Sourdough Made Simple

In this live stream, I am talking about how to make sourdough simple and easy! No need for complicated measurements, feedings, or discards.
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#sourdough #sourdoughstarter #easysourdough

[@OurGabledHome]

Let me know in the comments if you have more questions! Also let me know what kind of content you would like to see from me!!!

[@manape2643]

Hi, I am curious; if you do not have a starter; can you just put Flour, Water, Salt in a bowl; and just let it naturally ferment for a couple of days or say; and then bake it. Will that work for an edible healthy sour dough bread; or do you need to have a starter? Thanks

[@jamestriplett790]

How much homemade kefir is recommended with water for one loaf? Could apple cider vinegar also be used, in place of kefir or buttermilk? thanks

[@lindawilson3071]

i’ve baked for years and am so happy to have fond you !🧑‍🍳❤️

[@OurGabledHome]

I'm so glad!

[@ibolyakontor7199]

I am ready to start and listen to every word you say; Thanks

[@OurGabledHome]

Thank you so much 😊 ~ Anja

[@dawnrodriguez5099]

I threw out my first starter (not your recipe) because I was afraid it had gone bad. But now I don’t think it had, after listening to you. But now I will do yours. I’m so glad I found your account!!

[@OurGabledHome]

Nice! I am so glad you like my method! Happy sourdoughing ~ Anja

[@wickedpenguin88]

Thank you for your knowledge, making my first sourdough and have had it for a month now. Really like the approach of not measuring everything because it takes the hassle out of dealing with it everyday or week. i go for a thicker batter consistency when i will store it longer and more watery if i want it to use it sooner. I did use carraway seed and the next day my starter was more active after using it.

[@OurGabledHome]

Yay! I am so glad you are being successful with your sourdough and using your intuition! Thank you so much for sharing 😊 ~ Anja

[@LadyGreyAgeingDisGracefully]

I am so grateful for your other video on keeping a dry starter. You saved me a lot of time and wasted ingredients. I had started in the past I could not maintain because life is busy. I’ve started two new starters now, one white and one rye and your method is a life saver. Edit; my rye starter I purchased from a company who state it is a 120year old German starter. My white is a one week old homemade by me.

[@OurGabledHome]

Hi Angle Peach, I am so glad you like my SD method! It sounds like you got it all figured out - good for you! Thank you so much for sharing and commenting 💛 ~ Anja

[@V.Marlow]

Thanks so much for your sourdough videos...they have really made learning how to bake with sour dough easy and fun instead of intimidating.

[@OurGabledHome]

I'm so glad to hear that! Happy sourdoughing ~ Anja

[@laurawagstaff3723]

I used to make sourdough bread years ago but I got out of it because life just got crazy. But I am back to baking and I want to make my own starter. I am hoping I can make it with my yogurt culture. I make my own yogurt right before my milk goes bad with my yogurt batch. I have been doing for for over a year now, and I love it. So now I want to do my own bread again. I love watching all your KZbin information. I love your attitude and your approach to things. Thanks for all your information. I look forward to your new ideas.

[@OurGabledHome]

Nice! I am sure you will love the sourdough making and baking, especially since you are already so comfortable with your yogurt 😊 ~ Anja

[@ibolyakontor7199]

your method is so much better. Th other way just too crazy. I am willing to work on it. Thanks!! Love it and I am very excited to use it

[@OurGabledHome]

Nice! I am so glad you like my SD method. Thank you for your sweet comment 😊 ~ Anja

[@txlatinchicka5138]

Hello Anya from Texas, I used your suggestion of a teensy amount of Caraway seeds to my Organic Whole Wheat starter on day two, & it TOOK OFF!! I also tasted a few seeds before adding them because, to be honest, I couldn't remember the taste. To me, the flavor was similar to a mild Rye taste. Not bad. After the 3rd day, which it was EXPLODING with rise, I tasted the starter & it tasted FABULOUS!! So, my thanks for the " tip". Btw, my starter's name is: Tootsie, after my late little Sister. It's like bringing her Soul & Spirit alive & keeping it alive. It motivates me to keep it going. Nice to come across your videos.🤗

[@OurGabledHome]

That is so great to hear! Thank you so much for sharing 😊 ~ Anja

[@patriciaredick9849]

This is a great video. I have been making sourdough for years, needed new starter after my move and have followed your method with great success. You are a good inspiration. Thank you.

[@OurGabledHome]

Hi Patricia, you have no idea how happy that makes me to hear that!!!! Thank you so much for sharing and commenting 💛 ~ Anja

[@cassandraconroy563]

I like and appreciate your approach. What you've explained on this video and another one I watched ("no feedings no discards") has made the whole process much more comfortable for me. I feel so good about making bread for my family-they enjoy it. A while ago I learned that using wild yeast helps with food allergies. I believe that bread made from wild yeast (as opposed to the store-bought which I used for years) is definitely healthier & easier to digest. Thank you!

