Day 4-10+: How to Make a Sourdough Starter

How to Make a Sourdough Starter Full Details and Printable Schedule ► bakerbettie.co...
Sourdough for Beginners Playlist Here ► bit.ly/2kfHZ5a
Better Baking School ►betterbakingsc...
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You can find my full Amazon store of the bread baking tools that I use here: www.amazon.com...
SOURDOUGH STARTER TOOLS (affiliate links):
Kitchen Scale: amzn.to/2Lnffkd
Digital Thermometer: amzn.to/2HI6MHA
34 oz Ikea Glass Container that I use: bit.ly/2lAqw7s
Another Container Option for your Starter: amzn.to/2Li8gu1
Small Rubber Spatula: amzn.to/2UoIWpi
SOURDOUGH BREAD BAKING TOOLS (affiliate links):
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Bench Scraper: amzn.to/2Ls9GB2
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SOURDOUGH BREAD BAKING INGREDIENTS:
Whole Wheat Flour
Unbleached All Purpose Flour
Bread Flour
Rice Flour
Fine Sea Salt
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Day 4 of “How to Make a Sourdough Starter!” How’s it going for you? Today’s feeding is going to use a slightly different ratio than we have been using the past two days. In this video I’m going to talk a bit about the difference between a 1:2:2 feeding and a 1:3:3 feeding. But don’t get too caught up in the ratios! We will go more in depth about that later!
You are going to do this same feeding for the next few days until it is ready to move into maintenance phase. Watch all the way to the end of the video where I’ll show you how to check to see when it’s time to move on!
Let me know down in the comment section how its going for you!
#sourdough #bakerbettie #baking

[@pamelaking7756]

Wanted to let you know that my BB starter is now 18 months old and thriving. I'm not baking over the summer and have had the starter dormant in the fridge, feeding 1:3:3 about every 3 weeks. Even in its dormant state, it's so vigorous that gases are providing numerous bubbles even in the fridge! Just split to again keep half at room for the fall baking to come. Thanks again!

[@madeleinelisabth]

my starter took about 8 days before anything happened (it’s 15 degrees in my house) but now it is active and bubbly!! thanks so much

[@kosswc]

This gives me hope. My house is 67 degrees F and have not really seen anything yet on day 4.

[@randallmadison]

I took the top off tonight before bed to check it out and smell as it’s growing so well on day 9... consistently doubling each day, and I heard it! Listen to your growing starter. You can hear the CO2 forming! Science is awesome. Thanks Bettie!

[@mikencrew8885]

Thank you!!!!!!!!!!!!! Finally someone who actually knows what they are talking about when it comes to starter dough. I have tried twice and my sour dough has failed and now I know why. Others just say do this and by day 7 you’re ready to go if it doubles in size. But I didn’t realize it needed to double in size within 4 hours ❤️❤️❤️thank God for you.

[@JP-qz9uz]

By far the best instruction by Betty. I don't say that lightly. I was getting discouraged because the starter was not rising after day 1. I tried so many different recipes for making a starter finally I found Betty's I saw the troubleshooting video and I found the method is so simple that one does not need to remember some heavy secret math calculations that these so called professional bakers talk about. Her method even saved my starter from being dumped. Thank you Betty I am surprised some folks disliked the video.

[@thecustomstitchery220]

TIP: You can write on glass with a sharpie marker instead of using a rubber band to mark the starting level. When you’re done just mist with alcohol and wipe off with a paper towel! I also mark what time I feed on the jar and sometimes the ratio mix for reference.

[@Engwadur]

Day 3 was disappointing, I'm so glad your were encouraging to keep doing the process because it did get started. today is day 9 and it doubled in about 6-10 hours.

[@pamelaking7756]

Thank you for making this process less complex. Two feedings, changing flours, clean jars to see the streaky deflation pattern, float tests, and all the rest, is daunting for a newbie. Flat out enough to send one back to store for processed yeast when the starter doesn’t follow the ideal growth pattern. I’ve started over using your process and so far so good. Appreciate your steps and the “Alton Brown science” approach. I always love some good science and sourdough starter is certainly chock full of that! Thanks again.

[@ivson]

Your videos as crystal clear, no fuss, easy to hear and understand. Thanks for your effort!

[@BakerBettie]

Glad to help!

[@nanapoku5259]

​@@BakerBettie Can you leave the starter in the oven with light on overnight if one do the 24 hour feeding?

