Having Trouble with Your Sourdough? This might be why!

[@theprairiehomestead]

Thanks for watching! If you want to make your very own starter with just flour, water, and air, check out this video! kzbin.info/www/bejne/o4DQZ4KFfZd7rtk

[@carinrichardson]

Where did you find that jar,? I need something that size

[@brendahamilton6491]

Carin Richardson I got mine from pickle jars at Walmart

[@trulylynn9941]

Is everything in your homestead cook book regarding sour dough?

[@mrsrn9907]

I’ve been baking with a starter for over 5 years. So I don’t waste (discard) anything, I start with only 10-20 grams and feed 1:1:1 with that amount. Then I keep adding until I have enough to bake (setting aside ~20 gms in the refridgerator for future baking). It’s a great method so I don’t need to discard or use the discard in other recipies I never intended to bake in the first place. Excellent videos!

[@SparkyOne549]

Me too!

[@lindawilson3071]

I don’t understand ur measurements 1:1:1 10-20 grams please use us measurements, I’m very interested in how not to disguard

[@WootTootZoot]

​@@lindawilson3071 You really should get a kitchen scale and weigh the ingredients. Most electronic scales have ounces and grams, so you can learn the system, it's really quite easy. You can convert to ounces, but once you learn to use grams, measurement by weight are more precise. Hey, if I can do it, anyone can. But I use 30 grams whole wheat flour, 30 grams, unbleached white, 60 grams warm water. (30 grams is just about one ounce)

[@lindawilson3071]

Actually I do have a kitchen scale eight years ago I went through culinary school baking program , two and a half years we used a scale . Sense I packed it away and don’t use those measurements any more but better find it.

[@lindawilson3071]

Thankyou for the American measurements. Something to think about if I had trouble figuring out what you meant with my background many other people in this country have problems with metric. You could give both measurements.

[@dsanders74]

Thank you! I'm officially a "sourdough starter addict." I finished my first week (7 days) of the starter and made pancakes this morning. Definitely the best pancakes ever. I'm making the sourdough bread next. I actually did the 1/2 cup flour and 1/4 and 1/8 cups of water for the starter. I don't know why this combination worked. Yesterday my wife called me in the kitchen and said, "your starter is overflowing." I knew it was alive!!!

[@karybooks]

How much starter do you leave when using this combination of flour and water? Thanks :)

[@volf8586]

Half a cup of flour would be roughly the same weight as a quarter of a cup of water, as water is about double as heavy.

[@volf8586]

How did your bread work out? She said to wait for 3 weeks, but most people say 7-10 days.

[@karybooks]

Volf it did not rise but I will try again!

[@cheyenne1095]

I wanted to thank you so sincerely for this video. I just got done feeding mine and was feeling super down about it. Turns out, i’m doing things right! I just forget that it’s only a week old! after seeing your pictures of freshly fed started, I noticed that mine looks the same! It’s hard when you only have a the internet for reference, and the thumbnails of most starter videos show these insanely bubbly and aged starters and you can only wonder what you’ve done wrong. Even things down to seeing the sides of your jar as messy as mine made me feel like i’m on the right track. thank you so much for this

[@shazmcuk]

Cheyenne I’m the same! This is the first time I’ve heard anyone say ‘wait 3 weeks’ which is making LOTS of sense!

[@bruceree1574]

Cheyenne ... you do know not cleaning your starter jar is not a required method to doing it right, right? Personally I just think lazy maintenance is a bad fit for a kitchen and that’s a next level messy jar 😂

[@alfontana6242]

I am going on 7 days on my sourdough starter. When I feed my starter this morning I made a nice pancake with the pour off. This time I noticed the pancake rose nicely in the pan and when cooked it was nice and fluffy, the best pancake I ever ate. I still am waiting for a 4-6 hour doubling so I can make some bread. I do have a lot of bubble activity and a nice smell from my starter. I think I am on the right track. Thanks Jill for your informative video. Now that I am retired I have a lot more time to cook...

[@carolinebarrett4736]

I made a huge sourdough loaf on day 8 of my first starter...it turned out beautifully , (it got far bigger than any of the bakers yeast loaves I've made ) I'll never have any other bread after it. ..so good 😆😆

[@RoadhogRNA]

Thank you so much for your videos, we have been bread making fools while hiding from the Covid. Your recipes are really easy and have helped an old married couple who never made bread have a really good time. Great Video!!!

