How to make EASIER and FASTER SOURDOUGH STARTER with NO DISCARD and NO WASTE!

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How to make a traditional Sourdough bread:
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This is a super easy sourdough starter or levain. No need to waste your flour and dough, and no need to discard it.
I don't like to throw away food.
Let me share with you this easy and fast method to begin your sourdough starter with absolutely no discard.
I hope that you enjoy this video.
Have a blessed day!

[@edprotas4148]

I have been baking with sourdough for 40 years and have experimented with various mixtures and methods. A foolproof way of making a starter is by using a "cheater" method. Follow the directions in this video, but on Day 1 add a single grain (yes, just one single grain) of regular yeast to the mix. This single grain will inoculate the mixture even if there is no "wild yeast" in the air.

[@tastefullyathome]

Great idea. Thank you so much. I'll try that!

[@Harrzack]

But…but… there is no.”wild” yeast. The come from the FLOUR.

[@doonhamer252]

my ex and extended family were ranchers/outfitters and prospectors, they kept the starter in the flour tub beside the cookstove ,simply poured into the flour .. just in a well in the center.. kept it warm and fed .. given the huge amount of bread they baked for the family and workers, there never was any discard .. when we went into the fly camps we carted a big ziploc bag of starter with us, along with flour.. they also added some cake yeast if in a hurry or were running short .. that or bannock was the staple

[@shirleynoel916]

@@doonhamer252 wow, that was smart on their part

[@mimiashford5544]

Wow. Literally THE simplest, most thorough little video on sourdough starter. WHY OH WHY does everyone make sourdough information SO dang complicated??? Thank you for this MOST HELPFUL video!

[@tastefullyathome]

Thank you for your comment. Have a good and blessed day!

[@espein1875]

I'm glad you popped up on my KZbin page. I gave up on looking for a person who wouldn't discard any of the starters. Also, someone who explains well and doesn't overdo the explanations on how to make something. I get confused and lost when a person talks too much. You are definitely the one person to learn from for me any way💖 Thank you for sharing 👍

[@tastefullyathome]

Hello and thank you for your comment. I'm glad that it's working for you. Have a blessed day!

[@user-fc7li1tu5e]

Thank you. I made this starter in plastic 1 litre yogurt cups. Temperature was between 10 and 19 degrees Celsius. After the second feeding it had risen 1.5cm, then 24 hours after the third feeding no rise and all bubbles were gone plus it had become quite thin, I think this was due to the cold temperatures inside the house. I gave it a fourth feeding of only the rye flour and placed it inside my car that was parked in the sun, inside temperature of the car was 26 degrees Celsius. In the evening I brought it inside still no rise or bubbles but the smell had changed from a paint smell to a more sour odour. Left it to stand overnight in the microwave and this morning was surprised to find it had tripled in size.

[@tastefullyathome]

Thank you for your comment. I'm really glad that it worked for you!

[@debbieb456]

This is the simplest, and the most successful starter I have tried. No need to use a "cheater" it works and is very STRONG. I have to chuckle after I feed it because it ferments so fast you can almost watch it grow in the fridge, if I had the time(for mature starters only) I also had to cut down my fermenting time when baking. Positively explosive!

[@tastefullyathome]

Hello. Thank you for your comment .That is great news. I'm so glad that it worked well for you. Have a blessed day!

[@ash_speaker]

Thank you so much for this simple, helpful video. I've been maintaining a sweet bread starter for 25 years and I love it, but I have always stayed away from sourdough starters because my body has something like a shock response to rye. Through the comments and replies I have discovered I can use things like sorghum and I'm ecstatic to finally add this to my stores. People have been making bread for thousands of years without scales and definitely without discards, so I really appreciate this stripped down approach that makes it accessible to everyone, which it should be. Thanks again and be well.

[@tastefullyathome]

Thank you for your comment. Have a blessed day!

[@rosef3260]

Can you share your sweet bread starter and recipe. Please and thank you

[@tastefullyathome]

@@rosef3260 Hello. This video link below has a recipe on how to make a sourdough bread. I hope it works for you! Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

[@hansenmarc]

I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤

[@tastefullyathome]

Thank you for your comment. Have a blessed day!

[@shuchitapandya]

Very easy recipe for starter and bread. I can never follow directions. This the first time I ever baked a bread. It came out very yummy.

[@tastefullyathome]

Thank you for your comment. That's really exciting. Have a blessed day!

[@cgirl111]

If you are on city water the odds are very high your utility doesn't use chlorine. Chlorine degasses over time so the utility has to add a lot of it to ensure there is some when it gets to your faucet. This is why almost all utilities have switched from chlorine to chloramine. Chloramine doesn't degass. Letting it sit on the counter does nothing. You can neutralize it by using treatments from the aquarium hobby such as Amquel. If you are using it for just your starter water one bottle will probably last a few generations.