[@OurGabledHome]

Hi Cassandra, it makes me so happy to hear that you are enjoying my videos! Sourdough shouldn't be complicated! Thank you so much for your sweet comment and happy baking 💛😍💛 ~ Anja

[@cassandraconroy563]

@@OurGabledHome Thanks Anja :) you really have helped me and so many others :) Glad to have found your channel. You are a blessing!

[@leslierm.6732]

Just watched your sourdough carrot cake. Have been wanting to start some starter so decided to watch this and learn. Thanks for this video!!

[@OurGabledHome]

I am so glad you enjoyed this video, Leslie! Happy baking 😊🥕 ~ Anja

[@lynncordova2313]

I’m knew. And I really don’t have the time to feed it daily and discard. This recipe seems right up my alley

[@ariainman6691]

Anja I found Sourdough Made Simple 2021....LEARNED A LOT and I got the answer to a very important process of continuing with Sourdough Starter. I knew to take 1/4 cup SDS and the flour adding. Night before I planned to bake add water and leave on counter. I Downloaded your "design explaining". Today it clicked listening to you. I will leave at least 1/4 cup of the SDS in jar, cover with flour, put in refrigertator and will repeat the before bake process as explained well in your graphic. WOW. Never thought I would not "get this" sooner. THANK YOU SO MUCH.

[@OurGabledHome]

I am so glad it was helpful for you! Thank you for the sweet comment! Happy Baking ~ Anja

[@ariainman6691]

@@OurGabledHome Next bake will be Anja 's Sourdough Bread. baked in my Sassafrass Baking Vessel. Have a neighbor that loves it. And I need to Bake it for her...to say Thank you for all she has done for me.

[@belieftransformation]

Thank you for your confidence that you encourage us to learn our sourdough making! I have had a starter for 2 years that I feed with rye flour. Then I use other flour for different recipes. I’m quite informal when baking & love your hints for baking. Thank you from Alberta, Canada!🤗💕🇨🇦

[@OurGabledHome]

Yay! I love that you love the sourdough-by-feel method! Thank you so much for your sweet comment 💛~ Anja

[@debbierosenbaum2012]

Day 6 for my starter. Failed the float test but smells great. Thank you for sharing your ideas of adding yeast and using the oven light!

[@OurGabledHome]

Hi Debbie, yay, I am so happy you got your sourdough starter made! Happy baking 💛 ~ Anja

[@sr.6816]

Oh no, I missed you, too! I love the topic an it would have been fun to participate! Thanks for the video! Yes, it is very simple and people need to find out, that they can do it!! I used to also grow up with my grandma in Germany baking her own bread. My sister and I used to watch her and we'd all take it to the local baker in a wagon... Such lovely memories! Grüße von der Ost-Küste aus MA Susanne

[@OurGabledHome]

Hallo Susanne, it would have been nice to have you there - next time!! Sourdough is actually very easy and flexible and it sounds like your grandma knew that, too 😊 ~ Anja

[@Hillbillywayfarer]

Thank you for this video! I love sourdough. I just wanted to share that I just revived my starter after 4 months in the refrigerator. I know that is not ideal, nor will it work for everyone. But sourdough is forgiving, so don’t loose heart if you have neglected your starter! It was active and ready after just 1 1/2 days and a couple feedings.

[@OurGabledHome]

Yes, I , too have found that with the right amount of attention and feel, you can do a lot with your sourdough. Thank you so much for sharing and commenting 💛 ~ Anja

[@txlatinchicka5138]

WOW!! Kristin, that is AMAZING & encouraging!!

[@chillbilly2517]

I have two starters that are 3 years old, one in the fridge and one on a shelf.

[@dottiburke40]

Thank you so much for your videos and answering all my questions. I just finished my first successful loaf and it is delicious with a lovely sour flavor. FYI I named my starter Anja!

[@OurGabledHome]

Oh, Dotti, it makes me so happy to hear that you're loving your bread!! And I feel incredibly honored that you named your SD after me 💛😌💛 ~ Anja

[@rebalspirit]