[@vtmegrad98]

Thank you so much. I had starter that was definitely growing well...at times. Turns out I was missing the starter part of "equal parts flour, water, and starter". I wasn't pouring nearly enough off, and it's growing far more dependably now. I also hadn't considered that I didn't have to use the poured off part immediately to cook before. So now I have one container in the fridge for pour-off to use for pancakes and such on the weekend, and the other for my core container or starter.

[@waldorules7725]

No wonder my had not been acting right. I’m a beginner and have been using 30gm starter, 60 water, and 60 flour but it should be 30-30-30. 😊

[@mobile_noble4026]

I did the water on the counter and that was the trick! Plus I always keep my container of starter on a cork pad ( a oven hot pad) to keep it off the cold marble counter top! By the way I LOVE your sourdough crackers with the discard. (Honey, lime, chipotle, rock salt was a mixture my grandson wanted to try)

[@SilentReader2]

Hi! This video was so helpful!!! Oh my!!! I fed mine this morning with 1/2 cup of flour and 1/4 water, put it in the oven with the light on and it nearly exploded. Yes!!! I had to transfer it from the jar to a larger bowl. I was going to use it after one week, but now I will wait two more weeks, based on your suggestion. It makes alot of sense. Thank you so much!

[@joesqudy]

I have watched many videos on starter, and I love your no-nonsense approach tips that just makes sense. I have not heard many of these from anyone else who is putting videos out there. Thanks for the tips I will surely try them.

[@jenns6063]

Super helpful tip: We trained our children (and ourselves!) that BEFORE you EVER turn the oven on, you open it up and make sure it's empty! This way, there is NEVER burned anything!!! Likewise, before you take your food out, you TURN THE OVEN OFF. I was tired of finding my oven still on, hours after dinner because I inadvertently left it on! Both of these tricks work wonderful and there has been no more oven accidents!

[@Stephanie-et3fr]

Great tip! I am in the habit of always removing my oven knob when I turn my oven off. It is an instant reminder to check inside the oven.

[@leonardmilcin7798]

I have best tip ever that completely ended my sourdough problems. Stop using 100% sourdough (1:1 water to flour by weight). Start using either piece of your bread dough or keep 50% sourdough (1:2 water to flour by weight). Mixing it is a little bit more work (it is a stiff dough basically so you need to actually work it), but you can drop it in a clean plastic bag, remove all air and keep in the fridge for two weeks if you like. Using piece of your bread dough is also the way sourdough was originally kept. Just reserve 10% of your bread dough after first rise (or whatever you need for future batch of bread) to add to the next bread and put it in clean plastic bag and in the fridge.

[@raymondbeveridge7508]

Great tip i saw this in a video of a french sour dough bakery - but couldn't translate it. Great stuff

[@revimfadli4666]

I wonder if using 60% water would make it easier to mix while maintaining most of the advantages

[@maul_360]

Omg yes thank you for this. My starter had small bubbles but not enough needed. I ended up feeding it too often when it didn't get enough time to ferment

[@debraharding8007]

Hi even though this video is 3 yrs old you helped me with the tip for my starter would not float or double in size. I put in oven and it worked with light on. It grew and floats!!! Thank you so much, I'm so happy....

[@brigittehelms6926]

So helpful! I now know that my yeast has always been too immature since I never waited more than 5 days to bake with it. I will be patient and feed it much longer this time!

[@hablamartha]

You are awesome! Very helpful for a beginning sourdough mom like me. Among many other fun things you said, I love this phrase "your eyeballs aren't calibrated yet."

[@alissarings2760]

Thanks for this great video, Jill! I was worried about my starter, which I named Linda, because it was taking a really long time to form bubbles or grow. I ended up moving it to a warmer spot and now it’s bubbling up and acting how it should. Thanks again!!

[@Kyarrix]

This is the best video on this topic that I have seen. New subscriber! You explain things well and your home is real and beautiful and lived in. I wish I had found you sooner but I'm looking forward to learning from you and making better bread. I'm going to share this to everyone I know is interested in this. Thank you.

[@gingermitchell5499]

Thank you for this video. I added whole wheat flour to my all purpose flour starter and it really is coming alive! So happy!

