5 MUST-KNOW Sourdough Starter Tips for Beginners!

5 Must-Know Sourdough Starter Tips for Beginners that will make your sourdough life SO much easier! #shorts
Long version: • 5 Must-Know Sourdough ...
FULL SOURDOUGH TUTORIAL: • How to Make a Sourdoug...
SOURDOUGH RECIPES: • Sourdough
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[@angiehh516]

I have left my starter in the fridge for months at a time. 😂 Yes, I’m one of those. I take it out and pour off a little hootch and feed it and it resumes growing like a boss.

[@parkerzeigler431]

This took me out lmfao 🤣

[@ModestCatholicRose]

Why pour off. Pointless, just stir hooch in

[@ezdogs21]

Overwhelmed by so many tips and info, so this was a nice and simple starter video

[@allste626]

Just so everyone knows, the float test is not the be-all end-all indicator of if a starter is "ripe". It will largely be determined by what type of flour you are using, whether it will float or not. For instance, starters with rye or whole wheat tend to be less aerated and will sometimes just never float, even when "ripe".

[@feliciarosenthal102]

Thank you for this. It explains a lot.

[@vibrantchill7212]

Fun fact: if your starter is in the fridge you dont have to feed it weekly as long as it's stored properly. I left mine in the back of the fridge for about a year. No mold, just hooch. After a few feeds she's doing great again! Mold means something is wrong, hooch means the starter is huuuuuungry

[@JustinAndNicoleAdventures]

What is hooch?

[@animelovefever]

Hooch is a liquid that starts forming from the top and it’s basically (not digestible) alcohol at its purest form with no ingredients. Alcohol is made by the process fermentation and since that’s what we’re doing with the starter it’s pretty normal.

[@ccorfield2243]

Discard, don’t discard, feed every day , feed every 12hirs, not one influencer has the same advice as the next.

[@nothingspecialhere]

Because it's all different. What works for you works.

[@lindagordon2955]

I only feed my starter when I get low. My starter lives in the fridge. 😊

[@FEEFS.]

You just have to get started and experiment.

[@TheApplianceDirect]

It actually doesn’t have to float to be used. The yeast and bacteria is still alive and ready to levain your bread even when deflated. So you can use unfed starter for your sourdough. But it just depends on what flavor you want. I believe airy, active starter leads to a milder flavor as opposed to more sour.

[@ButteredSideUp]

Thanks for clarifying that! I have heard other people say that you might be able to use your hungry starter from the fridge without feeding it. I don’t think I’ve personally tested that on more finicky recipes (pancakes, yes! Brioche, no). My recipes, unless otherwise stated, are tested with an active, bubbly starter! I think it’s a good indicator, especially when you’re first getting your starter going, of activity. But I admit that I favor more mild sourdough flavors, so I haven’t had a lot of motivation to achieve a more sour flavor. But it would be fun to experiment with that!

[@judyjetson7634]

​@@ButteredSideUp so I keep the starter in the fridge from the get go,or I wait to double the size for a few days and then discard and put it in the fridge?

[@talksinsquares5022]

​@@judyjetson7634 Put it in the fridge after it's healthy and active. If you feed it, leave it on the counter for an hour and then move it to the fridge.

[@helloneighbor11]

​@@ButteredSideUpjust look at it this way. If you feed the starter it comes back to life. The same would happen if you added to a levain. Obviously the timing would be different, but those microbes are gonna eat when you feed them.

[@kirtish123]

I like that mini glass container you used in video foe starter.

[@callmema14]

I just started my sourdough starter so this is so helpful thank u!

[@thairinkhudr4259]

Useful tips, thank you!

[@carmaela2689]

Nice tips...especially the water tip. The thing that frustrates me the most from all the sourdough videos I have watched is the timing if it all. There doesn't seem to be a consensus! I want to make it work but I am single and work a full time job plus some.

Honestly, for the starter, it doesn't really matter too much. Worry about the timing when making an actual dough. With the starter as long as you feed it consistently, it's very forgiving. I feed mine twice a day, in the morning and evening. But if I skip a feeding or put it off until later, it doesn't affect anything. When it's most important is when you are making a dough. Then you want to be right off two good feedings that were on time. The rest of the time, you're just keeping it alive, so don't worry about it.

