SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)

[@BOBleavar]

As soon as she started to speak I clicked the like button. How soothing and calming and gentle is her tone !❤

[@marciasinkovitz3399]

Beautiful voice!!

[@joanies6778]

Same here!

[@jeannamcgregor9967]

I'm really curious why very few people talk about putting the starter into the freezer between bakes. It requires no maintenance until it is thawed and is SO much easier. I've been using the same starter since 2019 doing this and have never had a fail.

[@crunchystuff3365]

I was wondering if it could be frozen. Thanks!

[@Lucifurion]

Is there a process to follow doing this? Do you need to feed it first and if so how do you do it Su cessfully or do you just throw your scrapings into the freezer as is? How long have you discovered that you can revive it after freezing without issues? I'm interest in that just because the fridge at home is so full because everyone likes fresh but there's always room in the freezer.

[@lillian3356]

How do you do it?

[@jeannamcgregor9967]

@@lillian3356 Every batch I bake I save about a quarter cup of starter and freeze that. 2 days before the next batch I defrost that, feed it, and let it grow for 24 hours. Then I use all but a quarter cup in the new batch. Then freeze and start over.

[@hedgecraft559]

Usually because the starter isn't strong enough when you're starting and it kills it.

[@fathimanasser]

Omg I am pinging every insta page with Sourdough's for how to make a starter for sourdough and they are all willing to sell. How easy this was. How beautifully explained, in less than a minute I did hit the Like button. ❤

[@brianpage1886]

I baked today using your starter. I wanted to make a 50/50 rye/wheat German style bread. After moving to the UK a few years ago I discovered that the British love their white, fluffy bread. The major supermarkets just offer the same old dough in different shapes. Sometimes they sprinkle seeds on a loaf, but it all tastes the same. I was worried at first because my wife made me turn down all of the thermostats in the house to lower our heating bill. I let the starter hang out in the 'boiler' room where it is always warm but it still took a couple of extra days to see a few bubbles. Anyway, the end product is delicious. It is probably the best 'sourdough' bread I have ever tasted. Much sharper flavour than anything I have tried before. I followed your instructions down to the letter. Thank you for explaining how to do this so clearly. I don't think this loaf will last through the night. The crust is substantial but the bread is so moist. The texture is perfect for sandwiches. Rubens anyone... Hopefully there will be slice left for me to toast in the morning. Maybe I should hide some before my wife comes home. I am an absolute beginner baker. A real rookie. Thank you so much!

[@CleanFoodLiving]

That is absolutely wonderful!

[@priscillatse1332]

Hide some from the wife. Lol 😂

[@mhakimian]

@@CleanFoodLiving I have watched all your sourdough starter, bread baking and most of your fermentation videos and enjoyed your teaching tremendously. I started making my sourdough starter about 14 days ago, but unfortunately I can't get my starter create bubbles and be ready for making bread dough. I am in my third day of supercharge process now and still no bubbles. I have been using "Whole Food's" Organic whole wheat flour. our house temprature has been around 77-78 degrees. after the 7th day I moved the jar into our garage where there is no air conditioner and the temprature has been around 78-80 between nights and days. Can you please help me understand why this is the case and what I need to do to get the almost perfect starter? Thank you so much in advance.

[@CleanFoodLiving]

@@mhakimian I'm glad you tried the super-charge method and let me know the starter was not responding so I know to move past that advice. Onto the next troubleshooting suggestion.... The 78-80 temp is very good (is that the night temp too?)... It needs to be consistently warm, that will help but is most likely not the problem. No bubbles means no life, so there doesn't seem to be any active microbes in there. Here is what I would like you to do, start over from scratch implementing these things: 1. Switch flours. You can still do whole wheat, but use a different brand. 2. on the 1st day of preparation add either some fresh apple chunks or 5-6 halved grapes into the mixture. Follow the feeding schedule as given, and before the 3rd feeding, remove the fruit. Proceed from there as normal. 3. Ensure the environmental temp is between 78-85 (consistently, day & night) See if that provides a better response! 👍😊

[@peggymitchell3291]

I have made a starter a long time ago and never threw any of it away. This is also called Friendship Starter where you can give a friend some. I do not like waste.

