How to Make a Sourdough Starter from Scratch

[@heidiwarner3595]

Newbie here and your video was a breath of fresh air. Thank you for the simple instructions! I’ve been wanting to try sourdough for years but always felt overwhelmed with the starter process. Thank you fir sharing your wisdom🥰♥️

[@zoebakes]

Glad it was helpful!

[@JudithBurrafato-zk8zd]

Thank you for the time, energy and grand efforts sharing the process of your sourdough starter recipe. Much appreciated 💚🥛🍞

[@jpar19835]

How do you know when the starter is ready to use?

[@joycem.7857]

Your video was the most understandable recipe for starter I have come across in the last 3 days...thank-you!

[@zoebakes]

Glad it was helpful!

[@dellathompson]

BEST explanation I have watched!! Love your enthusiasm and smile😍

[@kafkal2281]

Zoe, thank you for this video. We all learn something differently, and although I'm an avid reader, when doing so with any on-line instructions it was as if I was reading a foreign language, thus a bit intimidating! This is what I've always loved about your videos - easy to follow with some assurances and humor added into the recipe! Bon Apetite, everyone 🥰

[@zoebakes]

Hi. I am so glad you found it helpful. I am a visual learner, so the videos always make more sense to me too! Enjoy! Zoë

[@lindalehmann2545]

Hello, Zoey. You are my inspiration 😊. I am a New Yorker now in South Carolina. I have tried watching oh sooo many videos only to roll my eyes. You are articulate and very expressionable which u r hilarious, but cute. Ok, so I'm starting my starter today. Wish me luck. Ty, Linda.

[@zoebakes]

Yay! Thank you so much for the kind note.

[@leemichaeljenkins7060]

A very nice story teller, I will watch more that is for sure !

[@neclakonak5384]

I like your kitchen I like your clear language and your kitchen tools I like all

[@zoebakes]

Thank you so much 😊

[@Yonabear]

I have had a long-standing interest in attempting this endeavor. I am grateful for your insightful video, as it has prepared me to undertake it. I have attentively watched your program on MAX twice, and I find it to be very user-friendly and intuitive.

[@zoebakes]

I'm glad you enjoy the show!

[@jakemitchell1671]

But have you actually tried to make your own starter? I'm guessing you have and are as frustrated as most who try this. I suggest you stop. People who find this easy are living in an environment conducive to make starter. Most environments are not. You can follow all the instructions on the internet...feed your starter once a day or 15 times a day. If it doesn't happen after about 10 day it's NEVER going to happen. I'm a reasonably intelligent person, and I've been trying to get active starter for two years. I get lucky every 4-5 months. So....now I use my non-active starter for sourdough flavor with a good dose of yeast for the rise. Yeast never fails. Sourdough almost never succeeds for rising. Save yourself a LOT of time and effort and frustration.

[@mariovillalobos2190]

Hi Zoe. I'm finding it hard to get rid of all the flour lumps when feeding my starter. Should I worry about lumps?

[@Melissa-zk5mv]

HI Zoe! Do you have to add the flour and water each day at the same time of day as when you started?

[@dailylife6432]

I have two questions. ( 1 ) What do you do with the discard ( 1 ) trash it. Or use it for a second starter. ( 2 ) What kind of cook top do you have in the back ground. Make and model. Thanks Roy

[@user-ge3zm7nd6i]

Hello! I think her cook top is Wolf brand Hope this helps! 😊

[@dailylife6432]

@@user-ge3zm7nd6i that's what I was thinking, didn't know they made a stand alone cook top.!!!! Would've been nice if she replied, but thank you for acknowledging my comment. I think I will unsubscribe from her channel since she doesn't seem to notice or care.

[@lowlight1063]

Pro Home Cooks has a great way to use the discard EDIT: The video is titled "NEVER Throw Away Your Sourdough Starter!" its by LifeByMikeG, his channel used to be named ProHomeCooks. This is a nice recipe if you are into that type of stuff

[@freeasabird5187]

Can you cover the jar with a linen cloth?

[@twopointwow]

How fun, been looking to start starting starter lol - thanks for all the details!!❤

[@zoebakes]

Enjoy!

