115: How I feed my Sourdough Starter, and when is it ready to use? - Bake with Jack

You all MUST know by now that when I make bread at home it has to be three things. Puffy, a good shape, and above all Practical. That's why my starter feeding "regime" is just this, and that's why I don't pay much attention to "when" to use my starter, I use it when I am ready. I know my approach isn't for everybody, but it works for me and I hope this video will explain exactly why. Let me know what you think in the comments :-)
The Real Bread Campaign: www.sustainweb.org/realbread/
Useful videos I talk about in this video:
Sourdough Success Principle: • 76: The Sourdough Succ...
The Scrapings Method: • 71: SOURDOUGH - The Sc...
Sourdough Playlist: • Sourdough Playlist
As always my Sourdough Loaf for Beginners Recipe lives here: www.bakewithjack.co.uk/blog-1...
Online Bread Making Courses in the Homebaker's Club: www.bakewithjack.co.uk/online...
Dough Scrapers and more in the SHOP: www.bakewithjack.co.uk/shop
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[@pmchamlee]

I'm a retired First Sergeant (almost 74 years old) and I have made bread all my life. I'm just starting my journey with sourdough and I heartily thank you for your direction and encouragement. You, Sir, are Top Shelf!

[@roc3771]

Thanks for your service, retired SFC/E7 from 1975-2000 here, good to see you are making bread, just started myself and Jack is the man!

[@justinlorenzo1615]

Just starting this “starter” process myself. Followed feeding times all week and today it’s liquified. What happened. Did u guys get have this problem when u started? Anyway good luck! Stay safe and healthy.

[@F10cke]

@@justinlorenzo1615 What do u mean by liquified? I mean it will be like a thick pancake batter 24h after your feeding. But if its really runny, i think its overfermented. But i am not quite sure. Make a dough and incorporate it. Experimenting and developing a feeling is the best way to be confident while making bread. Have a nice day.

[@justinlorenzo1615]

Flocke thanks

[@notahotshot]

@MrAbletospeak, why did you feel the need to specify this isn't an American video. I don't think coffee counts as a soft drink. I hope you enjoy making sourdough as much as I have.

[@bikerfry]

I've been baking for 20 years with a starter I caught myself. Jack is the first guy whose theories on uncomplicated sourdough baking come close to mine. Way to go mate!

[@viscountskaars]

‘it must be wonderful spending time at home and tweaking a recipe to give the most amazing flavoured...cat!’ Couldn’t stop laughing! Love your videos...educational and easy to follow.

[@bobsnooker.3950]

Just love the lack of over complication.

[@Bakewithjack]

🤗

[@naturligfunktion4232]

I agree. Im gonna try my first sourdough batch today as a result

[@bobsnooker.3950]

@@naturligfunktion4232 Just follow his recipe and you will be delighted.

[@telldpablo]

I can’t agree more! I’m 2 busy over thinking everything else in life! Haha! 😁

[@naturligfunktion4232]

@@bobsnooker.3950 Funny, I've been making sourdough bread for a month now and my dough has been a sticky mess. I didn't understand what the issue was, I've been trying different fold techniques, different fermentation times, different starter, kneding the dough, autolease all those things but the dough was just to wet! During all this time I followed Jacks formula, same amount of water and flour. Then I went to my mum, and she had this fancy flour, which we in Sweden call "Special". The dough was now like in the video, my bread turned out F A N T A S T I C. Apparently, "special" is what we call strong bread flour. During all this time I have been using all purpose flour. Man was that funny. To clarify, all my loafs until my last one tasted amazing, but was super difficult to handle, so we can conclude that all purpose flour works, but it is difficult!

[@Bassbarbie]

Thanks for the simplification. I was feeling a bit bamboozled with all the information out there.

[@cgirl111]

For an experimenter like me this is the perfect bread baking channel. Anyone can give you mountains of recipes but a channel that teaches techniques and schedule work around's this is definitely the place to be. I'm amazed this isn't a bigger channel.

