68: How to make a Sourdough Starter - Bake with Jack

All sourdough starters have a story behind them, long lost beginnings and romantic histories. Start your own history and make a starter unique to you :-)
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[@eneal2056]

You are the first person in thirty years five years of at-home baking to give me the courage to go into my kitchen today and make a sourdough starter. Thank you!

[@Bakewithjack]

YESSSSS! Go for it! ☺️🙌🏻

[@wagnercruise4767]

Same here. And it worked

[@MrCaine6969]

I have seen a few videos on how to make a sourdough starter and this is the ony one that he does not throw away half of it each day

[@minichanz]

Yeah as soon as I seen this guys thumbs I thought "He bakes!" So I discarded all the bullshit videos that copied each other.

[@minichanz]

How did yours go?

[@mitchelledsouza9238]

Yes. Seen so many videos on sour dough starter asking to throw half the starter ,but your recipe is so lovely and so straight forward makes baking so easy and lovely. Thanks and god bless.

[@metalheadmaidenue6505]

@@minichanz Is there something I’m missing about bakers thumbs? Lol

[@yuliawang6805]

Just go thru some video.. this is the only one use all of the starter.. no throwing away

[@megakaren2160]

It's going to be a little while before I can make a sourdough starter. I have to finish off the peanut butter first so I can use the jar. I have a dog and he helps.

[@Bakewithjack]

😂

[@jatyoga7970]

make peanut butter salsa!!!!

[@wendyquenneville1330]

Don't delay, buy a Mason jar.

[@ronjawegener7252]

😂

[@keithturvey519]

haha

[@catsarefancy9053]

Every time I need to do this I come back to this video. Thanks jack ❤

[@melissagreen_]

There are so many other people making confusing and over complicated videos on this subject, I knew I could rely on Jack to come up with something straighforward and easy for me to do at home. Thanks again for yet another great video :)

[@suejose]

i know right because watch those other videos, I refuse to believe that back then in ancient times, people would be throwing away all that ingredients to make their starter

[@anmnou]

You think he is straightforward? His tangents are annoying...

[@bills.6201]

My sourdough starter that I started two years ago met its end with mold today. I have to begin again. I am glad that I found this from 2018. I will begin again. Thank you, Jack.

[@sharonbetmead5821]

Hi Jack, I follow you as you love to chat and have NO CRAPPY BACKGROUND MUSIC. I just wanted to tell you about my way of keeping starter. I watched a KZbin where an 80-year-old German lady explained that her sour dough starter was 100 years old and had passed, so far, down 3 generations and they had kept it by kneading as much flour as possible into it and keeping it in a cold place and of course, now days, the fridge. I have been doing this a few years now, mines over 15 years old, and sometimes i don't touch it for a month or 2, but when I do i cut a small piece out and put it in filtered water and yes I do this, and BAMIX it till it's fluffy and no lumps, then add 100 g water and 100g bread flour and leave overnight and next morning it's done its thing and works amazingly. this eliminates the need to feed every day and discard. I take the starter out about once a month (if I am going on holidays or until and can't get to it sooner and knead more flour into it and it still works great when reconstituted. We can learn so much from our elders. I am 71 and have been making my own bread since age 20. It's my hobby and passion. love it. keep up the KZbins and please NEVER have background music.

[@bretdoudvarietychannel3146]

Hearing you talk like “that famous boy on the TV” makes me so happy. Your passion pours over onto those who watch you, and that will stick with me even more than any of your amazing bread tips. Your videos are great, your instruction is spot on, but we like you because of the pure excitement of what you do. It’s because of you that I’m so excited about making my own bread!

[@vispinet]

I made my starter using this recipe about 2-3 months ago and I got some very nice loaves out of it. I bake at least 2-3 times per week. I take it out of the fridge, let it get to room temperature, feed it, wait for it to peak (about 8 hours), remove the starter I need, leave about 15 grams in the jar (about 1tsp) and put it back in the fridge. I store the starter in the fridge when I don’t use it, but even so it ends up being fed at least twice per week. However, I have found a BIG issue with the method as described in the video. After one or two weeks the starter becomes slow to rise, so it peaks in about 11-12 hours (instead of 8). The consequence is that towards the end of the fermentation of my sourdough (before putting the dough in the fridge) the dough falls apart, it becomes super sticky and loses structure. As a result the bread does not rise in the oven as it should. I believe the issue could be solved by feeding the starter again before putting it back in the fridge (allowing a couple of hours to start bubbling before chilling) and by giving it an extra feeding before the feeding you need for the recipe. I will try this in the next days and see if it helps. I’m curious to hear if anybody had the same experience... my bread turns out well when I try to boost my starter by feeding it regularly for a day or two at room temp, so I figured the issue must be with my refrigeration routine....

