NO DISCARD SOURDOUGH STARTER | Easy no waste method!

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[@lavonnajones4543]

My life path took me into hospital bedside nursing. Now retired, 67 yrs old, and I'm just now learning bread making your way. I'm sure most on here would agree that you are a great inspiration and I hope you know how much you are appreciated!! ❤

[@AhubahsLifestyle]

I'm the same age and just getting started too.

[@AhubahsLifestyle]

Hi Mary, I'm new to your channel. I've been watching for about a month now, and I am enjoying your videos so much. I have a question. Is Rye considered an ancient grain?

[@oldchickenlady]

If I could reach through the computer I would give you a great big hug!!! I'm an old lady that has always wanted to have sourdough going but failed every time... for about40 years🙄. I decided to try it your way and I baked the most wonderful sandwich loaf last Friday. My husband loved it! I told myself that this was the last time I would try working with sourdough and if I failed again, I would find somewhere to donate all of my sourdough research and recipes. Now, I hope to pass it all down to family - along with a starter. THANK YOU, THANK YOU, THANK YOU! (and my husband thanks you too😁)

[@oldchickenlady]

P.S. I also dehydrated some starter and air dried some starter to see which way works best.

[@giftedpixie]

Ok this is something I have never heard about. I am just starting my journey of making sourdough at 58yrs old, well still in research mode. Does your comment mean my sourdough will be unsuccessful if I haven't used any yeast for anything else?

[@amylaw3416]

I had a starter that just wouldn't rise. It's bubbly and sour but it wasnt rising. I tried adding rye, I tried aetting it in a warmer location.... But also I haven't been baking any regular yeast bread. It hit me that if I want my sourdough to get yeast from the room, there needs to be yeast in the air. So, I bought some yeast and baked yeast bread twice and BOOM. The sourdough starter FINALLY started to rise. I love your videos. They are so comforting and inspiring. Thanks for all your efforts with this channel.

[@TheRoseHomestead]

Wow, thanks so much for this information! Thanks for watching!

[@julih2674]

I commented to you a few weeks ago asking about dehydrated sourdough starter. I found and followed your video using organic dark rye and wow that starter took off! I split it and been keeping one using only rye and the other with white whole wheat. I can’t believe I lived 65 years and never tried making bread. Your videos are so helpful and recipes delicious. I have been making your easy sourdough sandwich bread. I made a nice rye sourdough loaf version a few days ago. Rye starter, 2-1/2 c white, 1/4 c dark rye flour. Rye sourdough is my favorite bread and its amazing making my own. Thank you!! 💕

[@julih2674]

I probably won’t keep a white and rye going but I was nervous about trying it and wanted a backup 😃

[@hansenmarc]

3:22 recipe starts Hi Mary. Thank you for sharing your no-discard approach to making sourdough starter. I can’t believe how many people think you need to discard half every day! I guess there’s a lot of folklore around making a starter and not as many evidence-based recipes.

[@jandavis6497]

Thanks for sharing. I'm excited to get my starter started😊

[@cathywalsh7473]

Another great video. Looking forward to seeing a video on the sourdough bread with ancient wheat.

[@milliebarber5254]

Hi Mary. I’ve been watching you for a few months now and really enjoy your videos. I just got into baking with whole wheat einkorn and follow you all the time. I’ve learned so much from you and always look forward to your new videos. I just now came across you and your husband singing “what a day that will be.” That is one of my favorite songs. You both sounded great. I also can’t wait for that day. So glad I found your channel. Btw, I followed you doing a new sourdough starter with the whole wheat flour and by the sixth day it was just perfect. My first one. I’m loving it. It’s fun. God bless you and you have a Merry Christmas.

[@deborahtofflemire7727]

I am also using sprouted spelt flour . But I only have rye flour starter so far I am also using organic whole wheat grown in Canada .i have to put it in our freezer

[@maryderleth7860]

We do most of our sourdough breads into sandwich loaves too. The artisan loaves I will make and usually use for holding dips during the holidays. I've never used the ancient grains but will have to get some probably at the beginning of the year and do this method with it.

[@amsturgill222]

This helped a lot. I’m also transitioning to spelt, which I love,and was struggling with the starter.I have noticed that spelt does digest better …I have a very slow gallbladder and feel this is helping

[@user-gy3ne8mv8t]

I really enjoy watching your video. Thank you so much for sharing your God given talents. Where can I buy those grains, ancient grains, and your bread mixture?

[@user-ng7sl3zw4e]

My wonder mill should be delivered today. I can't hardly wait to start milling my own wheat.

[@TheRoseHomestead]

Yay! I'm excited for you!