[@lesleyevans8782]

Thank you Jack for another useful tip. I love your blog you are sooo down to earth and have learnt such a lot from you. I am a 71 year old grandmother and wish I was 50 years younger I would be chasing you around the Kitchen and there would be no bread made. Hope that made you smile!!!!

[@terryannsweeney4428]

Stand in line Granny!! 😝

[@jeffreyschmidt3997]

Maybe he's into cougars! Don't give up on your stand, Lesley!

[@Bassbarbie]

oh this made me giggle 🤣🤣

[@marsfran55]

I am now into the second week of my sourdough journey… I am Enthralled and overjoyed at how well the bread is turning out! Jack, without your videos I would have never attempted it! I have said for years that “someday” I’m going to try sourdough bread… Well, now I’m kicking myself that I didn’t do it before because it is one of the most enjoyable journeys in bread baking I’ve ever been on! Thank you thank you thank you Jack!!!

[@trackie1957]

I measure my water into the container, put the lid on and shake it up to dissolve the starter. Then I mix in the flour. This scrapings method is so simple and much more practical than the tedious, wasteful “feed daily and discard half” foolishness.

[@velil4966]

I just came across your channel and nobody I mean NOBODY has explained this as good as you have! WOW, thank you so much for just making it simple for us newbies when it comes to making a starter for bread. I see so many rules, do this wait don't do this, throw this out, keep that, use this, etc. You just explained it with such ease! 👍👍👍👍

[@justanoldman697]

Finally a video that relieves stress in bread making.......

[@Coastalanne54]

I like your relaxed methods . I'm not looking for perfection just fun bread making, thanks

[@daveh7720]

8:36 "It must be wonderful to spend the day at home tweaking a recipe and coming up with the most amazing flavored... cat. You thirsty mate?"

[@pamelaseina5657]

You are a riot! Im just starting on my sourdough treasure hunt!

[@garyblake4296]

Been using the scraping method for the past month and it works like a charm....happy days.

[@Bakewithjack]

Nice one Gary 👌🏻

[@tinarobinson5983]

You’re the best Jack!! So fun, interesting and adorable. I never get tired of learning from you!! Love your attitude❤️

[@Bakewithjack]

Thank you Tina 🤗

[@MonicaMancini]

I love your style! I believe exactly the same thing, there is no reason why we should become slaves of our sourdough starter. That's what I always say during my workshops. Keep it up Jack, nice and simple!

[@davidadausuel4537]

I must say, that I can appreciate your way of thinking. I am an old school baker, so I am usually open to fresh ideas related to baking. I am impressed because you are so young and present as someone that is knowledgeable about this topic. Trial and error are my favorite friends in my kitchen. Thank you for sharing your wonderful experience with me indeed.

[@richcrompton6891]

Another sound video packed with advice. Thanks Jack.

[@Sanneme]

My nature is overthinking this stuff and you sir, keep me on the right track with keeping it simple and don’t go bananas with a stopwatch etc. Basically you keep it fun to do. Thanks for that!

[@shelfshelf]

Thanks for keeping this simple and leaving the stress out!

[@youngshin8688]

Great and practical approach to the home baking! Thanks for the wonderful tips as always Jack.

[@mikelewandowski3775]

I've been going crazy reading, watching so many different 'how to' starter recipes, I was starting to get completely confused and overwhelmed. This is by far the most clear, easy video to follow. Thanks a bunch mate! Looking forward to trying this, and your other recipes.

[@orvillemeek6893]

Your presentations brighten my day without fail!! Keep up the good work...

[@maryhogenmiller8982]

You are just the guy I was looking for. I love your ‘principle’ approach along with the flexibility it leaves someone to venture into sourdough! I’m sure there would be more sourdough bakers if they listened to you! Great job!

[@meercatt]

This was super helpful actually... thanks! Your practical videos are the most helpful for me and my crazy life.