[@Enomyx]

JA STIMMT, WEIL MAN JA AUCH SO VIEL ARBEIT DAMIT HAT. OHH, SORRY, MISTER VIELBESCHÄFTIGT SCHAFFT ES NICHT, EINMAL AM TAG 2 MINUTEN LANG DEN SAUERTEIG ZU FÜTTERN. MAN KOTZT MICH DAS AN

I keep a much smaller amount, 5g water and 5g flour, and a bit of starter. I dont go any smaller only because I would need to be too precise!

[@shfatimahtha]

The best tips ever

[@amyestes11]

Just started tonight. Super stoked

[@RonHutchCraft2]

you absolutely ROCK Erica 🎸🎸🎸🎸

[@ChrisJohnsonCJs-Kitchen]

Great tips, thanks!

[@Moss_piglets]

Do you name your starters? I have a lot of bread baker friends that work in the industry and their starters all have names. They talk about them as if they're actual people. How much they've risen, how old etc. It must be a baker thing? 🤷🏻‍♀️🤣

[@ButteredSideUp]

Oddly enough, I haven't really named any of my recent starters! I made a starter when I was a teenager that I named, though!

[@helloneighbor11]

Of course you name them. It's like having a pet with no name

[@seaturtle_0616]

Thank you for sharing it~ Super useful tips!! Need to save it, to use it later. 😄😄

[@Cristobels-Green-Boots]

Very good! Saving this, as it’s so helpful! Thank you for sharing! 🙏🏻💔🙏🏽

[@Bead_planet]

The video is Too fast !!

[@ButteredSideUp]

Sorry about that! KZbin shorts can only be 1 minute long!

[@kimharris7962]

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[@kimharris7962]

​@@ButteredSideUp

[@patriciahughes2945]

​@@ButteredSideUp thank you cuz I was wondering the same thing. Will go to your channel.

[@lillyhouse10986]

You can pause to read each tip if you need to! 🙂

[@nancyghernandez7295]

@butteredsideup I loved that jar with the glass lid where did you get it?

[@norakavanagh4]

Weck is the brand

[@Tbaker3790]

Where did you get that glass jar with the flat top? Thanks for these tips! I love my sourdough starter!

[@lovedove6108]

Amazon

[@carmaela2689]

I believe that is a Weck jar

[@coast2coast594]

easy and simple

[@araceliestrada7090]

Can you start another starter with discarded starter? 😅new to this 😂

[@blossombreadco]

Yes! Discard is literally just inactive starter.

[@helloneighbor11]

Absolutely. That's why just about anyone who makes sourdough will give you a starter

[@AshleyRodriguez-vh8bk]

After feeding does it go straight back in the fridge? My instructions say to leave out overnight and then put back in the fridge to

[@dm_uncut]

I left mine out for a day, it molded.

[@TheBiohackMom]

Love ❤️ these #SourdoughStarterTips Thank you 😊 According to my research 30 grams = three and seven eighths tablespoons flour and two tablespoons water (warm)…🧐 Maybe it is time to buy a kitchen scale 🤷🏻‍♀️

Much easier with a scale and I can go even smaller to reduce waste. Just 5g each! Water temp depends on climate, if I use warm water in my area my starter matures in less than 4hrs.

[@helloneighbor11]

If you're gonna bake bread. Buy a scale. It can be done without, but not worth it

[@fancyshmancy1999]

When can you keep discard? I used a day 6 and was told we all could gotten sick from the banana bread I made with it. I'm so confused

[@evangelina6390]

Where do you get those jars?

[@angellashbaugh3816]

Where'd you get your scale ?

[@ButteredSideUp]

It was gifted to me from the creator waaaaaaay back in the day. Still going strong! It’s called the Perfect Portions scale. I don’t use the nutritional value part of it, but it’s been a really solid kitchen scale!

[@VandreadMasterX]

What do you do with the discard you keep when you want to turn it into pancake batter? Does anything need to be added?

[@ButteredSideUp]

Yes, I add extra ingredients. Here’s my overnight sourdough pancake recipe: www.butteredsideupblog.com/sourdough-pancakes-overnight-recipe/ And here’s my sourdough discard waffles recipe: kzbin.info/www/bejne/oHTFfZV9aNp9epY

[@debtaylor6196]

​@@ButteredSideUp😢

[@debtaylor6196]

​@@ButteredSideUp😢

[@debtaylor6196]

​@@ButteredSideUp😢

[@debtaylor6196]

​@@ButteredSideUp😢

[@StelliumAstrology]

30 grams each? Or 30 grams total (15 each water & flour)?

[@ButteredSideUp]

30 grams each, but 15 grams each should also work.

[@theresalucchesi3736]

Do you discard at each feed?