[@Ineedpeace6]

I could listen to you talk all day! Absolutely love your accent and personality. 😊 Thank you for a sourdough recipe that’s actually easy.

[@juliadavid3637]

I have my first sour dough starter that is 4 days old, it's doing quite good and all thanks to you Jack ❤ I adore you and watch many, many of your videos. I love it when you say "roll it"

[@Smallzi27]

I love that your so stoked that your legacy can be a starter in someone’s fridge for 20years! Keep being awesome!

[@Castlefair01]

I live in the Middle East, and I kid you not, my starter starts to get sour after only 12 hours of mixing it.

[@beckijameson3844]

It's great hearing you wax nostalgic. Yes, from such humble beginnings, by making a sourdough starter, you have the potential to leave a living legend!

[@TheCelestialhealer]

Jack, it worked, your method worked.After many attempts and nearly giving up.It is born today😀Thank you, thank you, thank you.🙏🏼

[@laurakiesel9052]

This guy cracks me up!! Just LOVE listening to him & seeing his great personality shine through these videos.

[@keithturvey519]

Love the fact you don't throw any starter away. Having trouble finding flour at the moment but will be giving your method a go.

[@powderriverfarrier]

There he goes again ... common sense presentation, a little humour thrown in and, to top it all off, gms. Finally we get an easy to follow common sense way of working with sourdough starter from Jack. For the doubters the most accurate way of getting good results is to follow Jack's instructions and bite the bullet and start using gm measurements. What can we say? Jack you are The Man. Thanks for the effort in this video.

[@robinturner2300]

thepowderriverfarrier not only gms but Celcius temperatures 😉

[@madmarshman]

We have had the metric system since 1835, I have no idea why some people are so reluctant to adopt it.

[@ellenbentley5033]

@@madmarshman Because we have idiots in USA, especially Pelopsi and Sckumer!

[@alvazi1]

Ellen Bentley sorry to correct you, it was actually Ronald Reagan’s fault, see here: en.wikipedia.org/wiki/Metric_Conversion_Act

[@xxSydneyFox]

It's 2am and I'm ready to make my sourdough starter!

[@msinglinksgirl]

I especially loved the dreaming you did at the end of this video. A man with a vision! You rock, Jack! Looking forward to your future videos!

[@stevenbrogdon3074]

Thank you Jack. You gave me confidence to make my own starter. It was born on 11-18 19. I’d previously purchased online a 140 yr old starter. It proved to be less than successful. I also remember you saying you can not kill a starter. IV been babying it back to health and should be good to go again in a few days. Thank you so much.

[@garypostell5268]

Great thing to do Jack, lol yes the starter lives on 🙏

[@annatsolakou6915]

Thank you so much Jack! I made a bread using your starter and it’s the best I’ve ever made! I learn sooo much from you :)

[@boofyhalfpint8559]

Well my sourdough starter just came bubbling into life yesterday, WOW! I am a bread mummy now!!! I am attempting a boule tomorrow to take to the ravenous family on Sunday for Easter lunch! Looking forward to lots of yummy days ahead! Thanks for giving me the confidence Jack!!!

[@TheCelestialhealer]

Bread Mummy, just brilliant🎉

[@9brian99]

Lost my 10 year old starter a month or so ago through sheer neglect. Thanks for the vid as I had forgotten how to make a new one. Nice to see your early work. Cheers.

[@lafrapele]

Omg; thank you so much! This is exactly what I've been looking for! Stay happy and healthy!

[@carmendoctolero8521]

Thank you soooooo much! You just told us what every one had made us think we couldn't do!

[@DiannaAtherton]

I so wish we were mates. You are one inspiring young man. You are why I have starter many years old. Still going strong and yes I have shared a little with people many times over. You are one lovely person.

[@Bakewithjack]

That’s so kind Dianna thank you 🤗🤗

[@maryannedeering1663]

Tooo stinking CUTE, you made me smile all the way through 😊😊😊

[@sofiaoliver580]

Hi Jack just prepared my first ever starter, nervous but excited thanks.