[@amandaschwartz3467]

My starter was from a mature starter dehydrate. At day 3 it doubled and looked great. It's now 6 days old and looks great and thick when I feed but at the next feed it looks runnier, no bubbles and hadn't had any type of rise since day 3. I just started the 1:2:2 today as I just came across these videos yesterday. I use KA white whole grain only. These videos have really helped.

[@bdear87]

I have been so confused about the sourdough process and now I understand. Thank you so much!

[@heidireiter1046]

Thanks for your videos Bettie. I am on day 10 of my starter and I began to follow your videos a couple of days ago, I am now using whole wheat instead of white flour and changing my ratios to 1:3:3. I sure hope my starter begins to rise and bubble as it has seemed really flat for the last week.

[@wahlstrom61]

My first try at starter was doing nothing up to day 9 when I watched Bettie’s videos and began incorporating whole wheat flour. From that point it took off. Love this series of videos. ❤️

[@BakerBettie]

That is awesome!

[@spyking4342]

, done exactly what she did from day 1 measured , temp of water , etc same amount of wheat flour and still nothing and it’s day 20 and it never went past the doubled size not like on day ten , don’t know what to do , mine stays on day eight, I realize you have to be patient , but this is rediculous and running out of wheat flour not to mention waste

[@spyking4342]

What happens when you never get past day eight ?

[@anler1]

Hello,Bettie!There are many videos about sterter on internet,I rtyed many,but only thanks to your video I suxceed to create good starter.Your videos are most particular and professional.Thanks a lot!I hope this help of your videos to bake my first sourdough bread.

[@blharrison88]

I absolutely love your videos! Very clear, concise and informative!!!! I’ve finally been brave enough to try my hand at sourdough😊

[@76asha]

So grateful for these detailed instructions! I’m on day 7 and it’s growing about 1/4 in size and I know not to give up :)

[@BakerBettie]

You got this!

[@Quirkykjs]

Wow thanks for all this! I'm technically on day 3 of my starter so have some catching up to do. But my starter from day 2 easily doubled which surprised me. I started with a whole wheat flour that I honestly thought was expired and old. But boy is it happy. I look forward to more content :)

[@mullill7122]

I'm on day seven of my starter, had the "false start" occur but did not panic and dump everything like I've done before. It's looks like I will have my own starter after all, started out calling it "I think I can", may have to change it to "Eureka". Thank you Bettie for your clear, easy, practical and calming instructions.

[@BakerBettie]

Keep going! You're so welcome!

[@tinykitchenuk]

Hey Bettie, enjoyed your series and learnt something. So thanks

[@user-wx2gz9nx6h]

This is a wonderful series! I’m making my very first sourdough and your videos have been so helpful!!!

[@johncipolla8335]

i am actually using a rye flour. I am on day 2 and see some bubbles. I used a classico tomato jar and washed it out so my starter's name is Classico. The best time to feed mine is in the evening around 7pm i'll do that tonight even with the little bubbles that I see

[@TheMintycrow]

Thanks so much for this course, I'm at day 4 today. I feel like I'm discarding so much and left with so little each time - trusting the process though!!

[@BakerBettie]

You got this! You're doing it correctly. You really don't need much starter left at all. If you're curious you can find some recipes to use up your discard if you don't want to trash it.

[@martharichardson8552]

Thank you so much for all your help my starter is alive and seems to be doing good!

[@BakerBettie]

Great job!

[@rubygordon9447]

Love how simplified you’ve made the ratios!!

[@jenniferlina6621]

Hi Bettie! Thank you so much for encouraging me to be patient and explaining the “false start”, that seems to be going on here atm 😅 so good to know it’s not dead and to just keep going!!

[@BakerBettie]

Keep going! You got this!

[@jenniferlina6621]

IT FINALLY DOUBLED TODAY!!!! I was so worried about it and I’m so happy you encouraged me to keep going!

[@jackiegilmore420]

Hay! New to the site and have purchased all in need. Just trying to work up the courage! My father used to bring me a loaf or two of sourdough bread from Fisherman's Wharf in the 60's. As the oldest of five kids that is one of my fondest memories. Sourdough with real butter. Paula Dean move over!

[@BakerBettie]

Such a nice memory! I hope you make your own- you can do it!

[@jaclynjohnson7501]

Thank you for this 😊 I've been working in mine for awhile and I wish I would have seen this prior to starting, but I'm gonna give yours a shot.