[@ButteredSideUp]

I do when I’m getting a starter going. Some methods don’t require that, but I’ve made 3 starter from scratch that way. After your starter is well established and ready to be baked with, what you pour off before a feed can be what you bake with.

[@rozitaazielchanel2701]

Have any diffrent between normal instan yis and sourdough starter .flavor and texture ?

[@helloneighbor11]

The sourdough is a natural form of yeast. It has different flavors and works slower than the instant yeast.

[@kimwilcox937]

I don’t under stand what the discard is ?

[@sarahbasto6520]

Captions are unreadable.

[@mancelafleche745]

Please can we use 100 whole weat in the starter

[@ButteredSideUp]

Watch my tutorial for how to make a starter from scratch, and my whole wheat sandwich bread video.

[@amandavenuto5029]

Can I put the same starter in and out of the fridge? I mean, I keep it on the counter this week and put it in the fridge the next week and the following week back on the counter. Can I do it?

[@ButteredSideUp]

Yes, that should work great! It’s a good idea to feed your starter just before putting it in the fridge.

[@amandavenuto5029]

@@ButteredSideUp thx ☺️

[@moon_studiosyt1340]

With mine I fed him sugar, flour and water, I was winging it so there weren't any actual amounts (I also topped him up with a bit of yeast granules since that's how I started him) and he was okay until I forgot him, is the way I did it okay?

[@IsaBennett100]

Him? 😳

[@moon_studiosyt1340]

@@IsaBennett100 yeah, I named it Bob and it felt right to call him 'him'

[@hannahollis3558]

This wouldn’t be true sourdough. Sourdough cultivates natural yeast. That is what the original use for sourdough was.

[@moon_studiosyt1340]

@@hannahollis3558 ah okay, I'll try again at some point

Some people use sugar for a "strong starter" when making sweet breads. But I would say, stick to just flour and water. If you need to make a sweet one, create an "offspring" just for that dough, and always keep a pure one. This is just so you always have a "base" starter that you can branch off of. I also wouldn't use any commercial yeast. It is much faster acting by design, which is the opposite of what you want. The slower the fermentation, the more flavor development. Only use commercial yeast for bread if the recipe calls for it or you want a faster rise.

[@justinguarino201]

Discard? Never heard of discard with starter before. What exactly is the discard coming from?

[@ButteredSideUp]

It’s basically the inactive starter that you pour off of your main starter. Recipes that use up inactive starter (discard) is a whole thing!

[@dedacon500]

What about some exact proportions?

For the starter? Equal parts water and flour by weight, a pinch of the old starter. You can go as small as you want for upkeep and scale up for your dough to be around 10%, depending on how fast a rise you want. More starter, faster rise.

[@helloneighbor11]

Just do one part starter 5 parts flour 5 parts water. You can even do equal parts but then you need to feed sooner

[@Leapingriver]

This is something I've struggled with as most guides are vague for me, every time I feed it even after my starter has been activated (post 2 weeks) do I still have to discard the same amount I'm about to feed it? Most instructions stop mentioning discard after you achieve the 2 week active starter stage and I don't know what to do?

[@ButteredSideUp]

Yes! Unless you’re looking to increase the volume of your starter, you need to continue to discard. If you don’t, pretty soon you’ll have a massage starter on your hands! This is because you need to feed your starter at least a 1:1:1 ratio. So if you have 50 grams of starter, you’ll need to feed it 50 grams each of flour and water, and your end up with a 150 gram starter. Then if you don’t discard, you’ll need to feed it 150 grams each of flour and water, etc. etc. Now, you can use that discard to bake bread and such, but you need to pour off some starter before feeding unless you want a massive starter!

[@Ruby-es8zf]

​@Buttered Side Up is the ratio for starter absolutely 1:1:1 ratio? I'm following instructions from Ballerina Farm & to get the starter active, it's saying 10g starter, 25g flour & 25g water. Then once It's active & alive & I'm ready to bake, to measure 30g active starter, 125g water & 140g flour. Then it's supposed to double in size and used for baking & that's an entirely different recipe 😮‍💨

How much you keep depends on how fast you want it to rise. If you keep a lot it will rise quickly, keep less and it slows it down. Adjust based on your schedule and climate. If it's hot out you can keep a much smaller amount, if it's cold you might want to keep a larger amount or use warmer water or keep it in a warm spot.

[@AnnaGrace-vv3vq]

What is the discard?

[@helloneighbor11]

Discard is just starter that is removed when feeding

[@goldmanpetshop-pn5ii]

How many grams of starter to use for 1kilo flour?