Hi Anja. I just discovered your channel as I was researching how to start and maintain a sourdough starter because all sorts of commodities are becoming harder to find and/or more expensive. Im preparing for hard times. I began bread baking in earnest right after Thanksgiving 2021 and have been experimenting with a no starter sourdough recipe that I really love and a few other standard yeast breads. I've been working myself into my comfort zone of perfectionism and on a fixed income, that messes with my budget since the controlling perfectionist needs more gadgets to attain the perfect bread loaf. I tell you all of that because your approach reminds me that I'm a recovering perfectionist; that bread and sourdough starters are sort of like people - no two are identical and not only is that okay, but it's preferable in order to live at peace and experience the complexity of life to its fullest. You have got me thinking in a new way about achieving the "perfect loaf of bread". Thank you. There is no such thing as a perfect anything. Experimenting is good. Failure is a learning event. Develop a relationship with your starter and your bread dough. Have fun. Enjoy the journey. Lighten up. I look forward to your future posts and live chats. In the mean time I will be exploring your blog and learning as much as I can. God bless you. -Robin

[@OurGabledHome]

Hi Robin, it sounds like you're on the way to becoming more comfortable with sourdough! That's great! Thank you so much for your sweet comment 💛 ~ Anja

[@MrJonasWhite]

My sour dough starter is named, Sour Sue! I have had it for a year and a half. I usually make white with a little spelt loaf, and a whole spelt loaf. Last Christmas I made the most delicious cinnamon rolls ever! Thank you for sharing your recipe and tips for making good sour dough bread. I can’t wait to try them!

[@OurGabledHome]

Hi Kelli, that is so great, Sour Sue 😆! I am so glad you enjoyed this live stream and thank you so much for your nice comment 💛 ~ Anja

[@belieftransformation]

Yes, please, more recipes!

[@OurGabledHome]

Thank you for your input, that is very helpful 😊 ~ Anja

[@lindameisinger831]

Just found your channel and have experimented with the sourdough starter thinking it did not have to be so exacting so thank you. Because of health reasons I am interested in making an all rye sourdough but having made kombucha since the eighties and am interested in trying this also with the starter. Had my own cow so was always making cheeses, kefir and yogurt …. Being a vegan now I am experimenting with nut milks…. New learning curve. So really appreciate finding your channel as there is so much more freedom. I have a KoMo grain mill I got many years ago when I was making my own bread and will go back to grinding my own flour as I used to….. Have been working with fermentation of the food I grow since last year. Thank you for your enthusiasm and love for keeping the history alive… Food can be so healthy and healing. Glad I found your channel. Thank you.

[@OurGabledHome]

Yay! It sounds like you are doing all the right things! I just love reading comments like yours. Thank you so much for sharing and for your sweet comment 💛 ~ Anja

[@SC-xw4gl]

Ok! Stanley the starter is ten days old. Buttermilk, caraway seeds, whole-wheat flour in at 68 degree kitchen and still not floating, thank you winter, but will persevere. He’s hanging in the oven with the light on now, so hopefully will perk up soon. I had to add more flour last week but have been religiously stirring. Thanks for your videos!

[@OurGabledHome]

Nice! Sometimes it can take up to 10 days to get it going in the winter but you got this 👍 ~ Anja

[@tannaphillips6840]

Looking forward to learning about sourdough!

[@OurGabledHome]

Hope you enjoy!

[@ceciliasoans8113]

I like it that your recepies are on the eyeballing side...coz I too don't prefer exact measurements but the feel method... love to try n fail, learn something from that and try again

[@OurGabledHome]

Yay! It makes me so happy to hear my methods resonate with you! Thank you so much for your nice comment 😊 ~ Anja

[@sabaali88]

New to sour dough. Starter really makes me run miles away but low FODMAP diet makes me want to learn it

[@lesleyaldridge6067]

Thank you Anja I have just come across this video. I would like to tell that I came across your channel about August last year and have been making sour dough since. I began my starter with milk and lemon juice instead of cultured buttermilk and it was active after 7 days and I have been using it since. I live in Australia and was looking for an uncomplicated way of making sour dough. Other recipes put me off by their preciseness.I make your lighter bread and don’t add extra yeast and have not have a fail. There is just my husband and me at home now and I bake a loaf about weekly and freeze the rest. Lesley

[@OurGabledHome]

Hi Lesley, that is so cool to learn that you CAN make a sourdough starter with milk and lemon! Who knew?? It makes me so happy to hear that you are successfully baking breads! Thank you so much for sharing 💛 ~ Anja

[@urbanfrog8466]

Greetings from New Zealand. Fab video. I always felt that sourdough baking should be simple and easy, considering it is such an old method, that everyone who ate bread used to do it that way in one form or another for millennia before commercial yeast became available. Really looking forward to future videos, esp muffins, etc. Cheers. P.S. My spelt based starter is named Frank, and my San Francisco starter is named Franny :)

[@OurGabledHome]

Hi Dana, I love the names of your SD starters! Thank you so much for sharing and happy sourdoughing 💛 ~ Anja

[@lorrainewallisa8450]

ready to learn more on simple sourdough

[@OurGabledHome]

Great! I will work on posting more content like that. Thank you for commenting 😊 ~ Anja

[@wholehearted4jesus460]

I’ve made 3 breads! Bc of you! Yes!