[@MaroHaladjian]

First of all thanks for your videos. Day 8,9,10 raised within 24 hours but not doubled.

[@BakerBettie]

Keep it up!

[@gabbycambron2456]

Amazing videos, of all the videos I’ve watched... this series are the best, you really cleared all my doubts... and i hope to stop waisting flour; this is my day one, I hope to get there and make amazing sourdough bread! Thank you!

[@noorjehaanedros3576]

Hi Bettie: thank you for this video. I have successfully cultured a rye starter and an all purpose/ Whole wheat flour starter using your method.

[@fariskaram9816]

i have never dare to make a starter yet till i saw your excellent videos which are full of love and confidance and most important your clear explanation in a very proffesional way . thank you more than so much.

[@DoctorMeatDic]

Major tip: use warm water when adding the water, never cold. I think this is what most people get wrong. I use water from the kettle, cooled with filtered water. I had a starter that was doing nothing, so bought a starter from the internet. They smelled and looked identical. It was using cold water that had stopped mine.

[@darijapankretic2363]

Thank you so much!!Great advice and my starter finally started :)

[@lisastathatou6322]

Hi Bettie, thank you for your wonderful videos and tips. Same issue here as JoJo InRancho and Elisabeth Horn. My starter is bubbly and stringy (it overflowed the jar on day 2!) but a few hours after feeding, it becomes really soupy and runny. Nowhere near the consistency of your starter ☹️I live in Greece and the indoor temp ranges from 74 to 86F. Thank you for your help

[@lettucebethegood]

I’m new here ! You explains things so well!! Thank you

[@david_a_uno]

Thank you so much for offering this series! Your instructions are clear and concise and have opened up a delightful new avenue of baking for me. The first batch of bread was a wee bit more sour than I prefer, in general, but still yummy; the texture and crumb were fabulous and the starter is alive and kicking, so we'll get it figured out, over time. :)

[@fyau2945]

Hi Bettie, thanks for all the great tips, very helpful for those doing sourdough starter first time, including me of course! My starter has grown more than double before I fed it on Day 3, very encouraging!

[@BakerBettie]

You can do it!

[@katielarsen2630]

Thank you so much, you answered all my questions in the second half of the video:)

[@lucyyeap4684]

Tq for an easy to follow tutorial. Happened to chance upon your video how to make sourdough starter. I tried unsuccessful before

[@BakerBettie]

You can do it! Take your time and read as much as you can on the subject and keep going! I have a good troubleshooting video that can help when you think your starter is dead.

[@lucyyeap4684]

Hi Baker Bettie just to let u know I started the sourdough starter yesterday. I’m so happy to see it double in size this morning keeping my finger cross that I can now successfully cultivate it. Lol my grand nephew named it Baby Tusk. ♥️

[@lucyyeap4684]

Sad to say this morning saw the starter deflated - 3rd day. I continued to feed 1-2-2. Hope I don’t have to start all over again

[@ppilgrim3441]

Thank you Bettie! You are so inspirational. I love your videos.

[@BakerBettie]

Thank you so much!

[@tonykatieherres9991]

Very thorough thank you

[@ladylongford1951]

Best theme music on YT!! 🎶🎵🎷🎶🎵🎺💖

[@woodchuckmichelle8053]

Thank you so much for this series!

[@melaniestanley4598]

Wonderful instruction. After my starter is mature ,can I then use bread flour.?

[@madnessaurus]

Oh your ratios are so much better than what I've been following, mine started off with 100gr flour to 150gr water and I feel like that's so wasteful. I do have a question about bacteria, I've read it can grow nasty bacteria like e-coli and I'm a little concerned about that or any other sickening bacteria. My concern is if it's safe for an immune compromised person to eat, I couldn't find any answers about this and hopefully you can help!

[@tonitrawitzke9590]

Hi Bettie! Love your videos. I'm on day three of my starter but I always watch a day ahead to see what's coming and I noticed you are using sealed jars now vs. the loose top. Should we be doing this? I apologize if I missed your mention of this.

[@BakerBettie]

Hi Tony, The jars aren't sealed tight. I screw them on but not airtight. You just need a bit of room so air can escape, it doesn't have to be super loose. I recorded the second half of this video months later after I made the series. The jars in the video are example starters at different places in the process for visual aid for a class I was teaching so I quickly filmed a video with them. I don't typically use these jars for my starter that I upkeep, but you can use a jar with a lid like this. Just don't screw it airtight.