[@georgiarogers5172]

I have been using your methods and loaf recipes (and starter scraps) for over 3 years now and love the uncomplicated, easy approach to baking the tastiest loaves. Thank you Jack

[@BeefyTV]

I love how straight to the point you are Jack, cheers 👌🏼❤️

[@karlvella7627]

Hey jack you really like to teach others... I really appreciate what you do.. I follow your channel alot.... Almost every recipe I saw... i want to say hi to you.. thanks and karl from Malta

[@pipwestwood6372]

Thank you for being so realistic! You have made me feel way more confident. :)

[@scottdavis2036]

The best video on sourdough starter maintenance and preparing for baking .

[@itsshwetas]

I finally found flour at the store, after 6 weeks! Tried making starter 2 days ago and it's already showing signs of activity. These videos are getting me pumped about using it! Thanks for the not-precise approach. It's really put me at ease.

[@MichaelKire]

I usually keep mine in the fridge and feed it once a week. Then the morning on the day I'm gonna use it, I'm gonna take it out, feed it, and leave it in room temp until I get home from work. Usually works like a charm.

[@Bakewithjack]

Perfect 👌🏻

[@alicad2190]

If you keep it in the fridge, r u only going to feed it once a wk? Planning on starting my own starter.

[@MichaelKire]

Alica Bianca Danocup i just feed it when I take it out for use. Which for me is usually one or twice a month

[@sama66forever]

@@MichaelKire What flour did u use for your starter?

[@MichaelKire]

@@sama66forever Just standard white flour. But not the complete cheap one. I found the cheap stuff pretty much killed the yeast (there must be something in it to kill wild yeast)

[@2000lmk]

Absolutely brilliant video!! To the point and direct for the home baker like myself.

[@ThatGuy-dj3qr]

I like your approach. It builds one's instincts.

[@YogaWithYawn]

Keeping it simple and short. Thank you mate.

[@boyblunder8889]

Great video and method, I gave up with sourdough about a year ago because of all the faffing around, watched a zillion videos and it didn’t get any better.... but now .. voila .. nice and easy. I’ve followed your method for the last 2 weeks and now I have a reliable starter that’s easy to manage. Already used it twice now , out of the fridge on Friday, feed , leave out , use Saturday morning, result ! Back in the fridge after another feed. Much better than the 800 grams I had before 🤣🤣

[@mandiigraham1596]

Love your approach to passing on information. You share Highly practical tips in a down to earth way that everyone can understand.

[@jefftow1]

Great information as always, thanks for the effort you put in Jack

[@rosasaeidizand8438]

I admire your attitude!!! Thank you! The first days that I was mixing the flour with water to make the starter I kept it on the top of my pillow to keep an eye on it and scrutinize it whenever I felt the urge. I never thought it would show any activity but then it did show activity.

[@eternalfizzer]

Thank you thank you thank you. After an underwhelming start to my sourdough starter, I'm hoping this will be a more uplifting week. Now I feel like I just need to play it by ear.

[@misterman3643]

This is the most entertaining sourdough lesson I've watched 😁 thanks Jack

[@penelopepittstopP]

best ADVICE ever. LOVE THIS!!!!

[@clairkinsman6648]

Thank you Jack for your sourdough info. I was really confused by the feeding and discard method. So watching your videos of the scrapings method, and feeding how much you’re gonna use for a loaf is so much easier to get my head around.

[@yesyoga]

My sourdough journey?! Whew, I loved this video. I can finally breath after watching too many other starter videos. You’re my guy, Jack! 👏🏼👏🏼👏🏼💕

[@TheOrganicGypsy]

Oh wow!! Love your approach!!! Yours seem soooo much easier

[@angelawalsh7081]

The video is really helpful and your idea of using the scrapping makes the whole method so much easier than the feeding regime. Thank you.

[@phillipafinlay5079]

Literally feeding my starter now ready for tomorrow arvo!

[@pjfreeman4789]

Here I am watching your video on starter three years after the first time I watched. I love listening to you on this subject. I love your approach. Hope you are well. 😊

[@donaldduck9214]

Thanx a bunch,Jack,you made this so easy for me,i was going crazy with the daily feeding routine,now i can relax a bit and enjoy the whole process!Congratz👍

[@ppw8716]

Gosh, what a great practical person. I like this explanation a lot. Life happens, can’t be tied to the the strict regimen I see in other videos.