[@maryannedeering1663]

Awesome video ❤excitingly waiting for an Einkorn starter, hint hint😊Have a Wonderful Blessed Thanksgiving 2023 ❤

[@TheRoseHomestead]

Thank you! You too!

[@fkeen1954]

Good video

[@songbirdmedows]

Thanks I just found your videos last week one came through my feed, so I started my first sourdough starter. I just put it in the fridge this evening after work and I’m really excited however, I’m still a little confused as to how long I have to wait before I can make my first loaf of sourdough. I haven’t used any discard yet, so I think I’ll maybe make pancakes or biscuits feed it again maybe once or twice? I’m still iffy on how that supposed to be done but the more I watch your videos the more I’m learning. You make it sound so much easier than anything I’ve ever seen. I thank you for that. I’m also going to buy myself some ancient grains mill it myself and try this as well. I found this inspirational. I have joined your page and look forward to your journey thank you, for sharing

[@TheRoseHomestead]

I left you a reply on a previous comment about how to proceed to making bread. Thanks so much for watching!

[@mrs.p.8065]

Hello!!!! Loving your videos!!!! Can you please post a link if you’ve posted it….. I looked and didn’t see one at all. I’m looking for a way to create the hard red starter, also recipes for making bread using that!! Thanks!!!🎉🎉

[@TheRoseHomestead]

You can follow these directions exactly the same using freshly milled hard red wheat and make the starter. I rarely make a loaf with only hard red wheat, I usually cut it with some freshly milled hard white wheat. I will try to work on one and get a video out soon.

[@bettyscott4761]

Always good information. I just purchased a NutriMill Artiste mixer which arrived today. I had been doing sourdough bread in a bowl with the stretch and folds. Will you be sharing a sourdough bread presentation using the Artiste mixer? Also, when using package yeast, do you have a specific brand you favor or no? Thanks so much!

[@TheRoseHomestead]

I prefer Instaferm yeast. I will be doing a spelt sourdough loaf soon and will be using the mixer. You will love the mixer!

[@elliebottey7497]

Thank you so much for sharing! I am on day 4. Not quite sure if my starter is bubbling as it should. Any advise?

[@TheRoseHomestead]

If it is bubbly at all, there is activity. How does it smell when it is bubbly?

[@latisha2224]

Do you have a video of a sour dough starter made with kumut flour? I am a beginner with when it comes to making sour dough starters with the ancient grains.

[@TheRoseHomestead]

Yes, here is a sourdough Kamut recipe: kzbin.info/www/bejne/l6ilqHlvibCKeKc

[@karencrane2248]

I’m a newbie, i love your videos, why did you change your container from 16 oz mason jar to a porcelain container? Can i just use a 32 oz mason jar from the beginning.

[@TheRoseHomestead]

I just changed because it's easier for me to dip out the starter from the crock. You can definitely continue using the mason jar. Thank you so much!

[@darjeeling9116]

Mary, what is the best lid for the starter when it's in the refrigerator? does it have to be air tight or does it need some air to stay alive? is that ok to use the metal strew lid that usually comes with jars?

[@TheRoseHomestead]

I just use a loose fitting lid on mine. Metal lids are fine.

[@maryhowe9764]

What size is the croc with the lid to put starter in the ice box, where did you find one that size

[@TheRoseHomestead]

This is the one I have: shop.kingarthurbaking.com/items/classic-sourdough-crock It's a 1 quart size. I like the big opening for dipping it out and stirring it.

[@maryhowe9764]

Thank you I m going to order one!!@@TheRoseHomestead

[@unhushable2265]

I just found your page last week and have been enjoying your content. I’m wondering if you ever found a source for kamut berries?

[@TheRoseHomestead]

I have. You can buy big bags at unsifted.com.

[@unhushable2265]

@@TheRoseHomestead Thank you! Have a wonderful Thanksgiving!

[@VeroniquePhilie-zs7ko]

Thanks for making the whole process looking less daunting! I’m on day 6 of starting a kamut starter, and I didn’t have any activity except a few bubbles on top since day 3(day 3 was very active though). Last night I put three raisins in it as you suggested in another video but it doesn’t seem to have made a difference. So this morning I took a 1/4cup out of the starter and fed that 1/4 cup instead so I don’t waste too much flour, I was wondering though, is the discard usable even if it didn’t rise? It smells very sour. Thanks!

[@TheRoseHomestead]

Sure, you can use it to make pancakes or crackers. It will eventually take off. Sometimes, in the winter, it takes a bit longer.

