still active, and before it descends, you need to bake a bread. If you're not going to bake another loaf of bread immediately, you can store it in the fridge. When you're ready to bake a bread, bring it to room temperature, feed it, and let it ferment. Then when it's bubbly and active, bake a loaf of bread. It's a cycle. However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build up the colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread and feed the starter in between baking. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

Thank you very much for sharing that with us. It's good to know that this has worked for you.

Hello. Thank you for your question. You can use a covered metal pot (with lid) that both lid and pot can withstand temperatures in the oven to at least 450° f. Please read the manufacturers instruction. The main reason you need a lid is because the traditional sourdough bread needs to steam. Preferably a heavy lid so the steam stays inside. Whether the bread steams or not it will still bake, but when it steams it creates a spongy and airy texture inside and a crispy crust. Otherwise, the top could get too dark and hard. The sourdough sandwich bread doesn't need to steam, and I have a video on how you can make a sourdough sandwich bread. It's a little bit different recipe. The other option is to use a metal loaf pan. For this method you will need to preheat the oven, then spritz the dough with water before placing it in the oven. There are other few steps that you need to follow while the bread bakes. There are definitely other methods such as using boiling water in a pan, on the bottom rack, but the instructions for all these other options would be long for me to explain here, and for safety reasons, I suggest you type on the search tab: how to bake a sourdough bread without a dutch oven. There are many good bakers here that have great videos showing you this step by step. I hope that this answer is helpful. Have a blessed day!

@@tastefullyathome thank you very much for taking the time to reply. Very much appreciated. I did a sandwich loaf in a regular loaf pan. Found that there are no large bubbles. How do you get the large bubbles. I will try with a covered heavy pan

Hello. Thank you for your question. You need to keep your starter at room temperature while you begin the fermentation process for the first time. After a starter ferments and it's bubbly, while it's still active, and before it descends, you need to bake a bread. If you're not going to bake another loaf of bread immediately after that one, you can store the starter in the fridge. When you're ready to bake a bread, bring it to room temperature, feed it, and let it ferment. Then when it's bubbly and active, bake a loaf of bread. It's a cycle.However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build up the colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread and feed the starter in between baking. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

Thank you so much.

Hi. Good question. You can make a starter with any flour. However. The method is slightly different. Rye flour ferments faster because it attracts more wild yeast from the environment. I don't begin my starter with white unbleached flour because it requires more time and discard, especially if you use the white flour from the U S because of the different processes that we use here. If you use for example whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. If you're using unbleached all-purpose white flour you need to use a bit more flour at the beginning. This flour has been modified for commercial production and it's generally a blend of other flours. It takes a little longer than Rye but it will eventually feement. You need to use about 1/2 cup of unbleached all-p flour and about 1/2 cup of water. Stir it every few hours to incorporate oxygen. Leave it alone for about 36 hours. Then you take half of that mixture and discard it. Add 1/4 cup of flour and a 1/4 cup of water. Stir it really well. You don't have to stir it every few hours this time. Repeat the process 24 hrs later. It might take up to 10 days to ferment. Don't forget to replace the container by day 4. At the beginning, use a wide container to allow oxigen. I hope that this works for you. Have a blessed day!

Hello and thank you for your comment. A mature starter is one that has built a strong colony of yeast and friendly bacteria. To achieve this, you need use it several times to bake a bread and you need to do several feedings in between. After a starter ferments and it's bubbly, while it's still active, and before it descends, you need to bake a bread. If you're not going to bake another loaf of bread immediately, you can store it in the fridge. When you're ready to bake a bread, bring it to room temperature, feed it, and let it ferment. Then when it's bubbly and active, bake a loaf of bread. It's a cycle.However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build up the colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread and feed the starter in between baking. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

Hi and thank you for your comment. Yes, you can. And I am using dark rye flour in this particular recipe. But you can use any rye flour.

Hello and thank you for your comment.