[@jamessilsby8065]

Jack this is a superb instruction video, many thanks. Been making sourdough for 2 months and now moved from second to top gear! Brilliant results!!

[@jonsxn61]

I love Jack's humor and making sour dough easier.

[@Kelnoky]

I normally don't comment on youtube stuff, but I gotta say it - thank you, Jack! I am not an inexperienced cook or baker, but you pushed me the final step over the edge toward sourdough baking (not with this, but with videos from ages ago). They always taste great and you are a good part of that, thanks a bunch, mate!

[@marcinburczyc7668]

Best video I've watched about feeding and ready time by far. thank you. Just like you said, baking sourdough is a journey. I've baked few loafs today, first 2 were a success. 3 rd one ended up in the garbage and 4th was a delicious failure.

[@tomravenscroft3133]

A breath of fresh air and thank you for sharing your method. I've been using it succesfully since i saw it the first time. I pop in whatever flour i wwnt for my next batch of dough and it always puffs up.

[@tonydanielleirby9180]

Because of you and the lack of waste (LOVE THAT) I have now started a family tradition. Started with you a year ago and now my family all has some of my "Scrapings" THANK YOU

[@quinnrenta3350]

Well done Jack! I love the scraping/don’t waste anything method. It’s never made sense to me why we discard half the starter every time we feed it. Thank you!

[@Asdayasman]

It never made sense to me either, so I just always use the """discard""" to make bread.

[@alicad2190]

So the starter he used was the scraping in the empty container? I watched it repeatedly to look for the starter in it. LOL

[@gardengirl9099]

@@alicad2190 Yes. I think that little bit of scrapings in the jar was all he started with. I always thought from watching a lot of other videos that you needed equal amounts of starter, flour and water but apparently you don’t. Pam

[@sishrac]

@@gardengirl9099 Most sourdough bakers make a big deal about the proportions when in nature just 'a little leaven leavens the whole lump'.

[@SP-cx8hm]

@@gardengirl9099 The only difference is, that when you use equal amounts your starter will be ready faster after feeding. Because more starter is eating through the added water and flour. The scrapings need more time for the task. If I feed 4 hours before baking I need more starter, if I feed the night before I can use the scrapings as they have more time before I need the starter to be ready.

[@lorraineroberts658]

Thank you for being you, I have learned so much from your playlists. You are a genius, I am a Grammie from Vancouver Island on the west coast of Canada. Thank you thank you.

[@electroforp]

thank you so much for all you do Jack - loving your channel

[@dorieduvall]

Jack this is absolutley my favorite video yet. Thank you!!!

[@Bakewithjack]

No no no, Thank YOU ☺️🙌🏻

[@dlvfarm2941]

Making my second loaf and I’m loving your videos!!! Some are way too technical and overwhelming...and they vary SO much. I especially appreciated when you mentioned the timeframes of the starter. So many people say feed 5-6 hrs prior and no later..and others say it needs 12 hrs...so confusing! But you explained it simply and perfectly.

[@fredadutoit6214]

Thanks Jack! I am a bit of a control freak, but love your videos, so I will try and relax a bit. I live in South Africa and am going on a sourdough course on the 27th October. I am very exited! Will start my starter again, before my kitchen was very cold, but summer is on its way now! Yay!

[@corteltube]

I like your style...thanks for making it easier to understand...

[@Gdwmartin]

Thanks for this Jack...love your attitude towards this...I really appreciate the practicality of your approach. As I have heard you say or imply in another video, if the process isn't practical people won't do it and the skill, the art of making real bread will die off like a lot of these skills have done over the last few decades. Thankfully there seems to be a re-birth in these "artistinal" skills on this side of the pond in the last 10 years. Bread making, blacksmiths, wood working, and so on. I think the cost of having someone else do it for you has increased to the point where people are giving these things a try and discovering that it's fun, interesting and worth giving it a go.