[@VeroniquePhilie-zs7ko]

Ok great! Thanks a lot!! :)

[@beth6795]

QUESTION FOR YOU: on day 4(which is today 11/28) my starter didnt have the hooch in top but it was kind of dry/forming to become hard, almost. Do i just stir that in? And is this the day/time that i add 1 cup of EINKORN flour??

[@TheRoseHomestead]

Yes, I'd just stir it in and continue. I'm sure it'll be just fine.

[@mariapagani1214]

Hi, do you have a video showing how to do the bread for sandwiches????

[@TheRoseHomestead]

This is my most popular sourdough sandwich bread recipe: kzbin.info/www/bejne/mmWVgnWJoMx8kLM

[@mariapagani1214]

@@TheRoseHomestead thank you!!!

[@avrilduvin2415]

Ok so I started my starter yesterday but I followed the first video I watched of yours on how to make a starter..I am using kamut . So should I not discard and feed extra like shown in this video ?

[@TheRoseHomestead]

If you are using the small amounts, I would just go ahead and feed it like this video.

[@rebeccadees2300]

When using flour from the freezer do you let it acclimate to the temperature in the room or use it straight from the freezer?

[@TheRoseHomestead]

I just use it straight from the freezer.

[@rebeccadees2300]

@@TheRoseHomestead thank you! I have been keeping mine in freezer bags in my freezer until I need flour. Really enjoy your videos and tutorials on making bread and sourdough recipes for starters, discard and bread.

[@user-cv2iw8wh4o]

I am completely new to sourdough, but I am enjoying your video. You talk of making biscuits on day 5, then waiting until the starter is mature enough to make bread, at some unspecified later time. So what do I do with the starter in the intervening time and how do i know hen it is mature? Thank you

[@TheRoseHomestead]

What I do, is use it for biscuits and pancakes for a week or so after it becomes active. Then I will try to bake a loaf of sandwich bread. It usually takes several more hours to rise, but, if it works, I know to keep using it to build the starter. If it doesn't proof your bread, I would use it for pancakes, crackers, biscuits, muffins, and such for another week, all the while refeeding it after depleting it. Try for bread again after that week. Here's a video I made about how to tell if your starter is ready to use: kzbin.info/www/bejne/a3bci52bjcqgg9k If you have anymore questions, please don't hesitate to ask!

[@user-cv2iw8wh4o]

Thank you, I know you're busy, so thank you. @@TheRoseHomestead

[@barbarabello4148]

Mary how can you convert a sourdough starter to your own mild wheat flour? I also wanna know, what is the steps to get it to where you can keep a crock of sourdough Daughter in the refrigerator so you can use it when you want to?

[@TheRoseHomestead]

I always just feed mine whatever I'm wanting to convert it to. After a few feedings it'll be used to the new flour. I feed mine at least a cup of flour and 3/4 cup water. Let it get active and put it in the fridge. This feeding will make 2-3 recipes for the week for us if I'm using 1/2 cup of starter.

[@barbarabello4148]

@@TheRoseHomestead Ty. If I am using a cup of flour twice a week, what’s the ratio of flour to water?

[@TheRoseHomestead]

@barbarabello4148 so if you feed your starte the 1 cup of flour and water you will end up with 2 cups of starter for the week.

[@barbarabello4148]

@@TheRoseHomestead Mary have you ever tried using your proofer for the starter? I have one too, and I thought you could put it in the proofer as opposed to sitting it on your counter or by your fireplace. Give me your thoughts on that.

[@TheRoseHomestead]

@@barbarabello4148 I highly recommend using the prodding box for the starter. It's so much faster!

[@elenoreisaak5492]

I was wondering,do you make sweat sourdough Xmas Bread with candied fruits and bits of chocolate

[@TheRoseHomestead]

I never had, but, now I want to, ha ha!

[@tamichildofGod8249]

Question and forgive me if this is about addressed in the comments already. After day 4 I pulled out a cup of my starter to use. Do I then feed it again?

[@TheRoseHomestead]

If your starter is low enough that you won't have enough for another recipe, I'd go ahead and feed it.

[@tamichildofGod8249]

@@TheRoseHomestead and I would feed it as much as I took out? So if I took out one cup of starter I would add a cup of flour and water?

[@TheRoseHomestead]

@@tamichildofGod8249 That's what I usually do.

[@avrilduvin2415]

I have kamut in my freezer . It’s about 6 months in there . Can I do this no discard method w that ?

[@TheRoseHomestead]

Yes, it will work just fine.

[@sharonp1094]

Hello Mary, I have a question if I may. I did your ancient wheat sourdough starter and mine seems to separate in the middle. The top is all bubbly and smells kind of funky, but not sure if that means it is ok or not. I did put it in the fridge after the 5th day, so I guess I will just wait to see if it took or not the next time I feed it.