[@OurGabledHome]

Nice 👏 😊 ~ Anja

[@PastorJonAndBeth]

I'll be making my first attempt at baking bread tomorrow! Thank you for the tip about the yeast. Now I don't feel like I'll be wasting my time or resources if my baby starter isn't quite ready. Question: when I drop a spoonful of starter in water, only some of it floats. Some drinks to the bottom. Is it still ready? My bubbles are also not very big. I have little bubbles. :) Thank you for your videos! They have been such a help!!

[@OurGabledHome]

The float test is just one way to know whether your starter is ready. You can also watch this: kzbin.info/www/bejne/qKmyeoBvjrCBjdk

[@marthideklerk7987]

Thank jou Anja for this easy sourdough starter. I made it during the week, baked my bread today, and it came out lovely! 😅Greetings from a sunny south africa!

[@OurGabledHome]

Nice! I am so glad you like my SD method! Thank you so much for commenting and happy baking 💛 ~ Anja

[@ibolyakontor7199]

U R great! I will do it tomorrow. LOVE it. I am very excited

[@OurGabledHome]

Yay! So glad you enjoyed this video! Happy baking 😊 ~ Anja

[@arnierohen4265]

New to bread making have started starter

[@OurGabledHome]

Nice! Happy sourdoughing 😊 ~ Anja

[@yvetteliu]

Thank you so much for answering my question! I’m going to make a starter right now :)

[@OurGabledHome]

You are so welcome and happy sourdoughing 💛 ~ Anja

[@LavenderLori406]

I missed the live but just want to tell you I tried (third try- first two disastrous maintenance) your method. SUCCESS! I used a mix of rye, einkhorn, and all-purpose all organic, buttermilk, as well as the caraway seed your mother reminded you about! I set it on the south window sill and the nights have been cold enough here in western Montana to have a fire in the woodstove which is near to where I set the starter jar. I think it was day 5 or 6 I realized I'd forgot to stir it the night before, took off my wax cover, and found the roof of it smeared with the mix! It had overflowed in the night! So I stirred it up, smelled and tasted it, very tangy delicious! I poured out half, mixed with some buttermilk and more flour baking soda salt and toasted nuts put it in a hot cast iron fry pan with a cover, flipped it a couple times. It was like a big delicious biscuit/flatbread. I put a bunch of flour in the remaining starter, stirred it well, lidded, and put it in my fridge hole (off grid living). This was such a success! So very much easier method. I look forward to baking a no knead loaf this week!

[@OurGabledHome]

Awesome!! You have no idea how happy that makes me to hear this! Keep it up 💛 ~ Anja

[@milkapabst7313]

Liebe Anja, vielen Dank für das tolle Video und all deine Tipps! Und: Gratulation! Du hast die 20.000 er Abonnenten Zahl erreicht!!! Dein Kanal ist wirklich toll und ich wünsche dir weiterhin viel Erfolg ! Ganz herzliche Grüße aus dem Norden Deutschlands, Milka

[@OurGabledHome]

Hallo Milka, das bedeutet mir so viel, solche Kommentare wie Deinen zu bekommen! Und daß Du Dich mit mir über die 20k Abonnenten freust 😍! Hab riesig Dank und ganz viele liebe Grüße zurück nach Norddeutschland 💛 ~ Anja

[@jessicad.9349]

Excellent video. I loved that🥰🥰🥰🥰

[@OurGabledHome]

Thank you so much, Jessica! Your comment really made my day 💛 ~ Anja

[@kellyname5733]

Anytime you use water make sure it is not from the tap/faucet. What comes out of our faucet is loaded with chemicals and chlorine which will kill the good bacteria needed to make a starter. You need to use filtered or distilled only.

[@OurGabledHome]

Yes!

[@janetgrooms4008]

Sooo enjoyed this video

[@OurGabledHome]

That makes me so happy to hear, Janet! Thank you so much 💛 ~ Anja

[@maccharles100]

Thank you so much for sharing your knowledge…..I will go thru your other videos and hopefully your recipes. I am a person that “needs” structure with my cooking…😉

[@OurGabledHome]

Hi Susan, I am so happy you liked my video! Even though I am the queen of eye-balling I hope I was able to give concise enough instructions for anyone to follow. Happy sourdoughing 💛 ~ Anja

[@melissaculpepper7663]

I’m new-ish to Sourdough. When you say to pull the starter out of the fridge the night before baking, do you cover the jar-leave the lid slightly loosened, or sealed?

[@OurGabledHome]

I leave it on the counter loosely covered ~ Anja

[@elisalazaro5590]

I think it’s very difficult to get buttermilk or caraway seeds in Spain so I suppose we are doomed to the tricky version, so thanks a lot for sharing these tips!