[@tastefullyathome]

Thank you for your comment. It would be better then to use bottled water

[@ariainman6691]

FINALLY....someone who TELLS IT EASY TO UNDERSTAND. Now....when you have baked the bread using the SDS,......I will place in the refrigerator and remove the night before I want to bake...FEED it and BAKE?????? YES? I will be using some Rye and Some Bread Flour. Thank you for making it simple. Aria

[@tastefullyathome]

Hi Aria. Yes. I usually place it in the fridge because I don't bake bread every day. What I like to do when I take it out of the fridge is to wait a couple of hours until it comes to room temperature, then feed it, and then wait for it to ferment overnight or during the day. Another way is to feed it right before storing it in the fridge, and when you take it out, just leave it at room temperature to ferment. It might be a little sluggish at the beginning, but it will pick up. Sometimes I also add only flour before I store it in the fridge, and then when it comes to room temperature, I only add lukewarm water, and it will feement too. Sometimes I add a little more flour when storing in the fridge, and it seems to like it (little extra food). With time, you'll get to know your sourdough starter and how it behaves in your particular environment. After all, it's a living thing. I hope this helps!🙂

[@skiesthelimit101]

Great info, thank you most kindly

[@tastefullyathome]

Hello and Thank you for your comment.

[@bruxulaandrews5369]

Thank you so much! 💯

[@tastefullyathome]

Thank you for your comment!

[@Fred-zc8lt]

Thank you for this video. Your instructions were clear and hints were thoughtful. I am looking forward to my starter maturing.

[@tastefullyathome]

Thank you for your comment. I hope that it works really well for you.!

[@mariapagani1214]

Hi i like a lot the video easy i am trying it thanks!!!

[@tastefullyathome]

Hello!. I'm glad that you're trying it. Please don't forget that the temperature is important. The ideal temperature is between 74 to 79 degrees Fahrenheit. If you are in winter or have air conditioner on, place the stater away from the air conditioner vent. If it's too cold in your house, you might need to do an additional day of feeding before it ferments. I hope this helps!

[@saharhawasli8567]

Wow! This is amazing.

[@tastefullyathome]

Thank you for your comment!

[@marciadurazzo]

So easily explained!

[@tastefullyathome]

Thank you for your comment!

[@gezbiranveli5965]

Traducere in lb română se poate .

[@amftpt]

Thank you

[@tastefullyathome]

Thank you for visiting!

[@shirleyowens3288]

Thank you for sharing,tips and information was great,God bless

[@tastefullyathome]

Thank you for your comment!

[@CandiOkoro24]

Thank you this was helpful I started mine today with spelt its all I had

[@tastefullyathome]

I hope that it works for you. Have a blessed day!

[@Judyag1]

I cannot wait to try this!!! Have to get my rye flour first.

[@tastefullyathome]

Hello and thank you for your comment. I hope that this is working for you. Have a blessed day

[@sallyhu5028]

Thank you for this video. I have been baking a lot through the Covid years ... baguette, croissant, etc. Have never been much interested in sourdough because I have never been crazy about the taste, although I know its health benefits. A relative mentioned that he loves sourdough bread so I would like to give it a try. Give as gift ... who knows, maybe I will come to love it as well. Not many channels take the time to respond individually to Qs, so I really appreciate the time you take to respond It's so generous. I know I will have more Qs as I take on this project. So thank you in advance to you and readers who share their experience! Q: If I'm not in a hurry, can I start with organic whole wheat since that is what I have and want to use it up. If yes, does the water amount have to be adjusted? Thank you again!

[@tastefullyathome]

Hi. Thank you for your question. You can make a starter with any flour. However. The method is slightly different. I use Rye flour because it ferments faster since it attracts more wild yeast from the environment. If you use whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. Don't forget to replace the container by day 4 to avoid mold. At the beginning, use a wide container to allow oxigen. I hope that this works for you. Have a blessed day!

[@sallyhu5028]

@@tastefullyathome Thank you for your response! I decided to go with rye per your video. Day 4: I used a new, clean container (wide mouthed jar instead of the one from Day 1-3 that looks like yours). Day 5, the starter rose (not quite double) and now, the starter has gone down to where the rubber band is, smells sour/acidic - a bit chemically. The bubbles are still present. Q: Is this good or do I throw it out and start over since it didn't rise double or more? What do I do now? Thank you for your time and generosity!

[@tastefullyathome]

@@sallyhu5028Hi. The sourdough starter rises when it ferments. I am not sure what is the temperature in your kitchen area. If it has not doubled in size by day 4, you should do another feeding but this time add little bit extra flour, about a tablespoon more. Once your sourdough starter ferments and rises, you need to bake a bread. After you bake a bread you need to feed it again. It's a cycle. If you're not going to bake bread then you need to store it in the refrigerator. But when your starter is that young you need to bake a bread and feed it every time you use some of it to bake a bread. If your starter went down to the rubber band is probably because it consumed the flour fast and it is hungry. A hungry strater will descend to its original size if you don't bake a bread and feed it. The sourdough starter has different smells. Some people say it smells as paint. It also smells sour. Those smells are a product of the fermentation process and the yeast that is typical to your particular environment. As long as it is not smelling putrid and doesn't have mold your starter should be okay. You need to bake a bread and then feed it immediately again. Your starter is young.. As you bake a bread with it, it will become more robust. I'm going to leave a link to the video where I show you how to make a bread with your starter. I hope that this is helpful. kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=Tt3vM7AswtwSEeXI

[@tastefullyathome]

@@sallyhu5028 Also, as soon as your starter rises, you need to use some of it to bake a bread and then feed it again. That's called an active starter. If you wait too long, your starter will run out of food and will deflate. It's still good to use, but if you leave it unfed for a long time it could develop other issues. I don't want to go into much details in here, but don't forget to bake and feed, bake and feed. Otherwise, you can store it in the fridge for another time. In addition, the beginning stages of your starter now are with rye flour. That way it ferments faster. After 2 baking and feeding, you can incorporate all-purpose flour to feed your starter or any other flour that you have at hand. Do half and half first. Add a quarter cup of rye and a quarter cup of all-purpose or other flour. That way you're training your starter to consume any flour in case you don't have rye flour in the future. After a couple of those feedings and baking, then you can just use all-purpose flour or any other flour every time you feed it. I hope that this is helpful for you.