[@InnateFreeThinker]

You are always so inspiring Jill. Thank you for taking so much time to share your life knowledge with us. Love and Light. Namaste'

[@paigebelt9778]

Thanks for the tips! I see changes I need to make, including adjusting my patience. 🥖

[@larrywillis475]

I have been trying to make sourdough bread for over 6 months and most of the time it doesn't rise. I told my wife this morning I was done trying but watched your video. Finally someone explains it where I understand what I might have done wrong! Thank you!

[@caitlinparkhotyuk6639]

My neighbor bought me your cookbook and my mom bought me your spiral bound yearly planner (they didn’t even plan it) so I had to look you up! Diving in the books! I now listen to your videos while I milk my own cow lol. Keep up the education!

[@trs1481]

Really helpful tips - thank you so much. My first ever Sourdough starter isn't doing anything after about eight days now but your video has given me hope and I will perservere 😃

[@lorisanford8515]

I want to thank you ahead of time...I have watched your videos on sourdough starter and sourdough bread making, I'm to scared to start it I'm afraid I'm going to mess it up, but now after watching this video I believe I'm ready to start my starter and learn more hands on the world of sourdough :O) Thanks to you !

[@Eli-ry3xg]

your videos keep me going most days..... thank you. Bought your cookbook.... super practical- LOVE it

[@natalietull5657]

Very helpful info! And btw, you're home is so beautiful!

[@meenha1976]

Thank you for these lovely sourdough facts. I'm a newbie to starter. I made my first starter few weeks back. I had only bought a small tiny bag of wheat flour. I bought it maybe 6 months before. I looked at the expiry date, it had expired in December. I said, I'm not going to stores because of lockdown, so I used it. It was highly bubbly and active from day 3. On day 5, I didn't have the heart to throw away the discard, so I made 2 loaves, one in the bread machine and the other one in the oven. ******FAIL***** but my new pets (pigeons) hubby started feeding them a few days ago & now I got close to 30 hanging around twice a day. They were happy with the crumbly seeded bread. I just saw this video and realised why it was a fail, it was a baby starter, even though it looked highly active, it wouldn't have been ready for 3 weeks. Another mess up with that starter was, I ran out of the wheat flour, and rushed to a few stores, all the shelves were empty, people thought it was the end of the world and had stocked up their houses, so that they dont starve to death. So I asked hubby, I have this wheat, if I put it in the blender & make a powder, that is the wheat isn't it, he's like yeah. So I made it as thin as I could, but it was grainy, I think I killed my yeast at that point or the next 2 days, I fed it all purpose self raising flour, that might have been bleached, I dont know, I also few it my whole wheat aata, the one I make chappatis from, but my starter didn't look the same. Now I been out lately and people are not thinking of dying of starvation I saw 2 boxes of fine wheat flour so I took the last 2. I have not been able to find a small box of yeast for ages, all stores dont have them, I have made another starter, its day 4 today. My couple of questions for you are, if I need 3 weeks of it to start using, then should I skip the 7 day rule of the starter and leave it on y counter for 3 weeks and discard and feed for 3 weeks before putting it in fridge. In the meantime, like you said I'll make crackers, or a lovely video I saw last night on bagels. I love to see your farm and animals, the big house. What was on your jar that you have covered with a cloth? It reminded me of the mango pickles my aunt & my grandma used to make from our home grown mangoes. My uncle had about 30 chickens and 2 cockerels in our back huge garden. We had 3 gardens, one small section was used for vegetables.

[@randomthatsme1]

Just made my first sour dough bread yesterday using your recipe. All around really proud of myself. Have a few things to fix but it was still tasty. I left my dough to rise about 18 hours covered and I believe that was my downfall. A crust had formed over the dough. Next time I’ll leave it just overnight. I also don’t think I gave it enough time for the second rising. Should’ve done more than three hours. The bread came out rather dense and it didn’t brown at all (which I believe is due to me using too much flour in the proofing basket). Really motivated to perfect this and continue this sour dough bread journey. Thank you for your videos. 😊

[@n.s.7223]

Next time, cover your pan where the dough is rising in with a damp towel cloth or some plastic wrap (oil the wrap so that it won't stick to your dough). Also, you are looking for a quite sticky dough. Maybe it will come out less dense.

[@OutdoorsandCountryLiving]

Great information on sourdough starter! Thanks for sharing your knowledge and experience. We often use sourdough starter for many things, especially bread. I'm often impatient on the waiting part, so thanks for addressing this! Just subscribed!!

