SOURDOUGH - Questions answered from a decade long sourdough baker!

[@peacepocketmama4276]

Lisa you have done such a wonderful job clarifying the world of sourdough and to offer all your SUPER recipes free is abundantly generous! To thank you I’ll be buying multiple cookbooks the happy day it is available for purchase.

[@CMBauer]

"Guys I just started recording." "Sorry." Lol. That made my morning. Also thanks for sharing this episode on youtube!

[@jamiedejong9042]

When I heard your baby cry in the background my heart dropped because I thought my daughter woke up from her nap 😂

[@oneworld24]

Jamie DeJong bahaha 🤣 I feel you! Baby nap time is my vacation.

[@victoriac1672]

Me too!

[@mollycule2792]

Same. I had to keep looking at my monitor to make sure he was sleeping lol

[@sunitapagano2210]

SAME!!!!!!!

[@andreac658]

Jamie DeJong the exact same thing happened to me 🤣🤣🤣

[@amberfeist8921]

I revived mine after 8 months of neglect. She is going strong! I have a loaf rising as I type! Don't give up on them!

[@Irwhodunit]

Somebody asked a question about "having too much." Your answer made me chuckle..."Get a bigger jar or discard some." If there is a silver lining to this stay home deal, some of us are learning and doing things we never had time for before. Thanks for the great information and fun delivery.

[@Naavyy2]

You can also feed it less flour!

[@donnasmith5697]

Because of you, I made my first starter in 2018. It’s still alive and being used weekly. Thank you for making us all great bakers!

[@brittney0509]

This has been so helpful even months into my sourdough “journey” lol I can’t tell you how inspiring you have been for me. I’ve been slowly changing our lifestyle for the last 4 years and sometimes my family makes me feel like I’m crazy but when I find like minded people it reassures me that I’m doing the right thing for my family.

[@BarbaraWiltGerber]

I made a great gluten free sourdough starter with sprouted brown rice flour I got on Amazon. My bread was delicious!

[@FarmhouseonBoone]

Wonderful!

[@hannahdavies5713]

Just getting my gf starter going- excited for this journey

[@AuntieEm294]

Fermentation is not an exact science. Every environment is different. Environments change by the moment. A starter is basically fermented flour.

[@bobgilbert362]

This was so awesome! You are such a great speaker! I’m surprised your not a professional radio personality! You covered every one of my questions except one. When you store your discarded starter in the refrigerator, should it be tightly sealed or loosely sealed or does it even matter? Thank you for taking the time to help us newbies! Especially with all the kids and your busy schedule! Happy baking!

[@FarmhouseonBoone]

it doesn't matter!

[@dianasmith6254]

You answered so many of my questions. I just started my starter a week ago. It's really confusing at first and after listening to this podcast I realized that I was not feeding it correctly so I just ran to the kitchen and fixed mine. I'm excited to see what it will look like in the morning. Thank you!

[@dlgrilli]

I wish I would have found this a year ago. I think I've dumped 3 starts because I thought I killed them. Live and learn and a HUGE thank you for posting this! (I didn't realize you had a podcast too.)

[@FiiiFantasy]

Hey Lisa :) I have a question: my mature starter (I've been feeding it since 10 days) is now at a state where I could use it for bread. I won't need it for another week or so though so I want to put it in the fridge until then. At what point do I put it in the fridge? When it's hungry so about 24 hours after I fed it last OR when I just fed it? Please let me know I can't find an answer to that unfortunately. Thank you :)

[@FarmhouseonBoone]

i would feed it a couple hours before putting it in the fridge

[@iwantahippopotomus]

I stumbled upon your channel thanks to homesteaders of america and I'm so grateful I did! Do you have any advice for managing a gluten free sourdough starter?

[@RosaGlenJ]

I've had a sourdough for many years with unfiltered town water and have always had a beautiful starter- if anyone is worried about the water they use.

[@sarahhemmings6579]

I love hearing Daniel in the background ❤️

[@sarahparsons9979]

Started my starter now while listening! I am so excited! Currently taking notes. Thank you :)

[@nathalietonon5069]

Thank you Lisa, my starter is almost one year old. I make mostly dutch oven delicious bread !