[@sallyhu5028]

@tastefullyathome Thank you so much for not only taking the time to respond, but responding so promptly! I did as you suggested. This time, it rose more than the last time, but not double. I added a little more rye a few hours ago - with a bit of water - and will wait until tomorrow and see if it gets anywhere. If it doesn't rise any more, do I just chuck it and start over? Also, my Breville air fryer toaster oven has a proof function. Should I use this function for the starter the next time? At what temperature? The Breville proof function starts at 80°F. I'm bummed but will try again. It's clearly a user error.

[@evelyneloiterstein7085]

Super

[@tastefullyathome]

Thank you for your comment!

[@sherryn39455]

When making a loaf of bread how much starter do you use and also do I save some of the starter for the next batch? Thanks

[@vernellmoncrief6050]

Thanks so much for simplifying the starter recipe. I have a starter that I started with whole wheat flour and filtered water doing the discard method about 2 weeks ago. It keeps doubling in size but when I test in water it keeps sinking to the bottom. How do I get it to float? Does it have to stay on top of the water before you can bake bread?

[@tastefullyathome]

Hi. Thank you for your inquiry. I might be wrong, but this is my input. It all depends. You mentioned that you just began your sourdough starter and that it keeps doubling in size. I assume that you have either baked with it already, Or you Have been discarding it to see that it doubles in size when you feed it? Did you put it in water as soon as it doubled? If you wait until after it has reached it's peak, and then begins descending, it will not be as active, but you can still bake a bread. As long as it has already gone through the fermentation process. Also, If your sourdough starter is too young, and doesn't have much fermentation going on, but as long as it has doubled in size, yes, of course you can bake a bread. As you bake with it and feed it several times, more colony of yeast and lactobacillus and the other bacterias will be present , they'll produce more gasses and be more active. The more you bake and the more you feed it, the stronger and more robust it will be. Also make sure the temperature in your house is not below 70. I think 75 Farenheit Is ideal. The other reason is the sourdough starter is hungry. If you have a well established and robust sourdough starter that you haven't fed in days, it will not float, but you can still bake with it. I've heard some bakers prefer to bake with a sourdough starter that is hungry, because when they add flour, it makes the dough ferment better and produces a more delicious bread. (Do not let a young starter go hungry. It's still establishing itself. That's for more mature starters). Try to bake with it and feed it several times to make it more mature. I can't see what's going on, but based on your description it might be just fine. As long as it has already fermented and produced gasses, it's ok to bake a bread.

[@claudiaschimmer1607]

Water float test is often not valid!

[@crochetgottaloveit]

If I don't have rye flour to start this, can I use unbleached all-purpose flour or wheat flour? Thank you so much for making this video. I want to learn how to make sourdough bread but the starters with the discards always get me snookered.

[@lindaeverett488]

Thank you for this recipe.I am on my way to pick up the rye flour. Where is the remaining starter stored on the counter or do I have to refrigerate it?

[@tastefullyathome]

Hello and thank you for your comment. I hope that this works really well for you. After the starter ferments you need to bake a bread. If you're not going to bake another loaf of bread immediately, you can feed it and store it in the fridge. However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build a good colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

[@mrgreenbudz37]

I really like the no waste as I have watched a LOT of videos on making starters and find the discard wasteful as they didn't do that in old times as every cup of flour was like gold. So a few questions I hope you can answer for me. One is what do you consider a warm temp to keep the starter growing? I know you mention to cold or too hot so what do you feel is that sweet spot? Also once it's made if you are only going to be making say one loaf of bread a week then do you keep it in the fridge and take it out the night before and feed it and then after taking out the amount of starter for your recipe add more flour and water and tuck it back in the fridge for the next time? Thank you in advance. I am excite to start my journey.