[@tburbank1]

I wrap my starter in a towel since it’s a chemical reaction that produces heat... my starter loves it 😊

[@risatzinberg1170]

Jill! I love watching your videos. I just moved to Montana from Los Angeles. You have really inspired me! Although I don’t think I will be homesteading as you, which by the way, if I was 30 years younger I would be doing it. Instead I will be creating a veggie garden and creating my own composting for the very first time! In the meantime, I have been trying to create sourdough starter for the last 2 months failing every time. I’ve tried all of your tips but I still fail. Needless to say I’m frustrated. Please HELPPPP! And I keep creating hooch! Lol. My big guess is that maybe it’s not in a warm enough place? I’ve tried the oven with light on with a pan of boiling hot water underneath. I’ve tried bringing it upstairs and leaving it on the bathroom counter with the door closed trapping heat. Still no go. 😔 you make it all look so dang easy. I’ve done your artisan easy bread recipe a few times with smashing success. Any other advice you can offer? Oh and I have been using natural spring water too. Signed frustrated baker. 🤗👩🏼‍🍳

[@carolb.4837]

Hi Jill from NE England! At last a sourdough starter that has worked ! What was I doing wrong........well this time I didn't put a lid on my jar, just a piece of gauze tied with an elastic band . And secondly I had a bottle of water sent over from my son who has a salt water aquarium. That perhaps needs explaining........before he puts special sea salt into new fresh water he has to run the fresh water through a very sophisticated filter system. The filter system takes everything out. As he reminded me our tap water has chlorine,fluoride and limestone! Without these my starter is alive and well. Thank you for you skill and common sense.

[@SweeTart77kkibble]

So happy to have discovered your channel! Great support here. I am on day 5 and was feeling a little discouraged, but will not give up!

[@julieemmerson6862]

You so inspire me …. You’re amazing

[@canescens]

Thanks, this really helped, especially the underproofing part!

[@rachelworley2159]

I absolutely love this recipe!!! And I absolutely LOVE your cookbook!!! I tried another recipe and it was a fail. But not this one. We also tried your sourdough flapjacks. Awesome!!!

[@paccc7092]

Hi there… When you say you let the dough rise for 12 hours, does that include the time when you do the stretch and folds? What if you put it in the fridge overnight? Is that time calculated into the rise time?

[@Rachel-mq4yj]

Ooooohhh!!! I forgot you have to feed it according to how much the starter weighs 😂 that makes so much sense. The second day, it rose and was so bubbly and beautiful. And then the third day, there were some bubbles, but no rise. And then the fourth day, same thing. No rise. I was feeding it 60 grams of flour and 60 grams of water a day 😂. Now I know why hahaha. Thank you for the reminder!

[@tomevans4402]

Day three of my starter. It looks good so far. I started it with wheat and rye then feeding all purpose. Great video

[@suranahomestead278]

Glad i found u my starter has been slowing down a bit and the idea to switch flour came to mind and then u came to the rescue thankyou

[@wendimurphy5008]

So excited! My recipe book arrived yesterday!!

[@theprairiehomestead]

yay! happy cooking!

[@MyAlbertC]

Thanks for your information, please please your video is very loooong. The information is more important, then see everything. Preparation is important 👌

[@alyssadoering1429]

Day 9, only a few bubbles and no rise, feeding 1x1x1 and keeping it around 80°. I was getting frustrated but thanks for the tips, hopefully it helps get me going!!

[@brendariley8982]

I don't discard, I just split my starter in half and start a new jar of starter. I either use it on sandwich bread or I share my starter with a friend. Still though, Sourdough discard Chocolate cookies are amazing.💙 Thank you for all the nice tips!

[@MrRickburns]

I'm in a chilly cabin in the Oauchita forest. I put my starter in the cold oven, then I boil water in a covered sauce pot and put the boiled water in the oven. Nice and warm in there and no worries of "cooking" my starter by accident.

[@peterbathum2775]

thanks for all your help. great channel

[@arbenferracaku7945]

Can you please let me know the brand of your wheat grinder ?

[@warrenb9343]

Old vid, but good stuff Jill. I've been making sour dough for at least 20 years. A couple years ago, someone else bought flour and it wasn't my regular brand. My starter did nothing. I looked at the bag and they bought bleached flour. ARRRG. Fortunately we have whole wheat. I ground some to flour and fed the starter. It took a week, but I saved my starter. Also, I never discard starter. My starter stays in the fridge. I make bread each week. Pull the starter out the day before, feed it the morning of and by noon or 1 it's ready. Take what I need and back in the fridge 'till next week.