[@elisalazaro5590]

Oh no, I commented before you said it can be made with yogurt or kombucha ! Now I’m happy again (I was happy already, just adding some drama)

[@OurGabledHome]

Perfect! And yes, yogurt, kefir, and kombucha will all work 😊 ~ Anja

[@laurieshatney9279]

I've attemped sour dough many times, but the maintenance has been over whelming. I just can't get the sourness under control. It's either too sour or not tasting sour at all. I've gotten so frustrated that I've pretty much given up. Hopefully this will give me more couragement. Thank you for your time

[@OurGabledHome]

Hi Laurie, adding some salt will keep the sourness down and give it more flavor. Keep experimenting until you get it right 👍👍👍 ~ Anja

[@mrs.cindynipper]

My first starter (25g flour and 25g water) is 11 days old, but not ready to bake with yet. (My flour is roughy ½ bread flour and ½ whole wheat flour with about a ½ cup of rye flour in each quart jar I'm using for the mixed flours.) I just made a starter with your recipe this evening. I have buttermilk I was defrosting to make Ranch salad dressing, so I used about a ½ cup of buttermilk and about the same of some Greek yogurt. I mixed those together and then followed the rest of your recipe. My house is cold, so I've been using the oven light and my thermometer is reading 78⁰F most of the time. I asked on another video but I guess since these are a couple years old now, that you're not seeing the comments. Anyway, could you explain about your two different starters? The amount of starter needed for a recipe seems so small, why would it matter if your white bread had a few Tbsp of whole grains, or your German style bread had the same of white flour? I'd also love the recipe for the German style bread. I've named my starters Breadna for the first one and Gurtrude for the second. Bread-na because it's na (not) your store bought bread. 😂 And Gurt is from Yogurt!😂

[@OurGabledHome]

Sounds like you're making great starters! At this point, I only have one starter so much easier and no need to have two 👍

[@mrs.cindynipper]

And thanks for the German style bread recipe on my other video comment!

[@ButchHughes]

question. I like to make my starter activated in the day and stir up my bread at night and let it rise over night. How about that? what do I do? Penny

[@OurGabledHome]

You can take the starter out of the fridge early in the morning, add water and let it become active during the day 😊 ~ Anja

[@flamethrower3959]

Buttermilk, yogurt, sour cream, cheese, etc. have all been around longer than we have had refrigeration. They are fermented/cultured milk… like pickled products can actually remain on your counter even after opening, if a film forms on top you can just skim it off, and anything in the vinegar is fine. Of course, milk products are still not quite as preserved but they came about out of a need for milk to last longer on the shelf. Hence, if properly taken care of, sourdough with buttermilk should actually be just fine.

[@OurGabledHome]

Yes, exactly!! Fermentation used to be a preservation method. Thank you so much for sharing 😊 ~ Anja

[@LavenderLori406]

I've just pulled my sourdough out from two weeks in the fridge. It doesn't look very good. Some dark color on the bottom, it's eaten all the flour I stirred into the mix before I put the lid on the jar and put it in the fridge. It doesn't smell bad but has a general yellow color. Do you think I could revive this and prime it for baking a loaf tomorrow? Thanks! This is the first load from the first successful starter I made (your way, with buttermilk and caraway) after two failures of another recipe. ...um, I just realized I pulled a jar out that has pumpkin custard in it! So all that above description is NOT for my starter! Yay! Anyway, I found the right jar and my first ever starter is so pretty after 2+weeks in the fridge. I'm reviving it tonight to make my first loaf tomorrow night. Thank you Anja!

[@OurGabledHome]

Yay! I am so glad you got it all sorted out! Could have happened to me, too ... Happy baking 💛 ~ Anja

[@melissaculpepper7663]

When you say to add yeast for extra rise, do you bloom the yeast first or add it in its dry form?

[@OurGabledHome]

IF I add yeast, I just use a bit of commercial yeast in the dough

[@aleliadol172]

Watching the replay. I love your channel. I'm a newbie. I really wish my family had passed down skills such as these. Can you share the instructions for gluten free starter? My son is allergic to gluten. It triggers his eczema.

[@OurGabledHome]

I am so glad you enjoyed this live stream replay! Here's a good resource for making a GF sourdough starter: www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe Thank you so much for your sweet comment 💛 ~ Anja

[@kristaldionisio867]

Hello, I have watched several videos about your sourdough starter, how to make it, keep it in the fridge… so on. You said you make the starter, and in 5-7 days it’s ready. No need to feed it or discard it. However, in those 5-7 days what do I do with it? Just watch it? Name it? Lol!! And how do I know it’s ready at the 5 day vs 7th day maker? Mine is 3 days old. I put in Kamut flour, water, and plain yogurt. It’s already bubbly. First two days it had hooch on it, so I added more flour. I haven’t measured a thing, just going with my gut.

