No Recipe, No Problem: How to Restore Your "DEAD" Sourdough Starter and Bake Beautiful Bread

Hello everyone!
Have you ever faced the challenge of forgetting to feed your sourdough starter while you were on vacation or simply too busy with life? If so, you’re not alone! In this video, I’ll guide you through the steps to revive your neglected starter and show you how to bake delicious sourdough bread without relying on a specific recipe.
I hope you find this video helpful and inspiring. I’m choosing not to provide a detailed recipe because, in my experience, the real magic of baking sourdough bread lies not in following a strict recipe, but in the passion and love you pour into the process. The most important ingredient is your enthusiasm and creativity!
Join me as we rediscover the joy of baking and learn how to trust our instincts in the kitchen. Let’s embrace the art of sourdough bread-making together!
Happy baking!

[@sthessaA]

This was one of your best videos. Everything was in order, step by step and well - explained! Bravo!

[@mabid407]

👍👍

[@EvelynCoe-q5w]

Beautiful bread, I love the way you keep it so simple and straightforward, you have been such a blessing to me ! Be blessed always❤

[@user-dx6lg3sv4v]

Сколько любви и радости! Какая красивая работа! Катерина, это просто восхитительно! Благодарю Вас!❤❤❤

[@Ricettecaterina]

Спасибо большое ☺️🙌🏼🤗

[@kfu8955]

Esas "palabras" que dice el pan al final del video son lo mejor! 😊

[@EvelynCoe-q5w]

Beautiful bread, I love the way you keep it so simple and straightforward, you have been such a blessing to me ! Be blessed always❤😊

[@user-pe2xx9fe3b]

Спасибо, что поделились! Мне казалось такая закваска уже не пригодна, с очень кислым запахом, а оказывается ее можно прекрасно реанимировать! Благодарю!

[@tiffcat1100]

I now no longer weigh my starter (rye flour/white flour/caraway seeds) or yeast for bread, just use an Emma Bridgewater large mug for the flour & water & go by feel. I love doing the mixing by hand & the series of stretch/folds. Last night I let it rise in the (big, round) tin (oiled & semolina-ed) then sprayed well with water, sprinkled a little flaky sea salt on top & baked it, spraying the oven base a bit with water too. I used malted grain flour along with organic plain white. Best loaf I’ve made to date. I used both starter & (a little) instant dried yeast. I completely cut out all the worktop resting/shaping/second overnight proofing etc & it was still delicious with enough chewy crust to please daughter but not so much that I would lose my teeth! It was lovely to see you a bit more in the filming - well done! Much love from England & best wishes to your family, fur & feathers! 💜❤️💜 Ps I use Asda shower caps to cover my dough ;) 🚿

[@isabelled4003]

❤bonjour Ecaterine,merci infiniment d'avoir créé votre chaîne,vos recettes sont des trésors ❤et surtout,laissez vos poules et chiens aboyer❤,ça fait tellement de bien d'entendre la vie❤,je viens de vous découvrir avec un short du 14 mai 2024,ça fesais très longtemps que je cherchais la recette de cette pâte extra fine et élastique ( en Allemagne,on fait le chtrudel, un gâteau aux pommes,raisin sec et massepain ),les images aussi sont belles ne changez rien ❤,DIEU vous bénisse, je fais un burn out en ce moment ,vos recettes vont m'aider à aller mieux ❤,merci depuis la France.

[@АлександраСтепанова-ы7ю]

Могу часами смотреть ваши видео. Это потрясающая работа! Вы волшебница! Благодарю!!!

[@beneditaoliveira8831]

Maravilhosos aprendizados!! Gratidão imensa!! E Parabéns pela Sabedoria na sua especialidade em fazer pães lindos é apetitosos!! Amei aprender tudo isso. Aguardava sair um vídeo tão detalhado. 🙏🏽👏🏽👏🏽💖

[@silvermoon3486]

😮 wow that’s amazing how easy you made that seem. Beautiful bread. Love ❤️ all ur outfits & bowls , things you use. 😊👍🏼💙💙

[@filon4you1510]

Dobrze zrobione , twój zakwas w słoiczku był w formie przetrwalnikowej, odświeżyłaś go , aby przywrócić do życia brawo , dobra robota 👍✅👏

[@АнастасияАрдышева]

Боже мой, какая прелесть❤

[@beneditaoliveira8831]

Dá água na boca só de ver!! Crocância linnnnda!!💖💖💖🇧🇷🇧🇷🇧🇷🇧🇷❤❤❤

[@LinaMarangonComaschi]

Brava Caterina, sembra che tu sia nata preparando pane, tanta è la naturalezza con cui maneggi; lievito, farina, acqua, tu sai che stai maneggiato un prodotto vivo, che ha bisogno come tutte le cose viventi di, attenzione, delicatezza, dedizione ecc, ecc . Ti saluto caramente dall`Italia. Nonna Lina

[@Ricettecaterina]

Grazie mille signora Lina. Adoro lavorare con l'impasto❤️🌞🙌🏼 Quello che auguro a tutti!

