STOP Wasting Flour Feeding your Sourdough! And Do THIS instead.

[@turnerfarm]

If you are interested in learning my full sourdough method, take a look at my Sourdough Master Class, here at turnerfarm.ca/products/sourdough-master-class. I welcome everyone into my kitchen to learn all there is to know about bread and baking with sourdough!

[@mollyv8b705]

Hi from Ontario 🇨🇦 I have had all of the sourdough 'tools' for about 2 years now. I even spent a fortune on a new dutch oven and some 100 year old starter🙄 and here I sit watching another video on how to make this sourdough bread and I am just so intimidated by the whole process. You explain things so well. Maybe this year will be the year I make the scary sourdough loaf lol.

[@DebraUlrich-om3uk]

I’m in the same boat!

[@Tonya7219]

Me too!!! ❤ from Arkansas 🇺🇸

[@MackBolan1]

Every loaf you make is like going to bread making class. You learn, make again. And keep going. It’s fun.

[@lisa-gayeshearing4940]

I thought long and hard before launching into sourdough bread making and was very fearful the first go round which was a few months ago, BUT I finally gathered up my courage and got going, and have been enjoying the process ever since. I do keep my starter in the fridge so I’m not having to feed my starter every day and I’m not wasting flour. I do have to plan ahead though adding a day at the beginning of my weekly bread making cycle for “waking up” the starter.

[@kirstenmartin2650]

keep going. I started 8 years ago.....because I cant eat enough I dont get to it every week....it is fun...I am always learning....and enjoying it. I live in London Ontario and am able to get great flour at Area Flour mill....organic and fresh stone ground, ancient grains.....lovely lovely and not expensive!! Makes the best bread!! I used to bring it back to Alberta when I lived there....the only thing in my suitcase!!!

[@lorabrady-welcometoourkitc9931]

This is a game-changer for me. I have lost hope for my 15+-year-old that I made a new one recently, again with so-so results. I moved from the East Coast to Metro Manila and I thought it was the temperature change. Anyways, last night I fed my old gal Breadah Kahlo with 1:5:5 ratio that you demonstrated. This morning it greeted me with all those bubbles and more than double rise. I am so happy that I used it ofor today's bake. Thank you again!

[@yvonnekorner3782]

I don’t waste a lot of flour, I just do a little more than the amount I need. For ex I need 150g of starter, than I feed 180g, 1:6:6 cause I had 30 g starter left. Now again I have 30 g left, cause I only use 150g. I keep the jar in the fridge! Very simple and no waste at all!!

[@innovativelearning36]

This was well done. Is it possible for you to replicate the video but for someone that only wants to feed their starter once a week and wants to keep it in the fridge? How would that change things? And how would you prepare the levain to ensure it is strong enough to make bread?

[@lokelani3337]

You might want to check out this video. She feeds a starter/levain from fridge for 3 days before baking. The concepts are the same. kzbin.info/www/bejne/mJauq5aFmpuqldEsi=vDNxjnqfrDoyvi-g

[@turnerfarm]

you could take it from the fridge, feed it and let it get active, then make your leaven from the active starter :)

[@Szeejk1]

@@turnerfarm and how long it can sit in the fridge without using it? When it statys inside for about 3-4 days, ill feed part of it in ratio 1:5:5? The rest i can throw away if im not using it? And when it gets active im making leaven and rest from leaven starter goes to fridge? i mean which starter should i put to fridge after i use old 3-4 days one. Cause i m assuming that ill bake fresh bread once per 3-4 days.

[@seaslife60]

​@@Szeejk1I have fed my starter once a week and as long as 4 weeks in between. Feed, wait for it to double and stick it back in the fridge.

[@KA2022___]

Just to confirm, do you follow the 1:5:5 ratio even when getting things going for the first time with a dehydrated starter? Thank you so much for these amazing videos and for making sourdough feel attainable! So excited to get started and feeling less intimidated for the first time in WEEKS! 😂

[@cheryls7782]

I applied your technique, and I have had nothing but success. Thank you so much for explaining it easily and clearly.!

[@LeejaeOliveri]

How often do you feed with this method?

[@turnerfarm]

@@LeejaeOliveri every day :)

[@mamakovi4309]

Been following this method for a week now and I love it and have had the best results since I started this 7 months ago. Definitely a game changer, thank so much

[@blueradar08]

I feel like I am missing something or being stupid. The starter in the other jar that you take some from. When is that fed?

