How to Make Your Own Sourdough Starter from Scratch!

[@edprotas4148]

I have been baking with sourdough for 40 years. I agree with your approach re flexibility. There are all these videos where folks take out their scales and preach things down to the last gram. Baking bread w/ sourdough has been going on for thousands of years, and none of those folks had scales or even knew what a gram was. It makes me laugh. "Eyeballing" it works just fine. I can also recommend a "cheater" method of creating a starter: follow your method, but on day one add a single grain (yes, just one grain) of store bought yeast (if you have some). It is guaranteed to innoculate and kick-start the works. I love your videos!!!

[@ThePennie46]

Lol my starter is called patience😁👍

[@apinchofpatience]

An excellent choice 😄

[@ThePennie46]

@@apinchofpatience thanks your my go to for knowledge. Lol I am over 60 and still have my wits to learn🤗

[@sarahlowry9633]

This is very informative! I have just started making sourdough ❤

[@trustme2674]

i don't even know how to fry an egg but these videos are mesmerizing. beautiful woman gorgeous voice and yeah you learn how to make bread

[@Wreckdiver59]

I've been looking for alternatives to processed bread. This would be something to try for sure.

[@justintime6346]

I haven't named mine yet until your video! Im going to call mine bubbles! Bubbles it is...

[@apinchofpatience]

A great name!

[@AnitaSibley]

How much yeast starter to you use for making a loaf of bread(approximately 2 1/2 - 3 cups of flour)? I like your heads-up easygoing delivery an d have already tried several of your recipes.

[@apinchofpatience]

If you look at an array or recipes you will see there is a fairly large range of percentage starter used. It will come down partially to the strength of your starter and how long you want the ferment to take (more starter = shorter time, less starter = more time which I actually prefer usually). I no longer use a recipe when I bake sourdough, but I probably use about 1/2 - 3/4 cup of starter for 3 cups flour most days. If you want an actual recipe, www.butterforall.com has some great recipes!

[@ChaoticBeauty07]

Love these videos. So easy to follow and simple methods. I just started my first started ever! Thinking about naming it "Freshmen" lol. I'm using rye flour, on day 3 of feeding. Should I continue to use rye to feed it? Or is it better to change to regular bread flour? I'm sure there's so many options. I'm guessing the sourdough gets it's name from the smell? Hopefully I'm doing this right. But I'm here to learn :-)

[@apinchofpatience]

I'm so glad you are enjoying the videos! Rye is a fantastic option, and you can stick with rye or transition it to bread flour. It's really just a matter of personal preference. I've switched mine between many types of flour over the years, and they all work to make great bread! Congratulations on the beginning of your journey with "freshmen."

[@rosannamize6622]

Where did you get your grinder, or what kind of grinder do you like best?

[@apinchofpatience]

This is my mill - amzn.to/4aNv3GY I really love that it has the ability to do wet ingredients as well, so I use it to make fresh masa fairly frequently. For an electric option I borrow my mom's sometimes when I need to do a big batch and it's nice, a little bulky, but does a great job - amzn.to/3xC0LZK

[@horseshoemountainprojects8144]

I am looking into bulk yeast storage! I am finding canning jar sealer kits. Yet none of them have a hand pump included from what I can see. Plus $25 for a kit (no jars no hand pump included) seems a bit much! I found a good hand pump in a brake bleeder kit at Harbor Freight for $22...I am just wanting to store yeast, for breads and doughs. $50 to store one item takes it out of the realm of financial viability for savings! Do you have any suggestions or experience?

[@apinchofpatience]

Yeah, it gets spendy fast! I don't currently have any vacum sealer or jar sealer set up. I store bulk goods in 5 gallon buckets with gama lids and the rest in canning jars without anything fancy. I have not used commercial yeast in at least 6 years... I honestly have no idea about storing it long term! I just fell in love with sourdough and wild fermentation, so I totally abandoned commercial yeasts 🤷‍♀️

[@ml.5377]

A little help here.. We live in the Andes at almost 10,000 feet above sea level and while our adobe house keeps us warm during the cold season and cool during warm weather, we do not heat our home artificially and only burn wood if really needed. So, having a "constantly warm place" is not what we have. I ferment my chicken feed in about two days in the rainy season and in three to four days during our dry and cold season. I really want to try sourdough again because we have failed multiple times. Ideas? Is it the altitude? There are bakeries that sell sourdough bread but we find it too acidic so we bake no knead and traditional yeast bread. I can grind our grain in a Wondermill. Any help will be greatly appreciated.

[@apinchofpatience]

Hi! So I don't think altitude should be too big an impact. If I'm not mistaken, fermentation usually speeds up at higher elevations, if anything. What are the average lowest temps you have in your home? My kitchen gets down to the 60s occasionally in the winter and I've been able to keep sourdough going by just giving it longer to do its thing when it's cold, but that isn't the norm for me either so perhaps it would be different with prolonged cold temps. I do keep it in the fridge most of the time tho and it will get a good rise in the fridge even so I'd think it could be effective at cool temps once we'll established and vigorous.