Foolproof Way to Start and Feed Sourdough Starter - Tips & Tricks

Our Sourdough Starter Kit with everything you need to bake amazing Sourdough:
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Liz & Lizi
@thefoodnanny on Instagram
Top Moments in this Video:
00:00 Starting and Reviving a Proven Sourdough Starter
01:20 How Big of Jar Should I Use for Feeding Sourdough?
02:15 Why Use the Two Jar Method for Feeding Sourdough
03:02 Sneak Peek at the Food Nanny Store with Lizi
03:30 The Most Important Element of Sourdough Success - Texture
04:15 My Favorite Wheat for Sourdough - Kamut - You Can Use Any
05:40 Feed for 5 Days Before Using Your New Sourdough Starter
06:53 How to Know When if You Killed Your Sourdough
08:28 How Thick Should My Sourdough Starter Be?
09:12 What to Do With Your Extra Starter or Discard
10:12 Sourdough Leaven vs. Discard and How to Use
11:24 How to Solve your Problems with Sticky or Flat Sourdough
12:08 The Food Nanny Sourdough Cookbook and Recipes for Success
Everything for Sourdough and Baking Success from Our Kitchen to Yours
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FAQ: IS KAMUT® FLOUR GLUTEN FREE?
Kamut® flour is NOT gluten-free, but has often been found to affect people differently than typical flour gluten. Some studies have shown that Kamut® flour and products might be more digestible for people who experience symptoms of gluten intolerance.
DISCLAIMER:
The Food Nanny DOES NOT claim Kamut® flour is okay for people with gluten intolerance issues or Celiac disease. Many customers with one or the other have commented that the gluten in Kamut® flour does not affect them. Individual results may vary.
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[@thefoodnanny]

If you need jars, starter or the whole Sourdough Starter kit with baskets and flour, come see us at www.thefoodnanny.com/ - Restocks every Friday! :D

[@theryahliegarden]

When I changed to a thick leaven, it changed my bread making 💯 - totally the key I was missing for the best bread!

[@thefoodnanny]

Hooray!! Yes! So happy for you!

[@LivNtheBESTLife]

Biggest fan from Arkansas! Your cookbook came in about a week ago and I got started and I struggled and started all over again. This time I'm using filtered bottled water and organic unbleached flour and so far it looks so much better. Thank you for posting this video to youtube!

[@thefoodnanny]

You got this! Filtered water and unbleached flour are very important for keeping your starter happy. Good work!

[@tiffanytimares8239]

Thank you Lizi! Great video 😊

[@thefoodnanny]

Glad it was helpful!

[@ChristinaAlexiadi]

Can you do a video on how to get enough leaven to make bread or other recipes that i need starter for? Or do you also have discard when you make leaven and bake different recipes?

[@gsweets]

You just do a bigger feed. Like 50g starter and 200g flour and 200g water for your bread. What ever is left over usually a teaspoon, then feed that. It's usually 20 to 25g. Then feed that with a 1/4 c flour and 1/4 cup water. And that will be your starter for the next day❤ what ever is excess left over is discard and goes in a jar that you collect and put in the fridge. You can also take from that to make another levain also. It is all very forgiving and easy.

[@thefoodnanny]

Great answer! Thank you! I love this smart community of bakers. I agree, when it's time to make the leaven, you increase your portions of your feed so that you can yield the right amount of leaven for your recipe. :D

[@macy-zz2nj]

I am a little confused about the two jar method and that it says “always feed into a clean jar.” If you only have 2 of the smaller jars, where are getting more clean jars from to keep feeding into? Thank you ❤ i love the food nanny!

[@thefoodnanny]

I just switch the little jars every other day and grow the leaven in a big jar when I want to bake.

[@harleyinred]

my leaven was so bubbly and rose to t he top, then down lil, seemed not thick enough

[@thefoodnanny]

Feel free to add a little flour at the end of your feeding if your flour isn't quite thick enough. If you see bubbles though, you can bake with it and adjust as you knead the dough for the sake of moisture.

[@amandaames7811]

I got the dehydrated Etta and followed your steps and made her axtive. I used her once to make bread then put her in an air tight lid and into fridge after my last feed. What do I do now when I want to make more bread? Also, do I still need to feed into a clean jar when I feed her?

[@thefoodnanny]

It’s recommended that you feed her at least once a week to keep her mild. Daily, if you’ll be baking regularly She’ll get more sour with time without a feeding. Some really like a more sour starter so experiment with it. 😊 Many people make a new leaven every week and if they don’t bake bread, just use the discard for pancakes, naan bread, cookies, or other recipes in our book. When ready to make more bread, grow a full sized leaven AND put 10 g into a small jar to keep. Always keep a “baby” starter available. Let me know how it goes! ❤️

[@harleyinred]

was putting 1/4c water and 1/3c AP kamut what Ashley said to do?

[@harleyinred]

did that after starter was active

[@AshleySugar-jg9qx]

I have feeding my started for at least a week and it is growing but it hasn’t passed the float test. I bought a warming mat to keep the temperature in my kitchen perfect and that has helped. Is it unusual to take 7+ days to have a ready to go starter?

[@thefoodnanny]

You do want it to be strong so it's good to get it nice and bubbly. It's good that you added some warmth. It's not uncommon for a good starter to need 5-7 days to get going.

[@harleyinred]

you take from the 2nd lil jar to make the leaven?

[@thefoodnanny]

When you want to make a leaven, take from your little jar to grow it but be sure to also grow a new starter with some of it. AND, you can grow a leaven from your fridge discard when you need to make more leaven so it’s like a backup for you. 😊❤️

[@harleyinred]

@@thefoodnanny thank you, i've started my starter and so far so good, have two smaller Weck, i have one largeWeck jar, i have another coming. today is day 3 so i'll see if to discard into the bigger one, then put in fridge?

[@harleyinred]

i do your two jar method and discard jar in fridge, why doesn't my starter in the1.5L jar not rise up very high, using AP kamut and try n keep in warm place

[@thefoodnanny]

Thanks for your question! Make sure you're not using chlorinated water. Choose filtered instead. As with mine, you may just need to add a little more flour at the end to make it a little more of a paste consistency. If it's still struggling, you can use 1-2 tablespoons of rye flour to boost the activity. Rye is very reactive and will boost your starter, as mentioned in our Sourdough book. It's a great solution. Good luck!

[@harleyinred]

@@thefoodnanny thank you so much , was wondering if could add part rye with the kamut or i can make as usual and add the 1-2 T of rye:)X

[@harleyinred]

is light rye okay it's what i have?

[@harleyinred]

@@thefoodnanny thank you!! i have Med Rye, so next feeding i'll add the 1'2 T see how goes😍

[@chesneyboling8023]

When will there be a restock? I'd love to buy, but everything is sold out.

[@thefoodnanny]

Thanks for asking! :D Check our Instagram and Website for updates. We restock on Fridays!

[@alifilmz7316]

I love sourdough so much that I can't really eat any other kind of bread now!