Thank for your comment.

Thank you for your comment. I hope that this is helpful for you. Have a blessed day!

Thank you for your comment. Have a great day;

Hello and thank you very much for your comment. I'm sorry that you're going through all of that, but rest assured that God is always with you. He never abandons us. God's love for us is so immense that he sent his only Son for our salvation. He loves you very much. Never stop praying and talking to Him. He gives us the strength that we need for each day. I'll be praying for you and your intentions. Have a blessed day!

Hi and thank you for your comment. Yes, of course. You can use your sourdough starter for any bread recipe. I have not used pumpernickel to make bread, so I won't be able to give you a recipe, and every flour behaves differently. You might want to check on other KZbinrs who have a pumpernickel recipe. Have a blessed day!

Hi. Yes, I'll be adding the amounts in grams in the description of the video very soon. Thank you for your comment.

Hi and thank you for your comments. I'm not sure if you're talking to me from another country and I'm sorry I don't understand very well what you are asking but I will be posting the amounts in grams in the description very soon.

Hi. Good question. You can make a starter with any flour. However. The method is slightly different. Rye flour ferments faster because it attracts more wild yeast from the environment. I don't begin my starter with white unbleached flour because it requires more time and discard, especially if you use the white flour from the U S because of the different processes that we use here. If you use for example whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. If you're using unbleached all-purpose white flour you need to use a bit more flour at the beginning. This flour has been modified for commercial production and it's generally a blend of other flours. It takes a little longer than Rye but it will eventually feement. You need to use about 1/2 cup of unbleached all-p flour and about 1/2 cup of water. Stir it every few hours to incorporate oxygen. Leave it alone for about 36 hours. Then you take half of that mixture and discard it. Add 1/4 cup of flour and a 1/4 cup of water. Stir it really well. You don't have to stir it every few hours this time. Repeat the process 24 hrs later. It might take up to 10 days to ferment. Don't forget to replace the container by day 4. At the beginning, use a wide container to allow oxigen. I hope that this works for you. Have a blessed day.

Thank you for your comment!

Hello and thank you for your question. Yes. The measurements in grams are the equivalent to 100 g of an active sourdough starter, 300 g of non treated water, 15 g of non-iodized salt, and 550 g of unbleached all-purpose flour. Also, I think that the flour in Europe and the UK might be processed differently than in the US. That might also contribute to different outcomes in various recipes. I hope that this is helpful. Have a blessed day!

Yes, the measurement for a cup differs between the USA and the UK. US cup: 1 US cup is approximately 240 milliliters. UK (Imperial) cup: 1 UK cup is approximately 284 millilitres

@@tastefullyathome hi the flour i did start using was a Canadian 14 protein count then i changed recently to a more affordable and availability one which is a very low 11.5 protien both unbleached as the uk banned bleached flours. I have noticed a big difference in my bread using different a protein. Im sure king arthur is 11.5 they class that as an AP flour in the US whereas in the UK ap is plain flour and only as high as 9 protein so it is very different yes. I make sure i look at the protein on all i buy. I think im going to buy nothing lower than 12 from now on here once ive used up what i have. Thanks for the conversations by the way.

Hello and thank you for your comment. I hope that this works really well for you. After the starter ferments and it's bubbly, while it's still active, and before it descends, you need to bake a bread. If you're not going to bake another loaf of bread immediately, you can store it in the fridge. When you're ready to bake a bread, bring it to room temperature, feed it, and let it ferment. Then when it's bubbly and active, bake a loaf of bread. It's a cycle.However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build up the colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread and feed the starter in between baking. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

Hello and thank you for your comment. I hope that this works really well for you. After the starter ferments you need to bake a bread. If you're not going to bake another loaf of bread immediately, you can feed it and store it in the fridge. However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build a good colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

Hi. Thank you for your comment and sorry for the late reply . This is a video where I show you how to use your sourdough starter and how much to use for a bread. I also explain what I do with the starter . I hope that it helps. Have a great day! kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=JlGfsjUWo-E1EJgB

Thank you for your comment. I'm really glad that it worked for you!