[@tnt-by-tracia6812]

I'm confused as to why you take any out?

[@Lizzie-h3j]

That's what I do. I put it into a nice jar and write a note with instructions and give it to friends.

[@anothercampervanchannel]

@@tnt-by-tracia6812 Me too. I've seen other youtubers not do this and nothing bad happened, lol. In fact, one said that traditionally, this would not have happened as it's clearly wasteful.

[@NeoSim76]

This is by far the best video I've found on this subject. Thank you for being concise, succinct, accurate, not annoying, and easy to follow. In fact, I could listen to your voice forever :)

[@Songwriter376]

Wow! The amount of detail and technical explanations along with the proper tools to use mentioned in these videos! The written recipes and links to all items as well as pictures of the products is just tremendous. This is now my go to on all things fermented. Bravo!

[@CleanFoodLiving]

So Glad you enjoyed it!🙂

[@buzzgreen20]

she is good!

[@meyatagould4606]

I am starting mine tonight and I am too excited. Thank you for the extremely clear instructions and demonstration you gave in the video.

[@anall3l3]

I love your calm cadence and soothing voice. This is super informative and exhaustive. I wish I found this video sooner. 🤷

[@judymurray191]

This has been the easiest tutorial for me to understand. I have wasted so much starter and flour that I’m embarrassed. I was thinking you can’t teach an old dog new tricks, but I will give it one more chance.

[@GiGiHi_10]

Same!!

[@marciasinkovitz3399]

Same here, for years, Ive been fighting it. But she changed all that.

[@erikanemeth3013]

Me too🙂 This video is the best, and I have watched sooooo many😃

[@mehrangerami187]

you should. There are many ways to get things done. Making bread brings piece calmness and focus of mind and gives me a chance to rest my mind from everything else. I wish it does something of sort for you too. Be safe. M.

[@vwilliams6619]

Thank you! I've gone through 3 starters (and lots of flour), each a failure somewhere along the line because I was messing up the grams. This is the first video to really explain how to do the grams with my handy dandy food scale. So far, so good and I'm all excited again. This is going to work!

[@CleanFoodLiving]

I'm hoping with you, this is the one! 🤩

[@ds654]

Love her teaching, answering the questions I have before I ask them, and breaking down what seems complex into simple directions! Best channel!

[@alyjahflakes]

Started my apple vintager this morning and now I’m making this sourdough starter. You are an absolute gem in my everything homemade journey!

[@bogus_not_me]

This is the best most complete easy to understand set of videos about all kinds of fermentation I've ever seen. I've always wanted to make sourdough, and I now think I will be able to do so!

[@judepicton6252]

I followed the sourdough recipe last night ,turned out superb today. I have been trying for a while with various results, but this recipe was absolutely perfect .Also it's for 1 loaf ,much easier to experiment with. I would say start your process early in the day ,I got into it while preparing tea ,so got to the fridge stage a little late, but I know now the time needed .Go for it ,it really is my best loaf yet ,I even had a decent ear ,plus I'm working with an airfryer .

[@alexg9896]

@@judepicton6252 You baked bread in an air fryer? Interesting. Could you share at what temperature and for how long? Did you use a pan?

[@judepicton6252]

@@alexg9896 pre heat 220 (that's my highest I have) 20 mins in pan take out pan approx 20 mins bread on middle shelf .every air fryer is different .I have Klarstein cube.(front load almost mini ove style ).My 8 inch pampered chef ceramic dish I preheat ,drop in sourdough, I found a cake tin inverted sits perfect to make the Dutch oven process. Hardest bit was finding the correct pans that work together in space you have .After that ,get timing worked out and that's it .the inside has to be 94c job done. I'm so happy I can still have sourdough bread without main oven.hope this helps and my instructions make sense

[@alexg9896]

@@judepicton6252 Yes, that helps (I assume you mean 220 C). Thanks.