[@helloneighbor11]

200 grams. Same amount of water. Are you opening a bakery?

[@funfactsexplorer403]

The video is going so fast b4 i can read its new tip

[@christinenewall8090]

Could some one please tell me where i can purchase the jar with the glass lid that just sits on top. Im in the uk and have searched everwhere. Thank you.

[@ButteredSideUp]

They’re Weck jars. Made in Germany I believe!

[@teresawintersday3194]

I saw them for sale on Amazon

[@christinenewall8090]

@@ButteredSideUp Thank you

[@christinenewall8090]

@@teresawintersday3194 Thank you

[@jybbx2589]

can i use the remainder to bake instead?

[@ButteredSideUp]

As long as the recipe calls for discard, not an active starter!

[@jybbx2589]

@@ButteredSideUp thanks for the reply🙏

[@samanthabeatty5494]

Why is mine not rising :((((

[@KhansaMaliks]

Can anyone help my starter? I think I starved it…. But now I don’t know what to do! I have uploaded it day by day… I’m on day 5 and stuck

[@ExwireTamer]

feed it and leave it out for 12-24 hours then see if it has started growing. If not, repeat.

[@lcapps7938]

video too fast to read tips

[@Moriah_Nevarez_]

Too fast can't read it all and remember each tip but ty

[@ButteredSideUp]

That’s the problem with shorts! 😅 Maybe I should do a longer video about this…

[@kodybartelt8284]

Video text was waaay too fast

[@killsur4753]

Why do I have to discard?

[@ButteredSideUp]

If you don't your starter will grow and grow and grow and eventually take over your kitchen.

[@killsur4753]

@@ButteredSideUp oh lmao

[@pamelaarras7908]

There's other reasons as well. But discard doesn't mean it has to be trashed.

[@ndico9]

Mine just won't rise :(

You kept at it for at least 2 weeks? With two feedings a day? If not, do that for two weeks straight, regardless of rise. Feed it in the morn and night. Consistency is key.

[@kenyastephens4576]

its just hungry, mine had not risen by day 6. I gave it a big feeding of whole wheat flout and a little water to make thick consistency and it rose 10 hrs later.

[@BAW5tawn]

Thanks for the video!! Is the smaller starter you presented one that you don't have to continuously feed? Meaning you set it up with 5g water and 5g flour, sit it out for a couple of weeks and now you can bake with it or refrigerate?

[@ButteredSideUp]

No, you would still need to feed it daily to get it going. But since it’s smaller you don’t have to feed it as much flour and water.

[@BAW5tawn]

@@ButteredSideUp thank you 😊

[@amygardner9941]

this is great, but the video is too quick to read. Thank you

[@toconnor6811]

The text in this video goes so fast I can't keep up with the tips. Ridiculous

[@maryscavone5622]

Do you ever put a little salt in it?

[@Rolandazz]

I heard salt kills yeast growth?

Why? It wouldn't hurt, if it's a small amount, but you would have to account for that salt in every recipe you made. Better to keep the starter pure and add the salt to the water in whatever dough you're making.

[@elainebernier]

30 grams???

[@d34thang3l]

lol. zero understanding of how fermentation works.

[@hridoygovindadas914]

That music is horrible

[@joejoseph69]

What's the song playing?

[@zanteriia]

Flashing lights by Daxten

[@sallygeiger1026]

Too fast

[@bellarecko5130]

Slow down this is too fast

[@ButteredSideUp]

Here’s the slower version! kzbin.info/www/bejne/lYLKpnuCr6ypiKcsi=yRr3tYASdsPdUGZt

[@bruceboughner9456]

Go too fast. Can't read and watch, not enough time.

[@foziahussain4200]

How to make a sawer dough

[@TredPillR]

I’m sure you know what you’re doing but this is easily one of the least informative most annoying videos I’ve ever watched. That music is an ENORMOUS distraction and the video speed is way to fast to be of ANY value.

[@ButteredSideUp]

Thanks for the feedback! This was one of the first KZbin shorts I made! I think it would work well as a longer video…

[@TredPillR]

@@ButteredSideUp Yes not to be too critical but people with something of value to share (you) need not clutter with annoying music and effects! 😉

[@pamelaarras7908]

I took screenshots and wrote it all down. Lol

[@openroad6522]

Do you really think that stupid music adds to the quality of your video?… It does not!

[@vallippe7421]

LMAO

[@teresalucas-xn6mz]

Horrible video…… way toooooooo fast. I got nothing out of your video 😢