I hope that it works for you. Have a blessed day!

Thank you! God bless you as well!

Hello. Thank you for your comment!

Hello and thank you for your question. The temperature in your kitchen area plays an important part. Try not to close the lid completely but leave it lose. You would stir it every few hours on the next day only. After the 2nd feeding, just leave it alone. It might take 4 to 5 days depending on several factors, such as temperature, water quality, etc . Make sure you use either filtered water or bottled water from the store. If you have a well and your water is not treated, you should be fine. You should have some activity in your starter by day 4 or 5. If not, you might need to do a discard of at least half a cup and then feed it again. I hope that this works for you without having to discard. Another tip that some people use is to add one and only one grain of store yeast to your starter to boost it. Have a blessed day.

⁠​⁠​⁠@@tastefullyathomeI did my second feeding as instructed in the video without adding anything else and it raised double and may even triple as my jar was overflow within the first 12 hours. I had to empty my starter to a bigger jar and gave it its third feeding. The starter doubled again within the first 12 hours but I believe it may have gotten too hot given the bipolar weather my starter started to deflated. There’s still 5 hours left before the 24 hour mark and there are still bubbles on top of the starter, but it has deflated to the same level I started on my third feeding. What should I do now?

@@selumapa9439 Hello. I'm not sure if the temperature in your kitchen area is too warm. I would try to bake a bread with some of it (half a cup of the active starter to bake a bread). Then feed it again. After it ferments again , you can make another loaf of bread. After that 2nd loaf, you can feed it and store it in the fridge if you're not baking in the next week or so. However, Your starter is new. You need to bake with it and feed it to make it robust and mature. The colony of yeast is still building up. You can bake many different things, not only bread I use it in cupcakes, cakes. I make pancakes, etc. I'm going to leave a link to the video on how to make a bread with your starter. I hope that this is helpful. kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=Tt3vM7AswtwSEeXI

@@selumapa9439 Also, as soon as your starter reaches its peak you should bake with it. If you wait too long, It will deflate after it has consumed the flour, and it's hungry. The warmer the temperature, the sooner it runs out of food.

Hello and Thank you for your comment.

Hello. Thank you for your comment! I hope that it works fine for you! Have a blessed day!

Thank you for your comment! Have a blessed day!

Hello and thank you for your question. I normally use half a cup of active sourdough starter to make a traditional loaf of bread. I'm going to leave a link here to another one of my videos on how to make a sourdough bread. I hope that this helps. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=pQo1YJZouDimrQHb

@@tastefullyathome Thank you.Wihs you the best.

Thank you for your comment. It would be better then to use bottled water

Hello, and thank you for the information!

Thank you for your comment. I hope that it works well for you. Have a blessed day!

Hi. That's a good question. This is what I do: It depends on how often you bake a bread. I feed my starter every time I'm making a loaf of bread. I use what I need to make bread, then I feed it, so that it can ferment again. If I'm not making a loaf of bread the next day, I'll feed it and place it in the refrigerator. When I'm ready to bake a bread again I bring it to room temperature and let it ferment. Other times I also place it in the fridge without feeding it. Then, when I'm ready to bake a bread, I bring it to room temperature, feed it, let it ferment, and use what I need to make my bread. This is what works best for me. I'm not sure how much you bake. I use my starter a lot, not just for bread, but for other baked good. I feed it according to how much started I'll use. If you're just making a loaf of bread, feed it with similar amounts as you use for the bread. For instance, if you use half cup of starter for a loaf of bread, feed it with 1/2 cup flour and about 1/4 to 1/3 cup of room temperature water. Stir well. I hope that this is helpful. Have a great day!