[@jojoinrancho320]

Hi Bettie: Was looking at Elizabeth Horn’s comment and had the same question. My starter is on day 6 and is also very runny. I keep it in the oven which is not too warm (I think). How do I get it to the consistency of your starter? Feed it more flour or maybe keep it in a warmer or cooler place - is there a preferred temp? Thank you! P.S. Congrats on your new house!

[@steviefr7870]

Did you get an answer? My day 6 is runny also.

[@denisev1409]

Mine is on day 9 and is also runny. I added a few less grams of water and I'm hoping it's thicker tomorrow 🙏🏼

[@adrianalasco]

I reduced the amount of water as well and it looks a bit better to me too, I’m using plain flour

[@denisev1409]

@steviefr7870 ok. So I answered my own questions. First, different flours absorb different amounts of water. If you're using all purpose flour and it's runny, try using a higher absorbing flour (like bread flour)! Or you can do what I did and put a few grams less of water in your starter (note this will not be considered a 100% hydrated starter at that point... however, I made Bettie's 65% hydration bread with it and it came out AMAZING)

[@denisev1409]

@adrianalasco4362 ok. So I answered my own questions. First, different flours absorb different amounts of water. If you're using all purpose flour and it's runny, try using a higher absorbing flour (like bread flour)! Or you can do what I did and put a few grams less of water in your starter (note this will not be considered a 100% hydrated starter at that point... however, I made Bettie's 65% hydration bread with it and it came out AMAZING)

[@barimyers7426]

I just found your amazing videos and subscribed.... I started mine 4 days ago and have been doing feeding with measuring cup I just ordered a scale how can I proceed and not kill it

[@bakeroflight1027]

This series so helped me !!

[@ccoustance1807]

Your videos are super helpful! Thank you so much!

[@shannakurth5967]

On day 5 today. I feel like the starter is a little sluggish. Have been putting it in the oven with alternating the light on and off every few hours (some sources suggest continuous light on may be too warm?). My question: We use a wheat grinder to grind wheat berries into fresh whole wheat flour just before use; wondering if there might be a benefit to switching to commercial whole wheat flour? Perhaps there might be a higher density of desirable organisms present in a bag of flour that has been trucked across the country and then languished on a store shelf for a few weeks? Another option is to use the commercial rye flour I have on hand, although it is a little coarsely ground. BTW: I'm not usually a fan of learning by video; generally much quicker to read about whatever it is I want to know. But your videos have been WELL worth my time. Especially helpful to see the consistency of the starter; I kept thinking mine was much stiffer than photos I have seen. Thanks for all your work!

[@TheJeffduck]

You are amazing! 😱 Thank you 🙏

[@BakerBettie]

Jeff Currie glad you found it helpful!

[@TheJeffduck]

Baker Bettie I have found your videos SO helpful. Hanging onto every word after so much confusing noise out there. Have just finished my first loaf and happy enough with the result. A bit gummy and personally overdone by five minutes for my liking but the flavour was amazing and there were plenty of air bubbles (after three weeks of multiple failed starter attempts) so I was relieved to say the least! You are also so beautiful, and I love your gentle, calm delivery of the information. Really hope your channel blows up to millions of subscribers; you deserve it! x

[@jpeterson8988]

@@TheJeffduck confusing noise is the perfect descriptor!

[@janicesamuels1925]

Hi Bettie, I’m on day Six with my starter and it rose more than half last night. I feed at night about 7:30-8. When I got up this morning about 6:30, it had risen more than half. My question is: what now? Do I feed it more, so that it will continue to grow? I’ve already increased my flour and water to 75 grams. It might be worth mentioning that I had to put it in my oven with the light on as my house is cool. Please help I have been trying to get a starter going for a couple of months now without success and I finally feel like this one has the most potential.

[@heidiflorou6954]

Hi there from Greece! I am on day 7. My starter was runny too . I was using all purpose flour . I changed to rye flour and boom! It has doubled and is thick like Betties Oh and I sent you a photo on Facebook messenger. Is there a place we can show you how we are doing?

[@scrabblehollow]

I believe I saw one of your videos where you referenced a timeline to follow for baking if you wanted to have it ready in the morning or the afternoon, but now I can't seem to locate it.....would you share that for me? I think my starter will be ready soon, love your videos.