[@tastefullyathome]

Hello and thank you for your comment. Good questions. My answer might be long because there is not a set schedule but I'll tell you what I do. Almost at the end of the video I give a range of temperatures but between 71 and 84 degrees Fahrenheit should be okay. I personally don't like temperatures above 80° f because the started begins to consume the flour much faster and then you have to feed it more often, or start your bread sooner than what you want. I keep mine in the refrigerator because I don't bake bread everyday., but when I bake I make a lot of things with my sourdough. My starter consumes any kinds of flour but especially all-purpose flour. I have trained my starter for a long time. But I begun the process with rye flour. I never do a discard. After I make my bread, if I'm not going to bake anymore for the next week, I sometimes put my starter hungry in the refrigerator. A hungry starter ferments better. When I'm ready to bake a bread, I take it out of the refrigerator and let it come to room temperature for about an hour or two. Then, I feed my starter with the amount of flour that is good for how much I'll be baking. For instance I put a cup of flour and half a cup of water (or whatever measurement I use, I add half of the amount in water). I really sometimes don't even measure but add several tablespoons of flour at a time, and then I adjust the amount of water depending on the thickness that I want. I like it to be a little bit on the thicker side but I want to be able to stir it well. Someone who is not used to it might not get the same results, and might need exact measurements, but after years of doing a sourdough starter you more or less get a feel of how it works. That's how our ancestors did it, and that's how I learned it. Going back to the feeding, If you don't bake too much you can add maybe half a cup of flour and a quarter cup of water. Stir it , and then let it ferment. I don't let mine ferment overnight because my starter is active and bubbly within 6 hours or less. And then it starts to deflate. Although you can perfectly bake a bread with a hungry starter. But you need to work the schedule with what works best for you. Sometimes I feed it before putting it in the fridge that way when I take it out it's just a matter of bringing it to room temperature and letting it ferment. When I do this method I feed it with extra flour before putting it in the fridge. I personally like to work my schedule in a way that my bread can ferment overnight. So that I can start the bread mixture in the late afternoon, around 6:00 p.m. that way I can do a few stretch and folds before letting the bread rise overnight. Then I bake it in the morning. Sometimes I don't even let the bread rise completely because of the different baking methods that I use. And my bread comes out really good. You just need to get used to your starter and your house temperatures. It's after all a living thing, and you just need to get to know yours in particular. Sourdough starter should not be complicated at all. I hope this helps. Have a blessed day!

[@tastefullyathome]

Don't forget to follow the steps in the video when you begin your starter for the first time. Then, you can incorporate a different type of flour in the future, once you have baked breads, and yourr starter is more robust.

[@mrgreenbudz37]

Thank you so much for taking the time to reply to my comments and I definitely will and I will follow up on how my starter came out. Thank you.@@tastefullyathome

[@doonhamer252]

Exactly, seems idiotic to keep throwing out starter.. keep it in fridge.. take out what you need for your next batch, feed the left over starter, put back into the fridge. Why waste valuable flour.. that or divide, add whole wheat or rye.. three different starters , use to vary the diet.. Not a cook , but did a lot of cooking in camps for 6-10 to relieve camp cook on her days out.. she'd joke and say feed em like prime oxen. 5000 calories a day minimum. we took pride in using sourdough, but also used cake yeast as well, plus Bannock, Scones, and sweet pastries..

[@RickyBeton1]

Vraagje, Kan je ook aangeven wat 1/4 kop is in gram of in ml?

[@With-one-wing]

Einkorn flour is an ancient grain. Try that. It’s just like regular white flour.

[@tastefullyathome]

Hello, and thank you for the information!

[@cheryljune1603]

I have an amount of starter and find I don’t have any milk, yeast or other things. So now I have a lot of beautiful starter and I don’t know how long it can last until I make something. Do I divide it up, or refrigerate the whole thing.

[@tastefullyathome]

Hi. You can put your starter in the refrigerator if you're not ready to bake a bread. Before you bake, bring it to room temperature. If your starter is fermented already, you don't need milk or yeast because the fermentation already produced yeast. To make a simple bread you only need your starter, flour, and water. That's it. You don't need milk. You need: About 1/2 cup of your starter, 4 cups flour, 1 1/2 cups non chlorinated water, and 2 teaspoon of salt. That's it. Then you just follow a proofing method before baking. I have a recipe for sourdough bread, but you can find any simple sourdough bread recipe here on KZbin. You really don't need milk or additional yeast. I hope this helps. And remember to feed your starter after you remove some of it to bake a bread, so you always have it available. This answer is probably too vague and doesn't cover everything, but you only need a few ingredients to make a bread

[@mimiashford5544]

I;ve heard that you can dehydrate starter and break it into small pieces and it will keep, wrapped up tight, in the freezer. You could test this method to try to save some of your good starter.

[@heli4630]

Great video! I have always failed with starters and had given up. You are my last hope. Question: how much of the prepared starter do I use for each baking ? Do I use it all and/or do I save some of the starter ? Many thanks for that information!

[@tastefullyathome]

Hello and thank you for visiting. Very good question. You will use only half a cup of the starter to make the sourdough bread. You can watch my next video on how to make sourdough bread with this new starter. Please be aware that if your house temperature is too cold, you might have to do an additional feeding before making bread. It's very important to use Rye flour because it ferments faster. Have a blessed day!

[@jbb8261]

Any recipe you’re following should say how much in grams.

[@tastefullyathome]

@@jbb8261 Thank you for your input. I try to make my recipes simple. I have viewers not only from USA, but from other countries as well, and many people don't have access to scales. Many of my recipes are passed on by others who didn't use scales. I like to keep it simple. it's always possible to bake and cook without scales Thank you again for your comment. Have a blessed day!