[@judepicton6252]

@@alexg9896 yes 220c .I dony usually pre heat airfryer but for my sourdough ,I do get the pans in good 10 mins.

[@yomaluza66]

I’m on day 3 of this starter. Your video is very detailed and helpful. This is my first time making a starter. 🙏

[@asjaosaline5987]

I dont undrestand why people talk about discards, It totally good started and it can splited out and just have more. We bake more than 1 bread in week, we usually bake dozen and need more starter.

[@knguros9415]

So that means that the discarded starter could be used for more starter basically

[@monicag75]

Until the starter is strong or mature enough to bake with then it has to be discarded. After that is usable for all types of bread. Pancakes and cinnamon rolls are a perfect go to.

[@marypruitt3223]

I tried and failed during covid and decided to try this again and came across your video, and really like how you gave the instructions. I just started my starter - stay tuned - I will report back on my progress :)

[@releventhurt]

How did it go?😊

[@jasmineramos5531]

Finally a real good step by step instructions. Thanks for this and your voice is calming

[@nitetraitor1]

I appreciate how you scaled flour down to spoons. I made the same mathematical deduction from reading and listening to bakers telling us to use bags of flour daily to build levain; everyday throwing out large quantities of poolish, o dieu.

[@hannahrose5812]

Thank you, Thank you, THANK YOU! I have been searching for a recipe that explains it in a way I could completely understand, and now I found one!!

[@CrystalfromCarolina]

I cannot say “Thank you” enough for sharing this video. After over a month of trying SEVERAL tutorials and having no success, I am on Day 3 of your lesson and already seeing favorable results. I am recommending your channel to everyone I know who wants to try to make their own sourdough starter and more. You are my new hero 😊😁

[@CleanFoodLiving]

Amazing!

[@CrystalfromCarolina]

@@CleanFoodLiving I'm now on Day 5 and it's so "poofy" and smells amazing. You are the best. Thanks again. 😁

[@AmnaK-g2k]

@@CrystalfromCarolinaone question I’m on day 3 now but I have to discard once only which will be on day 4 or also day 5-6?

[@CrystalfromCarolina]

@ should be just day 4

[@ZooglealCarpet]

You're doing such a good job with this channel, ma'am. I've learned a lot so far. Thank you!

[@msmckenma]

THANK YOU!!! I’ve been afraid to try to make sourdough bread, even though I’ve been making homemade bread now for over forty years. Your detailed and succinct explanation on how to make the starter (AND withOUT waste starter), is the first explanation that to me is easy to try. Thank you for also providing written instructions-very much appreciated!!!

[@anafah02]

You are a very good teacher. Thank you for this beginner friendly step by step guide. ❤

[@Lisa_Isom]

Thank you for making a full video. You've covered every question I've ever had, concerning sourdough starter and baking... And storage, etc ❤

[@multiversespeaks]

You truly are the perfect teacher with that voice of instruction. I gotta say this will require patience, but I will try it! 👍🏼 🍞 👏🏼

[@jimkessler2001]

Excellent concise and clear instructions. Well done. Very good channel indeed.

[@RemonaEngelbrecht]

THANK YOU!!! I’ve been afraid to try to make sourdough bread, even though I’ve been making homemade bread now for over forty years. Your detailed and succinct explanation on how to make the starter (AND withOUT waste starter), is the first explanation that to me is easy to try. Thank you for also providing written instructions-very much appreciated!!!

[@LyndseyMacPherson]

Can't thank you enough for this video! It's so detailed and needs to be. Been wanting to do this for so long, but instructions I've found weren't nearly as thorough as this. Once I am blessed with my starter, I think I'm going to name him, and hope that he stays with me ever more. Seems only fair. 😺Plus, I love sourdough bread that much and I'm tired of buying it. (I make all my other fave kinds of bread.)