[@sarahbee6285]

Hi Bettie! I just now started following your sourdough starter guide. However, I was following another guide that wasn’t quite clear on when you need to discard. I am on day 4 and only discarded once on day 2. I already fed my starter today and it seems like it is doing well, but as you can imagine, I have a ton of content in my jar since I only discarded once. Is this bad? Should I start over? Is it okay to discard tomorrow (the 5th day) even though I haven’t since day 2? How do you suggest I go about this? Also- I have two starters going, one is with unbleached all-purpose flour, and the other is with gluten-free all purpose flour. Thank you!!

[@pattymiller8447]

Oh I enjoyed this video. All days. I’m without a scale. So I’m guessing on the amounts to remove and just adding what I started with. Wish you could have explained in non scale amounts. But, I’m pretty sure that mine is doing well. 🤷🏻‍♀️

[@karinlerew6542]

Hi Bettie-your videos have been sooooo helpful. I have been watching so many during the past several weeks and must have had sensory overload until I reached your videos today. By far, the best. Here is my question: I don’t know if I should throw my starter out and start again or try and salvage it. I started my started with 100g of AP flour and 100g of warm water. There was some bubbling action the next day, so I removed 50g of starter and fed it with 25 g of water and 25g of WW pastry flour. You are seeing the results of sensory overload...boy, have I learned a lot in the past three days. I did the same for feeding 3 (this morning) and found hooch on top about 4 hours later. I fed it again, without removing anything. I know I haven’t removed enough of the starter but could I discard all but 25g tomorrow and feed it 1:2:2? Or is it a complicated mess that I should just chalk up to the learning curve?

[@AceMaverickM]

I'm on day 10 and i've noticed that my starter doubles in size but by the 12th hr it starts to deflate, is this normal ? should i move to "maintience" ? PS. i really love your videos. Clearly explained with the how's and why's and love it ... i appreciate you and keep it up !

[@robind.5370]

Your tutorials are great! So glad I found you 😀. So I started my stater three days ago using the cooks illustrated tiny starter method which appealed to me because of quarantine and flour in shortage. The ratios being used are 1:1:1 @ 10 grams across the board. This is used until day 7 and the. Switches to a twice a day feed. My question is should I stay on that schedule or can I switch over to your 1:3:3 on day four (tomorrow and it’s late so maybe day 5) and use 10 grams starter 30 grams flour and 30 grams water. I had a double in size on day two and nothing today on day three. But I now know that this can happen and my starter King Arthur (cause their flour is in such demand and I felt lucky to finds some) is doing fine. I have been using a jelly jar with lid but will going forward just place it on top instead of closing it tight.

[@robind.5370]

So I decided to go ahead and switch to a 1:2:2 feed and it seems to be fine. I am waiting on an order of 24oz containers so still doing smaller feeds. I really hope you can answer this. My starter is on day 6. I switched from using 100% white whole wheat flour to 50%white whole wheat and 50% unbleached all-purpose flour. Today my starter did double in size but it only had some small bubbles. Not like the big “honeycomb” in your jars side view. Also my starter is def runnier than yours. Am I still on the right path or is this a fail and I should start over with 100% whole wheat flour if I can find it.

[@Sabrekea56]

My starter bubbled and rose some on day 2 then nothing on day 3,4….8. I wasn’t worried after watching your video but I am getting a little worried now because I’m not seeing any bubbles. I’m using King Arthur organic rye flour and that stuff is pricey. Can I switch to whole wheat while I patiently wait.😂

[@akankshaarvind6446]

Do you continue with the same jar from day 1 to day 10, also how much is 50 & 75 grams in water and flour in cups. I do not have a scale

[@HelloChrissyo.0]

Hi Bettie, I'm doing a whole wheat starter. I've been doing the 1:1:1 ratio @ 50g and feeding every 12 hrs. My question is will I need to increase feeding amounts since I'm feeding twice a day on day 4? And if I am to increase the feeding, would you recommend that I just go up to the 1:2:2 ratio, I'll still be doing the 12hr feedings. She's (her name is Roberta, Bertha for short) doing really well already, growing double by the 12hr mark. Thank you by the way, out of all the videos watched, yours has produced the best results. Bertha is my 3rd starter in the past 10days. I've had to chuck the last 2 for various reasons (hand to forehead).

