In this video I explain how I make and maintain my sourdough starter without feeding and discads - despite not baking every day. 😉
Пікірлер: 113
@dkrystofek6 ай бұрын
Thank you. I was taught to never waste anything. I'm 70 now and I don't remember my grandma ever tossing half of her starter. It's a waste of starter and flour. I'm so happy to find this video.
@countrylifesimple18986 ай бұрын
Aww this comment made my day! 💕 Thank you so much! I hope you're enjoying your Sourdough bread!
@PetraRobinson-gm8nh6 ай бұрын
Hallo, I am German too and live in the UK since 1997. I missed the good German bread so much that I started a Sourdough starter over 10 1/2 years ago. * Gordon *. :) I feed mine almost like you do , but not too stiff. I would say 80% hydration. I put mine in the fridge about 1 hour after feeding, when baking day comes I take him out and let him come to room temperature and can start baking. NOTHING better than a nice fresh Sourdough bread with butter. *
@countrylifesimple18986 ай бұрын
Thank you for those tips! Enjoy your Sourdough!
@ciaobela87 ай бұрын
Sweet of you to take the time to share these great tips plus the recipe. Thank You!
@justmejo90087 ай бұрын
Thanks for sharing this
@pamelabrown34898 ай бұрын
Love the simplicity of this and its connection with traditions and happy to see it presented by a fellow Queenslander XX 1:38
@countrylifesimple18988 ай бұрын
Thank you so much!
@minnienoodle85522 ай бұрын
I love your German/Aussie accent so much! 🤗❤ Thank you (and Otto) for this video!
@countrylifesimple189823 күн бұрын
Haha, thank you!
@gailgulliver89708 ай бұрын
New to your channel thank you for the yogurt tip .
@susangoodman47167 ай бұрын
This is great. I’m going to try it. I’m in Washington DC.
@user-qr2kt2oq7s5 ай бұрын
Thanks a million, Emma. You have a beautiful laugh. Safe travels.
@countrylifesimple18983 ай бұрын
Thank you!
@user-rt3hv3qz4x3 ай бұрын
Love this video 😊I had a couple of failures before trying the yogurt. Worked a treat 😂 no discards. Brilliant
@asnomads8 ай бұрын
🤗🤗 nice idea to use Yoghurt. I usually use rye flour and water only. I haven't done a starter for a while. Thanks for the inspiration :D
@user-kc6ct1gp1qАй бұрын
I’m so excited about your starter. I’m on day 1. Looks good so far. Thank you from Boston USA 2:42
@countrylifesimple189823 күн бұрын
You got this!
@sommeranne18 ай бұрын
Wow I like this Video very much and how you present Otto 😍 And I think that I can smell the bread 🤩 For sure the taste is very yummy 😋😋😋
@jannettebeatsonberger25164 ай бұрын
Loveĺy! Thank you ❤
@deebee5333 ай бұрын
Thanks for the tip on the raisins. I also hate caraway seeds.
@countrylifesimple189823 күн бұрын
Lol, as a German I shouldn't but I still do...
@mochajoe20064 ай бұрын
I love your videos! I wish I could post a photo of my starter named ‘Boo’ in honor of our first rescue dog
@countrylifesimple18983 ай бұрын
Oh yes that would be lovely to see! how sweet naming your starter after your first rescue dog!
@lydiasellas24912 ай бұрын
❤thanks fir sharing
@countrylifesimple189823 күн бұрын
Thanks for visiting
@bobbyegnor73804 ай бұрын
I just the other day did your method. But I didn’t have yogurt. So I just used wheat flour. And bottled water, made a thick paste. And just added a small amount of unprocessed honey. It grew, double, and bubbling nicely. I ser it on top of my Bunn coffee pot. Keeps the water hot. Didn’t think it would work. But I’m glad it is doing well.
@countrylifesimple18983 ай бұрын
Great job! I'm so glad it works for you!
@dukeofpurl8 ай бұрын
Thanks from W. Canada! Can I use your method to kick-start a white bread flour starter?
@countrylifesimple18988 ай бұрын
If you need to kickstart your white bread starter, I would use Bakers Flour which is higher in gluten and I would chuck in a raisin or two. You can also use Buttermilk or a Yoghurt/Water Mix when you feed it. Let me know how it went!