[@alexyes4290]

Thank you Lisa! I’ve just downloaded your ebook ❤️I love it, here in Italy everyone who does starter, does it very dense, almost like a little bread and it is super difficult to follow all the measurements. Invece mine for 5 years now, so thank!!!🇮🇹❤️

[@madde89bubbsan]

Thank you for your advice and honesty about not measuring and keeping it easy. I was struggling with my starter because I use whole meal einkorn flour, and all the videos I could find was with all purpose (which you can't find it the UK where I am). So once I stopped measuring it has been thriving! I feel so much more confident now, looking forward to trying new recipes.

[@lisaharms9387]

So very kind of you Lisa to do this for everyone god Bless you and your georgous family!!! ;)

[@exoticaism]

I have made 2 sourdough breads with my mature starter and none of them have raised, I don’t know what I’m doing wrong, I’m a beginner so I will try again to do it.

[@Frogified8877]

I came across some barley flour recently. Could this work for the starter or feeding the starter?!

[@mrs.greenjeans7224]

You are just so sweet, encouraging, and a joy to listen to. When the pandemic started I absolutely bought flour knowing I could make bread for my family and you came to mind as the sour dough queen I could reference when my yeast ran out, lol. Praying you all stay healthy. Thank you for sharing your knowledge and being so helpful. ❤

[@lauratyus3498]

My sourdough starter has done great for the first week. I've made sourdough English muffins, pancakes, etc. However, mine developed some hooch so I poured some off and fed it 2:2 and im hoping it will be okay. I may feed again tonight. It smells like alcohol a little still. Idk if I should discard before feeding again OR just use the discard in something when it smells so much like alcohol. ALSO, the things I've made don't have a sourdough taste really at all. Is that normal? Could it just be that it's still such a new starter that it doesn't have enough bacteria yet?

[@falinegallagher1218]

This was so informative. You clarified so many things that had been mentioned to me but never explained. We were just gifted a starter and are so new to everything sourdough. Thank you

[@vdors92]

HELP! By day 5 my starter is always runny and no longer bubbly! When I check it in the morning, it’s got this dry layer on top. What do I keep doing wrong? I’ve followed your e-book instructions exactly 🤷‍♀️

[@s.h.4241]

vdors92 curious if you used filtered water or tap

[@lorieflanders]

Day 5-6 a new starter will appear to “die” and not show any activity. This is normal as the bacteria and yeasts fight it out for dominance. You should just keep feeding as usual and it will balance itself out and begin to rise and fall predictably in another day or 2.

[@TheHawkinsNest]

How can I increase my starter? I got a big jar I want to use but everyone says to take out half to feed it more and I’m wondering if I can just feed it, without discarding? Thanks 😊

[@FarmhouseonBoone]

you can, you can also feed it larger amounts to grow it

[@randomsaltyperson1148]

I think you should keep up with your gluten free wild yeast starter because I predict more and more people will have gluten intolerance and you will have bragging rights about how old your gluten free wild yeast starter is! Lol! Thank you for having the best explanation on sourdough stuff.

[@stagecoachist]

If this is all true then how can doing what Rick a commentator does work? He says he has been coming with sourdough starter for 55 yrs and has never fed a starter… he put 2 c organic flour in 2 1/2 cups water puts in cupboard 2-3 days and it’s a starter the puts in fridge …he always keeps 4-5 cups of stater in fridge … very confusing

[@dianabelous1314]

You inspired me to continue on my sourdough journey. I've had Roxanne (my starter has a name lol) for a few years and have neglected her for a while after having two kids. I love how you inspired me to do more with my starter like your amazing pancakes! I no longer feel "stuck" with just making bread. Thank you!

[@tvicory3]

We named ours Sven 🤣❤

[@meve531]

Thanks to you making it not so intimidating I finally made my own starter and have now made 2 loaves, pancakes, and banana bread with it, all turning out beautifully! I just FEEL better after eating it too! My mom is celiac but didnt really start getting affected by it til mid/late forties so i wanted to start eating grains in a better way in case i go down that road too!

[@FarmhouseonBoone]

Wonderful!

[@shabbyoldepottingshe]

You are so wonderful at explaining things... and now I'm no longer afraid of screwing up my starter! Thank you for all the recipes and taking the time to share what you've learned.

