Creating a new Sourdough Starter, Day by Day, Discard Recipes, Costco Flour | Off Grid Australia 221

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I have had numerous requests to discuss starting a sourdough starter! It is not something I believe I'm an expert at! But I decided I'd put a timeline together and share :D
Enjoy!
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Nyssa & Darryl
Surreal, Apollo, Sonnet, Orpheus, Lorcan and Kavik.
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[@racmonbrown]

Tha k you Nyssa. This is the first time that starters and sour dough has made any sense in my brain

[@OurSmallFootprint]

I’m glad it helped, I sometimes listen back to myself and go, Urgh, I dunno if that makes sense at all!

[@karolynforeman7529]

Hi.that's why you are a preferred person for this!..excellent as always..people want and need to hear hands on..regards

[@OurSmallFootprint]

I'm glad it made sense, it was a bit complicated getting it all to fit together lol :D

[@susanmontgomery1104]

Hi Nyssa! I will be giving this a try and see how it goes, The bread looked so good even with the hot stove. I would love to have your skills dumped in my head you amaze me with your culinary skills. I learn so much from watching you. Hope your bathroom is coming along for you, thats a lot of work.🐿

[@OurSmallFootprint]

Its always good, even when it isn't quite hehe :D. We've got a lot of it done! i'll show you on Sunday when I do a chat, but there's still a little more to go.

[@lisaburns235]

I absolutely love this video. It's a true representation of what life is like sometimes. Not everything can be perfect and you didn't start again just because it didn't go right the first time. Well done 😊

[@OurSmallFootprint]

Thank you Lisa, I did think about at least doing the last back again lol, but the inside of the loaves was near perfect, so it seemed pointless, it totally showed that the starter worked :D

[@delaneyavenel1492]

Love your channel. Thank you for keeping it real 🪴

[@OurSmallFootprint]

Thank you :D

[@katiestockley5984]

very informative Nyssa, you are a great teacher

[@OurSmallFootprint]

Thank you Katie :)

[@Ladythyme]

Great demonstration of a Starter…. Like learning step by step from “Grandma” lol…Excellent really! I love your go with the flow method and not so rigidly accurate ….. after all it is a natural process and nature is not all that controllable 😊

[@OurSmallFootprint]

The weather and the temp and all the rest of it impacts the starter as much as the dough! I'm precise in a very unordered way lol :D

[@LifeWithMeAustralia]

Thanks for the super informative video 😊 love your bread videos

[@OurSmallFootprint]

You are very welcome :D

[@Cronaghmol]

This is the best sourdough video I've ever watched , I've tried and failed so many times. But after watching you, I now know what I was doing wrong. So first thing tomorrow and I'm starting my starter again.

[@OurSmallFootprint]

Woohoo! Good luck! And thank you :)

[@LittleRedHenNat]

Needed this! 👍🏻 Looove your step by step and clear narration. It's been a long time...like a lifetime... since I've made a sour dough. Watching you for soo many bakes, makes me want to get straight back into it. Thanks for your awesomeness 🤩👍🏻⭐️

[@OurSmallFootprint]

Its so tempting when you see it everywhere isn't it hehe

[@LittleRedHenNat]

@@OurSmallFootprint very! Watching your artisan's skills has me smacking my lips! Like a hungry dog at the shop window 😆 (at my TV screen) I'll leave you with that image. Have a relaxing night 🙂

[@heatherbolichowski1910]

Fantastic tutorial! Thank you so much for all the information. Very easy to understand.

[@OurSmallFootprint]

I'm so glad it made sense! :D

[@lynneanthony168]

Hi Nyssa, I am paying attention and gearing up to do this!! My first step was buying a kitchen scale...done!!Thank you, thank you!! 😊

[@OurSmallFootprint]

I know I'm a bit pedantic with my scales, but with bread it really does help! :D

[@sallyhostetter2820]

Thanks. It makes sense. All of what you said and showed made sense. Thanks.

[@OurSmallFootprint]

I'm glad Sally, I find it hard sometimes to try and explain without rambling! :D

[@karenlauder9768]

Hi Nyssa 🥰 Thank you this is an amazing vid!!! We all love your channel so much because you are real not fake so however you do the voice over is perfect!!! The comparison with the two starters was awesome, could really see the differences in thickness & texture. But double the work for you!!! One question, possibly a silly question but once your starter is ready & maybe baked a loaf or two, can you leave the starter in the fridge to have a sleep? I don’t go through as much bread & may just need a loaf a week. Loved your classic squirrel 🐿 “Squirrel Hey” to stop yourself 😂🤣😂 was the best!!!!