[@johncipolla8335]

i’m on day 4 but very minimal bubbles. Hope I am doing this right

[@cliffcox7643]

When you say continue feeding 1:3:3, do you mean feed it 3 times the amount of the original 25 g or 3 times the amount of the newly added daily weight of the starter? AND, do you discard every day after day 4 down to 25 gm again?

[@brittanyheaton5658]

When do I start switching my starter over to unbleached all purpose or bread flour? Which is better? And how do I go about doing it?

[@SlantF13]

Hello, I'm on day 6 and not seeing many bubbles. The consistency is a little runny, not too bad, but doesn't seem to be as thick as shown in the video. The temperature of kitchen is 73 degrees. Should I add more flour than water at the next feeding? Thanks

[@sewthebaglady]

This is the third starter method I’ve tried this year, and so far I’m getting better results in the first week than in the first month with the others! When I weigh my jar + 25g, every day there is less and less starter left because the sides collect the residue and it dries, taking up weight. By day 6, there was practically no starter left in my jar, and no matter how hard I scrapped the sides, it still weighed over the jar + 25g formula. I ended up switching jars and kept going. How do you prevent that from happening?

[@awag1010]

Thanks so much!

[@BakerBettie]

You're welcome!

[@barbarastorms9674]

I just learned about this website. I wonder…I have wheat in storage, so I grind my wheat just prior to making bread. I have both hard red wheat and also white wheat. Can I use those either or both?

[@jirivesely9917]

Hi Bettie, very informative videos. I’m your subscriber and would like to know what’s the ratio of starter and flour when making a sour bread. Thank you!

[@Heidi_Bradshaw]

Depends on the recipe.

[@sabrina-valerieellert5805]

Thank you for these tutorials :) When I started adding unbleached flour and changed the ratio, the smell changed to vinegar and it is less rising. What does it do to your bread baking if you change this parameters? I aim to 50% whole spelt flour when I'll get ready to bake

[@sweetieme2]

I started my starter with 1/3 rye flour, 1/3 whole wheat, 1/3 AP unbleached white flour and have continued that, thus far. Should I stick to that flour or switch to 1/2 that mixture and 1/2 AP flour?

[@kacydesmonds2557]

I am on day 3 and have been doing my feedings in the evening. Can I switch to mornings after today? It will be easier to check it after 4 hours. If it is more than doubled after 4 hours, do you wait to feed it until the next day or do you do it more often after that?

[@houstongardener477]

I would love to see a video about the differences between making your own starter and buying a dehydrated starter from somewhere. Great videos!

[@01ry76ry09sdf]

Great videos, thank u 🙌

[@caitiechumley7326]

Once its mature can i switch to 100% unbleached flour or do i need to still use 1/3 whole wheat?

[@kimfox1739]

Named mine Vida which means life...this is the third time I’ve tried a starter. Maybe naming it will make a difference.

[@BakerBettie]

It will!

[@KKnight7488]

Can I use fresh milled hard white wheat berries?

[@marykal7700]

My starter already 11 days and it really not strong at all. I was using 1:1:1 ratio. My house always cold so I kept it in garage so its warmer. By the time I feed the starter is watery and small bubble. What should I do to make the starter stronger. I even fed it twice a day.

[@3960carmen]

Hi Betty, thank you for these clear videos. You didnt mention if you can save the discard at this moment or still throw it away? From which Day can I start saving it? Greetings, Carmen

[@BakerBettie]

You really don't want to start saving it until your starter has stabilized. Basically when its ready to bake with. It can have a really off flavor in the beginning. You can compost it though from the beginning!

[@jngerig]

Question for you. I am on day 8 with no bubbles. Should I still have increased my flour and water ratios day 4-10 or stayed at the 1:2:2 ratio from days 1-3? Thank you!

[@nadiabaig6106]

Hello, I am on Day 20 and I have been feeding my sourdough starter once a day with Bob's Red Mill Whole Wheat Flour and Bottled Water at a 1:3:3 ratio (25/75/75) from Day 4. I keep it in my Brod & Taylor Proofer at 75F. My starter has been consistently doubling in 7-8 hours for, at least a week. However, it is not doubling in the 4-6 hours. Is there anything else I could be doing to get my starter to double in volume quicker? Or should I stay the course and just give it time?

[@HendraG-nn1gi]

Just wondering it is okay to start as it is a winter in Melbourne where my room temp this morning is 10⁰ C. Btw, can I keep the ratio 1:2:2 instead of 1:3:3? The reason is because try not to discard much stater in addition I wouldn't make lots of sourdough?