[@randomsaltyperson1148]

You are such an awesome teacher! ❤ So glad you have einkorn in there since I'm low carb!

[@xandersadventures9667]

This is the BEST video I have seen on sough dough!!! Every detail is included. Thanks so much❤

[@joycepha7968]

I am a new sourdough maker ...I have followed many videos before and got lots of quests .Since I have discovered your video , it answers all...Your present is so simple and gentle .Thank you for your time producing this nice video ...Likes and Follows

[@Heatevjfv]

I just wanted to say thank you so much because you take the time to show how to do things daily. Because obviously I have no idea what I'm doing. So I hope to be making bread soon. Thank you so much, I'm very excited to follow your channel

[@angelinavernam1939]

I’ve been so intimidated for years by sourdough… but after seeing your video I’m definitely starting tomorrow. Thank you

[@SnakeHips]

How did it go?

[@hpvspeedmachine4183]

@@SnakeHips eaten alive by the yeasts apparently

[@katienelles5758]

Came here for the sourdough tutorial, stayed for her soothing voice 🫠

[@amberbanks2685]

The best video I've seen on starter yet I'm the person rhat has to re read something over and over bc I'm bouncing from word to word bc my head is thinking something while reading yea alot I know so this was so easy to go by I was confused with others but she explained every question I had and her soft voice helped for some reason thanks please keep making content ill be watching for sure I wanna learn 💗

[@nancyfasolino7607]

Perfect video! I was so confused this video pulled it all together into a clear video !!!

[@JackDaniels_8171]

Excellent video thank you I was given your link from a lady in the sourdough group that I recently joined and I'm glad she did such a calming voice I will be attempting to make my first starter now I have watched your video

[@CleanFoodLiving]

Wonderful!

[@yaelshamirelron]

Thanks!

[@CleanFoodLiving]

Thank you so much!

[@heyitsleyka2131]

Her voice gave me peace and I loved the way everything was explained. I have a question… If the weather is too cold can the starter be stored in the oven instead of the cabinet counter?

[@CleanFoodLiving]

The starter will need between 79 and 85 max. Any cooler and it may not start and any warmer could kill it.

[@Sunny_and_friendz]

I just wasted 6 days and lots of flour in the attempt to make a sourdough starter from another channel. I just found your chanel and really appreciate the simplicity of your instructions when I compare your recipe to the other one I was following they are like night and day difference. My batch ended up smelling like acetone and threw it all out. I felt really overwhelmed that why I failed at this, but now seeing your video I am tempted to try again. I will report back. By the way I can listen to your voice all day so soothing!

[@FrugalFunMum]

Finally the first video I have seen who has simply explained eg day 1, day 2 etc. thank you x

[@judymurray191]

This is the easiest way for me to learn.

[@dae-182]

Of all the channels I watch, I've learned a lot from you. Your style is awesome. Thank you!

[@julissazimmerman4800]

Thank you so much for this tutorial. It's the best one I've seen. Very thorough and super easy to understand.

[@dankruse8041]

Thank you for the tip to not change flours in between initial feedings. I have been through 3 attempts with starting with Rhy and changing to AP three days into the mix.

[@clarissejones9353]

Thanks!

[@CleanFoodLiving]

Thank you very much!!

[@puNeetioli]

Thanks for the video and recipe! Can you also make a video about your skincare routine? YOUR SKIN LOOKS IMPECCABLE 😍!!!