[@jbb8261]

@@tastefullyathome we have scales in the US but fair point lol. Not every American is measurement illiterate 👍🏾 😂

[@tastefullyathome]

@@jbb8261 As I explained. I have viewers from other countries who can barely and scarcely find flour, let alone scales. The USA is not the only country in the world or the only country who watches my channel. I hope that you by now have realized that. With all due respect, I found your laugh disrespectful of the rest of the world and other people's needs. I have close relatives in other part of the world who would do anything to get easy access to flour. The least they need is complicated steps for making a simple bread. You're very blessed to be in the USA. My channel is to keep it simple for everyone. If you want to use scales. That's wonderful. Good for you. You don't have to watch my videos. If one day we don't have electricity or batteries, I wonder how many people would survive, if exact measures are needed in order to bake a bread and eat. You have a blessed day.

[@selumapa9439]

Thank you for your clear instructions; however, I’m totally new to sourdough cooking and starting anything except for enjoy eating them. I’ve built up enough courage to try to make my own bread as the price is getting ridiculously high in my area but my enthusiasm is slowly disappearing. This is my fourth attempt at making a starter (from other videos)that ended up in the garbage because it either just gives bubbles but no rise or it would only rise about half an inch. I’ve bought a new bag of organic rye flour to give it one last try. My question is to I continue to stir the starter through out the second day feeding or is that only for the first day? My other question is if my starter doesn’t double in size on the fourth day (because our wheather here is bipolar) should I continue to feed it as usual or just stir it and hope for the best? Thank you for any help given.

[@tastefullyathome]

Hello and thank you for your question. The temperature in your kitchen area plays an important part. Try not to close the lid completely but leave it lose. You would stir it every few hours on the next day only. After the 2nd feeding, just leave it alone. It might take 4 to 5 days depending on several factors, such as temperature, water quality, etc . Make sure you use either filtered water or bottled water from the store. If you have a well and your water is not treated, you should be fine. You should have some activity in your starter by day 4 or 5. If not, you might need to do a discard of at least half a cup and then feed it again. I hope that this works for you without having to discard. Another tip that some people use is to add one and only one grain of store yeast to your starter to boost it. Have a blessed day.

[@selumapa9439]

⁠​⁠​⁠@@tastefullyathomeI did my second feeding as instructed in the video without adding anything else and it raised double and may even triple as my jar was overflow within the first 12 hours. I had to empty my starter to a bigger jar and gave it its third feeding. The starter doubled again within the first 12 hours but I believe it may have gotten too hot given the bipolar weather my starter started to deflated. There’s still 5 hours left before the 24 hour mark and there are still bubbles on top of the starter, but it has deflated to the same level I started on my third feeding. What should I do now?

[@tastefullyathome]

@@selumapa9439 Hello. I'm not sure if the temperature in your kitchen area is too warm. I would try to bake a bread with some of it (half a cup of the active starter to bake a bread). Then feed it again. After it ferments again , you can make another loaf of bread. After that 2nd loaf, you can feed it and store it in the fridge if you're not baking in the next week or so. However, Your starter is new. You need to bake with it and feed it to make it robust and mature. The colony of yeast is still building up. You can bake many different things, not only bread I use it in cupcakes, cakes. I make pancakes, etc. I'm going to leave a link to the video on how to make a bread with your starter. I hope that this is helpful. kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=Tt3vM7AswtwSEeXI

[@tastefullyathome]

@@selumapa9439 Also, as soon as your starter reaches its peak you should bake with it. If you wait too long, It will deflate after it has consumed the flour, and it's hungry. The warmer the temperature, the sooner it runs out of food.

[@deliasantiago8644]

After using the starter, do you refrigerate the leftovers & when do you add flour & water again?

[@tastefullyathome]

Hello and thank you for your comment. I hope that this works really well for you. After the starter ferments and it's bubbly, while it's still active, and before it descends, you need to bake a bread. If you're not going to bake another loaf of bread immediately, you can store it in the fridge. When you're ready to bake a bread, bring it to room temperature, feed it, and let it ferment. Then when it's bubbly and active, bake a loaf of bread. It's a cycle.However, when a starter is young, you should bake at least two to three loaves of bread with feedings in between, before you store it in the fridge. You need to build up the colony of yeast and make it robust. You can also train your starter to consume any other kinds of flour. Here is a link on how you can make a sourdough bread and feed the starter in between baking. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMU

[@Mehr-Bano]

🎉🎉🎉🎉🎉🎉🎉🎉

[@1965fungy]

How often do I feed the starter after it is active and been used to bake a loaf? Ty

[@tastefullyathome]

Hello. Thank you for your question. I feed my starter every time I'm making a loaf of bread. I use what I need to make bread, then I feed it so that it can ferment again. If I'm not making a loaf of bread immediately. I'll feed it and place it in the refrigerator. When I'm ready to bake a bread again, I bring it to room temperature and let it ferment. Another method I use is to place it in the fridge without feeding it. Then , the day I'm ready to bake a bread, I bring it to room temperature, feed it, let it ferment, and use some of that to make my bread. I have kept it in the fridge for two weeks at a time, and it's perfectly fine. This is what works best for me. I hope that this is helpful. Have a great day!