[@JRNurse2013]

My husband is retired so he feeds my starter when I’m at work. I tell him to take the starter out of the refrigerator at 9 am to allow it to get to room temperature. Then he feeds it at 11 am and I start making bread around 4:30 pm. When he first started feeding it for me, I told him, “You need about 3/4 of the amount of water to the measurement of flour.” I was just meaning for him to eyeball it. I laughed when I came home the first time he fed it because he did the math. 😂 He fed it 2/3 cup flour x 3/4= 1/2 cup water. This gives me the cup I need for my bread recipe with some leftover. I noticed you using the exact ratios only half as much in your starter jar. I first measured mine on a scale so I would know how my husband could use measuring cups because I knew that would seem easier to him. 😊

[@jantoporek3865]

I wanted to see what you do in this process if you are making your levin??? What would you feed in the jar to make the levin vs discarding it???

[@mollyv8b705]

The Weck jars are AMAZING!

[@kirstenmartin2650]

dark rye flour is wonderful for starter!!!! Great sour flavour when using it with a good bread flour and great bacteria.

[@SamanthaH]

I like to keep a lot of discard because I love to make discard items more than bread!

[@turnerfarm]

this method is perfect for you then!

[@CarolynLee-j1k]

How long can you keep the discard in the fridge?

[@SamanthaH]

@@CarolynLee-j1kmy discard is good for a week or 2 without getting hooch you can keep it in there for 3/4 weeks usually

[@mymai5859]

​@@CarolynLee-j1k Pretty much forever. Some people add a tablespoon of flour over the top of their discard while it's dormant...& they leave it for months. Discard is just starter that's not fed. Recipes like pancakes, crackers, scones or cinnamon buns can all have discard added. There's lots of discard recipes online.

[@b.vigilant4787]

I have been using lots of whole meal to feed my starter - into the same jar. 🤦🏼‍♀️ With limited success. I’ve been so discouraged I really wanted to give up. Now I learned a big reason why….. thank you so much!! (Subscribed)

[@turnerfarm]

youre welcome!!

[@Sugaslittlefarmhouse]

I keep mine in refrigerator since I don’t bake weekly. I feed it weekly sometimes I’ll forget and do every 2 weeks. It’s always worked well when baking bread. My question is… with the small amounts you use to feed it is that enough starter after it’s active to make bread? Some of my recipes will call for 1/2 cup-1 cup of starter. I feed my starter using equal parts water, flour, starter. I use 150 gms of each to feed it. I would love to use less of each but worry about having enough to bake with. Thank you for your videos!

[@angieholder]

I was wondering the same thing ?

[@amynazza]

If your recipe calls for more starter, mix in the amount needed of flour and water to equal the called for amount. So for example if your recipe calls for 1 cup starter, take 1 tablespoon of your growing active starter, combine it with 100 grams water and 100 grams flour, mix and let it grow. Then when ready to mix your dough, take out 1 tablespoon starter to keep in the fridge and use the remaining amount in your recipe.

[@4elnorrd]

GREAT video !!! This did it for me! always struggled with my starter being mediocre till you - THANKS!

[@sweetmariedinab]

Thank you! I have been having troubles getting a nice light loaf. I am going to try this method. I live in Alberta and my home is usually on the cooler side in the fall, winter and spring.

[@1stcenturybeliever777]

Great video. Finally, no more "gallons" of sourdough to deal with!

[@turnerfarm]

amen to that!

[@janaelongoria8653]

Do you have a sourdough recipe?? Been making sourdough for several years now. But your videos have transformed my baking already! I love making discard dinners for my family and kept using the same jar. This totally makes sense and my starter and levin is already so much stronger!

[@susanwood4304]

Wow! Thank you! You’ve helped me revive my 2 year old sourdough starter from the freezer. 😅. 🙌🏽

[@herrprepper2070]

My Great Aunt lost both arms in a farm accident. She gave up baking for a long time and got depressed. Eventually, she learned to use her feet to knead the dough and to stir by holding utensils between her toes. Her sourdough bread was marvelous, but you had to watch for toenails.