[@cathyschneider5472]

Thank you so much for such clear, concise instructions and explanations. After 3 years! of procrastinating I'm finally underway with my starter. We make our own sauerkraut and i ferment the grains and pellets for my chooks - beautiful eggs and healthy girls 🐔. From the West Coast, South Island, New Zealand

[@tessmick3]

Day One of the starter for me! Thank you for these videos! I've had a starter going for about 4 years, but I gave up on it. I had broken many of the rules you've laid out. I used whatever flours ... many kinds, mostly whole grains. I stored it in the frig for 2 weeks, feeding it the night before baking. The starter was never getting that large ... thus my bread (I was making a sandwich variety), was very dense, no bubbles like a proper SD should have. I like the sandwich variety for toast, but look forward to your gorgeous looking artisan loaf! Thanks again! Love your content!

[@camillepiccininni2170]

simple clear concise!!!!!!!! thank you so much, I was going thru pounds of flour when I wasn't baking just on feeding.

[@grahamaydon6519]

We are new to sourdough and have just got started with the starter. I hope you will be posting the loaf making in the next week Thank you

[@CleanFoodLiving]

April 22 is the bread video. I added the section in here on a short term pause in case people's starters were ready before the video. To build the starter strength even more, you can also continue to feed and discard at 30grams for any amount of additional days beyond day 7. That option will provide super strength to the starter to raise bread and give awesome oven spring to your first loaf👍🙂

[@havapuppy]

@@CleanFoodLiving perfect!! Will do!!

[@susanfreeman6350]

Another great video! I’ve been making sourdough for a very long time and for me, the warmer months are the most challenging. The starter just loves the added warmth, but can ferment a bit too quickly. Your bread looked fantastic in every way. Great oven spring, beautiful crust, and gorgeous open crumb. I really wish I could find reliable data regarding the carbs in 100% whole grain, home milled sourdough bread. I know that it has a much lower glycemic index, but I can’t find anything specific. My husband and I follow a low carb/ketogenic diet and the sourdough bread is what I miss most. I’m really looking forward to your video on the actual bread making.

[@vladas00]

I followed your instructions. I used organic rye flour. On the evening of the second day, the rye flour mixed with water doubled in size. It has grown very nicely and is full of bubbles. The smell is still very mild. 😁

[@ktedot]

ive been wanting to make my sourdough starter for so long. I looked at countless videos and YOUR video is what convinced me. I just started on day 1. Very simple step by step directions. Ill make the sourdough bread using one of your videos also. Thank you so much!

[@lilychau1671]

Hi, just dropping by to see if you have succeeded?, cos i failed a few times.

[@atefkhalil5996]

I’ve been watching a lot of videos about sourdough bread. Yours is the most clear and explanatory . Thank you. What about using freshly milled wheat?

[@CleanFoodLiving]

Yes you can!

[@b3rny27]

Very very complete video, I have watched like 6 other channels and this video is the one that covers all the questions I had. Thank you

[@tofu-munchingCoalition.ofChaos]

What a perfect timing. I wanted to start with sourdough the next few months.

[@blink4711]

Great video. I was just researching for using sourdough for pizza dough making. I use yeast all the time for beer making at home, but keen to do starter for baking. Thanks for great video and info.

[@MinisterHenry-jc3vk]

She has a very pleasant voice it's nice and easy to listen to her talk. I even make some of her stuff

[@carldaniels4827]

C F L, you are absolutely correct by recommending a digital scale. By weighing exactly each ingredient you are assured that the recipe will come out precisely every time. Whereas measuring by cups and spoons are vastly inaccurate. Altitude, humidity, temperature will cause in differences in all powdered ingredients that are not stored properly. Good advice and Excellent video my health conscious friend!!!!

[@nataliiahulko4124]

Listening and watching this video feels like a meditation session☺️🌸

[@1brickrow]

Great presentation. You just gained another subscribed fan. Love to bake and fermentation is my new frontier. Greetings from Puerto Rico

[@Vncts]

Love your presentstion style! Would definitely like to see a troubleshooting video for sourdough

[@CleanFoodLiving]

November 🙂

[@Kristy1uga]

Thank you so much! Your video was so informative and you make it look super easy and doable! After having watched hundreds of videos on sourdough, I am grateful! 😊

[@lilychau1671]

Hi, just confirming, from day 4 you feed and return in 12hrs to stir and wait another 12hrs to feed again. I ll be making this and very excited. Thanks

[@CleanFoodLiving]

Correct😊

[@walkbyfaith1258]

Thank you! I'm sure you heard this a thousand times over, you have a beautiful kitchen, great presentation as always!