[@FarmhouseonBoone]

You’re very welcome!

[@lizzepaul9007]

Hi Lisa, I started watching your video on minimalist baby essentials last September. Since then my love for your channel grew big time. Never heard of sourdough before but now my starter is bubbly and active (taking a nap in the fridge). My husband who never liked any wheat stuff, has been enjoying his sourdough English muffins and pan cakes. Thanks a ton for healthy recipes & all that you share with us

[@feedYOURchildrenKORN]

My starter is about 6 days old! Thank you for all your wisdom!

[@floridafarmhouse9177]

Thank you for this video! I was struggling to understand the feeding/discard process and you explained it so clearly.

[@murphy1384]

So informative Lisa. I tried this 35 yrs ago & wish I would of maintained it. Thinking of starting another one. Ty for your information. Grabbed your download as soon as I saw it. Mary

[@miltonhumphus4020]

Hi Lisa thank you much for your free e-book , wife and I are into sourdough and we're both new at it and your videos have helped so much , I have a question when a recipe calls for 3 cups of starter do you stir it down first and then measure your 3 cups or measure 3 cup straight out , help please thanks :)

[@ernestinebowen989]

I started looking in to fermented foods this year. I have made sauerkraut and want to start making other foods. After watching a few of your videos, listening to this podcast, and visiting your webpage, it looks like sourdough starter is my next project.

[@dawn6954]

Lisa youre amazing and I love watching your videos.

[@FarmhouseonBoone]

Thank you!

[@KerryBlue72]

Any chance you could send me a little of your gluten free starter!?💗

[@lisafisk1966]

Thank you Lisa! I understand the process so much better now. I threw out a couple of starters that I now think were probably fine 🙄 oh well! Starting again! 👏🏻

[@jcross9251]

Excellent very thorough job explaining!! Answered all my questions!!👏🏻

[@GollyHolightly]

There seem to exist different ways to start sourgough. I feed my starter with 100g water and 100g flour each day for five dass and it works perfect, no need to Feed more because the starter accumulates. The recipe is out of a german book about baking traditional breads.

[@robwestley7370]

You must have a bucket full by now, there is no need to use so much flour, it works on a lot less, as Lisa says😂

[@GollyHolightly]

Dear Rob, that‘s just for the starter. At the start. ;-) After havin enough starter for the first bread I only take off three spoons and feed to keep it alive with a bit of water and flour. That fits into a small jar. 😂

[@katesemple555]

I started a sourdough starter a couple years ago, got it going, but then gave up on it because it felt like too much work. Then a few weeks before everything went crazy I decided to start again! Weird but perfect timing. It's nice and active now. My biggest question is how often do I need to replace/wash the jar I keep it in? I see some people weigh out some starter into a clean jar every time they feed it, and some use the same jar seemingly forever. Also, every feed I've been weighing the flour and water, but I've seen one video where she just eyeballs the amounts based on consistency. Once your starter is active do you really need to be so exact?

[@DommieDarling1]

I weigh my starter into a new clean jar every feed, it is a bit of a pain in terms of cleaning. you can go about a week with the same jar but just try avoid and crusty bits on the sides.

[@mariyoreo]

Yesssss!!! Please add more podcasts to YT

[@n.s.7223]

Excellent Lisa!!! I was just thinking what to do with the discarded sourdough.

[@noname-hp4vv]

The stores are out of yeast! Have this on my counter for about a week. Looking forward to learning more and hopefully mine is right 🤞

[@noname-hp4vv]

Just made some bread, boy was it sticky and didnt rise much. But it tasted SO GOOD! Definitely has a different sour taste.

[@robwestley7370]

Sandra Westley you just need to feed your starter for longer, as it gets stronger it will rise your bread better, and to make it less sticky reduce the water in the recipe till you get more experience with dough.

[@pagemayrand4956]

Have you ever tried making sourdough soft pretzels?!

[@kimsuepetzold1724]

Been making sourdough bread for four years and absolutely love sourdough bread.... but sourdough starter recipes are bomb and much more doable...Love ALL your sourdough starter recipes! Thank thank thank you!