[@Doodlebug1948]

Great story. I just had to chuckle about the toenails part. Happy Baking, my Dear!!!!

[@Peoplespilates]

What about toe jam??😅

[@kita3256]

😬

[@stacyadam6865]

I've followed every direction and I haven't had any luck. I purchased a thermometer to check the warmth in my kitchen. It registers 68 degrees. Could that be the reason I have been unsuccessful? I'm using King Arthur unbleached flour. I love your podcast. Thank you.

[@turnerfarm]

I would switch to bread flour

[@randyakard4923]

Just want you to know you are the best! You are precise, correct, clear and to the point. Best teacher ever! I watched 3 of your videos (taking notes) and you are easy to follow and your methods, formulas, and instructions are most definitely game changing. Thank you very much. Keep it up. Look forward to seeing more of your vids.

[@jean-guydepepsi7230]

❤ sourdough starter should always be isolated from levain for bread! At least 5 parts flour to 1 part starter in your feeding schedule and in your levain. For example...(F:W:S) 100% starter/ levain is 5:5:1, 50% is 6:3:1, 500% is 5:25:1. For your starter: feed, place in covered container on counter for 1 hour, then place in refrigerator for up to 2 weeks before you need to re-feed. When you plan to make your next batch of sourdough bread, just take the starter out of the refrigerator the night before or early morning, let it sit at room temp for an hour. You can now make your bread recipe levain in the quantity you require for your recipe and refresh the remaining starter in a separate container. As a general rule, my starter container contains 220g of active, well-fed starter at all times. That gives me plenty to be able to bulk up my levain needs based on the number of loaves I plan to bake. If I need more levain than the sourdough can inoculate (remember, you always need to keep some srarter back to continue your starter), then I make a separate pre-levain and use that to build my final levain for large bread batches. Always give your levain at least 8 hours at room temperature (24 to 27 degrees celsius/ 75 to 80 degrees Fahrenheit) before using it in the recipe.

[@ranishayto3195]

Hello! I think your videos are excellent and very educational. My one question which I haven’t been able to figure out is: Can I use the discard in the fridge to begin a starter at a later date? If so, what do I need to be doing to the discard to make that possible in the future? Thanks!

[@shirleireis4662]

I live in Brazil, and it's so hot in here. I'm struggling to get a good levain. I'm definitely going to try like this. It makes sense for getting a strong levain. Thank you for sharing it with us.

[@mamakovi4309]

Just followed your method with my “wimpy” starter (didn’t know that tho) and then when it was ready I made sourdough blueberry pancakes and this is the first time they were light and fluffy and rose beautifully. I never knew I wasn’t feeding it enough and kept adding flour to my discard jar. Can’t thank you enough for this tutorial cuz I was definitely struggling these last few months and didn’t know what was wrong now I do. Thx so much ❤

[@leannekenyoung]

I’m in Canada as well and am curious what brand of flour you prefer? 🥰❤️🇨🇦🍁🙏🏻 Thank you for the info!

[@kendraespinoza8634]

Thank you for these wonderful videos! I'm excited to incorporate your 3 jar method. Can you please tell me where you get those great little glass jars with the lids?

[@TheRealMarla]

Those are Weck brand, in the tulip shape. 😊

[@kendraespinoza8634]

Thank you!!

[@mimipatten3598]

Got so excited to see a new video. Love your channel and your style. Always appreciate your topics and clarity with which you explain. Many thanks and more please!!

[@turnerfarm]

thanks for being here!

[@barbmartin4176]

Very helpful, I'm new at this but am confused when you mentioned when to use for leavening to make bread. I'm trying to learn all the different terminology

[@turnerfarm]

If you watch my video on leaven it explains that a bit more!

[@anikahonaker5712]

I just watched another of your videos and now I feel like I know how to get my starter (Martin) back on track. Thanks so much!!

[@elstongunn7080]

Terrific guide and very thorough explanation. Thank you for sharing your method.

[@lauraelisee]

I started the two jar method while making my first starter as it’s much easier and less messy!

[@athenedavidowski]

How long will the discard last, I only bake once a week. How would the process look? I love the glass jar! I can’t wait for the ceramics!!

[@harleyinred]

so teaspoon of active starter , add 1/4 C water and 1/3 C is best?