[@TheRoseHomestead]

Ancient wheat does tend to act a little different. It seems to ferment much more quickly. Mine had a sweet yeasty smell but did seem to separate like yours. It's been rising bread products beautifully, so, it must just be the way it works with that kind of wheat.

[@sharonp1094]

Thank you, that makes me feel much better. @@TheRoseHomestead

[@user-vb7gv3eh1x]

So after the starter is established, could I split that in two and have 2 starters? My thoughts are if I wanted to bake several loaves of bread in a couple days time, my starter would be able to keep up? How long do you have to wait after feeding before you can use it?

[@TheRoseHomestead]

Sure, that will work. I've done that once before and it worked great! I wait until it is bubbly and smells yeasty before using it after feeding. Usually 4-6 hours.

[@kellyebrown3758]

You don't have to have 2 jars. You can make any number of loaves from a single tiny jar of starter. You just pull it out of the fridge the day before, feed it as much as you need to make the amount of starter you need for the number of loaves you're making, and let it sit out until it doubles in size. I keep 50 grams of starter in a tiny jar in my fridge. I've made 100 loaves from that at a single time, and I've spread out baking over the course of several days. The starter is able to keep up as long as you're allowing it to double in size when you're feeding it. Yeast multiplies quickly when fed, so allowing it time to double ensures that the yeast is able to multiply enough to keep the starter strong.

[@lindyconner7998]

Question: You mentioned that the ancient wheat doesn't have as much protein as the modern day wheat, but is easier to digest. I've heard fresh milled flour - in general- has 40 of the 44 nutrients need for life (ie: Jesus's is the bread of life). Do you know if the nutrient amount is different? Just curious. You've definitely sparked my interest. Thank you. New to your channel, thanks to Grains in Small Places!

[@TheRoseHomestead]

Thanks so much for watching! Yes, all freshly milled flour will have the 40/44 nutrients. They may be at varying levels. I have found that freshly milled flour in general, modern or ancient, is easy to digest for me.

[@florinevidrine2726]

Can you use regular whole wheat flour.

[@TheRoseHomestead]

Yes, that will work just fine.

[@tonivavra732]

I am a newbee. Will this work with red and hard wheat?

[@TheRoseHomestead]

Yes, this method will work with any wheat flour.

[@pamsearles]

Do u feed or bot feed ur discard as u use it

[@TheRoseHomestead]

I don't feed discard before I use it.

[@jellybeank3428]

So when do you add the yeast, or do you add yeast?

[@TheRoseHomestead]

In traditional sourdough, you do not use any yeast. Just the sourdough starter. It is the yeast for the recipe.

[@kellyebrown3758]

You don't add yeast when making sourdough. The starter is naturally building up the yeast as it goes through this process by collecting the wild yeast that is naturally in the air all around us. That's why it takes time to build up a healthy, strong starter, and it's why you don't want an air-tight lid on the jar.

[@piedmontwildlifeandoutdoors]

Can I make a starter using Kamut instead of spelt flour?

[@TheRoseHomestead]

Yes, any wheat flour will work.

[@piedmontwildlifeandoutdoors]

@@TheRoseHomestead thank you!

[@rebeccadees2300]

How long do you keep your discard before it’s not good?

[@TheRoseHomestead]

I would guess about 2-4 weeks.

[@rebeccadees2300]

@@TheRoseHomestead thank you! I wasn’t sure. I’m going to try to find out how to use it in my cooking and baking.

[@jackieedler1572]

Wait what do you do the 5th day & then on?

[@TheRoseHomestead]

I put mine in the fridge and pull from it to make things like pancakes, biscuits, crackers etc..after 2 to 4 weeks you should be able to make a loaf of bread. I use the stater from the fridge until the jar gets low. I take it out, feed it, let it get bubbly and then put it back in the fridge to use again until it needs fed again. Hope that helps.

[@jackieedler1572]

@@TheRoseHomestead I’m a beginner & I have tried in the past twice now to make my own starter & every time life happened & I stopped. So after the 5th day store it in fridge then when you want to use it do you feed it then use it or use it then feed it then rise then fridge

[@LHM-fj7cj]

Can I still use all purpose flour ?

[@TheRoseHomestead]

Yes, it will work just as well.

[@DeathByFashion1]

How do I maintain this after day 4?