[@OurGabledHome]

When you're making the starter, you can stir every day or every other day. I would probably wait at least until day 5 before using it, even if it looks ready. And even then, it will be very young. This video has more information: kzbin.info/www/bejne/rZmqhYNsjtCFsMk Hope this helps 👍 ~ Anja

[@laurieshatney9279]

I just started some starter using this method. I certainly hope it works well for me. So if it's too sour, add more salt? Thank you for your time. UPDATE: I did start a sourdough starter yesterday and I also up the caraway seeds in when I started it and today it is incredibly bubbly and smells slightly sour. I also tasted it and it is slightly sour. Incredible how quickly this worked... Thank you

[@OurGabledHome]

Hi Laurie, that makes me so happy to hear!!!! You can also use a little less starter and decrease the rising time to make your bread less sour. Keep it up 💛 ~ Anja

[@hildastrangwayes9162]

You remind me of my husband’s family that are Germans on his mother’s father side of the family. Her mother was Scottish and the father was German.

[@OurGabledHome]

Aww ... thank you! Can't hide my German background 😊 ~ Anja

[@ButchHughes]

when the starter rises and falls, then what do I do? do I need to let it set again and try to get it to rise again before using? penny

[@OurGabledHome]

I haven't had that happen to me before but see my answer to your previous question 😊

[@jmh8510]

Well...to answer my own question here and finding out the hard way :/ ----since it's so cold here I covered my starter with beeswax AND towels....well yesterday I removed the beeswax lids and kept the loose towel covering my starter looks fantastic now in the AM!!! This after waiting about 12 days of back and forth with a thinner and thinner starter with tiny bubbles. This morning it has bigger bubbles and lots of air in it! I think it wasn't getting any air at all being covered up twice. Hope it helps anyone else in COLD climates!

[@OurGabledHome]

Yay!! I am so glad you hear that you got it figured out! Every kitchen is different so sometimes we need to be a bit more flexible when it comes to sourdough. Also, it's always hardest if you have never made one before. Thank you so much for the update and happy sourdoughing 💛 ~ Anja

[@laima9460]

Hello 🙂,is it ok to use natural yogurt instead of buttermilk?

[@OurGabledHome]

Yes, you can use yogurt, just make sure it has live active cultures in it. Happy sourdoughing 😊 ~ Anja

[@soniahofmann4969]

I don't drink buttermilk it's very hard to come by at our local supermarket is another formula that you could give us with yogurt maybe or kefir thank you really enjoy your tutorials

[@OurGabledHome]

The process is the same no matter if you're using buttermilk, yogurt, kefir, or kombucha 😊 ~ Anja

[@rld1278]

What about using the whey from sour cream? Once it gets so old in the fridge, it weeps its own fluid....

[@QueenVictoriaRose]

In your "Making a Starter" Video, on the last day you said "I don't like to do it, but because of time constraints I need to discard 1/2 the starter, then pack it with flour so I can bake it tomorrow." Maybe I haven't found the right video, but what do you do, normally, to go from the process of MAKING the started to USING it for the very first time? Thanks. I like the sounds of your sourdough method and want to try it as soon as possible. I love the LaBrea brand Rosemary Olive Oil bread, and want to try replicating it.

[@OurGabledHome]

See if this video is helpful: kzbin.info/www/bejne/hoCnY5qIgZxsb7M Here's a bread video: kzbin.info/www/bejne/qWLaoXuDes2WZpo Let me know if you have more questions 😊 ~ Anja

[@patriciaschuller4259]

I wanted the recipe for the starter. Ty

[@OurGabledHome]

You can watch this: kzbin.info/www/bejne/rZmqhYNsjtCFsMk 😊 ~ Anja

[@soniahofmann4969]

Oops you just answered my question about buttermilk thank you so much I am using yogurt mixed with some water we'll see

[@janllo21]

I don't live tye waste of the discard. This is wonderful thank you

[@maryjonorum107]

I have some starter in the freezer. Should I defrost in the frig or on the counter? Do you have a recipe for a seedy bread? I have learned I LOVE avocado toast with a seedy bread.

[@OurGabledHome]

Hi Mary Jo, I would defrost it in the fridge. I have 2 recipes you might like: kzbin.info/www/bejne/gmaqmKOmmMifeK8 and kzbin.info/www/bejne/f6C1hHRsnK-Sqac Hope this helps and happy baking 💛 ~ Anja

[@mariannebrown6652]

Can dehydrated buttermilk reconstituted with water by me used to make a starter?