[@WingerFam]

Hi Jill! My starter is super fluffy thanks to your videos! Now I just need to perfect the bread situation... lol

[@barbaragoss6177]

I use an organic Rye starter and it's brilliant!

[@carolinebarrett4736]

Same 😆 made my first loaf on day 8. ..zero problems...loads of big bubbles , chewy crust etc ...well proud of myself 😆

[@TN75-USA]

Ty! This is the video I have been waiting for. Im gonna switch flour. Fantastic video thanks

[@Zabe33]

Thanks for this video. I am just seeing good action on my starter after two weeks. I do not know what type of all purpose flour I started with but, I am on a new bag starting today. I found my oven gets too hot if I close the door. I leave the door ajar, keeping the jars for my water and starter inside w/ a thermometer. Today I made a skillet bread with my discard this morning. Now I need to watch videos on how to actually make a loaf of sourdough bread.

[@cd4536]

I lover that her house looks like a house with people living in it. Not trying to be rude. It's just that in other video's people have theses pristine sterile houses it make me feel bad about my house.

[@theprairiehomestead]

Thanks! I used to try to clean up before I shot a video, but real life is better I think :)

[@cd4536]

@@theprairiehomestead Definitely!

[@franco634]

@@theprairiehomestead You also have a beautiful home. I loved looking at it as it looks so comfortable.

[@brendahamilton6491]

That’s when a house looks like a home love it

[@alismith7916]

@@theprairiehomestead it is a beautiful house, I love the layout.

[@azayn2434]

Thank you. I'm just getting started with sourdough and these tips were very helpful 👍

[@salliebeard1899]

Thank you for sharing ❤️💗❤️ I may not have mine in a warm enough area....going to move it now.... SENDING A BRIGHT WHITE LIGHT OF LOVE TO SURROUND THE UNIVERSE 🤗💞💖🤗 AND EVERYONE 🤗❣️❣️🤗💞💖

[@lolam.9291]

I am thinking about making a starter/levain to make sourdough bread and have been researching the subject through books, and online. You specifically stated to wait 2-3 weeks before using a starter to make bread. According to my resources, I am able to utilize the starter on the fifth day; and, yes, I would need to do the “float test” just prior... By the way, thanks for the tips!!!

[@janswildlife9163]

Great advice! Love the mess, nothing compared to when I bake though.

[@katiedanderson]

I just tried to comment and think I commented on another video. Anyway, this was so very helpful! I am a week in and having lots of issues, so it was really interesting to hear you describe all of the potential problems. That being said, I now have to go out of town for a week. I know I can put it in the refrigerator but at what stage? Should I feed it and then immediately put it in the fridge? Or wait till it is bubbly and ready to bake and then put it in the fridge? I’m not sure when to refrigerate

[@mumfymag]

I absolutely love the way you explain everything .Thank you so much :)

[@Cherryhillgoods]

she nailed it on the use the right flour and use the right water part

[@jpeood32]

i keep my starter in the microwave above my stove-top. I keep the light on low setting and it just perks away. Maybe someone already mentioned this, i have read the comments, definitely do the water thing for the chlorine. Also, I never throw out my extra started, I just fire up the grill at breakfast or whatever and make dollar size pancakes, a crumpet of sorts, let it cook on one side, med until all the bubbles have popped on the top side, then flip, if you flip to soon, you may get a soggy crumpet without holes to fill up with butter, jam, syrup, whatever is your fav addiction, Nutella?

[@Kyarrix]

What do you add to the starter that you are cooking with instead of discarding? Or do you cook with it as is? I have felt very bad throwing out starter and I would love to have something to do with mine also. Thank you.

[@dayve0085]

@@Kyarrix As is, like a pancake with olive oil, add italian seasoning, butter, it's like an appetizer

[@smallfootprint2961]

@@Kyarrix ... I'm a newbie at making sd bread, etc, but wanted to say that I made a pancake with the starter I might have thrown out and it was wonderful. I didn't add any flour, etc. just as is.

[@blackriflehomestead]

I think not enough warmth and not feeding it enough are my issues! Thank you for this!

[@emijta]

This is one super helpful video, thank you.

[@JRNurse2013]

I put my starter in my microwave with the door slightly cracked open so the light stays on. It makes a warm spot for rising dough and activating starter. It works great!