Hi. Thank you for your question. You can make a starter with any flour. However. The method is slightly different. I use Rye flour because it ferments faster since it attracts more wild yeast from the environment. If you use whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. Don't forget to replace the container by day 4 to avoid mold. At the beginning, use a wide container to allow oxigen. I hope that this works for you. Have a blessed day!

@@tastefullyathome Thank you for your response! I decided to go with rye per your video. Day 4: I used a new, clean container (wide mouthed jar instead of the one from Day 1-3 that looks like yours). Day 5, the starter rose (not quite double) and now, the starter has gone down to where the rubber band is, smells sour/acidic - a bit chemically. The bubbles are still present. Q: Is this good or do I throw it out and start over since it didn't rise double or more? What do I do now? Thank you for your time and generosity!

@@sallyhu5028Hi. The sourdough starter rises when it ferments. I am not sure what is the temperature in your kitchen area. If it has not doubled in size by day 4, you should do another feeding but this time add little bit extra flour, about a tablespoon more. Once your sourdough starter ferments and rises, you need to bake a bread. After you bake a bread you need to feed it again. It's a cycle. If you're not going to bake bread then you need to store it in the refrigerator. But when your starter is that young you need to bake a bread and feed it every time you use some of it to bake a bread. If your starter went down to the rubber band is probably because it consumed the flour fast and it is hungry. A hungry strater will descend to its original size if you don't bake a bread and feed it. The sourdough starter has different smells. Some people say it smells as paint. It also smells sour. Those smells are a product of the fermentation process and the yeast that is typical to your particular environment. As long as it is not smelling putrid and doesn't have mold your starter should be okay. You need to bake a bread and then feed it immediately again. Your starter is young.. As you bake a bread with it, it will become more robust. I'm going to leave a link to the video where I show you how to make a bread with your starter. I hope that this is helpful. kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=Tt3vM7AswtwSEeXI

@@sallyhu5028 Also, as soon as your starter rises, you need to use some of it to bake a bread and then feed it again. That's called an active starter. If you wait too long, your starter will run out of food and will deflate. It's still good to use, but if you leave it unfed for a long time it could develop other issues. I don't want to go into much details in here, but don't forget to bake and feed, bake and feed. Otherwise, you can store it in the fridge for another time. In addition, the beginning stages of your starter now are with rye flour. That way it ferments faster. After 2 baking and feeding, you can incorporate all-purpose flour to feed your starter or any other flour that you have at hand. Do half and half first. Add a quarter cup of rye and a quarter cup of all-purpose or other flour. That way you're training your starter to consume any flour in case you don't have rye flour in the future. After a couple of those feedings and baking, then you can just use all-purpose flour or any other flour every time you feed it. I hope that this is helpful for you.

@tastefullyathome Thank you so much for not only taking the time to respond, but responding so promptly! I did as you suggested. This time, it rose more than the last time, but not double. I added a little more rye a few hours ago - with a bit of water - and will wait until tomorrow and see if it gets anywhere. If it doesn't rise any more, do I just chuck it and start over? Also, my Breville air fryer toaster oven has a proof function. Should I use this function for the starter the next time? At what temperature? The Breville proof function starts at 80°F. I'm bummed but will try again. It's clearly a user error.

Hello and thank you for visiting. Have a blessed day!

Hello and thank you for your comment. I hope that this is working for you. Have a blessed day

Hello. Thank you for your question. I feed my starter every time I'm making a loaf of bread. I use what I need to make bread, then I feed it so that it can ferment again. If I'm not making a loaf of bread immediately. I'll feed it and place it in the refrigerator. When I'm ready to bake a bread again, I bring it to room temperature and let it ferment. Another method I use is to place it in the fridge without feeding it. Then , the day I'm ready to bake a bread, I bring it to room temperature, feed it, let it ferment, and use some of that to make my bread. I have kept it in the fridge for two weeks at a time, and it's perfectly fine. This is what works best for me. I hope that this is helpful. Have a great day!