[@OurGabledHome]

Hi Marianne, saw your question on the SD starter video. Yes, as long as it's cultured. Happy making 💛 ~ Anja

[@teresaward9280]

I’ve tried several times but felt it hadn’t worked🌻

[@OurGabledHome]

Oh, no! I always recommend to „not give up“. Hope you’ll give it another go 😊 ~ Anja

[@rinaminnaar149]

Hi. I just watched your video. We life in south africa. Temperature sometimes near 40°C and above. Can I still keep starter on counter top to get started or fridge. Thanks a lot

[@OurGabledHome]

I don't have any experience with making/keeping a SD starter at 40˚C but I would say, just experiment. If it gets too active, bubbly and runny, you can "cool it off" in the fridge for some time. Hope this helps and let me know what you learn 💛 ~ Anja

[@rinaminnaar149]

@@OurGabledHome Thanks. I will try that

[@wholehearted4jesus460]

Can I still store some of my sourdough starter even if I add active yeast? Meaning if I take a golf size ball from my sourdough and put into my glass mason jar, can I still put a lot of flour and store it in the fridge? Thank you 😊

[@OurGabledHome]

Yes you absolutely can 😊 ~ Anja

[@tannaphillips6840]

Have you every used buttermilk that has been frozen. I don’t use buttermilk really so i was going to get some to start sourdough then freeze the leftovers, and if the starter doesn’t take off i can try again from the buttermilk i froze.

[@OurGabledHome]

I have not used frozen buttermilk but would imagine that it works. The worst that can happen is that there are not enough active live cultures and that it won't work. If you do try it, let me know what you find 😊 ~ Anja

[@dopapier]

Presumably you could use Kefir instead of Buttermilk?

[@OurGabledHome]

Yes, you can!

[@acuwell]

I’ve made your bread with yeast and a Dutch oven and it turns out like a round disk, looking like your bread in this video. I’m trying to get a loaf that looks more like the bread in the store, oval and much higher, with more rise. How do i get this to happen? Thanks!

[@acuwell]

Do you think a few stretch and folds would make this happen?

[@OurGabledHome]

Depending on how comfortable you are with bread baking you could omit the yeast and add stretch-and-folds. You would also need an oval bannetton ~ Anja

[@robinsnest68]

May I ask your age? I just started some sourdough starter I received as a gift that was dry frozen. I started it with the water method and it is growing. My question is, can I still store it using your dry refrigerator method?

[@OurGabledHome]

Hi Robin, yes, you can absolutely use my sourdough method with any starter. Hope this helps and happy sourdoughing 😊 ~ Anja

[@enyo24]

I am new to sourdough and just made my first starter. I started it with rye flour, and fed it with wheat and white flour. I also have a lot of barley flour, and I was wondering if I can feed it barley flour, and then make bread with barley flour (without it coming out like a brick).

[@OurGabledHome]

I haven't tried it with barley myself but think that it would work really well. If in doubt, just add 1 tsp of yeast to your loaf. Happy sourdoughing 😊 ~ Anja

[@ButchHughes]

penny here again. I tried the buttermilk starter and it rose up about the third day using bread flour and then it fell and never rose again. what do I do? it doesnt seem to want to raise again

[@OurGabledHome]

Hi Penny, I would just keep going. However, it's possible you had a viable starter after 3 days. Have you smelled it or tasted it?

[@Jacksprat265]

Same for me, it just got more runny after 3 days and tossed it after 5. I’m having success with just rye, but I’m willing to try again

[@starfire8221]

Do you have a chart to convert a non sourdough recipe to a sourdough recipe? If you do have a video on this can you tell me the name so I can find it. I love the starter you showed how to make. My starter is now about 2.5 months and I am using it almost daily.

[@OurGabledHome]

Hi Sharon, I am working on a video on how to convert any recipe to sourdough. Stay tuned! Love that you love your Sd starter 💛 ~ Anja

[@starfire8221]

@@OurGabledHome I have found a way but look forward to your way. The bread is a bit heavy but good crumb and tasty. ❤️

[@mariannebrown6652]

Is it okay to use metal utensils ? I’ve heard that metal can be reactive?

[@OurGabledHome]

Hi Marianne, yes, that seems to be the general consensus. However, I have found that a quick mixing with metal utensils doesn't hurt your sourdough or its taste. Hope this helps 😊 ~ Anja

[@carolouellette3022]

New to it

[@michelleprull4105]

Do you ever make bread using yeast water? It seemed the most simple to me to make just using water and grapes and sugar to start, but I don’t know how to make bread with it. I go back and forth with wanting go sourdough or yeast water but both feel difficult since I don’t know how to make a good loaf with it.

[@OurGabledHome]

Good question! About a year ago, I had played with some recipes but couldn't get it quite right. I am so comfortable with my sourdough so I might just stick with that. Let me know how you like if you do try it 😊 ~ Anja

[@pennyroehrborn6922]

Can you use a sprouted flour?