@klaudiazmigrodzka9939Ай бұрын
Thank you!!!
@countrylifesimple189823 күн бұрын
You're welcome!
@svblauweschuitsailing31738 ай бұрын
Hi, thank you for this inspiring video. What temperature reaches your little (aldi) oven? Max 200 degrees? Did you bake it longer? Thanks from Holland
@countrylifesimple18988 ай бұрын
Hello to Holland! Yes, it only reaches 200degC. I don't actually bake it longer as the bread turns too dark otherwise.
@GunnaonedayHomestead7 ай бұрын
Hello from Victoria I'm from Berlin and I make sourdough too 😁
@countrylifesimple18987 ай бұрын
Hi there and welcome to my channel! I'm from Koeln. ☺
@bajagal36577 ай бұрын
Thanks for the video! Have you tried this method using Einkorn flour?
@countrylifesimple18987 ай бұрын
No, I haven't. Einkorn isn't really readily available here in Australia, so I haven't used it.
@khodayehrangekaman3157 ай бұрын
G'mate that's nice 🌷🌸🌹 ❤
@schmacko93968 ай бұрын
Thankyou for making this video, I've been watching a few on how to make sourdough as my husband seems to have developed an Intolerance to "normal" bread. He bakes the bread for us in our home... all the sourdough recipes seemed too complicated and as it's just the two of us we don't need to bake very often. This method is SO much easier than all the others I've seen. I couldn't work out why it was all so complicated! But your method is simple and we can leave the starter in the fridge until we need it. Thanks so much! I did have just one question, i had read somewhere someone mentioning that they freeze their starter for up to years and it still works fine once thawed, have you ever tried this? I'd be really interested to try this and if it works that would be wonderful. Thanks again!
@countrylifesimple18988 ай бұрын
Thank you so much for your comment! Yes, I agree it doesn't have to be that complicated. I have never tried freezing my starter. I have dehydrated it and used it without any problems but I've never frozen it. I shall give it a go and let you know.
@schmacko93968 ай бұрын
@countrylifesimple1898 that would be brilliant if you could and let me know, thankyou so much. I make yoghurt and am getting into making cheese and I freeze those cultures... and seeing as I know traditionally those cultures were gathered from the air just like lacto fermentation of vegetables, and it seems sourdough... I think it should work the same. Really looking forward to see how this goes.
@ritahemmerly42247 ай бұрын
I would like to dehydrate sour then add to the flour and mix my dough all at once. Is this possible and would you share the ideas? In the bakery we used instant sour but those days are gone for me. Thanks.
@countrylifesimple18987 ай бұрын
You would have to reactivate your starter first... I'm not sure about instant starter, I will research this.
@MamaSueEverett7 ай бұрын
You are so REFRESHING! You’re so natural and real and what caught my eye is the lack of high drama w the feeding and discarding. When I try my sour dough bread I’d like to try buttermilk and GF flour. What do you think?
@countrylifesimple18986 ай бұрын
Awww, thank you for the compliment! I would say, give it a go and let me know how you're going.
@deborahsmith92334 ай бұрын
What is GF flour?
@mercyblessing14492 ай бұрын
Gluten free 😊@@deborahsmith9233
@gardengrowngroceries7 ай бұрын
What is the cookbook you're using?
@countrylifesimple18987 ай бұрын
it's a German Book by Lutz Geissler called 'Brotbackbuch'
@GodGunsGutsandNRA7 ай бұрын
I make mine with organic cultured buttermilk.
@countrylifesimple18986 ай бұрын
Perfect!
@gardengrowngroceries7 ай бұрын
This works! I’ve seen several other no feed-no discard sourdough starter videos but they never seemed to work for me. This one did! Mine took an extra day to get going but it is now. I put my starter in the oven with the light on which seems to provide enough warmth to jumpstart the yogurt cultures. Looking forward to making a sourdough loaf in a few days.
@countrylifesimple18987 ай бұрын
Yay!!! I'm so glad this worked for you! Enjoy baking yummy Sourdough Bread!