[@Irwhodunit]

Thank you for the Ebook. It's comprehensive and helpful. When you update the Ebook, I suggest you include the step of when to introduce the yeast into the initial workup. I would assume it's when you do the first mix of flour and filtered water. Another item that would be useful is a printer friendly version. That would be something with a smaller font and printable in 20 pages rather than 52.

[@robwestley7370]

Sandra Westley you don’t ever add bought yeast to a sourdough, mixing flour and water and waiting for it to ferment gives you the rising agent to make sourdough

[@dannypreece8932]

I commented on one of your other videos yesterday and asked a question about a cookbook, what do ya know I find this one today and you have a cookbook. Thanks for all that you're doing I'm motivated again to try and make sourdough.

[@FarmhouseonBoone]

You can do it!!

[@kathylorenz9581]

My sourdough starter is peaking in just a few hours. Should I be concerned?? Thanks so much for your videos, I'm enjoying baking almost every day

[@FarmhouseonBoone]

Not at all...every house has different conditions so now you know how long for you and you can adjust accordingly

[@aracelysee9665]

I stumbled on your KZbin channel a few months ago and decided to start my sourdough starter. My coworker had been talking about starting one for about a year. Her mom had one for years when she was growing up and it was thrown away by mistake during a move. Anyways, I got inspired by your video and how easy it really was and now it's going strong and have now shared some with my coworker and one other person. And we've also made sourdough pancakes every weekend at our house since then. So anyways.. thank you so much for how easy you made the process and how simple it really was. Looking forward to maintaining "Roberta the starter" for years to come:)

[@FarmhouseonBoone]

so happy to hear that! i love that you're sharing your starter- one of my favorite things

[@billthompson4197]

Lisa, thank you SO MUCH for sharing your recipe book for free while we are all social distancing from home, very nice of you to do that! Really cool hearing the baby coo while you are talking! Great job on answering these questions. I love my discard old bay/sea salt crackers, and pizza dough.

[@FarmhouseonBoone]

You are so welcome!

[@homemakingwithmarissa]

It’s back. I went back to watch part of this again and it was gone! Thinking I may document my sourdough journey. I’ve wanted to start one for years. What better time? 😍

[@brectoa]

Where is your dress from?? So cute!!

[@deniseracine6788]

Very interesting! Thank you for your generosity. I don’t know how you manage to keep an online profile, write a book and be a mom but hats off to you! You have answered many of the questions I had in tour blog. I just downloaded your book. Quick question, in the recipes your just wrote “flour” as ingredients. Can any type of flour be used (mainly for the bread recipe)? Do you have a favorite flour for bread making?

[@FarmhouseonBoone]

einkorn is my personal favorite! whole wheat is also a good go to

[@luellaklassen6439]

Farmhouse on Boone where do you get einkorn grain?

[@annchee1329]

I have been so confused with this Starter process: Question - Do I keep adding flour each time I bake, and how

[@FarmhouseonBoone]

I'm going to put a link to my blog that goes more in depth on the use and care of your starter.www.farmhouseonboone.com/how-to-care-for-sourdough-starter

[@cruisecontrol3444]

Can I make bread 6 hours after feeding my starter? Or do I have to wait 24 hours???

[@FarmhouseonBoone]

It really just depends on if your starter has at least doubled after feeding it and if it is very bubbly....if those are true then go ahead and start making your bread

[@SilviaFigueroa-n1o]

Thank you for this podcast, it answered so many questions. It's wonderful to learn new things especially when you're past 50 and you my dear are a wonderful teacher, God bless you and your beautiful family.❤

[@kmcte5]

I started my starter 7 days ago. When do I know when it is mature/ established to be used? Also, somewhere down the road if I have 1 cup of established starter and I need to feed it is it 1 cup flour and 1 cup water or 1/2 cup flour and 1/2 cup water which equals 1 cup????

[@marianneporter26]

I haven’t watched yet but plan to. I think I’ve neglected to comment on your videos and I just wanted you to know how much I’m enjoying them. You are a rockstar doing all this with a baby strapped to you half the time!

[@valerieleblanc8066]

I made my first ever sourdough using your sourdough bread recipe! Instead of dividing it in two pans, I baked it at 450F for 30 minutes in my 7-quart cast iron dutch oven with the lid and another 7 minutes without( the bottom crust was starting to turn black, so maybe less than 7 minutes would work best; it still was delicious)

[@valerieleblanc8066]

*sourdough bread

[@DommieDarling1]

if you want to slow down the bottom crust you can put a baking sheet under your dutch oven, it will slow down the heat transfer a little.