[@shalon4jc2]

Is this a pretty healthy bread? Thank you

[@tastefullyathome]

Hello and Thank you for your question. Unfortunately, I am not a health expert to be able to give advice on that matter. I personally prefer this bread. I know some people tolerate sourdough bread better than other breads, but every individual is different. I'm sure that there are expert here on KZbin that can provide more detailed information. I'm sorry that I cannot answer that question more specifically. Have a great day! 😊

[@ariainman6691]

I know that Sourdough Bread is easier to digest....making it healthier.@@tastefullyathome

[@grammasscotsgirl]

I personally have found that sourdough whole wheat bread doesn't cause my blood sugar to rise the way regular bread (homemade or store bought, whole wheat) does. I don't exactly know why - but that is my experience. (But again, that is only whole wheat milled by hand - I can't say if it would be the same with store bought whole wheat flour.)

[@mardwella]

💜💜💜💜💜

[@kita3256]

What do you do with the starter after? Do we put it in the fridge? Do we keep on feeding it daily?

[@tastefullyathome]

Hi. That's a good question. This is what I do: It depends on how often you bake a bread. I feed my starter every time I'm making a loaf of bread. I use what I need to make bread, then I feed it, so that it can ferment again. If I'm not making a loaf of bread the next day, I'll feed it and place it in the refrigerator. When I'm ready to bake a bread again I bring it to room temperature and let it ferment. Other times I also place it in the fridge without feeding it. Then, when I'm ready to bake a bread, I bring it to room temperature, feed it, let it ferment, and use what I need to make my bread. This is what works best for me. I'm not sure how much you bake. I use my starter a lot, not just for bread, but for other baked good. I feed it according to how much started I'll use. If you're just making a loaf of bread, feed it with similar amounts as you use for the bread. For instance, if you use half cup of starter for a loaf of bread, feed it with 1/2 cup flour and about 1/4 to 1/3 cup of room temperature water. Stir well. I hope that this is helpful. Have a great day!

[@lynelledickey1649]

Are you putting the lid on tight each time? I'm just starting out. I am hearing various ways to do this. Very confusing. I heard that it needs air to get started? Some use a mason jar lid not on tight, coffee filters, etc. Please Help!!!

[@tastefullyathome]

Hello. Thank you for your question. I don't close it all the way, but I don't leave any little opening either. This depends on temperature and humidity in your house. Not every method works the same way for everybody and for all environments. I live in a dry area and I have to close it. Again not tight, but lose. Some people put a cloth with a rubber band, but I can't do that because my area is extremely dry and my sourdough will form dry spots on top. If you have a mason jar and you have the metal lid, leave the lid loose. If you have one of those jars that have a glass lid, remove the rubber gasket off the glass lid. I suggest when you start that you use a wide container so that oxygen can penetrate better. I hope this helps. Have a blessed day!

[@ash_speaker]

Another technique that is really great if you're using mason jars, is to turn the metal disc part of the lid upside down so the gasket is in contact with the lid ring and not the jar and then screw it on loose. The gasket doesn't seal and it lets the jar breathe. I do a lot of fermenting and have had great success with this method. Best of luck to you!

[@mahjabeensalah3105]

Can we use all purpose wheat flour instead of rye’s flour?

[@tastefullyathome]

Hi. Good question. You can make a starter with any flour. However. The method is slightly different. Rye flour ferments faster because it attracts more wild yeast from the environment. If you use for example whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. If you're using unbleached all-purpose white flour you need to use a bit more flour at the beginning. This flour has been modified for commercial production and it's generally a blend of other flours. It takes a little longer than Rye but it will eventually feement. You need to use about 1/2 cup of unbleached all-p flour and about 1/2 cup of water. Stir it every few hours to incorporate oxygen. Leave it alone for about 36 hours. Then you take half of that mixture and discard it. Add 1/4 cup of flour and a 1/4 cup of water. Stir it really well. You don't have to stir it every few hours this time. Repeat the process 24 hrs later. It might take up to 10 days to ferment. Don't forget to replace the container by day 4. At the beginning, use a wide container to allow oxigen. I hope that this works for you. Have a blessed day.

[@usharege]

Instead of rye flour, can I use whole wheat flour? In India, we usually do not get Rye flour. We gei all kinds pof millets. We also get Gram flour.Please reply. Thanks.🙏

[@tastefullyathome]

Hi. Thank you for your comment. This particular method, with no discard, uses an ancient grain, because these grains, such as Rye, einkorn , Kamut, etc, have not been modified or changed with modern production. I'm not sure what type of wheat you are using. But you are able to do sourdough starter with basically any type of flour; however, the metod is slightly different. If after feeding for 4 consecutive days with 1/4 cup flour and 1/4 cup water , it doesn't show any signs of fermentation, you might need to do a discard. That means, remove about 1/4 cup of the mixture that you began, and then add 1/4 cup of dry flour and 1/4 cup of water. Stir really well. You might need to repeat this discard and feed method a few more days. Some flours take up to 10 days to ferment. That's the reason why I prefer using Rye because less waste, and it ferment faster. I'm sure you'll be able to accomplish it. You just need to be a little patient. I hope it works really well for you. Don't forget to replace the container every 3 to 4 days to prevent mold. I hope that it works for you. Have a blessed day!

[@freemanmt]

I think you could try sorghum flour, I have seen Ethiopian ladies from you tube using sorghum flour to make their fermented flat bread (ingera), and they buy jowar flour) from Indian grocery stores they said.