@deborahsmith92334 ай бұрын
I keep my starter in the oven with light on also
@lynneholden62166 ай бұрын
Hi I want to make SourDough Bread, I'm not sure when yet, but it's gonna come soon, Thank You!
@countrylifesimple18986 ай бұрын
I'm looking forward to hear how you went with making Sourdough Bread.
@PVonOurMinds4 ай бұрын
Thank you for this video! One question, with the other way of making a starter that takes 2 weeks before it is ready to use to make bread, it is not safe to for for at least 10 days. Something about bacteria. Why is this not true when using yogurt?
@countrylifesimple18983 ай бұрын
Great question! You still could use any starter after 3 days but they're mostly not strong enough so you end up with a flat bread. When you use dairy you're already adding the bacteria you want to develop in your starter so the process is a lot faster than with water.
@maliamorgan981710 күн бұрын
Can I use Kiefer to start the starter?
@cynthiaakacyndsmith65394 ай бұрын
Thank you I can get enough sour dough information right now. I am new to this and I am on day three.. I need a name for my starter? Give me a good one.
@countrylifesimple18983 ай бұрын
Best of luck! I'm no expert but I enjoy making and eating sourdough bread! Let us know your Starter's name. Mine is Otto.
@bernicehager98856 ай бұрын
Can you share the bread recipe that uses your starter? I really want to try this! Never did sourdough before!
@countrylifesimple18986 ай бұрын
I shared a few bread recipes here on my channel to use the starter with. Enjoy making your Sourdough and let me know how it went!
@dianeparks94756 ай бұрын
❤❤❤
@lilychau16716 ай бұрын
Hi, do I need to wait for both, the bubbles and rise, or just bubbles?. Mine is day 4 but bubbles only, and I am Melb, so weather has been in the mid 10s. Thanks. BTW, your method seem to be very simple out of all.
@countrylifesimple18986 ай бұрын
If it rises, there will be bubbles, they just might be very small. ;-)
@lilychau16715 ай бұрын
Hi, mine has bubbles but didn't rise even on a 27c day. @@countrylifesimple1898
@sherryseay69188 ай бұрын
Do you have a video of how you make your bread?
@countrylifesimple18988 ай бұрын
I just published one. Do you want something more in depth? Like every single step?
@sherryseay69187 ай бұрын
Yrs
@countrylifesimple18987 ай бұрын
@@sherryseay6918I will do a video soon baking 2 different loaves - a rye and a wheat bread to show the differences and I will step through every single step.
@sherryseay69187 ай бұрын
@@countrylifesimple1898 thank you
@sharene4114 ай бұрын
In America every product has chemicals. What Greek Yogurt did you use? Great video.
@countrylifesimple18983 ай бұрын
I will do a video soon where I start several starters in different ways to compare. Try and find a probiotic yoghurt or buttermilk with live cultures.
@MrsH3523 ай бұрын
Hi , there are lots of very good probiotic Greek yogurts in America. Go to any health food store and check them out. I use several different ones, Forager Yogurt / Kate Hill Yogurt/ or Nancy,s yogurt. It depends on what your area stocks. Have fun shopping
@MrsH3522 ай бұрын
There are many excellent probiotic yogurts here in US. I myself us Forager. You can find Fage, Kate Hill, Nancy’s , Stoneyfield and many others. Go your coop, farmers market and even the supermarket. I do know Krogers, Shaw’s, Price Chopper and Hannaford carry many of these brands. We are healthy herd too
@selumapa9439Ай бұрын
Do I need to warn up the buttermilk or leave it out to room temperture before using it?
@countrylifesimple1898Ай бұрын
No, don’t warm it up, that will kill the good bacteria you need.
@elizabeth08134 ай бұрын
I have caraway seeds atm but no yogurt, can i start today and add yogurt tomorrow?
@countrylifesimple18983 ай бұрын
You can but you will have to use water instead of the yoghurt. Nothing will happen if you just use caraway seeds and flour.
@lydiakadlec91503 ай бұрын
So do you have to wait for it to rise twice before you can use it or before it’s ready
@countrylifesimple18983 ай бұрын
No, if you stir it, it deflates, then if it doubles in size in 3 hours afterwards, it's ready.