[@karenfry5506]

rewatched this and enjoyed the philosophy of sourdough as much as the practicality of the art. My physical therapist mentioned on her own that she always wanted to try baking sourdough bread. I told her that I would bring her a starter and some "guidelines" to begin with and of course Bake with Jack Videos. THANK YOU so much for everything; your suggestions, so guiding force and of course your humor.

[@skiesthelimit101]

Absolutely brilliant, you have helped me immensely.

[@madredelmarrockypoint463]

Thank you so much Jack. You made me smile and laugh... as you are soooooo right! Blessings

[@jessicarandall3066]

Your philosophy about starter is exactly like mine and I honestly have not heard this before. I have just been experimenting and when I notice it's active, I know it will work. Thank you for being so reasonable! I really appreciate your explanations.

[@KinshipFilmworks]

Love your style - get to know the dough by doing it yourself! That’s for me thanks!

[@iwpsurf]

Thanks so much for your excellent tutorials. Keep up the great work!

[@cstavro]

Even after 2 years this is still the best, easiest, and most practical tutorial on youtube. one tip I learned from Peter Reinhart is to use starter for flavour, and commercial yeast for a quick lift. Cheers!

[@paulwrightwa]

Brilliant! Thanks Jack 😃

[@Katya-zj7ni]

A baker after my own heart... it's got to suit me ! Our grannies and great grannies didn't faff about being lectured by "experts", they just made bread every day to feed their family. Sending several young enthusiasts your way for a masterclass in "real" sourdough without too much "artisan" rules.❤️

[@mees2582hr]

Jack you are the best life coach!! Not just for the bloody sourdugh, but what you say has such wisdom af HOW to deal with decisions, life situations, creativity!

[@myavaphillips2912]

Thank you thank you Jack for simplifying these things!!

[@Bakewithjack]

My pleasure 🤗

[@shawnwan8795]

This guy is just amazing. Sourdough bread could just be simple and easy

[@amyoungil]

Super interesting! Thanks! I have had avoided using my sourdough starter over the years, and it dries into something that reminds me of grout in a little tup in the fridge. Based on your perspectives, I think I could/should try a preferment to get the regular flour hydrating AT THE SAME TIME I re-start the Gray Blob. Don't know why I've never thought about how that could help me make the flavor and texture I want while I'm doing all the other things I have to do. Well, I do know why -- it's you! Jack! Thanks! I'm gonna try it!

[@mkt045]

Thanks for the info. It would help visualizing the starter stages, when its good, when there were too much time resting. Regards.

[@erbliving6741]

THANK you for WHEN to use the starter!!! I was stuck there because it was not clear in other posts where they show HUGE increase and HUGE bubbles!!! in which I thought I was failing... which is also how I found you after so many attempts. Simple, simple, simple!

[@lovesmice6726]

After watchting The Great British Baking Show, I simply had to bake bread. I stumbled upon your channel and others as well, and I simply love your channel. I love your practical, not to complicate things approach and step by step instruction. I baked your basic bread recipe two weeks ago and since then have been baking almost everyday and even got brave enough to experiment with adding cheeses, garlic and some thinly sliced meat. Today, I feel ready to try my first sourdough recipe and here I am, turning to your channel for advice. Thank you Jack, please do continue to be yourself, addressing home bakers. Sometimes, the best lessons are taught and learnt from the beginning. My bread baking journey started here with you. P.S. Your cat's endearing and so are you : )

[@robynventurini3208]

Very simple but great method. Started using 100% rye flour for my starter and the scraping method. my dough is so much improved and fluffier. Thanks Jack, your the best!

[@soniaclarkson3766]

Love all your sourdough videos! My kind of way! Too busy to fuss. Thanks for thanking the scary out of sourdough making

[@luwanacouch2617]

You are amazing! Like you, sometimes a lot of info is too much info and you make it short and sweet! From the US and just recently started watching you. Never wanted to make sourdough bread because I couldn’t appreciate the fact that you had to throw so much of it away and that’s such a waste in times when we should be more frugal with what we have. I appreciate the scraping method and I’ve enjoyed watching your videos. Stay well and safe and keep doing what you do best!!