[@adelaidebowen3755]

I’m in love 😻 I could listen to you talk about bread all day 🥺

[@jeffreyschmidt3997]

Day (Flr/35°C H20) 1: +25g/25g =50g 2: +25g/25g =100g 3: +25g/25g =150g 4: +25g/25g =200g 5: U S E - If "properly"foamy :) !

[@racketman2u]

OK, just reduce the video to a clinical recipe, that's fine, but do people get to find out about the amazing UK 23° heatwave? No!

[@dancingapplez]

@@racketman2u I think it was hotter than that the heat wave that year melted by phone holder to my dashboard.

[@George_Washington_]

you probably need less water if you use white flour, i tried 25/25 for 4 days, it's too liquid

[@minichanz]

Brilliant.

[@HussiAli123]

There is no discard right?

[@pamelak7924]

New sub This is by far the simplest way to make sourdough with no discard Thank you so very much

[@lizreyes6577]

Baked my first sourdough bread with your guidance. It was phenomenal! Better than the famous San Francisco Sourdough. THANK YOU, THANK YOU THANK YOU.

[@HerbertMAK]

This channel deserves way more subscribers. You are brilliant.

[@xxSydneyFox]

Always thought sourdough starter was much harder to make! Thanks!

[@flowergrowersmith449]

Excellent, no BS explanation Jack. Love it, love sourdough! Mind you, I'm struggling down here in Australia to make it during winter. I'm still trying though - my current loaf is sitting in its banneton in the warm lounge room. GREAT VIDEO, ROCK ON !

[@timdowns3942]

Brilliant guidance. Finally managed to pick up some rye flour. Created the stater yesterday. Low and behold it was bubbling away before the first feed! Still smells grassy though. Looking forward to trying to bake with it.

[@per698]

First time making a starter from scratch, ty for an non-wasteful recipe!

[@terrydianeburton3778]

I made this and it was so easy compared to other recipes. Now I shared it with a few of my friends. Thank you so much. I’m in New Brunswick, Canada

[@DMichigan]

Haha, even now I can already say that I have known "that boy" before he had 1K subscribers! Great videos and great personality!

[@stephenutterstrom]

Glad I found you here, which I could have your starterna I live in Sweden. I Will make one with your receptet. And follow you every week.

[@rohitburra3337]

Finally, clear instructions

[@carolewebb1571]

Have been making bread for years but never sourdough - started my sourdough journey today. My little pot of rye!

[@pamelahooper7851]

Blimey! Day two and my starter has really kicked off (yes, it’s been hot). Thank you for giving a method where I don’t have to throw away good flour, is not a faff, is not mystical, and is presented in such a clear way. Ta mate.

[@lisaowen598]

I'm on day 4, bubbles and a rise, excited to bake tomorrow. Cheers for an easy plan with no discard

[@dennisshoemaker2789]

I love your videos. I like how you explain everything in such a down to earth style. And you make me smile, just like you did in the famous little chap bit at the end. Keep up the good work.

[@SayHelloToOblivion]

Ah man. I wish I’d have some starter from that lil chap, Jack. I’d name him Lil’ Jack. 🥰

[@rednailsguitar]

Jack, WHEN, not IF, you make it to TV, I will watch every episode! You are an absolute JOY to watch and learn from. I have tried so many sourdough starters and failed, due to the high maintenance and the "tossing out" waste, I gave up years ago. You have resurrected my interest in baking my own sourdough bread again! I have a jar of the starter (on Day 3) using whole wheat flour as the base, since I could not source a good quality whole RYE flour. Is the whole rye flour you use "dark" or "medium"? I had lots of bubbles in my starter today, so I am excited to see what tomorrow brings for making a loaf of this wonderful bread. FYI, THE GREATEST TIP I have learned from watching your videos is the method for creating the tension on the dough so it does not flatten out!! I am not sure how I missed that "bit" in all the bread baking books I own!!!! Keep up the great work, your financial success is on the horizon, but your real success has already been achieved in sharing and spreading your knowledge of baking across the world...

[@picklesnoutpenobscott3165]

You ARE that guy! Much love

[@laine5546]

Thanks Jack. Just what I wanted - rye and in small quantities (getting expensive as all I’ve had is disasters ☹️) Fingers crossed with your recipe 😊

[@sophiewang3156]

Wow...the method worked! I have tried to make starter with butter milk twice, but didn't get the outcome I want. Jack's instruction is simple and easy, now my starter coming to day 4 which looks exactly as he mentioned in the video, bubbly and raised in height. I am going to make my first sourdough today:-). Thanks Jack, and it's quite enjoyable to watch your video, the first time I will laugh to watch reciep video :-).