[@sunbrownshine]

Hi Zoe! Thank you so much for doing this video. I’m an avid cookbook addict but learn so much more when I’m seeing your processes. But could you tell me where did you get your scales from. I love the size and how well you can see the display. Would really appreciate your help 😊

[@zoebakes]

I'm so glad my videos are helpful! Here is a link to my kitchen scale. It is an affiliate link. Cheers! amzn.to/3VzM0iq

[@Bebud-z6v]

Hi! My starter is in the exact same situation as the one who didn’t go very well in your video, but it’s been 20 days and it still hasn’t shown any progress.. should i just restart?

[@sophiabrockie905]

Hi Zoe! This is so helpful and clear! Thank you for this video ❤ I’m 3 days in to my starter and it’s very very sticky, even difficult to poor into another jar. It has plenty of bubbles and appears to be rising. Is it normal for it to be so sticky? Thanks!

[@skeeveskeeve]

I love this channel, thank you OP! I heard on the @sourdoughjourney channel that that second day rise you saw is due to bacteria, and not the good kind. It's normal for this to happen, the yeast will eventually take over and drive out the bad bacteria (he says after 14 feeding cycles). He also cautions against using the starter until it's a lot more mature than just the two days (due to the bacteria).

[@cooper2328]

Zoe, when you get to the second discard etc to use in other recipes, do you refrigerate it?

[@tallchick1966]

Can Einkorn flour be used ?

[@melodycross498]

I have King Arthur All Purpose and King Arthur Wheat, but they do not say organic on package, so will these be okay to use?

[@alge3399]

Can you taste the difference between a 18- 24 hour poolish for pizza and a 2 week sour dough starter in breads? I think i might try that experiment. I do alot of poolish for pizzas and it does have a bit of sourness to it. Just dont want to wait 2 weeks for a sour dough starter. You are cheerful and funny! 😊

[@Win_Winter.]

Hello... I have already made several sourdough breads, but for some reason my last loaves no longer rise as they used to during bulk fermentation. I think something is wrong with my starter, what can I do to fix it? 🙏🏻

[@cooper2328]

Also, how often do you divide the dough into a new jar?

[@irahandwerker8557]

great clear video i love baking breaf and excited about sourdough journey best wishes from ga

[@jakemitchell1671]

Please don't bother. It's just not worth it. You're likely here because you've failed and are looking for help. You won't find it. Most environments simply aren't conducive to sourdough creation and maintenance. Homes these days are too clean. In the 1800s kitchens were nasty, with bacteria flying all over the place. This was GREAT for sourdough starters. These days homes are clean and disinfected. Those who can get sourdough to double or triple in size are very lucky. Most of us will never get that to happen. Just use yeast for rise and flat, non-active sourdough (about the best you'll ever get) for flavor. The search for genuine sourdough rise will just leave you mad and frustrated.

[@alanabrown2719]

Zoe thank you so much for this! Really great tutorial, especially for a rookie like me! 😊

[@zoebakes]

You're so welcome!

[@angelahart2064]

Okay I have a question I Hooch is Butt It is Yellow Do I have to get rid of it

[@rebeccarivas420]

Thank you for this! My starter puffed up and had big bubbles after 24 hours. I’m still feeding it though after 2 weeks! I’m trying! ❤

[@zoebakes]

Wonderful!

[@zoehoulihan1453]

Great video! I started with your “The New Healthy Bread in Five Minutes a Day” starter instructions which suggested a little different ratios, and so far (2ish weeks) I haven’t had much success (looks a lot like your second example). I am excited to try it again with your video tips. But I’m curious, can I start with 100% whole wheat rather than all purpose/mix or do you think that might be what’s giving me the trouble? Thanks!

[@zoehoulihan1453]

Apparently, all I had to do was ask the question, because I came home that same day to find my reluctant starter had doubled! Yay! Clearly, 100% whole wheat was not an issue. The experiment continues!

[@mercedezism]

So upset I didn’t watch this video earlier! I literally threw out my first starter as I thought it didn’t work! Because the first 2 feeds it doubled in size both times. But then just stopped. So I started over and it’s doing the same. On my fourth feed now and hoping it works.