[@linabejan1444]

❤❤❤🎉🎉🎉mulțumim !!!

[@julietchan4543]

I ❤ yr videos. You're really such a clever n an excellent baker. ❤ all yr breads.

[@Nadia-rf8kp]

Brava, Thank You.💙

[@evabarta3381]

I like your videosIt's so beautiful!God bless you my dear!❤❤❤❤❤❤❤❤❤❤❤❤

[@christinegitsham5268]

Thank you Caterina so much for sharing with us maybe one day I'll be making bread as beautiful as yours. God bless😃👍🏼👍🏼👍🏼🇬🇧

[@Ricettecaterina]

You will! 🤗🙌🏼

[@anfalaa527]

​@@Ricettecaterinamy starter developed a mould😢😢😢 imtso sad i don't know the reason.. i think i should discard it all 😢

[@MartaMabelMendizabalAngelico]

Muy buena explicación. Se ve riquísimo.🤩

[@winarwatiahmad1983]

Looks so perfect ❤

[@triantafiliamperdi3186]

Bravo!!!!!❤

[@iwonawosik7284]

Well done😊

[@tatianasvieckova2192]

Krása..mňamm 👍🇸🇰, obdivujem.

[@VasilicaStoian-g4n]

Mulțumesc ptr postari.Acum ma documentez ptr reteta de paine cu maia si imi prind f bine toate in informatiile.Am multe de invatat de la tjne.Pupici.

[@TB-mn3hy]

You have hands of gold. Im sure it tastes as good as it looks.

[@معااللأفضل]

شهي ولذيذ…. بارك الله فيك..💚

[@myriamcarreno9040]

Gracias por las buenas recomendaciones, sobre la masa madre.

[@youssefaskar4057]

thank you كان نفسى اعرف الوصفه دى من زمان جزاكم الله خيرا

[@ariannavissani103]

Sei molto brava 👏👏👏🥰

[@blackswan-m3o]

In case I need the bread the same day , do I put in the fridge or no ? And up to how many hours should I wait before I bake it ? Thanks!

[@IsabelEsposito-u3i]

Você é ótima! Faz uns paes lindos e explica muito bem.

[@rebeccahackney235]

I love how the dough doesn't really stick to your hands; the first mix, the one at the end when you split it in two. It's such a nice dough! And the rise when you bake, every time! Beautiful!!! ❤ I've had my starter for a year and a half. I don't have any of that. Any suggestions?

[@Ricettecaterina]

Yes of course! 1. Try to feed the starter 2-3 times before using it in the dough. 2. let the dough rise for more time at room temperature (5-7 hours) or in the refrigerator overnight (10-12 hours) Or at room temperature if you have 18-22 C, also overnight! Sourdough dough needs time to ferment enough! And 3. bake bread less and more often, that is, feed more often and you will get very good results!❤️

[@rebeccahackney235]

@@Ricettecaterina Thank you!!! I will try using all the tips!

[@beneditaoliveira8831]

Bom não.., EXCELENTE ❤❤❤❤❤!!!

[@user-rr8ix3lp7s]

Добрый день подскажите пожалуйста для второго хлебушка сколько нужно снова разогревать чугунную утятницу? ❤

[@Ricettecaterina]

Добрыи день, я пеку его сразу после первого, и она горячая. В таком случае не надо ее дополнительно разогревать ☺️

[@sunrise6859]

كما كان يفعل أجدادنا قديما دون ميزان ولا مقادير لقد سهلتي لنا كثيرا العجن بالخميرة الحامضة وقد كنت خائفة جدا من العجن بها ولكني سأحاول تجربتها شكرا لك😊❤

[@lucky396]

هل يمكنك التوضيح لي جربت الكثير من الطرق لم تنجح معي تتفاعل اول يومين ثم تموت😔

[@ElianaSalazarMartinez]

Buenos dias me encantan tu forma de hacer todo sencillo , natural ,nutritivo y sin complicaciones porfavor me podrias enseñar como hacer yogurth espeso cremoso? Y gracias muchas gracias por compartir todo tus conocimientos Dios te guarde y te Bendiga .❤❤❤

[@Ricettecaterina]

Hola, gracias por las lindas palabras. ¡Por supuesto que te ayudaré! ¡Os dejo aquí el enlace del vídeo de cómo hacer una masa madre muy sencilla y rápida!👉🏻 kzbin.info/www/bejne/moexlISqlLZsodk

[@barbaratwardowska801]

Tani you do much❤

[@princesse523]

Thank you for your help. You are a kamikaze 😂 And the vidéo looks like a thriller ❤

[@Ricettecaterina]

😅😁😁

[@youssefaskar4057]

تحفه ما شاء الله

[@debraroser985]

Thanks

[@工藤麻有子]

美味しそうですね❤ありがとうございます❤

[@achibetmina2682]

Formidable

[@tchircu7346]

Bravo. Faci cinste neamului. Si eu asa gandesc. Tatiana- o bunicuta

[@maluucanan4527]

Lo hice y le agregue aceite de oliva, y me salió bien crocante, un poco duro arriba pero buenazo. Ahora lo haré sin aceite a ver si me sale igual de rico. Ah! Cuando hice el primer oan le puse un deposito con agua al horno.