[@OurSmallFootprint]

Yop! mine sits in the fridge for days at a time/week if I just don't use it, if you pull it out and it smells a bit sour/acetone'y, just feed it up ! :D. If you leave it a long time it will end up with a grey liquid on top, which is 'hooch' you can just stir that in and feed it :). So long as there is no mould, its all good :D

[@karenlauder9768]

@@OurSmallFootprint ohhh thanks Nyssa 🥰

[@emmaskilton7346]

yes i agree. Seeing the comparison really made this video so much better than all the other videos I have watched. I know what to look out for now.

[@bethenyauker4727]

A great demonstration! I thought they looked delicious even with the extra love on the outside 😉. I will be coming back to this for the knowledge!

[@OurSmallFootprint]

It was definitely tasty, regardless of teh char lol :D

[@paperbark3754]

my gosh! I LOVE that you showed us the burnt result! This is real life at its best, lol. a nice "charring" hehehe - would have gone well with some flame-charred chicken and a fresh bruscetta!

[@OurSmallFootprint]

The kids ate it with a little bit of the char knocked off! Lucky they're not fussy lol.

[@aussiemumof2253]

So interesting! Thanks for sharing! 👏

[@OurSmallFootprint]

Thanks for watching! :D

[@jennyolsen627]

I like your baked beans recipe you did a great job

[@OurSmallFootprint]

It's super tasty, and the kids like it, that's the main thing! :D

[@emmaskilton7346]

yes I made your baked beans as my second canning experience. Mine turned out a little dry because instead of grabbing another jar I toped up the jars with the left over beans, No recipe was used just followed along with you. I also used a passata instead of juice because that's what I had. I will definitely use the juice next time though.@@OurSmallFootprint

[@robynclarke5274]

Thank you for sharing your knowledge.

[@OurSmallFootprint]

You are very welcome! :D. Thank you :D

[@judithbutler9695]

I wish my bread looked as good as yours! I made 1 beautiful loaf and it has been downhill from there. Because of you I will try again!❤

[@OurSmallFootprint]

There’s a definite learning curve but I reckon you hit this point where it just works!

[@mplummer1574]

Thank you for the sourdough instructions👍

[@OurSmallFootprint]

You are very welcome :ad

[@OurSmallFootprint]

That was suppose to be :D lol

[@angeladavis2165]

Great video, very easy to follow! My husband really likes sourdough breads. I will give this a go for sure. Wish me luck!!

[@OurSmallFootprint]

Luck! You'll get it :D. We love the texture of sourdough, its a lot 'heartier', eat less of it because of that which is nice.

[@Desertthorn11]

My husband loved when I burn toast, so he'd be in heaven with your sour dough loaves.

[@OurSmallFootprint]

My grandmother used to love burnt toast as well lol!

[@kerrijones719]

Thank you for demonstrating your technique. As always, very informative. Looking forward to the next video. Take care. 😊😊

[@OurSmallFootprint]

Thank you Kerri :)

[@coletteblee3419]

Just started my starter today 🤞 it works not so warm here in Ireland 🇮🇪 thanks for the video

[@OurSmallFootprint]

Oooh! Good Luck! I'm going through the season change to cooler weather at the moment and having to juggle it again, some of my bread has ended up slop lately with the high temps lol, and then it got down to 2 degrees overnight and the bread I had proofing didn't proof!

[@nicolabidois5952]

Absolutely awesome information and thank you for being an amazing person you are

[@OurSmallFootprint]

Thank you so much! :D

[@annamaria8755]

You are a great teacher. I want to try this now that I know how just need to buy me a Dutch oven.

[@OurSmallFootprint]

The enamel tins are much lighter than dutch ovens, Falcon brand is common, but the little enamel billy tins I'm using were only $20 odd from a camping store :D

[@theresaduggan426]

I’m trying your recipe here for sourdough bread. It’s my first attempt ‘back’ at doing bread since coming out of plaster for the second time this year. I bought a dough whisk as my wrists are both weak now. I’ll keep you posted!! Wish me luck!

[@OurSmallFootprint]

It will be delicious! I was looking at the dough whisks, I really struggle with that first mix, the coil folds my hands seem ok with, but that initial whisk is hard!

[@theresaduggan426]

Absolutely fascinating!!