[@oliviaplants]

I can’t believe you are in Nova Scotia! I just stumbled upon your channel in my sourdough starter research. I live and always have in New York but my parents purchased a tiny beach cottage in Nova Scotia about 32 years ago for summers.

[@karanielsen12]

This is the holy Grail of information! Thank YOU for sharing. It has completely transformed my bread!

[@lifebystefnJas]

I am so glad that I found your videos... I have been heart broken, last year I was making some amazing bread... I moved and well its been horrible... I even went as far as buying a steam oven to see if that was the issue... new place old oven... still horrible bread... its my STARTER! I used to have central air, now I dont and its been getting up to 90 in the day where I am... so I need to change my ratio and use your levin ratio as well... I started this today so will be excited to try it out tomorrow! Thank you so much!

[@Petalsandstamens]

This is brilliant, thank you so much. I am very very new to sourdough bread making. You have shined light on the starter making, feeding and 2 jar starter management. LOVE IT. Especially that my original starter smelled of nail polish.... now I understand why..Thank you Love and light

[@turnerfarm]

so glad to help!

[@viviennejohnson5696]

So pleased to have come across your video. Am new at sourdough and have watched several videos which were quite good. However, you definitely have a great way of getting your point across. Therefore am going to go to your channel and send to 1 of my granddaughters that wants to try SD also. Thanks again. Not everyone is able to teach!!

[@michellestanley4593]

I’m definitely interested in the crocks when you get them and the glass jars you use.

[@turnerfarm]

I will likely have a presale on instagram. be sure to follow there!

[@Biscuits_2030]

I love your demonstration and I am excited to try many of what you have recommended. Unfortunately I am currently live overseas and the maximum protein percentage was 11.5%. I am not sure what should I use to overcome that.

[@echomountain3370]

When you do the 1:5:5 for the levain, how long does it take to rise aka ready for baking? Is putting the levain in the oven with just the light on too hot? Should a starter be fed when it shrinks down or when it is at its peak?

[@e-yp5hs]

Explain to me the 1 5 5 I can’t wrap that around my head. Thank you.

[@kellyl8332]

Thank you for this video and your one on starting a sourdough starter. I feel that I understand more about the whole process now and I was not liking how much flour I was going through. This makes much more sense.

[@toniwestbrook6237]

Hey Ashley, I make SD bread once every 2 weeks, will your ratio 1-5-5 work if I keep it in the refrigerator until needed? Thanks, your the best!

[@dadams239]

Same here, live by myself and don’t want to feed daily to use every 2 weeks or more…

[@reginag7911]

I only keep a couple of tbs on hand in the fridge and feed as needed before baking, it always doubles within hours without issues. I can’t imagine the discard everyday but whatever works.

[@SamanthaH]

I think it will. It might take a day or two to perk back up.. so maybe feed it 2 days before your ready, then the date before and then be ready for bread on day 3? Not an expert at all

[@nicki66]

This is very helpful. I don’t feed my sourdough daily and my bread is great but I am going to try your method and see if the difference is worth the a. Effort and b. Waste because we are not going to bake enough to use the discard.

[@JohnFitzpatrickx]

I’ve been obsessing about measuring to the exact gram. I like that this just sort of eyeballs the ratios

[@turnerfarm]

If you are interested in learning my full sourdough recipe and method join me in the kitchen in my sourdough masterclass! There is something for everyone to learn in this space and I welcome everyone to learn all there is to know about bread and baking with sourdough! Join us here: turnerfarm.ca/products/sourdough-master-class

[@MataH1]

Thanks for the video, it's very informative. Just a few things: * Can you write down on a caption any number you give? Beginner here, and I'm not sure if you said 30% or 13% proteins in the flour. * Can you present in a more logical way? Rather then talking about everything at once at first, and then going to the details, which is quite confusing. I mean, bulletproof type of presentation would be easier for absolute beginners. * Can you set on using a specific word for the different stages of culture, and keep it consistent, rather then using them randomly which, again, is confusing? For instance, culture for the first batch of enzymes/ bacteria you start with, levain for the first mixture you cultivate and make grow, and starter for what you prepare when you start making the bread? It would be useful specially when you compare them. * Could you make a video on how to make a levain from zero, when you don't have one already, even dry, ie. how to create the very first culture? Thanks! 😊

[@RhondaBurney]

Let’s get a schedule here. For dinner at 2. When do we begin stater feed. How long. Then when to stater leaven?