[@deborahstevenson3376]

Thank you for your video, you made this sound so uncomplicated. I will try this

[@theboycalledleaf]

Just started mine today, 75th anniversary of V E day. I've named it Keith. It's a sourdough starter, twisted sourdough starter!

[@darleneh7740]

I gave up trying to make a sourdough starter. However, coming across this video, I will try it one more time! 🤞🏽🤞🏽🤞🏽 So, I’m a new subscriber ❣️🇺🇸

[@101mosioatunya]

A lovely video, Jack. I wish I had been one of the lucky people who got a jar of your starter but I'll make one of my own now :-)

[@utahjag]

Um, how do I get a Jack starter? Made by that famous guy with the books, on TV and on billboards?

[@aardvaarkisgood]

What a lovely fellow you are. Keep it up Jack

[@tallowengart5156]

Hey there, just found your channel yesterday! Already hooked! Got my sourdough starter going ... fingers crossed!

[@TheChewyleaf]

This technique worked for me to a point. Around day 4 he (I named it Ed) looked a bit hungry with only daily feedings, so I started feeding him twice daily. It was rising somewhat but not a proper big foamy rise. On day 5 I did sadly discard some of him as a friend mentioned that my guy was pretty big now and 25g flour and 25g water may not be enough for what was probably a growing colony. So I discarded some, weighed him and fed him 1:1:1 and suddenly he grew massively! But now hes ready to use so I'm very happy.

[@DetectoristTom]

A large pickle jar is also good for the win! 🍞

[@richardharris5336]

I started my first starter last week, using wholemeal rye as well... Its very lively! Made my first bread with it a couple of days ago... Mostly successful, wonderful crust/texture/crumb/flavour, just had some issues with hydration, stickyness, shaping... But it hasn't put me off!

[@Bakewithjack]

Yessss!

[@cachef1]

I just bought rye flour because I like to sub out part of my bread flour with rye. I like varying the flours to see what I can concoct. Sometimes there’s a method in my madness and often not. Now I have the rye flour, just finished the last of the peanut butter with some of my home made raspberry jam, so now I’ve got the jar too. So I’ll go for it. Now it’s winter here and it is 23 degrees only it’s 23F. But not inside. So here I go! Thanks Jack. I keep pressing the subscribe button hoping you’ll stop by to bake with but no luck so far! 😅

[@710totem]

I've been watching lots of sourdough starter videos. I, too, didn't like the thought of having to take out half my starter every day and discard. Then I ran across you, Jack! Ok, I'm making my starter following your instructions except I'm using all purpose, unbleached flour, Sweetie Pie Jack! I'm 24 hours in. Anxiously awaiting to watch it grow! Greetings from North Carolina, USA!

[@broscatanroberta2822]

Hey! Could you please share how did your starter turn out with unbleached all purpose flour? I’m trying to decide between white or whole wheat flour for my starter.

[@710totem]

@@broscatanroberta2822 Hey and Hello! Greetings from NC, USA! Well .... After a lot of trial and error, watching dozens and dozens of videos, my starter turned out fantastic! I started mine back in May of 2021. Keep in mind, I had Zero experience with sourdough bread baking. It is a whole different "animal" from regular bread baking, LOL. I'll be 67 this year and a pretty good cook, but I love to bake! So, my sourdough story, now reaching into 9 months is pretty long. Looking back, I probably over thought everything, cause I'm sort of a perfectionist when it comes to cooking and baking. I'm actually feeding my starter and working on a loaf today! Sorry I digress, you only asked about my starter. LOL I mostly used all purpose and bread flour, organic and unbleached whenever available. As the days and weeks went by, I would now and then use rye and einkorn flour to feed it. We have county water, so I always have a big jug of spring water for my sourdough baking. The temperature also makes a big difference. I thought I ruined it at one point, it smelled a little funny, but it was fine. Keep smelling it every time you feed. You will soon get a sense for what it's supposed to smell like. It is sourdough starter, but it should never smell "spoiled". Mine has such a nice, sweet sort of smell. I just love the smell of it! I think it was around 4 weeks old when I attempted to make my first loaf. Now that is a whole nother story!! TEEHEE From making my own starter from scratch and actually baking the loaf, well, to say the least, ... I shall call it " My GREAT Covid Lock-Down Adventure! " LOL LOL LOL I refused to let it defeat me! You have a good one! And I do apologize for going long.💌

[@tinaingamells932]

sourdough starter is awesome..i keep mine in the fridge when im not using it..and that liquid layer *hooch* that forms always gets mixed back in.. sourdough is soo easy.. maybe you can give us a few hints to making a quick loaf that still has flavour..or ideas on flour ..ie protein levels and best types..as thats a bit of a minefield! loving my Thursdays with Jack..cheers x

[@laxmasterred]

Jack, this method finally got my starter going. I tried two other times and never got it going. This was bubbling up after two days. I can't wait to make my first loaf!!