[@OurSmallFootprint]

I felt like I was oversharing a little lol :D

[@aussiemum0816]

Great video - thank you 😊

[@OurSmallFootprint]

You’re welcome 😊

[@sharonburling2262]

Thankyou! I'm game to give it a go now

[@OurSmallFootprint]

It's definitely worth the little bit of effort :)

[@judithbutler9695]

You are incredible!

[@OurSmallFootprint]

Thank you Judith!

[@naturewoman1274]

Great video Nyssa I was given a starter but I got lazy and forgot to feed it, then I made my own and my starter smelled like acetone so I cracked it and gave up, but I'd love to really learn and do it, I'll save this video and start from scratch again, once again cheers xx

[@OurSmallFootprint]

Acetone smell just means its hungry! :D

[@naturewoman1274]

@@OurSmallFootprint thanks 😊

[@vickiallum2190]

Excellent video.

[@OurSmallFootprint]

Thank you Vicki!

[@cindydavidson8511]

Thank you for keeping your baking real like mine.Appreciate the tips for sour dough starting

[@OurSmallFootprint]

Hehe, I'm not one for perfect, not really, I like to 'perfect' things, so I know I can replicate it, but perfection in itself is a bit far out of reach for me I think! :D

[@lt5880]

Great, informative video.

[@OurSmallFootprint]

I'm glad! Thank you :D

[@qwertyqwert2772]

oooh science class! hehe. caaaaaaaaaaaaaaaaaaan you get hubby to do a voice over or a vid maybe one day haha ❤ PLEASE DARYL🤣

[@OurSmallFootprint]

Lol, I'll get him in something at some point, prob more towards garden season! :D

[@aussiebudgets]

I tried doing my starter dough last year. But closed the lids and the starter was too thick. I used wholemeal flour. I never got passed to baking the sour dough bread. I gave up. Nyssa, you made it look so easy to do. I will be definitely try again. Thank you.

[@OurSmallFootprint]

I hope it works for you! I think its a wonderful tool to have, to be able to make sourdough, I enjoy so many aspects of it! :D

[@Char-lei]

Thank you thank you thank you for making this so much easier! I've read loads of tutorials and never really wrapped my head around it all entirely! You've inspired me to try again (I posted once before about my starter developing a hideous smell). Fingers crossed!

[@OurSmallFootprint]

Oooh! Good Luck! :D

[@marieparks5674]

Very good

[@OurSmallFootprint]

Thankyou Marie :)

[@mindyluster2586]

Thank you so much for doing the sour dough tutorial! I am going to give it a try!!

[@OurSmallFootprint]

Very welcome, I hope it works out for you! :D

[@frugalfoodie3534]

Thank you for making this video. I neglected my sourdough started and it died so i need to make a new one. Your method is so much simpler than other tutorials. Been buying sourdough bread but it’s just not as good as the fresh made ones.

[@OurSmallFootprint]

It never tastes quite like homemade when you buy it does it! I'm always disappointed when I spend a little extra for a loaf marketed as sourdough and its meh! :D

[@laurennightshade]

Thank you so much for this. It was so helpful. I have been working on trying to get sourdough to work for me for many years but have moved through countries and climates without getting it right. Your description of the mature starter really helped as I have always been told or read the 'has it trippeled' method. I never thought to look at the viscosity. I have made underwhelming loaves to date and currently use a hybrid yeast and starter recipe that works but isn't the same as a true sourdough. I do live in the coldest part of Victoria and am impatient!

[@OurSmallFootprint]

I definitely think the viscosity is important, it shows the strength of the starter as well as the whole tripling etc, but it is a good way to see if its fallen off peak too, because it thins as it falls! :D

[@countingdownkate1832]

I made a great recipe using discard and it was for jam drops. They turned out beautiful 😍

[@OurSmallFootprint]

oooh! Yum! I find that using starter, discard or not, makes things have a slightly softer/better texture! :D

[@ANNtique]

I really enjoyed seeing the comparisons between the new and old. How does the taste of the bread compare? Does the older one have a stronger sour taste?