[@FB-bo3sj]

So whats the method exactly? Every 24 hours for first 4 days by discarding half n add 3/4 cup water and 1 cup flour. Then after that what do u do? How much u need to add every 12 hours?

[@billgraham7441]

I really enjoy your stuff here!🙂

[@FarmhouseonBoone]

Glad you enjoy it!

[@ginadaly2991]

Sourdough flatbread pizzas? I want them rectangular, not in a skillet, for everyone to then have their own to create their pizzas. Would I make them thicker and then just to brown and let everyone put their toppings in and then bake? Broil? How long and what temp if not broil?

[@AmysMusic7]

There are studies that show that bread made with sourdough starter that was made with regular (not GF flour)-of course the dough has to be allows right ferment, turn out technically gluten free. The gal at Cultured Food Life discusses the studies on her podcast. My sisters father in law is GF, but he can eat her sourdough bread. Has anyone else had this experience or know of these studies? Happy sourdough baking!

[@AmysMusic7]

Ok so I LOVE your sourdough discard pancakes. They turn out great. Then I tried to make your English muffins and cinnamon raisin loaf, and so many problems. I have been successfully baking sourdough bread from my starter for a few years and it turns out wonderfully. My usual method is to make a levain from my starter, then build the dough. When I try your method of something like a cup of-happy fed at its peak-starter directly into making the dough, it breaks or never develops structure. At least it didn’t with the cinnamon raisin loaf. I beat it in my mixer like you recommended, and it just killed it. I have noticed if I use my mixer for my usual sourdough loaf I make, it doesn’t rise either. But it’s fine when I mix by hand. Does that mean my starter is too delicate somehow? Then I made your English muffins and they seemed great. They tasted and looked fine. But when I looked at the extra ones I made later in the day, they had started turning like a grayish black. They still smelled and tasted fine. Thanks, Lisa!

[@Nick-ei8lt]

Omg I love this so much!!! I love the raw uncut. How do we get to your podcast?

[@FarmhouseonBoone]

just search "simple farmhouse life" anywhere you listen to podcasts! you should have a podcast app if you have an iPhone

[@mt1885]

hey girl- this was so good!😀😉 Thank you so much for all the information. 🥰 I love how you explain things where we understand.🤗

[@jujubee7351]

Lisa I’m new to this , I have a question , In the middle of your Sour Dough starter process , let’s say day 3 , can I switch up the type flour? Can I go from using wheat to AP flour?

[@jiberri]

Hi Lisa, Would you please give me a basic conversion for yeast to sourdough starter in recipes? I have a roll recipe that calls for .5 tsp instant yeast and I want to use starter. Thank you!

[@barbaraconnolly9000]

I started mine on Tuessday. Sadly not looking good so far. Day 3 bubbling but not much. I managed to get 10lbs og organic wholewheatbtoday and fed it some of that. My house is cold at the moment the though, it's 700 sq feet and only 1 log burner. But summer will arrive in few weeks. We are vegetarian and I do a lot of vegan baking to. Got house size wrong its 2,370 sq feet. That's why It is so cold. I miss my English central heating.

[@billthompson4197]

Einkorn AP is virtually unavailable. Jovial is completely overwhelmed and almost impossible to get an order. Einkorn.com (Ancient grains) grinds whole grain einkorn to order ( I just got 10 pounds). They also have berries but I don't have a mill.

[@donnalarson8558]

Love your videos! I started my very first batch of starter and left it for 34 hrs. It was a cool day (high 60's) it smells pretty sour, even after the discard/feed. Is that normal?

[@juliea4365]

ok so one part confused me. at one point I thought you said that you should pull it out from the fridge, feed it, after it's had time to eat (8-12hrs) then you can use it, then put the rest back into the fridge... but then later you said that you feed it, use it, then feed it again before putting it back in the fridge. Maybe I misunderstood.. Do I feed it 8-12hrs before I use it or do I feed it 8-12 hrs before AND again after using it?