[@TheAuntielinn]

I am trying to get the items i need a little at a time to make bread. I would like to know where i would get the wooden bowls used in this video. Thank you for your kind response.

[@LinaMarangonComaschi]

A TheAntielinn. Io ho visto ciotole simili su Internet e su Amazon. Mi sembrano fatte di legno di bambù assemblato, comunque attenzione che non sia trattato con vernici, per renderlo impermeabile. Ciao nonna Lina.

[@Ricettecaterina]

Hello! My wooden bowls are sourced from the local shop in my country. They are made of bamboo, and that's why I think they are brought from China (that's what I think, because there was no such information on the label) I think they can also be found on Amazon or other online stores.

[@TheAuntielinn]

@@Ricettecaterina Could i also order from your local shop?

[@marthavillegas6536]

Esto es apasionante 😮lástima que no se inglés .

[@silvanaflamminio6668]

Vorrei vedere come si fa la pasta madre io non ne ho ti seguo da pochissimo mi piacciono i tuoi video ma non posso fare il pane senza pasta madre grazie 👏🤗🇮🇹

[@fatmaozdenertas1893]

❤❤❤

[@amrkhater8628]

❤

[@nadianadou9347]

Super dites moi pourquoi le dessous de mon pain brûle toujours bien que la chaleur de mon four ne depasse pas 250 degrés c

[@hicrantuysuz]

İyi günler 😊..peki ya uzun süredir beslenmeyen ekşi mayada küf de varsa ne yapmalıyız?

[@user-tl7xm4kl5d]

Надо готовить закваску

[@НатальяГорохова-ш4м]

❤❤❤❤❤❤❤❤😊

[@TipatovNikolay]

Чтобы избавиться от кислоты в "забытой" закваске, нужно покормить ее в большой пропорции, не меньше, чем 1:4:4, возможно, не один раз, пока закваска перестанет быть кислой. Темную жидкость, образовавшуюся на поверхности, обязательно сливать. Вы пробовали ее на вкус? А еще лучше не забывать и ухаживать за закваской вовремя.

[@marianatrondi4306]

💜👏👏👏👏👏

[@user-to4nx3lj4t]

Вы, красавица ❤

[@IMACTED]

Spelt flour is sticky😊

[@emanuellemichelet..2632]

👏👏👏👏👏👏👏👏👍❤🤩😍💖

[@rgdai9449]

هل يمكنني أن اخبز الخبز بدون وضعه في القدر ؟ لانه ليس لدي اي قدر بغطاء حديد 😢

[@user-sq2fw3ol9w]

👍❤️🙏💋

[@user-mf3hm1rs6t]

Я не поняла это хлеб делается из плохой с перекисшей закваски

[@betsaidacamano2508]

🤤🤤🤤🇵🇦

[@TatianaSladkomedova]

👌👋👋👋❤️❤️❤️🇪🇸🌞💐

[@Vika-Garnunya]

Здравствуйте, я у вас новичок на канале, подскажите, а как с нуля сделать закваску, спасибо за ответ

[@Ricettecaterina]

добрый день Здесь я прикрепилa ссылку на видео о том, как дать жизнь закваске.👉🏻 kzbin.info/www/bejne/moexlISqlLZsodk. Удачи вам!

[@hannahwashere9399]

1:36 ok but why show us how to revive sour dough starter if its "still not goid to use in dough otherwise you will have a very sour bread" ???? I mean, what are we reviving sour dough starter for if not to use it in bread?

[@anatimotijevic6834]

Odakle Vam ovoliko vremena za pravljenje hleba? Ja pravim neke brže varijante.Nemam vremena ni za život.

[@Ricettecaterina]

Zdravo Iskreno, radim to kao i svaka domaćica, prije posla i poslije posla, a naravno i vikendom. Zato sam odabrala opciju pečenja s predjelom od dizanog tijesta, jer ja napravim tijesto i mogu ga držati u hladnjaku dok ne nađem vremena da ispečem kruh ili druge poslastice. Što se tiče snimanja, to radim vikendom.🙌🏻

[@anatimotijevic6834]

​@@Ricettecaterina❤

[@hot.bread1]

Excellent channel and delicious bread, my channel also introduces the most delicious Iranian bread🍞🥖👍

[@onizuka1387]

Как с жирной деревенской сметаной заточить бы)

[@Ricettecaterina]

😁

[@karimarefsi6125]

❤❤❤❤

[@senayoranli1216]

❤❤❤❤