[@judyabernathy80]

Beautifully explained and the end result loaf looks wonderful!! Well done! 🌹

[@germanshepherdsage1243]

Wow this video is perfect! Thank you! I’ve been looking for an easy to follow video

[@C00ltronix]

From a sourdough baker....: 1. I love that you use grams 2. I love that you use very little flour, most end up with a wheels barrel at the end 3. I strongly suggest not to use white flour (if you are a beginner). That easily goes bad. 4. 4 days are typically enough My starter stays constantly in the fridge. I feed maybe once a month. Right after feed it goes back to the fridge. I use 1:4 flour:water (very liquid - with a new starter start with 1:1 as in the video). I use typically I table spoon (~9g) for my pre-dough. Very nice video!

[@sydneyelizabeth6265]

What flour do you recommend if not white

[@C00ltronix]

@@sydneyelizabeth6265 #1 is rye. I use only rye in my starter. 1Kg for me lasts about 1 year with maybe 70 bakes a year. #2 would by wholewheat, so not the white one #3 If you REALLY want white, go for 'Bio' and not the 405 (00) type, better 550 (bread flour) Point is, rougher flour has more nutrition in it for the microbes. Highly processed white flour has not.

[@joandefalco5704]

I'm a little confused on maintaining the starter. When you take it out of the fridge every two weeks to feed it are you supposed to discard any of the existing starter or do you just keep adding to it? thanks

[@C00ltronix]

@@joandefalco5704 I never discard, I just add what I need the next few weeks.

[@priscillatse1332]

@@C00ltronixThank you so much. Discarding doesn’t feel right to me. The only reason I cna think of is to control the size and ratio. With the prices of organic sour dough going for $9 in my area, I was motivated to make my own. I mixed organic rye and heirloom bread flour from the Sunrise people, didn’t measure anything and forgot the days. Just keeping an eye on it and adding more than did my first discard after watching a few vidoes saying to do so. I think it’s been about 7 days or so. I just put it outside in the sun to warm it, but am worried that it may kill off some microbes? It’s about 70 degrees where in California.

[@dougthecanadian2369]

So I live in Sudbury, Ontario where it's chilly. I tried it a couple of times without any success due to the temperature in my apartment. One thing I did was put a dishcloth underneath my jar to separate the coldness to the jar. Plus I kept it in the cupboard above my stove to keep it warm and without light. So since I do live in a more chillier environment It actually took 2 weeks to develop and now I'm ready to make sour bread. Thanks!

[@CleanFoodLiving]

That’s awesome that you persevered!

[@stephB7609]

Thank you for your very calming and instructive videos. I am very new to sourdough (or any starters). I have a (beginner) question: Why do we need to discard the majority of the starter repeatedly (i.e. when you are doing pauses)? I searched for a bit in the comments and do not see the answer -

[@CleanFoodLiving]

The answer to your question is coming in my next video called, "Why Are Discards Needed?" -- Publish date is Saturday the 18th👍😊

[@skitzochik]

My starter is looking exactly like it's supposed to....this is day 3 for me...I'm so excited

[@lynnvasquez4425]

Thanks you. I successfully created my starter with your method.

[@suzannemangus2184]

I have 2 questions. 1. Can you make a Sourdough starter using gluten free flour? 2. You mentioned using a 6 quart dutch oven instead of a 4 quart. Would a 5 quart be large enough for this receipe? Thank you. I am so excited to finally be able to try this as well as fermenting my own foods. Your videos are so easy to understand, broken into sensible steps and for nerds like me you have all the stuff we want/need to know!!! Thank you!!!

