A week of SOURDOUGH BAKING! | How it works in real life...

[@theelliotthomestead]

Are you interested in a sourdough class? Follow this link to join my one and only sourdough workshop this year: theelliotthomestead.com/online-workshops/ Space is limited so secure your spot now!

[@DierdreV]

Every person I've known with a mature starter, names, talks to, complements or lovingly handles it, myself included. I like thinking about why we do this, because we end up with a living thing infused with love and gratitude. This thing then permeates and becomes part of our bodies and environment. It's extraordinary, because seemingly it's just bread.

[@Beyondjustjen-mw7gt]

Mine was named Perseverance - after Joy, Mercy and Grace did not make it... 🥰 It's still going strong. Super thankful!

[@kareyannpearl260]

That’s the most adorable thing I ever heard in a long time 🥹❤

[@Beyondjustjen-mw7gt]

@@kareyannpearl260 Thank you! 🥰I often relate the process of bread making to real life living. Like the Rises and the falls (of the dough or life), the molding of character (kneading), or the lesson of patience (waiting for the levant or dough to be ready). It's probably no surprise that the term "bread of life" exists. ♥

[@melissareed7110]

I have Rita and Janet.

[@gwenntastic7143]

Indeed! I even feel kinda bad a little bit when I put my bread in the oven because my little helpers die shortly after. But the bread after pays for it 😄

[@julieyoder8679]

I have the stiffer starter and do a once a week method. I no longer even have to weigh or measure, I know what consistency it needs to be. It stays in my frig until the morning of prepping my doughs. I take it out then feed it to get it bubbly and mix all my doughs that night, then bake the next morning. I feed the starter and put it back in the frig where it cold ferments until the same day the next week. It works for me. No discards needed, and breads, bagels, english muffins, whatever turn out perfect ever time.

[@Homestead-ish]

I don’t do a dry starter but I still do it this way. My starter is in the fridge and just pour some in my jar and feed that the night before I want to use it. No discard either. I love it this way

[@gillbennett9784]

I do this too.

[@cristinavalenzuela1139]

me too

[@amyhenke4862]

I do this also. I learned this from the SF baking institute.

[@alexandrasartinsanity]

Same

[@Sbannmarie]

@@amyhenke4862SF- San Francisco?

[@patriciacinea3097]

Learning to use a starter is on my 2024 bucket list. This feed once per week seems practical and doable. Many thanks!

[@beatrizsandoval4395]

It’s the first time seeing a video of yours because it was suggested and omg. Such an informative video! I have a started i created during the pandemic but I’m still new to all this sourdough baking. I usually feed it and keep in the fridge but I make pancakes and English muffins with the discard. After seeing this video I will definitely try your method of dry sourdough starter and I will try the focaccia for sure. Thank you 🙏🏼

[@alfanton07]

Your “dry” method has been a game changer for our house for the past year & a half. As a busy mom to two toddlers I am not killing my starter anymore 😂 I’ve even gotten 2 friends on board with your method and they LOVE it!

[@minnap]

So helpful. I don’t have discard either. I don’t care about discard recipes, And I only make bread maybe once a week. Or every couple weeks. So my starter lives in the fridge until I need it.

[@gs-vg8uf]

Thank you! Loved seeing the timeline of how you used all the recipes. And your kitchen/dining area looks amazing as a backdrop. The table top is a nice touch too. 😍

[@ysk1729]

It’s so funny how we all have our own “easy” method for handling sourdough 😊. I’m very comfortable working with mine, have no discard, don’t feed it daily or stress about it, yet watching your version of it confuses me 😂. But I love sourdough and I love seeing all the different ways people handle it! Lovely video. That cake 😍😍

[@ReyDayami]

Hi Shaye, just wanted to let you know I made the bagels and they were delicious. I made smaller bagels with second batch and made little pizzas with them, like Bagel Bites but a million times better 🙃. Thank you for all you do and teach us. Have a blessed week!

[@truthbetold2611]

I love loaded focaccia even more than regular pizza. The extra olive oil, olives, artichoke, tomatoes and onion makes it so fragrant and satisfying to bite in. I do my sourdough bakes without the scale and I'm only a beginner since start of this year. Truly is a pleasant experience in the kitchen. Thanks for sharing your steps. I would love to be your neighbor and come clean for you just to sample your good food : )

[@SarahsOctoberHome]

Your bagel shaping is so pretty.👌🏻

[@jessicalisec7859]

Thank you, thank you, thank you!!!! I can't wait to get started!!!! This is SUPER simple! God bless you and your family!!!

[@Beyondjustjen-mw7gt]

Yay! So excited to be seeing this again! I have missed seeing your bread videos! And THANK YOU for introduce the Einkorn flour to me as I have never looked back since then! I was actually just reading your book in my last video! I did not know how to tag you (still learning). Now I am getting my tea to enjoy this video!

[@jessicasurak1753]

Where do you purchase? I can only find all purpose

[@Beyondjustjen-mw7gt]

@@jessicasurak1753 not sure what happened to my reply but yes, I got my berries and All Purpose flour from Vitacost. See the video on how I make Shaye's Boule using home milled whole berries and AP flour 🙂

[@debrapaulson7882]

I feed my starter once or twice a week. I take it out of the fridge and feed it with warm water and flour around 1 pm. It doubles in four hours, then I use it in my recipe, feed it and put it back in the fridge. I have never discarded. My first starter was made with all rye flour .