[@luvelyjay]

Yes

[@MrsSteweyGirl]

I use King Arthur Bread Flour unbleached (organic if avail, otherwise non-organic works too) for starter. When I am making a recipe, I use King Arthur brand unbleached all-purpose or bread flour. Reason why King Arthur brand is because it has higher protein (on front of bag, says high protein%). My nieces all use the same flour with success too. As for water temp, I always use 85-90 degree filtered water with the flour. Since my kitchen is cooler due to high ceilings & lots windows in the Midwest, I warm faucet water to 85-90 degrees, then put in bowl. Into bowl, I place my 32 oz glass Mason jar of starter (cover starter with coffee filter or linen, then rubber band). Put on a flat potholder or towel, then wrap/cover with multiple layers of linen and kitchen towels. This keeps the water warmer longer. I check temp every hour, then warm up water again when needed. I have even done this when wanting to get my mixed dough to rise faster.

[@gwendolyn9308]

Do you close the lid completely or leave it open a crack?

[@tastefullyathome]

Hi Gwen. Good question. With this particular container, I do close it but lose. I don't let the lid go completely all the way down. However, I do not leave any little opening on top either. I know some people like to do that. I have noticed that the starter tends to get dry on top if I do that, and it could even get moldy. Maybe because my kitchen area tends to get either too warm and dry in the winter with the wood stove, or too dry with the air conditioner in the summer. I normally keep a different glass container, similar to a cookie jar, with a glass lid. I removed the rubber gasket off the glass lid to make it loose, but I still close it completely. Because it doesn't have the rubber gasket, it doesn't close tight, but it still lets some are in. Thank you for your inquiry. Have a blessed day!. 🙂

[@gwendolyn9308]

@@tastefullyathome Thanks so much! This will be my first attempt. Wish me luck!

[@dinasalibi4516]

Thanks si much

[@krystynarogalski491]

How much of starter should I use for loaf of bread?

[@tastefullyathome]

Hello and thank you for your question. I normally use half a cup of active sourdough starter to make a traditional loaf of bread. I'm going to leave a link here to another one of my videos on how to make a sourdough bread. I hope that this helps. Have a blessed day! kzbin.info/www/bejne/pHXTdItmq7qJkMUsi=pQo1YJZouDimrQHb

[@krystynarogalski491]

@@tastefullyathome Thank you.Wihs you the best.

[@baharehkhodayari874]

Does your method also work with wheat flour

[@tastefullyathome]

Hi. Good question. You can make a starter with any flour. However. The method is slightly different. Rye flour ferments faster because it attracts wild yeast from the environment. If you use whole wheat flour, you can follow the same process, but if you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. I hope that it helps. Have a blessed day.

[@isadiasheikh]

Can I do the same with the whole wheat flour?

[@tastefullyathome]

Hello. Thank you for your question. You can do a sourdough starter with basically any flour, but the method is slightly different with each. Flours like Rye, attract more wild yeast and therefore ferments faster. If you are using whole wheat flour, you might need to do a discard. Follow same process up to day three. On day 4, discard half of it, and then feed it with 1/4 cup wheat flour and 1/4 cup water. (replace the container with a clean one on day 4). You need to leave it on the counter for 24 hours before doing the next discard (half of it); then feed 1/4 cup flour and 1/4 cup water. It might take a few extra days to ferment. It will be ready once your starter doubles in size in less than 12 hours. Remember to always give it a good stir after feeding. The temperature in the house affects how fast or long it will take to ferment. I hope that this is helpful and that it works for you.

[@roseanneward657]

Does this method work with Einkorn flour? I can’t find rye flour in my local stores.

[@tastefullyathome]

@@roseanneward657 Yes. You can make a sourdough starter with any flour. If by day four you don't see that it has fermented, you would need to do a discard. Remove a quarter cup of the mixture. Add a third cup of Einkorn flour and a quarter cup of water and give it a stir. Repeat this process every 24 hours, until your starter has doubled in size in less than 12 hours. (With Einkorn you might need to use a slightly more flour than water by day four). The reason I personally use Rye flour is because this flour attracts more wild yeast, and the sourdough ferments faster. But any flour works fine. The method is just slightly different. Some starters might take up to 10 days for a full fermentation. Don't forget to replace the container by day 4 to avoid mold. Always scrape the sides of the jar. I hope that this helps and that it works well. Have a blessed day!

[@nancybrowning3380]

mine rose up in the 1st 24 hrs. Is that ok?

[@tastefullyathome]

Hi. Thank you for sharing your question. If you put your starter in a very warm place that can happen. The other times in which I've seen that is if you add a grain of yeast to your starter. But for the normal water and flower mixture, that doesn't mean that your starter is strong enough and robust to make a bread. If you make bread with that starter the next time you feed it, it might not rise the same way. You might come to a halt later on. I think that you should stir it to deflate it, and continue feeding it for three more days. Then you can make a bread. I hope that this information is helpful. Have a blessed day!

[@lesleyjoymcclure1772]

Is there any way to make this gluten-free?