[@OurGabledHome]

Yes, you can!

[@chillbilly2517]

How do I get a softer crust on my sd. It always come out chainsaw hard with a beautiful crumb.I can't seem to get anyone to answer that question for me.

[@OurGabledHome]

You can either use a lid on your baking vessel or create more steam by adding ice cubes to a heat-proof dish on the bottom of your stove. Hope this helps ~ Anja

[@jmh8510]

I’m having a rough time here. I’ve had my starter out for 10 days. It is very cold here. I’ve covered it w towels. When I stir it daily it is thinner and thinner. When I stir it it always show good bubbles and does tap hollow but I feel like I need to feed it w more flour. What is going on?

[@OurGabledHome]

While it is impossible to give a remote diagnosis, I feel like you're getting there. Making a sourdough starter will take longer when it's cool. You can always add a bit more flour to thicken it. If it looks bubbly, smells pleasantly sour, and tastes a bit fizzy, I am sure you have a good starter! Hope this helps 😊 ~ Anja

[@rld1278]

I wanted to try making sourdough breads, but with it just being me, I couldn't get past all the waste/discard nor having to mess with it every day just for a loaf or two a month. This seems like the answer to my dilemma!

[@OurGabledHome]

Yes, you got this 👍 ~ Anja

[@kasathome1]

My starter floats but my bread still didn’t double or rise. Any ideas? It’s a very young starter. Thank you!

[@OurGabledHome]

A young starter can be a bit "weak". Can you let your bread rise a little longer and keep it in a warmer spot? And you can always add a pinch of yeast to make sure you get a good rise 😊 ~ Anja

[@rastamangong31]

what kind of flour did you and your mother use

[@OurGabledHome]

While you can use regular, all-purpose white flour, I highly recommend you use both unbleached and organic flour! We are trying to capture the wild yeast. In the process of bleaching the flour, many of the wild yeasts may be killed. Similarly, using non-organic flour means that the grains will have been sprayed with pesticides that kill exactly what we are trying to cultivate. You can also use whole wheat flour or any other whole-grain flour such as spelt, einkorn, or rye flour. Rye is actually the best flour for making your very first sourdough starter! 😊 ~ Anja

[@MrDeepak57]

Hi from Kathmandu. I enjoyed watching but my spouse will not agree to make by myself. The German sourdough it seems to be very nice no chance to get here. Thank you.

[@OurGabledHome]

I am so glad you enjoyed watching my live stream 😊 ~ Anja

[@mountainmontanaful]

My sourdough starter that I made via your recipe created mold after 4 days. What happened?

[@OurGabledHome]

It's impossible to give a remote diagnosis but this will be helpful: kzbin.info/www/bejne/anOaZ2udjpiorrs

[@heatherinparis]

Oh DARN!! Sorry I missed your live stream.

[@OurGabledHome]

The replay is on my channel now so you can watch it any time. Let me know if you have any other questions. Hopefully, I'll see you in my next live stream 😊 ~ Anja

[@lynncordova2313]

Does higher elevation matter

[@OurGabledHome]

Hi Lynn, it does. Here's a good article on it: www.culturesforhealth.com/learn/sourdough/how-altitude-affects-sourdough-baking/ Hope this helps 😊 ~ Anja

[@angelagrosso2162]

Miss you

[@phyllisbell8698]

i named my sourdough starter, "Genie," after the magic genie in Aladdin's lamp.

[@OurGabledHome]

Haha, love that 😃 ~ Anja

[@homesteadchile3922]

I never name anything I plan to eat!

[@OurGabledHome]

Yeah, I get that 😜 ~ Anja

[@lwest5686]

I missed this but I named my starter "Liv". "

[@OurGabledHome]

That is very sweet! Thank you for sharing and I hope you enjoyed the replay 😊 ~ Anja

[@heidicumbow9002]

2 starters-jack n jill hahahahaha

[@OurGabledHome]

Aww ... love that!!!

[@sharminikamaragoda2976]

Bethal Meaning house of bread

[@OurGabledHome]

Thank you 😊 ~ Anja

[@robingirven4570]

My starter is named Mr. Bubbly 🤷‍♀️

[@OurGabledHome]

Very cute!

[@joannamaniura3746]

I named mine Wallis born October 2022

[@OurGabledHome]

Love it!!!

[@lorrainewallisa8450]

named mine Brenda

[@OurGabledHome]

Love it!!! Thank you for sharing 💛 ~ Anja

[@mrs.cindynipper]

Mine is Breadna!😂

[@dh5720]

I call mine stinky

[@OurGabledHome]

Haha! That is too funny! Thank you for sharing 😊 ~ Anja