[@OurSmallFootprint]

Generally speaking it isn't really the starter that imparts that extra flavour, it is the extra time in the fridge! A loaf that has been in the fridge retarding for 48 hours versus a loaf that you only proof on the bench and bake, will be much more rich in flavour and tang! :D

[@elizaC3024]

😊

[@sambalina8856]

Hi Nyssa, very educational video, I learnt so much… I wonder how this recipe could be converted to a gluten free option.. having Coeliac disease and lactose free is not fun sometimes especially for bread.. thank you as always 💐

[@OurSmallFootprint]

There are a lot of gluten free sourdoughs out there, but I have never really tried them to be honest! Surreal couldn't have gluten/wheat until she was a few years old, but has lost that intolerance as she's gotten older and I wasn't really into baking bread when she was a toddler! I've just done some googling and it looks like the starter quantity is much higher in most gluten free loaves, but it definitely looks doable. You can make the starter with a brown rice flour or quinoa flour, or buckwheat flour etc!

[@alisonshanahan9529]

I feel I should try this. My husband is gluten free and I know that leaving a sourdough dough in the fridge for 2 days means the gluten is eaten up and when you bake it your bread is now gluten free. Currently I buy GF bread from the supermarket, you get 14 tiny slices for $7+ depending on the brand.

[@laurennightshade]

That does depend. If your husband is coeliac that would not work. If he is gluten intolerant it may.

[@OurSmallFootprint]

As Lauren said, if ihe is coeliac, no, fermenting the dough does not remove all the gluten, but the nice long 48-72 hour ferments do break down the gluten a lot, and allow people who are somewhat intolerant of gluten to be able to consume it because their bodies don't have to work as hard to break it down, the enzymes have already started that people who are intolerant don't have, so the process is kickstarted :)

[@kimmcvitty3580]

I like the extra information about assessing the strength of the starter and readiness to use. I had a starter and kefir going but found I ended up with too much. Can u freeze sourdough starter? Thank you. I have no idea how you manage to do all you do in a day with such a large family. Exhausted just thinking zbout it!!

[@OurSmallFootprint]

I'm not sure how freezing would go tbh, I've never tried, but you can dehydrate it, either just spread it out on a tray and let it dry crisp if you have the right weather or in a dehydrator and then you can use those flakes to start a new starter in only a couple of days before you want to bake! :D. But with the starter too, you don't need to overdo the amount, you get your starter established and once its established, only ever feed it with the amount that you will need for a bake, and just leave a scraping behind, then just feed it with the amount you need for the next bake etc! :D

[@kimmcvitty3580]

Thank you for all thst extra information.

[@FrugalFunMum]

Just watching this now so what I wrote is day 1 - 50g water + 50g flour, sit for 24 hours,day 2 - add another 50g water, 50 g flour, (sit for 24 hours again ? or do you take out your 'discard then ? then i saw you add another 50g water and 50 g flour ? is that day 3, so each day is 1 step ? sorry i got a bit lost as you were just talking and then said day 5 ...

[@OurSmallFootprint]

There's some variability allowable, depending on your temp and how it responds, You want to feed it at least once a day, and you don't want to end up with excessive amounts of starter, but I also don't like getting rid of too much either, so for the first few days I only add in, then I take some out just to bring the volume down and add again. I will have to get my method to go with this video up on the website. When it starts responding you'll be able to get to the point where you scrape the jar out almost completely, feed and it will still double!

[@mandiesplace]

This was a great informative video on sourdough! I made 2 loaves yesterday and I find that no matter how long I let my bread cool off it’s always a little damp? Not doughy but damp. I wonder if I’m not letting it cook quite enough? I did take the temperature before taking it out and it was at 200 degrees. Idk let me know what you think if you don’t mind! Thank you so much!

[@OurSmallFootprint]

I find that if I overproof my dough sometimes it ends up that sorta tacky/damp texture, I also find that I need to make sure to remove from the dutch oven/pot/heat and put it on a cooling rack straight away or sometimes that ends up making it a little damp. The theory for gummy dough is the moisture, hence why if you cut it while warm it does that, so it can be not cooking at a high enough temp, and the outer crust sets before the moisture is released, or letting sit and 'steam' for too long post removal from the oven, or sometimes for you rmethod, you just need to lower the hydration slightly, Flour matters too, sometimes, depending on your flour, you can't push the higher hydration because the flour just can't handle it!

[@mandiesplace]

@@OurSmallFootprint thank you! I actually had my daughter take it out because I ran out of the house and she left it in the Dutch oven with the lid on till I got home. I just thought the crust would be a little softer I didn’t think it would effect the bread. I guess I’ll find out if that was it when I cut into the other loaf! Thank you so much!

[@OurSmallFootprint]

@@mandiesplace totally could be it because there would have been steam inside the Dutch oven as it cooled :)

[@sharonpeta2390]

Great video.

[@OurSmallFootprint]

Thank you Sharon :D