[@hbnpiano]

Hello Lisa! I used the link to the sourdough book, but haven't recieved it in my email yet. I've refreshed the page and checked that I entered the email correctly, as well as checked all my inbox folders. Can you help?

[@elizabethrank6447]

You inspired me to make a starter over a year ago and it is still going strong! Learned something new today also, thank you. 💞

[@adashofgratitude7268]

Also…your English Muffin recipe is wonderful. Thank you.

[@pamannis7665]

Thank you for the ebook

[@rebeccaeichler3143]

Love your videos! I just started making sourdough starter about a month ago. I had to throw away my starter because I left it too close to our warm fireplace and it just wasn’t good. I have some discard in my fridge. Can I feed that and get it to be a starter again? I used a cups worth of the discard today to make tortillas so I wouldn’t have a lot to feed. There is about 151 grams left. What would you recommend I do? I really want to get this right so I can get to the point of making my first loaf of bread! Thanks in advance!

[@JulesfromNorthfield]

A friend of mine gave me a bit of her starter and we fed it at his house. I left it out all day and stirred it and it lost all the volume. I added about 1/2 cup of flour and water this morning. It bubbled up again, but there isn’t much of it. If I want to make your pancakes, I need two cups. How do I get that much? Your starter on your videos looks amazing and it’s huge.

[@lesleyharris3198]

Thanks for explaining that you can't convert normal to gf, hubby likes to fix computers for fun, but gardens under protest.

[@shannonseiffert5347]

I have a flour question? Do you have a viewpoint on flours if you are gluten intolerant? I have access to organic all purpose, organic whole wheat but foe Einkorn I only have access to Einkorn berries and I do not have a flour mill but do have a vitamix.

[@BM-nm1gc]

So if you pull out the started feed it for a recipe, use it for the recipe, then you want to feed again before putting it back in fridge?

[@FarmhouseonBoone]

I usually do, yes! Unless I have more than I can handle (which is rare)

[@katrinagrammer5861]

I am on day 8 of my sourbread starter. I only see a few bubbles after I throw hape the batch away, rest it in the new batch, and then after it sits the bubbles start to go away! By morning I don’t see any bubbles until I store again! Should I pitch the whole thing and start over! and start over! Would it help it I feed it even sooner than 8 to 12 hours? I just started putting it in a heating odd at lowest heat today but the automatic goes off quite often!

[@amymclin1759]

I have a UV light in my central air unit to kill microbes and mold…would this affect the yeast in the air and keep my starter from being effective?

[@bjt7897]

I love watching your videos! Last night I realized I had fed 2 of my starters with self-rising flour... how can I fix it?

[@gavytrini]

What happens if after you started your starter the sides of the container have mold growing. Should I discard the whole starter?

[@jodihensley6299]

I’m not making due to lack of availability; I am making as a new thing to learn with my kids home. We are trying to learn or do something new every day. Thanks for the great information.

[@lispottable]

Thanks loads for the wonderful ebook!

[@FarmhouseonBoone]

You're very welcome!

[@rigshigs2667]

Shoot….I’m realizing we threw out ‘Tony’ a little too soon!😭😭

[@cookinmum]

Hi Lisa, I have a starter in the refrigerator where it has been for a while, for more than one year, it has the hootch layer. Can I use it? Thx Can I just see if I can bring it back to life?

[@paulfletcher4331]

Excellent sourdough recipes just joined Paul from UK 🙂

[@andreac2595]

A friend offered me a starter, and shared videos on using it! as a mom of 7, I am excited to try this! Thanks for informative videos that make it less scary!

[@Flyonyourwall]

How do I know how much starter to use in place of dried yeast in recipes?!?

[@lorettawinters7687]

Thank you so much for the information. I've tried a few times to make it. It seemed so complicated. It was working, I didn't know that then. So now I believe I have more confident to try again.

[@yolandalopez8117]

Where’s the baby? I’m use to seeing him with u lol ♥️

[@franriley7660]

I have had a starter for 6 months +. It is azure standards starter i purchased that does not need to sit out. The instructions say to feed and put back in fridge. When i have left it out it doesnt bubble and goes flat. I feed it and put it back In fridge. My question is is it possible to switch it to use it the way a normal starter is used. Thank you so much for being so helpful.