Talking about starters part 1...top tips for your new or existing starters & using different flours

[@jacquiambrose]

Thank you for your great down to earth advice! My starter is just about a week and a half old and I'm super excited!

[@foodbodSourdough]

Jackie A my pleasure 🙏🏻 have fun with it! 😊😊😊

[@kostirakasiani0]

Great tips thank you! I use a starter that started like nothing at all, eventhough I gave it (her!!) a lot of attention and followed a recipe with dignity! I quit for a few days and after that started to feed it whatever I wanted whneverr I felt like it and...it reacted !!! I m enjoyng the most delicious bread !!!

[@foodbodSourdough]

Kassiani Kostira perfect 👏🏻👏🏻👏🏻👏🏻

[@kelloh8]

Thank you for your tips. I'm living in Singapore and our recent weather is as high as 32 to 34C feels like 46C on an average day. I've recently changed to a wholegrain flour (organic bread flour with some bran ~11.8% protein in it and organic stone ground whole wheat flour ~14.7% protein). Previously it was very active with Bob's Red Mill artisan bread flour but it was out of stock. My Happy was very sluggish for almost 4 days of new flour feeding. I was stressed out trying to understand when Happy will peak with the flour type in this hot and humid weather. I even brought it to place next to my bed in an aircon room one night! Baked my 1st loaf with this new flour feed after 4 days, edible but it was flat and no open crumbs. Your video tips has consoled(not consolidated)dampened spirit and I found answer about whole wheat starter behaviour. Thank you!😀

[@foodbodSourdough]

Kelly Loh excellent, I’m so glad I could help 🙏🏻🙏🏻🙏🏻

[@edithharmer1326]

Excellent Tutorial! Thank you for sharing! Most appreciated! From a happy Subscriber!🇸🇬⚘⚘⚘ Edith

[@junidhaveettilavalappil5578]

Hats off to the 'Baker'!

[@justinerogers1353]

Am I correct in thinking rye flour has the sour flavour? Have recently fed my starter made with Cotswold Dark Rye with Allinson's Strong White Bread flour and the flavour has all gone from my loaves. Thanks for your hints and tips. Have just bought your Sourdough Whisperer book - can't wait to receive it.

[@veenauppoor2428]

SIMPLY love your tips and encouragement..what does one do with the starter that is discarded? is it ok to start another starter with it ? can one use it instead of yeast in other bread recipes?

[@ingridgillette5573]

I have a very mature starter. After a feeding, it doubles and more with in 2 hours. Is that too fast to make a proper sourdough bread? Thank you for sharing all your knowledge.

[@foodbodSourdough]

Ingrid Gillette hi, that’s fine...use it 👍🏻

[@ingridgillette5573]

Thanks!

[@ge9514]

Hi, your tips are very helpful. Thank you. Can you switch the kind of flour throughout the process?

[@foodbodSourdough]

g. emrich I’m so sorry, I didn’t see your comment sooner....yes you can 👍🏻

[@wildlifegardener-tracey6206]

My starter is four days old but I’m running out of wholemeal flour. How do I change to white flour which I’ve now been able to get. Thanks.

[@foodbodSourdough]

Tracey Pye I’m so sorry I missed your message, but yes, it would be fine 👍🏻

[@janeth.3283]

Hi, does it make a difference to how much flour and water is fed to starter before using it. If I have 20 grams of starter should I use 20 grams water and 20 grams flour? Or 30 grams water and 30 grams flour for any amount of starter?

[@foodbodSourdough]

Janet H. I feed my starter based on what I need for my dough, not based on how much starter I have..

[@janeth.3283]

foodbod Sourdough Thank you! 🙏

[@SarahsGotBigHair]

Just want to clarify. Feed it every day, and every 3rd day throw half away?

[@foodbodSourdough]

Sarah Heath I’m so sorry, I didn’t see your comment sooner....I hope it’s gone well 🙏🏻

[@amparan001]

How about coconut or almond flour?

[@foodbodSourdough]

abby_001 not for making a starter, they have no gluten

[@armineaghabekyan9593]

could you please provide your website details

[@foodbodSourdough]

Armine Aghabekyan I’m so sorry, I didn’t see your comment sooner....it’s foodbodsourdough.com