[@106wowzers]

Love this! Thank you for the therapy session. You have eased my sourdough starter anxiety.

[@sarahedawkins]

So grateful for your Sourdough videos and helping me not stress!! I was mixing up focaccia last night, but forgot to take my starter out and feed it early enough. So I took the plunge and added it to the dough when it was only barely starting to puff up and was nowhere near doubled....Let it rise on the counter overnight then put in the fridge today as recipe specified. Now it's on the counter, I'm seeing bubbles at the top of the dough, and I'm excited to see if it works out, but at worst we'll have flatbread and croutons. =) Thank you Jack!

[@snowhitek5485]

Hi, Jack, wow, that's sounds easy,, i feel like i can do it!! thanks

[@bananange]

Really helpful, thank you Jack.

[@truehope287]

It was very helpful and I wish I would have watched it sooner because I just fed mine but wanted to use it in 3.5 hours. Guess the bread will have to wait until tomorrow

[@sharonparker7697]

Jack I followed your instructions and kept my scrapings in my fridge for 16 days and then fed it last night and it is perfect today.

[@amandaupshall4657]

Thank you so much I’m just starting my sourdough journey and your video made sense.

[@Bakewithjack]

Welcome. Have fun! 🤗🤗🤗

[@leonardchang1948]

yes jack i get you. teach your kids the way you teach us and they'll make great progress and do you proud. tick tick tick smile

[@Bakewithjack]

Thank you ☺️☺️☺️

[@roykelsey8584]

Thanks, Jack, for more and more solid, no-faff information. You always manage to reassure us mere mortals that there is no need to get obsessive about stuff. Just keep roughly to the guidelines and don't worry if you go slightly off piste. At the end of the day, it'd really take some doing NOT to come out with a delicious loaf of bread (or two). And that, surely is the purpose of it all.The reason we bake is to provide delicious nourishment for ourselves and loved ones, not necessarily to provide a fine example to photograph for social media! (but that's another subject entirely hehe). We have learned that Sourdough is more gut-friendly because of the lengthy fermentation time and process and it's worth ANYONE having a bash. It might sound like a lengthy process, but like you've said before, hands-on time is quite short. The vast proportion of the time taken is just time for the dough to sit and make itself ready for baking, with very little input from the baker. Who knew, that from three simple ingredients, (flour, water, salt - 4, if you count TIME, which is vital), we could turn out such marvellous food? Compare that with the long list of stuff that you can't even pronounce, that some Supermarket Sourdough contains and I suspect it's more like Playdoh than sourdough. The lesson for we dedicated BWJ followers is, grab Jack's recipe from his blog (link in his remarks) get your sleeves rolled up and have a bash. You'll amaze yourself. Keep up the great work, Jack and all power to your elbows! Kind regards. Roy.

[@karenbearden6198]

This method suits me to a tee. Thank you so very much! Subscribed.

[@nathanielharter1643]

That is an awesome way to maintain it. I was given some starter with so many rules and you had to make sourdough either daily or weekly not in-between or later. It was frustrating. I plan on making this some time soon.

[@msc603]

I love this guy, he makes baking fun for someone who is just starting, genuine and funny/ I need to learn and not give up, I love bread, growing up eating it all my life, in a french territory. Now a pas in de campagne cost an arm and a leg on Oahu, 15.00 US dollars a loaf

[@BobTheBald2]

Just found you not that long ago Jack, great info! I just started making bread, and wanted to try sourdough, but I don't have the time to feed the starter for the rest of my life lol. Glad to find out there is are simpler ways. Keep up the good work.

[@loriluatminot]

Making your sourdough every week. Thank you !!!!!

[@christinaang5430]

Hey Jack, I really like your approach! I’m just starting to grow my sourdough starter and feeling like I am wasting it every time I have to discard. But your approach is different to the other videos I’ve watched and I feel much more confident now and ready to bake my first loaf! However, my starter is more runny and not like the one you have.

[@barbarablewett2864]

Finally - one I understand!! thanks so much 🙂