[@BigPowerAL]

Winner winner chicken dinner!!! Thank you for the information. Worked perfectly!!

[@conniephelps2944]

Best advice on how to maintain starter that I’ve ever seen!!

[@lilycardoso4679]

Thank you for your help. You have really improved my bread making. Can i just use 10% of the starter out of the fridge and feed it when I want to make bread instead of feeding it every day? I give my starter extra flour before it goes in the fridge. Using a no discard method.

[@threewillowsfarm7779]

You are truly a human encyclopedia

[@nancysarno1555]

I’ve been intimidated for years. I’ve tried many times to learn how to do it but still never got it. Three weeks ago, I finally started and fumbled my way through, making mistakes, while constantly coating the kitchen, dining table and floors with flour. I made sourdough bread, pizzas, calzone, cinnamon scrolls, pides and even pasta. My starter became flat a couple of days ago because of laziness. I’ve started the process again this morning with organic rye flour. I’m not sure if I made anything correctly but everything was delicious and my family and friends were impressed with my ‘sourdough’ treats. I am now confident that, with time, I’ll be able to work with the time, temperature and method variables to reliably make sourdough goods. Your comment was posted a while ago. Have you started yet?

[@phillipnguyen628]

Thanks so much for share I only bake 1 a week do I still need to feed my stRater everyday Thanks again

[@onkwehonwehneha]

Great video(s) on sourdough! Thank you! Also, your house is so cozy! Thanks from Ontario! Super helpful vids

[@turnerfarm]

Thank you :)

[@jennyiznaga7740]

I’m confused between using my active starter for my bread recipe vs using a levin! What’s the difference between the 2?

[@denisegoins7346]

I believe she has a video that shows how to do that. She said like if you need 300 g of active starter. She puts 30 g of Sourdough, starter, a 150 g of flour and a 150 g of water the night before she wants to use it. The next morning it's doubled or tripled, and it's ready to go. It's 10 %of your starter So if you needed 200 g. It would be twenty grams of your starter Then a 100 g flour in a 100 g water.

[@BreadChickensQuiilting]

As long as you stir the whole grain starter before feeding / using, it never fails to look just like your white flour, but I get the nutrients.😊

[@gerriekaychurch658]

Once purchased, how long would we have access to your Master Class?

[@jonlast88]

Awesome video! I am also in Nova Scotia!! My wife and I live in Dartmouth. I’ve just started my journey with sourdough and been a little unsuccessful the first two times but will try and implement some of these tips regarding just bread flour feeding and optimal Levene time.

[@jonlast88]

I notice you said you do classes?

[@Sam-gc8xu]

She does online classes thru zoom. Really informative. I’m from Ontario and love learning from a fellow Canadian 😊@jonlast88

[@jonlast88]

@@Sam-gc8xu awesome!! I’ll check them out! Thanks for heads up and glad you enjoyed learning with her classes. 🇨🇦🇨🇦

[@turnerfarm]

@@jonlast88 you can find all my classes at turnerfarm.ca!

[@jonlast88]

@@turnerfarmjust out of interest, what flour do you use locally for bread flour and all purpose? I’ve been using speermill whole white for the bread flour and organic all purpose from Robin Hood

[@ellenrossey3783]

Thanks for great explanations. Very helpful information.

[@BirgittHunt]

So grateful for your information. I just got started baking Sourdough, super excited and even made a couple loaves that were ok, then had an accident with the oven door and it sidelined my baking and have forgotten all I had just learned, new door assembly coming in next week, so thank you for these videos to refresh my memory of what I had learned before. Quick question, I'm in Florida, so very different than from most commenters I've seen so far, with our AC on we have relative low humidity but house is usually at 77 degrees all the time, except in the winter then about 65, do I have to do things differently? Also, we have an RO water system, is the water ok for me to use from it. My starter seems to be reacting fine so far, I know it takes out a good of the salt from my water softener, but hoping it'll have enough nutrients left for good bread. Thanks for you insight.