[@gofigurefarm749]

Re. question 1, here is a video that describes using rice flour (gluten free). kzbin.info/www/bejne/mmSZhImQn5yHq6ssi=TcN-hIFmONtRHFpJ

[@cheriemartin3767]

Ty, I am very excited to give this a try.. I am grateful for the print out! ! !

[@norain31]

Explained perfectly . i do 25 loaf batches white bread and freeze but been exsperimenting with pumpernickel 2 loaf batches .and want to try sourdough . so if you make great fried chicken also ill marry you .lolo please send pic of fried chicken . seriously good job on the starter very knowledgeable .

[@TSerrato]

Thank you! Thank you! The exact information I was looking for.

[@LynnKinmartin]

Hi Adriana, thank you so much for getting back to me! My starter was bubbling, but I wasn't sure if it was doubling. I just did a refresh on my starter with 50g starter, 50g bread flour, & 50g non chlorinated water heated to 90 degrees to which I am adding 6 blueberries slightly crushed. I'm going on about day 18. At what point should I call it quits and start again. Only problem is, I don't know what to do different. I live in the North east. Thanks again!

[@CleanFoodLiving]

Are you using a rubber band marker on the jar so you can easily tell how much its rising after feedings? Are you discarding at all?

[@kinderleichtlerneneasypeas6885]

I fell in love with your channel. I can learn so much and I'm not young and have a lot of information about fermenting and healthy food processing by myself. Years ago I made sourdough bread from wheat but now I'm a Celiac and don't able to digest gluten. Do you have any experience with glutenfree baking or do you know a channel with similiar content like yours but for glutenfree fermented bread?

[@peterthegunsmith4421]

I love your channel spent half the day today watching your videos GREAT JOB

[@Nikolinanin]

This proces took bit longer for me because my kitchen is bit cooler,i didnt discard anything till day 5 and i started with spoon flour and spoon water.Later i put always more flour than water 2:1 ratio as it becomes always very runny when bacteria eat four. When i had time i put it also in warm oven to become sooner active.On 10th day i had very active starter.

[@DeeandCeeT]

Thank you so much for this easy and clear instructional video!!!

[@tinad6812]

Looks beautiful and delicious. Would you please make a gluten free sourdough series. Thank you so much.

[@CleanFoodLiving]

Thanks for the suggestion 👍

[@AliciaSweetz]

Loved how detailed your video was

[@krankywitch]

Lovely - clear and no faffle, thank you. One question remains for me. Do I have to use the same flour as my starter in my loaf? I will be buying unbleached flour for the starter, but, that is quite expensive here, so I would like to make the bread with ordinary commercially produced bread flour. Will that work?

[@CleanFoodLiving]

The starter flour and bread flour don't have to match. the bleaching agents *may* hinder the microbes in the starter once combined to make bread, but give it a try. If the bread doesn't rise, or if it does rise, you've got your answer either way.

[@tofu-munchingCoalition.ofChaos]

A video about fermentation of tofu would be great. There are different ways to ferment tofu (I made two different tasting miso fermented tofus). And I found one recipe for lacto fermented tofu (without prior fermentation on air). But not much information on how it should behave or description of the taste.

[@_maria4539]

9:43 I'm confused (I'm a beginner for sourdough breads). So when you decide to make the bread after 7 days/once starter matures, you'll only take some for the levain and discard the remaining starter? Can we not use it again ? Or Can we still feed it for future use? Or should we just take some or transfer to containers?