[@maddoxkiddo]

Hi!! I've been watching your videos as I go through my process of making surdough but I still have one doubt. I have mine for a week with some activity, some day it grows fast but completed the 24h it's almost the same as the day before. I started to feed it 1:2:2 ratio and now shows more activity but what about if I get to have my sourdough like your second or third jar and I want to feed it, I still hace to remove part of it and leave 25gr or I should feed it with the same actual weight that has at that point? It has been a little rough to get mine going properly but at least it smell good and is still alive :P Cheers from southamerica :D I'm a new subcriber now :)

[@izivvw26]

5

[@mariahgross13]

Love your videos! I’m on day 7 and i think my starter is healthy and doing well, but it does still smell like stinky socks, is that normal? Also! I am using a short and wider mason jar, is it better so use a jar with a slimmer bottom so the starter is more condensed??

[@peacefulolive24]

Love your outfit!

[@BakerBettie]

thanks so much!

[@kristinekoch8792]

In another video you mentioned using a ratio of 1 part whole wheat flour to 2 parts bread flour. Do you think that would start okay, stick to whole wheat, or add in the ratio mixture later?

[@dianabharucha]

Hi Bettie, I started my sour dough starter on the 20th of April '20 and was very pleased with myself when I got a huge rise on the first day itself ! Yesterday, I saw a 2 or 3 small flying insects when I went to feed, they flew away and I continued, the rise is good but when I went to feed it today there were about 20 such insects ..... I must admit, I fed it with 50 grams instead of 75 grams on day 4, however there is good rise of the starter every day. I live in a cool place in the hills of South India where the ambient temperature is around 70 degrees F Help , should I continue , or start again ???

[@ilyruiz2762]

you have fruit flies gnats you have to take half a cup of water preferably warm, 1 tablespoon of sugar, 2 tablespoons of apple cider vinegar, preferably organic with the mother and six or seven drops of dishwashing liquid swish it around make sure you make it in a small open bowl and set it on your counter the Nats will be attracted to it, go inside the water and drown

[@chaneliza6075]

Thank you for your sharing. So far yours is the most detailed. However as a beginner, I am confused somehow. Lol Do we have to discard and feed the starter forever?

[@BakerBettie]

Hi, in short, yes. However there are ways to "pause" your starter in the fridge so you aren't constantly feeding it. And there are ways to use up your discard. I suggest starting here for more info, check out the Long Term Storage & Maintenance section: bakerbettie.com/how-to-make-a-sourdough-starter/

[@diversekakes]

Can you make a video about how to convert any recipe into a sourdough recipe?

[@BakerBettie]

Right here --> kzbin.info/www/bejne/h6ndhKx_jc6hnLM

[@xtratufgirl]

When is the discard ready to be used? Once the starter is ready?

[@emeraldmaxwell8235]

Day one and two was perfect but day 3 my starter was like a complete liquid and same today for day 4. Still keeping it going and following along but is that normal?

[@nothanksmate]

Ok.....youre awesome.

[@ga9d]

Every oven is a little bit different. My oven has two lights and gets way to warm to leave on for any extended length of time. I ruined a whole batch of non-knead rye bread doing this so I would recommend caution doing this. Again, every oven is a little different.

[@georgepanos7010]

I have a starter I started about a month ago and when I am at the 4 hour mark it is not doubling in size. It will eventually double in size around the 10 hour mark. I'm keeping it in a place that is around 73-75 degrees and am still feeding it just whole wheat flour. Am I missing something or do I need to be more patient?

[@Hemmer5]

I tried and tried. I have probably wasted 5 pounds of flour. After the first week and a half, it smelled strongly of acetone. I've tried to recover it, but after 4 weeks, I have given up. It got somewhat better, but the acetone smell was still there. I'll give it another go after a bit.

[@RosiesArtStudio]

Can I use rye flour instead of whole wheat?

[@billbarnes5137]

Do I have to continue to use whole wheat flour for my starter or, can I switch to feeding it with bread or all purpose flour, at some point?

[@rochellekahn1567]

Hi Bettie thank you for your fabulous videos! Have been trying to make a sourdough starter for months with no success until I followed your method. The only issue I have right now is that I am on day 6 and have run out of my wholegrain flour which I can no longer find in the stores.....All sold out. I have found rye flour so can I switch to that?