[@polloffdagrill3918]

How does your starter look runny? I been doing 50g water and flour just like you but it's so stiff and not runny at all. Using organic rye flour only. Any guesses?

[@4ll1d0155m0k3w33d]

The rye flour makes it stiffer, I'm doing the same!

[@tiffanywells5567]

I’ve been so afraid to start a sour dough starter. You answered all of my questions. Starting my journey today!! 😊

[@zoebakes]

So glad to hear it! Enjoy!

[@quietspacearts]

can white or wholemeal spelt flour work with this?

[@rosalindaganos2428]

I would like to try but look to complicate. Zoe your t-shirt with the picture from your book is awesome ❤. Thank you for compartir all your knowledge with us.

[@zoebakes]

Oh no, I didn't mean to make it seem complicated, I just wanted to show some of the signs people have mentioned when making a starter. At the end of the day you are just adding flour and water to a jar for several days. It's so simple and fun to do. I hope you give it a try just for curiosity if not for the bread! Cheers, Zoë and my husband designed the T-shirt! :)

[@rosalindaganos2428]

@@zoebakes thanks for giving me confidence ♥️

[@nflman124]

I have watched so many videos but this video is the easiest one to follow and understand. I’m on day 2 but already saw bubbles in my jar.

[@zoebakes]

I'm so happy to hear it!

[@dianebevans6864]

Wha brand of flour do you use.

[@RachelleDurso]

Does the water need to be warm?

[@mayrabutler8704]

First time making a starter and I think I am falling BIG TIME. On day 4, I had water at the top of BOTH my jars. What if after I discard and feed a bit more wheat flour than water and then see no difference the next day? Should I let it sit another day without discarding and adding? On day 5 I had a little bit of water at the top and saw some bubbles. Wasn’t sure if it was ok to let it sit for another day?

[@zoebakes]

You can continue the regular feeding for up to two weeks before it may be ready. It really depends on the environment and sometimes just takes a bit of time! If it isn't ready for baking after two weeks of regular feeding (use the float test to check) you may need to start over. I hope that's not the case for you!

[@tracypriddy3820]

Hey Zoe!! Can you do a video on how to store your starter when you’re not using it?? Thank you!!!

[@dianajohnson7708]

how does the wild yeast get in if the jar is covered?

[@malakdourra]

There should already be some naturally in the air and the flour.

[@fabcraftsandmore]

On day two my starter was coming out the top of my jar! LOL! I used a combo of whole wheat and all-purpose.

[@zoebakes]

That's amazing!!

[@RichQuixano]

This is so fascinating! Thank you for sharing!! Janet

[@golvellius6855]

I love the sketchy process of making sourdough on this video it makes me feel more at easy if i mess up the recipe

[@randiray1606]

Do t know if the question had been asked already what about unbleached flour will that work

[@tatianahaughton6997]

It does. That’s what I use. Unbleached bread flour has been working for me.

[@dzmalekvali1110]

Zoe do you sell hashishe?? You sound too mellow n relaxed

[@TamieWheatley]

Mine is not liquidy always thick what am I doing

[@kimhanback1302]

Where did you say that the instructions would be? I'm sorry, I just can't find them.

[@rabbit_scribe]

Any plans for another season of Zoe Bakes?

[@zoebakes]

Hi. I would love to create more! If the network asks, I will do more in an instant. I'll keep you posted! Thanks for asking! Zoë

[@cloverluvvv]

Did you write out the starter recipe? I can’t find it

[@zoebakes]

Hi! It's available here for my Substack "Extras" subscribers: zoefrancois.substack.com/p/zoes-baking-academy-bread

[@traveltalk5623]

How do you know if the starter has failed?

[@MaryLynnKnutsen]

Thanks!

[@zoebakes]

Thanks so much!

[@florarad7619]

Aluminum foil is chemical too! I would cover with small plate or original cap.

[@homeschooledaroundtheworld4660]

Can I use rye flour?

[@gyn9675]

yes it’ll just be stiffer

[@Johnnybananass-_]

No airbone yeast starts sour dough . It’s the yeast inherent already in your flour .

[@ceracollins1263]

I see people that discard half of the starter before feeding. How come you don’t do that? Is it unnecessary?