@lydiakadlec91503 ай бұрын
@@countrylifesimple1898 thank you this helps a lot
@jwenting2 ай бұрын
I've tried making starters numerous times. Every single attempt ends in dismal failure as a thick layer of black mold develops within 1-2 days. May try again using this method, but I don't hold my breath.
@countrylifesimple189823 күн бұрын
Fingers crossed for you!
@sharene4113 ай бұрын
I wish I knew what size jar you are using...
@sharene4113 ай бұрын
Please....
@countrylifesimple18983 ай бұрын
It's a 580ml jar I'm using.
@joaniejorn66924 ай бұрын
Is it ok if my yogurt has vanilla and honey in it?
@countrylifesimple18983 ай бұрын
If it is a yoghurt with live bacteria it will be fine, also I doubt that a flovoured yoghurt has live bacteria in it...
@joaniejorn66923 ай бұрын
@@countrylifesimple1898 it said 7 live bacteria! It ended up working
@countrylifesimple18983 ай бұрын
@@joaniejorn6692 oh that's awesome!
@BobbyFiermonti23 күн бұрын
It doesn’t grow mold?
@countrylifesimple189823 күн бұрын
No, I haven't had any mold issues at all.
@karenritts3644 ай бұрын
Sit it next to your refrigerator it will keep it warm!
@countrylifesimple18983 ай бұрын
Great tip! As I live in Central Queensland - it's mostly warm here!
@BobbyFiermonti23 күн бұрын
Don’t you have heat in the house? Why is your house so cold? What am I missing?
@countrylifesimple189823 күн бұрын
I live in Central QLD, Australia. We do have reverse cycle air-conditioning but I never turn the heater on. It's only cool in the mornings/evenings/nights. The days are still very warm, so I don't feel I need it.
@chucktaylor49587 ай бұрын
One KZbin lady uses fennel seeds, rather than caraway seeds.
@countrylifesimple18986 ай бұрын
Oh that's interesting! I haven't heard that one before.
@CarlWinter-oy8uf6 ай бұрын
Have no caraway seeds or yogurt or raisin -just wheat flour /sugar /river water ---I live in the African bush --my 1/2 lit jar of liquid flour /sugar l starter is fermenting in a 7 hours --so how do I decant or pour this into the 4 cups flour to knead into bread --its frothy bubbling sourdough starter --HOW do I use it ? or do I leave it for 7 days and keep feeding it ? what a load of work !! 7 days waiting for a bit of yeast!!==nonsense -- I think dry instant yeast I buy at the bush shop is easier --quicker !
@countrylifesimple18986 ай бұрын
If your starter is bubbly and ready to go - use it! No need to feed it! But if you prefer to bake your bread with yeast, that's totally up to you. :-)
@wallstreetbetscom88215 ай бұрын
Commercially stabilized yeast has many convenient advantages, but it lacks the lactobacillus component that will give you the sourdough flavor 😉
@carolknapik74265 ай бұрын
So did you then stretch and put in pot to bake? At what temp and time?
@countrylifesimple18983 ай бұрын
I mostly make rye breads. They don't need to be streched or folded.
@sharene4113 ай бұрын
Help!! I watched this video more than once. I took day by day notes. At 6 days still not one bubble. I used filtered water. I've tried and tried, WTH is wrong with me? Im so disheartened. 😢 I really wanted sourdough. I can't keep a plant alive, so I have a curse.
@sharene4113 ай бұрын
Im ready to cry on the verge. 😢 I've watched many Starter videos. No one used rye, nor yogurt yet day two it started to bubble. I cant understand
@kimkakes92363 ай бұрын
If you're using tap water it might have chlorine in it which is killing any of the good bacteria that you need
@countrylifesimple18983 ай бұрын
So is this working for you now?
@sharene4113 ай бұрын
@@countrylifesimple1898 not at all. I gave up again
@944gemma5 ай бұрын
Wasting is my main issue and maybe the reason I can’t make and keep a starter. I just can’t bring myself to Todd food of any sort. Wasteful and sinful.
@countrylifesimple18983 ай бұрын
Exactly! This is why I never discard any of my starter!