[@grahamshellswell]

Great starter trouble shooting video. Nice job. Could I request a video on how to cultivate yeast from active dried yeast please? For that non sour taste. That would be really useful I think.

[@shermdog6969]

I never discard. I just feed it everyday with flour and water. I discard by using it.😀

[@nbenefiel]

I bake almost daily as well. What flour do you use?

[@kirk-yintung7721]

Hi, thanks for your video. I have few questions here. 1. u use pure grain flour to feed the starter?or mix with other bread flour? is it ok just use normal bread flour? 2. is it ok just use room temperature boiled water? 3. u mentioned need about 3 weeks before the starter matured. That means or these 3 weeks just keep discarding and feeding?

[@Gwenc22]

I really enjoy your videos and can do attitude. Question one is what kind of wheat berries do you use? Question two is what sweater are you wearing because I may need one! Love it.

[@angiekelly7280]

Quick question, you said not to use it for bread for about three weeks. Do you keep it on the counter and feed it everyday for those three weeks till it is ready for bread making?

[@im2bused]

My sourdough looked so lame in comparison to yours! I used your 1:1:1 ratio. Weighing ingredients and water that’s been sitting overnight... now my starter doesn’t just float, it swims! Thanks! I will be playing with different flours in the future. Thanks for your help Yum!

[@jorgenieves4176]

Thank you so much. Really good points and well explain.

[@michelebarnes5530]

This was so very helpful! Thank you!!

[@hthbean]

Where do you buy your wheat berries? And what brand of grain mill are you using?

[@carinrichardson]

I would also like to know this

[@GailSetliff]

Me too - I like that grain mill!

[@marandamartin9377]

Have you ever made pancakes with your sourdough starter? A childhood favorite of mine. My mom's stater is over 40 years old. The night before, in a bowl add 1 cup of starter, add 2 1/2 cups of flour, 2 cups of warm water set over night. Next morning, put 1 cup of starter back then add 1/4 cup of milk, 2 tbs of oil, 1 tbs sugar and 2 eggs. They are like thin crepes. Amazing!

[@legomojo]

How do you feel about storing it in the fridge once its mature?

[@e.stokes6659]

Love it! Been following your recipe for starter. I get tons of bubbles, smells right, but no rise- any tips?? Day 6- of feeding.

[@mandymccoy6176]

I'm having this problem. Several people commented about trying less water so it's thicker. I'm going to try that today and see if it helps!

[@texasburbs4380]

@joelchummel this is the issue I am having, I have been adding 1/2 cup starter, 1/2 cup flour and 1/2 cup water....after 24 hours it has a layer of water on top, i need to add less water and see if that helps.. #fingerscrossed

[@blgraham00]

Thanks that answered some questions for me!

[@F9mhk]

Where do I get they wheat berries mill? I just love it!

[@dstyd]

Boiling your water also helps with the chlorine. I was aiming to do this starter thing too but I didn't want sourdough. I am relearning how to cook lol.

[@beccasinger544]

Great video! Can you tell me what grinder you have? Thanks!

[@brookepierozynski3690]

how long can you store discard before using it in pancakes, brownies etc. ? Thank you for assisting those of us that have taken this on as a coping mechanism during our lockdown in the UK!

[@KS-un3pi]

I struggle with a super warm place. It usually rises great the first time. But after that I don't get much rise. I also am working with only a 24 hour period(Sat & Sun) that I can work on the bread. From feeding my starter to finishing the bread. Any advice is welcomed. P.S. We made your butternut squash pasta, maple glazed pork chops, and cinnamon apple pancake. They were all delicious!

[@faithhopelove5734]

Thank you! When the dough is rising would it be ok to place it in the oven on a proof setting?

[@warrenb9343]

I do this, especially in colder months. If someone doesn't have a proof setting, just turn the light on. That usually generates enough heat to help the rise.

[@exoticaism]

I will try this to try my starter because I have used your recipe twice and the bread have not grown so much and it’s super dense to the point where is really hard to cut it. I want to make the bread that is soft inside.

[@DizzyIzzyMom]

Problems I had to overcome one was garnet counter was keeping bottom of my container too cold so I put a barrier under my jar. I have also put my starter in microwave with light on…..this is also how I make my yoghurt.

[@bethanychambers9236]

Just watched this video and its so helpful! But may I also ask where you got your flour grinder? I love it!

[@sallyb8919]

Thank you for the video. What do you do if your starter starts to get the smell of vinegar?