[@freeasabird5187]

Thanks for the rubber band tip😊

[@zoebakes]

You’re welcome 😊

[@cliff7516]

Did pioneers have discard sourdough?

[@TheNeighbor-s3s]

I never heard of discard until this century. In the 80s I lived in both Anchorage and Fairbanks, Alaska and read library books about traditional Alaska sourdough and they had no discards. Over my lifetime I've done sourdough periodically, using a potato starter or a yogurt starter. I never did discards until the last ten years because I never heard of it. Fun fact, in pioneer Alaska they took their starter to bed with them at night to keep it from freezing.

[@cliff7516]

@TheNeighbor-s3s I agree, I also doubt that they had a digital scale, All your trying to do is replace cultivated yeast with wild yeast. I never throw out the Hooch either. 😂

[@sueannet1544]

How much is 50 g..??

[@natheaeyaacarter1123]

1/3 cup . Good luck. I'm on day 2 😂

[@brendawilson4882]

Alot of us still use cups or ounces

[@tada0101]

HELP!!My starter is growing and bubbly but not floating. What am I doing wrong? 😂it’s been almost 2weeks

[@JamieAlba-l4f]

Feed it and leave it out of the fridge for 12 hours and then it should be active and ready

[@SamiRemingtonStorm-ty6ro]

The 'float test' is ridiculous. What if you stir the starter to measure it? Then the bubbles just got stirred out! That doesn't mean the starter is any less active, it just doesn't float.

[@baldrthebraveandnursechris7346]

Mine didn’t grow at all

[@joanshealy1662]

Instead of a 100% hydration you need to do a 1 2 2 ratio more flour less water

[@zeus_2001]

The yeast is already present in the flour, not flying around your house. Cover it.

[@SamiRemingtonStorm-ty6ro]

Freal! But the "wild yeast in the air" myth persists!

[@PluggingEFT]

Crazy that you’re wrong, yet so confident. Yeast is almost always present in the air, it being a fungus.

[@zeus_2001]

@@PluggingEFT Yeasts occur naturally in the field growing alongside the grain. When the grain is harvested and processed, the yeasts come along for the ride. They are present in the flour.

[@PluggingEFT]

@@zeus_2001 yeast is present in more than a field. Yeast is present almost anywhere that has soil, leaves, plants and flowers present.

[@manatime1653]

Why are there always people like this in comments? Some people suck.

[@SamiRemingtonStorm-ty6ro]

The yeast in the air in a kitchen is not what you want to make bread with! But that yeast will certainly help break down a dead mouse under the refrigerator. 😆

[@ZareenAhmad-o7h]

Can I add little salt while fermenting so that it rises fast

[@joshuascott7907]

There's no evidence of clinically relevant differences between organic and conventional food products.

[@mvl6827]

Colour coordination video.... next

[@apwhoa7767]

Not paying you for it… bahhh… just wanted information

[@AskUncleDavecom]

We all know where all the yeast came from 😂

[@jackieferdinandsen9388]

Sad you did not after 24 min, show is The final and bake ready result

[@CurtisMcLaughlin-o5o]

Take some Ritalin before hitting record next time

[@pepourattana]

The ads cover the clip.

[@Kdhm8]

Too much talk gets boring not direct to the point

[@gailcurl8663]

Why does "EVERYTHING" on the Internet have to be in "GRAMS" "LITERS" and "Milililters"?? This is Not Europe, It's America!! Give us the Alternative AMERICAN MEASURMENTS OK!!!

[@luci0818]

If you have a scale, you could literally just click the button and it will change units for you from oz to grams. It’s really not difficult. Unless you wanted your measurements in volume, in that case, because in baking, it’s preferred to be as accurate as possible and people measure by volume differently, for example, one person fluffs their flour and one doesn’t, and so one cup of flour can be quite different between those 2 people. Some recipes will still work even if you mess up, but it won’t turn out the way the person who created the recipe intended, so creators write recipes by weight to eliminate that variable.

[@tatianahaughton6997]

Get the kitchen scale and you’ll see how easy it is.

[@davidarford3719]

how much is 50 grams?

[@SpiritsDancer]

1/3 cup

[@SpiritsDancer]

1/3 cup dry And about 1/5th of a cup water or 1 3/4 oz