[@TheRoseHomestead]

Once it's active, I put it in the fridge and start using it in recipes like pancakes, crackers, biscuits, etc. I want to use it so I can feed it for a couple of weeks before trying to make bread. My method is to use it straight from the fridge until the jar gets low. I take it out, feed it, let it get bubbly, and then back in the fridge to use until it needs fed again. I keep doing this over and over. After about 2 weeks, I will try a loaf of sandwich bread. Hope that helps!

[@DeathByFashion1]

@@TheRoseHomestead thank you so much, yesterday was day 4- I left it out but will stick it in the fridge. After what I remove is the amount I refeed? Thank you so much for your knowledge

[@TheRoseHomestead]

@@DeathByFashion1 I would feed 1 cup flour and 3/4 cup water.

[@galemartin3277]

My question is: Sourness. I must have pretty sour bread. Is this bread pretty sour??

[@TheRoseHomestead]

I find that letting it rise and then shaping it and putting it in the pan, then transferring it to the fridge for several days really amps up the sourness.

[@vdarr1]

So its an air borne yeast??

[@TheRoseHomestead]

Yes, it's the yeast that is naturally occurring on the flour and in the air.

[@rebeccadees]

The jar doesn’t look very full for all the flour and water that you have added 🤔

[@nancybrowning3380]

you started this one with spelt, but then it looks like you used another flour later on. could you let me know what you used.

[@TheRoseHomestead]

I used Kamut. It is another ancient wheat. I also have since used Einkorn flour.

[@barbarajohnston7642]

This was a great video Mary! I too would like to start using more ancient grains, but my loaf bread AND artisan bread comes out so heavy. Have you already shared a recipe for your loaf bread using an ancient grain? If not, would you please share your recipe with us? I know that no recipe with ancient grains will be as light and fluffy as Sue Becker's recipe, but I feel like I'm doing something wrong. Thank you!

[@TheRoseHomestead]

It's coming really soon!

[@galemartin3277]

I am unable to find your sourdough dinner roll recipe??😢

[@TheRoseHomestead]

Here you go: therosehomestead.com/sourdough-dinner-rolls/

[@JameyRocket]

I love hearing people trying to eat a more biblical diet. So many diets out there that people jump on and yet the one "diet" if you will, our Heavenly Father gave us , most people even mostly christians disregard it. Thank you for all your videos . As I'm just learning how to make sourdough with a sourdough starter.

[@tmerglewski814]

I’m on the struggle bus with my starter but I’m not giving up. 😑

[@babaanceskitchen]

This is my first time making a starter I did not discard any of my starter and I was using 50 g of flour and 50 g of water and this is the fourth day , And my jar exploded. It went all over my microwave oven. What do I do now I transferred it to another jar because I didn’t want to discard any of it And it doesn’t smell like it’s sour I don’t think it’s ready thank you

[@oldchickenlady]

Did your jar actually break? Did you have the lid on tightly?

[@babaanceskitchen]

@@oldchickenlady My jar did not break I only had a cloth on it, and the cloth went off with the elastic. Thank you for replying back to me.

[@babaanceskitchen]

@@oldchickenlady I wish there was an option for me to send. You a video i made what it looks like in my microwave oven.

[@babaanceskitchen]

@@oldchickenlady I also have a KZbin video I am making Balkan recipes old recipes from my childhood from my mom European recipes

[@TheRoseHomestead]

I would just move it to a larger jar or crock. Sounds like your starter is crazy active!

[@nansfam8534]

Very interesting! What else are you consuming as Biblical foods?

[@TheRoseHomestead]

We have lately been eating our baked goods from Einkorn and Spelt. We are eating a lot more wild caught fish and eating lamb (which was kind of new to us). We are also adding different grains to our diet like millet, buckwheat, and barley.

[@nansfam8534]

@@TheRoseHomestead I am super interested in this. Wild caught fish is next to impossible to find.

[@COWELLGIRL]

I never discard , it's silly if you are actively using your starter

[@Juebug88]

Do you mind me asking what religion you are ?

[@TheRoseHomestead]

Sure! We are non denominational Bible believing Christians.

[@zayndanyal1502]

I like your method but can you please please just talk about instructions when you tell us what to do i.e day one: 1 tablespoon water, 1tablespoon flour. Day 2: 2 tablespoons water, 2 tablespoons, flour Day 3...and so on. For a beginner all these steps are overwhelming so please instructions only .Thank you😊😊

[@TheRoseHomestead]

Thank you for your input.

[@user-gy3ne8mv8t]

I really enjoy watching your video. Thank you so much for sharing your God given talents. Where can I buy those grains, ancient grains, and your bread mixture?

[@TheRoseHomestead]

I buy most of my grains from Pleasant Hill Grains. There is a link in the description box under the video. Thanks so much for watching.