[@Bakewithjack]

YES!!! ☺️👍🏻

[@laetitialalila7390]

Love your enthusiasm! 😃😎 Please never change 😊

[@laetitialalila7390]

That stubble can go though

[@Bakewithjack]

😂 you must be the only person to notice my microscopic stubble!

[@SuspiciousActivity871]

So glad I found your channel! I have given up a few times so far the last couple months and never actually baked a loaf. I do bakers yeast loafs just fine but the starter is such a mystery..

[@johncipolla8335]

Hey Jack I finally found rye flour at whole foods. I cant wait to try this

[@kamilagrieve6555]

Looks like I’m going to make my own sourdough starter! Wish me luck 🙈

[@xmangameplay9579]

I watch your video even with a sourdough starter already

[@singe0diabolique]

I am so jealous of those people who got a starter from you!

[@PretendFarmerGirl]

Should I do a “float test” before I use the starter for bread?

[@joshuabrande2417]

Sooo cool. The San Francisco starter goes back more than 100 years. San Francisco Rye is a "type" like German, Jewish, or New York Rye. Good stuff. Thanks Jack.

[@patsyoconner9506]

thank you so much now i will watch your recipe how to use it

[@TheZosz]

Great explanation, thanks! Can I use same instructions with spelt flour instead?

[@garethzbarker]

Jack, thanks so much for the lesson. If I use a basic wholemeal flour (but not rye), do i stick to the 100% hydration? Thanks and happy new year, G

[@coralandrews7583]

I am working on my second starter (the first was a "non-starter" haha) and your videos have been great for teaching a lot of things that recipes and other videos leave out. I really appreciate that. I have a couple of questions regarding the water temperature. In some of your other videos, you say that room temperature water is key for sourdough. And in this one, you used water which is 12 °C warmer than what you said the outdoor temperature was. So, I'm a bit confused. Was your room 35°C or is it better to use water that is warmer than the room (but not too hot, of course) to get the starter going? Or, is the room temperature water for the baking portion of the bread? Also, does the type of flour change what temperature the water should be? Like, are some flours better with warmer water and some flours better with water closer to the actual room temperature?

[@MrGerryglw]

You're nuts Jack but we love you. Thanks for this one - I just killed my starter after seven years but no worries, thanks to you I'll have another on four or five days. All the best.

[@susanlevy5613]

Hi. I have learned so much from your videos. Thanks so much!! Very helpful, especially during these difficult times. I have one question for you. I've heard you can use the discarded started in different recipes. Do you have any that you use? Thanks!

[@minichanz]

Brilliant.

[@deetsdaily]

I tried Jack's version. Because I will not be baking a whole loaf, I reduced the quantity to 20g each day. I live in London and the weather has been all over the place but can confirm it still worked! I did 20g of Whole Wheat Flour mixed with Strong White Flour and 20g water everyday for 4 days. Now, Rhodri is happily bubbling away on the kitchen counter top.

[@Bakewithjack]

YESSSS Aditi 🤗

[@Paul_Me_Once]

Following your guide but I'm using organic wholemeal spelt as the starter as that's what I have on hand, today is the second day and it's already active, I thought I was being original (turns out this is common practice) and added a sliver of an organically grown cabbage leaf to the mix which seems to have sped up the process a little bit, thanks for demystifying the sourdough starter process!

[@davidrl41]

Great video!! 4 years on (of course, I only watched this video on 6/21/22) and here's my comment/question... I use your method (minus the peanut butter jar) using an organic, whole grain, stone ground, non-GMO, dark rye flour. At the end of about 30 hours (a bit late) I had a few small bubbles. By the end of day 2, after ONE feeding, it had exploded to more than double its size!! Just full of bubbles! What!? Granted, it was fairly warm being summer here in the US (Pacific Northwest), but not more than 75F. Question: Is it ready to use at this point? Thanks Jack!