[@tastefullyathome]

Hi. Thank you for your question. Yes. I know that it's possible. I personally have not done it gluten free, but I know there are other videos here on KZbin on how to begin a gluten free sourdough starter. Have a blessed day!

[@joannaperez3655]

Can i use whole wheat flour?

[@tastefullyathome]

Hi Joanna. Yes you can. However. The method is slightly different. Rye flour ferments faster because it attracts wild yeast from the environment. If you use whole wheat flour, and you don't see much activity by the end of day 4, you might need to do some discard. Remove about a quarter cup of the mixture and then add slightly more flour than water, such as a third cup of whole wheat flour and 1/4 cup of water. Then repeat this every day until you get your starter to double in size in less than 12 hours. I hope that it helps. Have a blessed day.

[@saharhawasli8567]

How much sour dough should I use for a loaf?

[@tastefullyathome]

Hello. The amount depends on what type of bread you're baking. For a traditional artisan sourdough bread, I normally use 1/2 cup active sourdough starter and then the appropriate amount of water and flour. For the full recipe, you can check my other video on how to make a sourdough bread. I hope that this other instructional video helps. Have a blessed day!

[@helenschulz547]

Does somebody know the sourdough recipe that bread doesn't test sour?

[@tastefullyathome]

Hi Helen. Sourdough tends to be sour because of the fermentation. If you don't want the bread to taste too sour you can shorten the fermentation time. For instance, instead of letting the bread rise for about 8 to 12 hours, let it rest for only six hours. Even if it doesn't rise too much, it's going to be fine once it starts baking. I suggest you also bake it starting with the oven cold, and then preheat it gradually. You can check the video I have here on how to bake a sourdough bread without preheating the oven ahead of time. I hope that this works for you. Have a blessed day!

[@inannashu689]

I'm not sure how this is faster? 4 days? Wheat flour at 1 tsp flour and 1 tsp water creates a great starter in 24 hours.

[@tastefullyathome]

Thank you for your comment and suggestion. We appreciate it. Are you using a grain of yeast as a booster? I assume that you probably need to keep on feeding it to have enough starter to make a loaf of bread? How much starter do you use to make your bread? I use at least half a cup of starter for a full loaf of bread. Thank you again for your suggestion. Have a blessed day

[@claudiaschimmer1607]

No trues takes time for the right yeast and bacteria to stabilize into one that will bake up a great sourdough bread.

[@claudiaschimmer1607]

Weeks actually!!

[@suejesu]

Jesus Christ be Your Lord Blessings to You from Canada ❤️

[@tastefullyathome]

Thank you! God bless you as well!

[@littleme3597]

I never understand any discard.....

[@tastefullyathome]

Thank you for you comment 😊

[@jaynewpb]

This is an interesting video, but I could have done without the background music. I found it distracting. But thank you for your effort.

[@tastefullyathome]

Thank you for your input. We'll work on better music next time🙂

[@jaynewpb]

@@tastefullyathome the music was lovely! But I’d rather just hear your voice. No music. But that’s just me.

[@barbmartin4176]

you never mention No Discard

[@irrrjyk3272]

didn't understand the discard, turns out, makes no sense, thanks

[@tastefullyathome]

Hello. I appreciate your comment!

[@Harrzack]

NO CUPS! Grams from a scale are the way!

[@tastefullyathome]

Thank you for your comment. I do appreciate it. My videos are watched not only in the USA. Some people don't have access to a scales. It's possible to make a sourdough starter and bread without a scale. Our ancestors, relatives and friends who lived through wars and great depression, didn't have scales. Bread making should be simple for everyone. I do really appreciate your input. I'm not a professional baker. I am a home cook. I like to teach the skills that I learned and pass them on. Have a blessed day!

[@michelimbert2580]

@@tastefullyathome

[@michelimbert2580]

Hello from France, I understand your exchange (eternal debate) you are talking about a cup but which cup are you talking about? They are not the same depending on the country. I own a mug kit. I have just checked my 1/4 cup which is marked 60 ml or 60 g (which corresponds to a cup of 240 ml or 240 g) (metric system) but it only contains 51 g, look for the error! I understand very well the problem of cups or scales in the world. They are very practical but random and not exact. Filled not filled, packed not packed, while 1 g is the same everywhere in the world. Thank you for sharing MICHEL31

[@tastefullyathome]

@@michelimbert2580 thank you for your observation. I appreciate it

[@randomsaltyperson1148]

I've went through many sour dough starter videos and failed 3 times using the scale method because every video said it's a must! I'm using einkorn because it's lower in carbs and better than modern wheat and I have failed each time until now....your video was to the point and SUCCESS FINALLY!!! Thank you so much for this video...poo on the scale! Consistently is not my aim...as long as it taste great and eddible...good enough for me...I'm not and never will be a great baker...I just want to make it and be done with it! Lol!

[@Gently225]

Your doing exactly the same as i do, it's nothing new

[@docbrown7513]

The reason your sourdough bread is crap is because of the added enzyme in most flours. Arrowhead mills makes the only high protein bread flours without enzyme I am aware of (not stone ground). The arrowhead mills bread flour will make you a hero in no time.

[@tastefullyathome]

Thank you for your input

[@mariquinqSendejo-Pendejo]

Thank you😊

[@tastefullyathome]

Thank you for your comment!