[@SamanthaH]

So you make a levain everyday even if you don’t make bread that day? You don’t just pull from the discard from the fridge when needed and feed into a clean jar? Or you actually feed daily regardless? I hear mixed messages. Keeping the fridge til your ready and a feed daily. lol

[@TheHippieDips]

No, at about 7:50 she says that you can make a levain if your making bread, or you could just add it to your discard jar (which she stores in the fridge)

[@angelmum6645]

I always use rye flour to feed my starter. It always smells really strong like acetone. Is that no good? I’m a newbie and really struggle with sticky and flat dough.

[@taichijohn6071]

I always get the best info from your videos. They're really good and right to the point. Excellent job. (I used to work in television.) Thank you!

[@turnerfarm]

You're welcome!

[@ariainman6691]

LOVE your delivery. LOVE your apron. Where did you purchase it? Aria

[@turnerfarm]

amazon!

[@rachaelgirouard4619]

You feed your starter everyday? Once you feed your starter, do you leave it on the counter or put in back in the fridge? Thanks, love your videos!!

[@ariainman6691]

GREAT...Quick Easy. Like the final SDS...NOT TOO LOOSE. First time I heard about NOT using Whole Grain Flour? HEARD...RYE flour created a strong SDS(say 1T to other Bread Flour_>>>>>>what do you think about that? Aria

[@Doodlebug1948]

Aria, after my new starter wasn’t looking right (not really giving bubbles), I added rye flour just one time and it took off like a jet! Happy Baking! Rita

[@EmilyHensley]

Hi Ashley, thanks so much for your videos. Such helpful information. I like to keep my house cooler at around 70 degrees Fahrenheit. Should I still keep it on my granite countertops? I was afraid it would be too cold. I put it in my microwave. But is it too warm in there and “eat it’s food too fast” like you mentioned in more humid climates?

[@CherylFloyd]

Looking for a consistent as "quick" as possible church bread recipe - "prosphora" cannot have oil or anything else besides unbleached flour, water, and starter. Thank you for any help! Last time I tried - I was using a just beginning starter - it was an all day and night process and then didn't rise! :(

[@bobbijohamilton7488]

💞 When you keep your discard in the fridge, do you keep the lid on tight or lose? This morning when I pulled it out after a week, it popped!💗.. Thanks for sharing all of your knowledge, appreciate you greatly!💗.. 💞

[@turnerfarm]

Yes I tighten the lid!

[@deanfeldman2505]

Helpful. I baked pancakes this week and that was discouraging

[@michellecrutcher3110]

I do have a ? If you are constantly putting all the excess in the fridge, how do you develop enough starter to make bread?

[@michellecrutcher3110]

Si far I have had no luck with sour dough bread

[@turnerfarm]

You made a leaven with what you need for your recipe. I have another video explaining how I make leaven and just enough for each sourdough recipe im using! :)

[@CarolePenhaleKing]

Hi thanks for the video. I will try the clean jar method. I found feeding more flour then water works. So how do i know when i can use my starter for bread.im in Ontario, what kind of flour is good . Im trying organic from Walmart or Robin Hood all purpose unbleached. Thanks

[@SourdoughandSuch]

Interesting method! I’ll have to give it a try!

[@jenniferlayer-riley9157]

thank you for this tutorial. very helpful. Question: Do I feed my discard that I keep in the fridge?

[@cathygreco8383]

Can you please share your Canadian source/brand of high protein flour???

[@vladimirlumbab8723]

Hello! Here in the Philippines our normal ambient temperature is 85F. May I ask what's the best ratio for this temperature? Thank you!!!

[@BethFerrier]

I use freshly milled flour, which includes the bran, to feed my starter. It's thriving. I wonder if the processing of the bran in store bought flour, which has been sifted out and then added back in to create "whole wheat" flour, is what has caused problems.

[@denisewittmann5579]

🤯 Wow! I so wish I had this a month ago when I started this sourdough journey. Now what do I do with all my big jars and all my starter. I’m going to have to watch this a few more times to grasp this concept. Sounds ridiculous but a picture chart would help people like me a lot. LoL. I’ll forget it out. Thanks for this. Maybe I’ll wait for your jars to come out.

[@trishhay9796]

Omg you are amazing, the way you have explained it all, now i know where i have been going wrong.. Thank you so much..

[@gerriekaychurch658]

What’s the difference between using sour dough starter from the jar in the fridge or creating the levin and using it?