[@scoop2591]

For years we did the leave water in container overnight so the chlorine evaporates, for the gold fish. But the city we live in now uses chloramine instead of chlorine. Its suppose to be a gas but it does not evaporate out of the water. You can see a red/pink ring it leaves around the drains and smell it in the water. I use empty, clean milk jugs and refill them at the grocery store with supposedly spring water for cooking, drinking.

[@franco634]

Hi, two questions. First you say to let your dough rise (proof) for twelve hours in a warm spot. I let mine rise in the refrigerator for that period of time but never heard of allowing it to rise outside of the refrigerator for so long. Second question is this. My sourdough bread is wonderful and I work with a fairly high hydration but I do not seem to get the large airy crumb that you see in many videos. Any idea why? Thanks so much for this video. Very interesting and informative. Be well and stay safe.

[@carolinebarrett4736]

Good question. ..is it possible to over prove it? That would really piss me off after waiting 12 hrs for it 😆

[@sarasorensen2650]

Over proofing doesn't necessarily mean there is low crumb (no air pockets in the dough, not bubbly) but it does make for a dense loaf of active yeast bread.

[@charlescresap4451]

There is a lot of good information and a lot of "optimization " Optimization is the process of doing something as well as possible that should not be done at all. I recently retired from teaching a sourdough class at a university. The start, which I gave the class, came from a San Francisco bakery and is 170 years old. The class also got 4 bowls to bake and cover the bread The start is kept in the fridge until it is below 1/2 cup. Then it gets 1 cup filtered tap water, no chlorine, and equal AP flour. Counter rest at room temperature for 8 hours, until bubbles on the top. The bubbles are CO2 and that says it is ready to make bread or go back in the fridge. The bread is 1/2 cup of start, 2 cups filtered water and 4 cups of bread flour. Mix with a rubber spatula, 5 turn and folds with 20 to 30 minutes between, shape, rest 4-5 hours room temp until about doubled. Slash the top and bake at 475F for 20 minutes covered, 12 minutes uncovered. The baking bowl and cover are inexpensive stainless dog water bowls not cast iron, expensive Dutch ovens. They do not need to be preheated. Simple and the bread is great.

[@allieshepherd7860]

I have a very active starter, but it is thin. I'm going to try adding a little more flour to make it look as thick as yours. It seems that if the starter is thin, I am weighing the water weight in the starter, and not so much the flour weight.

[@gunayorbay]

totally agree that 2x volume in 3-4 hours is a much more reliable metric. I recently failed a bake even though my starter was airy and floating in water. But it was airy for the wrong activity. yeast was still weak and the bacteria was overpowering. if your starter doubles quickly, it will surely pass the float test but not vice versa.

[@marianamunoz6075]

I think I will try this! Thank you for the recipe. Question: if I only use some starter to make a bread one a week... do I have to feed it every day? For life?

[@jenallen5202]

If you keep in in refrigerator you can feed it the day you want to bake.

[@mjsalome7751]

What brand of grain mill do you use? Also do you have a manual grain mill? Thanks!

[@lornadhom4757]

MJ Salome Looks like a NutriMill Harvest Grain Mill! 😍

[@mjsalome7751]

@@lornadhom4757 Thanks!

[@brittanylamphere5262]

By the way, I followed your bread recipe and it turned out pretty great!

[@theprairiehomestead]

i'm so glad!

[@BrLambert]

I'm new at this. The other day my s.d.s had a weird "skin" on it, I have noticed this happening when it's really humid ( we were expecting a bad storm) It smelled bad too and a few days before it looked and smelled fine. I threw it out, will start over but will go back to whole wheat flour instead. I'm more about learning than baking at this point. (I have my sourdough starter near the stove.) Thanks for your helpful hints

[@kimberlymayo9951]

Same problem...threw mine out as well. I assumed it was mold.

[@patcannedy6355]

How many ounces is your jars? Where do you buy them? Thanks, love your video

[@wendycash54]

I have been having trouble getting my sourdough to rise. I bought a dried starter, and I have been working it for about 8-9 days now. It bubbles but does not rise. I may have been using bleached flour, I had some mixed in. So after seeing your video, I switched to organic whole wheat flour. Fingers crossed! Also my house is 65-68 degrees especially cold at night. I put mine in the oven with the light on but it got up to 90 degrees and I was wondering if that was adversely affecting it.