[@그냥나]

I believe we keep feeding it but let's wait for someone knows better

[@CleanFoodLiving]

With the 25 grams established starter + 50 g flour + 50g water (for bread baking that was demonstrated in the video) That total weight is 125 g. My bread recipe calls for 100g of starter to be used which means 25 g will be left over. This is what you will keep going by feeding and storing in the fridge. So long as you save 20-25 g starter after each time using it for bread making, you be able to endlessly have it for all future bread making by repeating the feeding process. As for the discard starter, you could feed and keep it as well in addition to the above. However, quickly it will get out of hand. Watch this video of mine here on discards, it may help further understanding: kzbin.info/www/bejne/sHmtqpeJnLWgY5o Alternatively, you can save the discard and make a pancake or save enough to add it to a biscuits recipe or something. Do a search for 'sourdough discard recipes' on YT where many videos will come up. Let me know if this helped the confusion.

[@_maria4539]

@@CleanFoodLiving oh thank you. Now i understand. I was just confused with the discard 😊, now I totally get it. Thank you for making this guide, this by far the most detailed vid for sourdough starter with options and ways of storing it. I'm excited to start my sourdough journey with this guide.

[@MsValmark]

Do you discard the remaining after you put 2 tablespoons in a clean jar for long or short term storage?

[@WhyDoYouCare6503]

I believe yes she did discarding. Just watch the whole video.😊

[@goatgirl61]

Clear knowledge, I now see what I'm not doing right with my starter . Thanks

[@havapuppy]

Best sourdough starter video!!! Thank you!!!

[@jeancampbell4341]

You explain things so well. I'm inspired to do this now. thank you

[@joycheok4806]

Hello! Love your videos and your patience

[@flatlander2743]

As I understand all this, the more liquid the faster the yeast growth. Try using more flour than water by weight and see if that slows the ferment. You may still need to retard the ferment in the fridge. (I've kept fermenting dough in the fridge for as long as 5 days. That really added some flavor to the finished bread!)

[@joycheok4806]

@@CleanFoodLiving Thank you - looking forward to your instruction

[@sammismel]

Following from Singapore too- waiting for your instructions! 😊

[@aliceslattery4857]

21:34 Wow such fabulous looking loaves! Can't wait to try out your recipe and techniques. Thank you.

[@tomevans4402]

Going to do this. But things need to settle down in my life first. I did your pickles and they were great.🙏

[@CleanFoodLiving]

Glad to hear the pickles turned out great!

[@Ibrzn]

You are a good soul. Peace be upon you...

[@brianpage1886]

My starter is much more robust now at 3 weeks. I think the flavours have mellowed a little. I keep it in the fridge and feed it weekly. It really wakes up quickly at room temp. Bake #2. I pulled it off. I had everything ready to go and turned on the oven at 5:00AM before I made coffee. Double batch of bread this time as the first loaf virtually vanished once out of the oven. Nothing like the smell of fresh baking sourdough bread to wake up the wife. I made one very large loaf and I don't think my oven was up to it. Two small loaves would be easier to bake at least with my set-up. Naturally I am out of bread again. I won't touch store-bought bread any more. OK for kids sandwiches, but not for me. This starter crash course just keeps on giving! Thanks again! I am planning to take out my starter tomorrow morning, feed it and let it come up to temp. I will mix dough and let rest overnight then bake early the day after. Can't wait...

[@CleanFoodLiving]

Thank you for sharing, love it!😃

[@CleanFoodLiving]

Thank you for sharing, love it!😃

[@GrowCookPreserveWithKellyDawn]

Wonderful video and just in time. I was planning to get a starter going soon.Thank you for being so clear, concise, and organized!

[@richardogrady-gk3cu]

Not even being freaky I know of the ferment stuff and make this that and the other I still just love

[@sylhomeo6351]

Thanks for your explanations. So concise, and short and sweet. To the point.

[@AK_Vortex]

to the half of the starter we throw away, can we use that in some other way? Maybe attempt a 2nd starter in another Jar? Just curious. Also what are your thoughts on purchasing wheat berry and milling that into the flour needed the same day we create the starter? Are there any drawbacks?

[@CleanFoodLiving]

Yes you can start another starter with the discard or use it in pancakes or cooking, etc. You can add fresh milled wheat berries on day 1👍 .