[@antont2811]

Hello Jack. Love the show! I made a starter in May 2020 here in Burbank California, who I named Eve (the Quarantine blend) and I change up the ratios of flour and water a little and sometimes feed it every four days or so. The sour dough bread I have been making with it is pretty good so I guess it's fine. To me it seems that the starter is fairly forgiving as long as it is foaming up before using it. Any thoughts on that?

[@grannylin46]

Thanks Jack I have been making bread most of my life ! but never a sourdough loaf. I became anxious over all the recipes saying throw away the starter and only keep a bit ! was totally confused but with your help I should be able to get a better understanding of the process.

[@Bakewithjack]

Nice, recipe on my blog if you need it Linda!

[@sazpots]

Hi from soggy Leicestershire. Oh Jack, if you only knew how things would change 2 years on. Hope things have settled down a bit with the new bods sorting your orders (fingers crossed). Bring on the books!! Anyway, thanks for the info about the starter and sourdough bread. Going to actually brave it. Wish me luck!

[@JillElliot]

Hi Jack, love your videos and have made your bread recipe and tastes delish. I have just started my Sourdough starter with 25g x 25g but has mixed very dryly. Is that correct as yours looks more liquidy?

[@johnscrivy]

Made using your resipe all is good thought id play with it .instead of its rye feed .i fed it golden syrup oats so simple it loved it .lol

[@Bakewithjack]

LOL

[@johnscrivy]

Was looking at making a oats starter so played with oats so simple golden syrup in the original mix all good have now feed with strong white bread flower and all is good .thinking I have a good hungry starter .Im gonner feed it loads of different dinners and see how it goes do watch this space and I will tell what im feeding and how things are going

[@dharm9902]

Jack your videos are leaven me wanting more! I have a question though, once you have your starter ready how much of it are you supposed to use when you make a loaf for a 2lb tin?

[@evtheo2308]

Hi Jack! Some people advice to keep the lid opened, some others to tight to lid and some others to close with a lid loosely. What do you think about this? Should we let air get inside the sourdough starter ? Thank you!

[@angeyates7155]

Hi Jack, This looks great, really want to try it. Can I do this with whole-wheat flour, rather than the? How much starter do I need to make a loaf, and still have starter to keep for next loaf? Why is it that you haven't done the usual throwing away? Thank you!

[@azzalos]

You're funny dude. I like this video. You make it so easy. I wonder what all those other complicated wasteful USA guides are. Feed my starter 250g of flour each day and discard 3 x 1/4 of it? That's just stupid I don't want to waste anything. (Yes I know your other video). Are starters really that sensitive? Seems not. Grandma didn’t feed anything.

[@erichlf]

I put my 150 year old starter at the back of the stove while baking a loaf... It cooked. Luckily I shared it with others and was able to get more.

[@wonsunparque4788]

Just want to say thank you, Jack. I started a jar following your method yesterday morning (About 32 hours ago). And this morning (after 24hr), I fed it same, 25g flour and 25 warm water. I just checked my jar now and I couldn't believe my eyes! There were bubbles all over when viewing from the side of the jar and it has already risen double, after just 32 hours!!! Is this even possible? I sniffed it a bit but there wasn't really any strong sour smell. I am not sure what to do now. LOL. Should I start making bread or should I feed it a couple of more days? If there was a way to post photo, I'd upload it and share with you. Before using your method, I was trying to make a starter with another complicated method, disinfecting everything, measuring pH value and all, and after two full weeks, nothing! Just a few sad little bubbles with no rising at all. I'm still having a hard time believing what is happening in this jar with your method. Thank you for the video!

[@8bitheroes86]

Do we need to keep the jar in the fridge during these first 4/5 days? or just once we have used it and left some scrapings in the bottom for next time?

[@sallygray3530]

Hi Jack, Can you use other flour rather than rye to make your sourdough starter? Cannot seem to source. Could we use strong white flour instead or can you suggest an alternative? We are following your sourdough loaf recipe. Thank you 🙏🏻

[@abismith5668]

Do you have to use wholemeal rye or will plain strong white bread flour (or normal plain) do? Fancier flours are in short supply right now!

[@xxdonna1959xx]

Jack, if you use rye flour for your starter, do you use rye flour for your bread, or can you use other flours (newby sourdough maker). Thank you

[@honeybee3317]

If you ever come to Australia might I suggest to not come in Summer, as 23C is a balmy early Spring day. 35C plus is Summer here and depending where you go ( Cooper Pedy etc ) over 45C is not unusual, in the shade.Thanks for this vid. I'm looking forward to starting my own sourdough starter.