[@tinykitchenbigflavor7142]

I am new to the sourdough family and made my very first sourdough loaves they turned out amazing. My only problem was that they got a little bit too crusty a bit with the one in the back a little bit burn I follow this recipe. Will you heat up the oven to 500° and put your Dutch oven, etc. in any case I realize everyone’s oven is different and you gotta play with it a little bit. I’m gonna try it again but what I really wanted to say is oh my God thank you for this video because I have been feeding my starter one to one ratio and I noticed that one of my starter is smelling a little bit of vinegar. What does that mean and what can I do for this not to happen

[@CalmMountainRange-jp6xs]

Hello I’ve watched all of your sourdough starter recipes. My starters rise and fall but I don’t see the kind of strings of gluten that you have? Do you know what I might be doing wrong?? Help please . Ps I’m also new to sourdough and your videos have helped me immensely

[@Adriana-ej3fd]

How do you feed that starter to create a levain (How does it differ from regular feeding)? Also, can you explain difference between levain and pre-ferment? Thank you!!

[@turnerfarm]

leaven and pre ferment are the same thing :) I have another video on making a leaven for your sourdough! kzbin.info/www/bejne/anfPgqGEnpKWqck

[@Marmarikaa]

Will your next cookbook have sourdough recipes?

[@erinodell9367]

Very new to sourdough, I just started purchasing foodnanny’s kamut, but I do not want to use that to feed because it’s so expensive. Will I be successful in using bread flour to feed then using kamut for my actual bread making?

[@ShelbyFinch-qc9qu]

Your channel is sooooo helpful! Thank you for all the great information! I have a question about whole grain, I know you said you wouldn’t recommend feeding your starter whole grain but I was really hoping to start milling my own flour. If I don’t use that flour to feed my starter then I didn’t think I could use it in my bread? Do you have any recommendations?? Thanks!

[@JanetHillyer-k3o]

I started using two jars like you do pretty quickly after getting into sourdough and thought it was odd but it just made sense to me. Glad to hear I was on to something! ;)

[@donnarichey144]

Thank you so much, I just found you. YaY!

[@bmbrooklyn]

What do you mean to make a leven for your bread? I thought once the starter doubles and bubbles is ready to make the bread

[@DanmaraAlvarez72]

that's what i originally learned from my first youtuber on sourdough, and now i see this one and never heard of leven before, it's like starting over...so confusing!

[@meganranke5836]

I have been soooo confused by this entire process! Thank you for this video because it was so simply put and explained! I appreciate you! Do you keep your starter on the counter everyday? Or put it in the fridge over night?

[@dmcardenas1]

Thank you for the all this info! I’m brand new to sourdough/starter. I have a from scratch starter and it keeps getting a like hard or crusty top. What does this mean?

[@KayleeBardales]

quick question, how do you clean out the jar every day, since It can't go down the sink? just wipe really well with towels?

[@808quake]

Good info to new baker like myself. What do you do when you can not feed every day (out of town for few days)? Thank you

[@nicolephillips2312]

Put it in the refrigerator until you get back then Resume the feedings. It may take a couple of feedings to wake it up again.

[@josephkonecny]

I also live in Nova Scotia, what type of flour do you use for your sourdough bread?

[@blogmanfan]

I like the ideal of the two jar system, and will start this to see if I can get the best results. I am on day 6 and not getting the rise and fall, I am getting activity of the bubbles, any suggestions?

[@californialady349]

I have a question…. For some reason I’m missing something. Do both jars sit on the counter and the discard goes in the frig? Or is the second jar you took the starter from the discard? Or do you have 2 discards one in the frig and one on the counter. I don’t know why this is not sinking in for me ….

[@SharonsHere]

Question - would sifting the whole wheat flour to remove most of the bran work? Thank you for your expertise. I'm so glad I found your channel. 🥰

[@BreadChickensQuiilting]

I just make sure to throughly stir my whole wheat fresh ground flour starter before I use it for refreshing or levain and I’ve never had a problem. Been feeding the same starter this way for over 10 years! The longer the bran sits in the starter, the softer it gets and poses no issue. Just stir well before feeding!!!

[@alip.9740]

So if we do this process and we have the starter not discarded to the fridge container, can we use that to make the bread? Do we feed it again and let it peak before using? I feel like you were going to explain that but continued to put it in the discard jar.