[@blablabla2616]

This looks great! Do you start the starter the same as a normal starter? -& then double the flour to water ratio once its become active?

[@cynthiawhitcomb1780]

What a great idea! I’m so sick of waisted starter. I plan to try this immediately. Thank you for sharing.

[@beckiparsons8214]

The dry starter from your recommendation changed the game for me also! Thank you for sharing it years ago!

[@white.iris.cottage.design]

Wow! What a beautiful presentation of your scrumptious recipes using my favorite ingredients, sourdough and einkorn flour. You are awesome!

[@CsiGalak]

Hey Shaye, thanks for the video. Interesting to see how people fit sourdough in their busy lives. Just a note if you want the same amount of water and flour than one cup flour doesn’t equal one cup of water by weight, I’ve heard it a couple of times in the video.

[@meetthefarmermedia1905]

Love this! I've actually been cooking with and teaching about gluten free sourdough starter for over a year now, using brown rice flour. The process of wild fermentation is so crazy to me in the best possible way!!

[@shaunah.creations9233]

I leave my starter and discard in my fridge until I'm ready to bake. I use the discard for sourdough discard bagels that I bake with once a week 😊

[@woahtheregirl9]

This is brilliant! I stopped making sourdough a while back because of the problem of discard and the time it was taking up during my week. I have small children and I agree -I can’t be worrying about feeding a starter when it’s hard enough to feed my actual children! Thank you for this breakdown!

[@hawkeye9382]

I want to try your cake!!! Looks delicious!

[@theelliotthomestead]

You should! It’s a good one.

[@emmaleman1100]

Thanks Shaye - what a helpful video. This is just the nudge I needed to get started. You showed us really practically what it takes and it is far less daunting now.

[@isabellederisbourg5570]

I missed your recipes! Thanks for that tutorial about sourdough!😊

[@ksmith3032]

❤thank you for this great timeline video! You are the person that got me hooked on Einkorn and sour dough! I love watching you!!

[@kalenclark]

Vanilla sourdough cake, YUM!

[@mrsbrittanylouu7518]

Loved this so much! Thank you !😮 I learned so much! Can’t wait to try all your recipes!

[@rachelcooney3074]

Thank you so much for doing this video. I started using a dry starter a while ago and even though I love it, I was still struggling to figure out a few issues with it - this video addressed them all!!! 🥰

[@Heartofahomesteader]

What a gorgeous oven!

[@MsValmark]

I have 3 jars, 2 small discards and 1 that I believe just finished...and have no idea what i'm doing. They smell good. The last one is ready think... this gives me a little hope. That Focaccia looks especially amazing...love the ideas.

[@reneelarsen9914]

So big question,...how do I get a starter to get started with?

[@nattersar77]

That was my question also.

[@jessicaproulx7228]

Love this video! Great information ❤

[@kareyannpearl260]

Thank you for doing this without music, I find music with talking distracting 🙏🏼😊

[@MrsCrunchy]

This was a really helpful, and as always, beautiful video too. Thank you!

[@Limestonelane]

The dry sourdough starter changed everything for me!!❤ where did you get the bowls with lids??

[@strongroots2345]

❤❤ wonderful video missy!❤❤ such a beautiful soul and encourager!!

[@lookingupwithkathyandcarla]

This was so very helpful, thank you!!

[@annabelcarter5266]

Thank you, Shaye. I am going to switch to a stiff-starter! The thing I have been struggling with is the amount of waste that the “bubbly starter “ creates. Pounds of flour that then gets discarded - or hours in the kitchen trying to make things to use it up. Neither one sustainable. This is a game-changer!

[@laurdoane]

I love you, shaye 🙌🏼🙌🏼🙌🏼

[@ellybannon7735]

Such a beautiful video! Thank you! I LOVE my dry einkorn sourdough starter thanks to you! I’m going to try allowing my sourdough bread to rise overnight- love that! Seems much more doable for my life at the moment. Do you rise it in the fridge or on the counter?

[@kristinakahn1924]

Thanks for this video!! I just started my first sourdough starter 4 days ago! I'm eager to begin! Take care ❤

[@Homestead-ish]

I am very excited to try this bagel recipe. I make bagels by hand and the recipe I’ve been using hurts my shoulder so bad after I have to knead it for so long.

[@northforestfinds6893]

Thank you! This is exactly the video I have been looking for! ✨

[@amandabrashi4346]

Oooh I’m inspired - such an awesome and thorough video 🙌

[@jessicasurak1753]

Where do you buy your einkhorn bread flour? I can only find AP

[@well_weathered]

Perfect timing! I've been feeding my starter and have yet to bake my bread. I've used only my discard so far.

[@dianabaker8086]

So helpful! Thank you so much!

[@tinaelliott8029]

One Mrs Elliott, double L double T, to another Mrs Elliott I am loving this video. My sourdough starter gets treated about the same as yours, I leave mine in the fridge to sleep and spend time with mine every couple of weeks, and I am one of the pinch of yeast people, lol., however I agree we are getting the benefits of the sour dough. Thank you for your videos, I agree, I have never been able to throw away my “discard”, I usually add it to another jar and have a second batch going.

[@denisecarvill4705]

Share that was a terrific video. So clear and encouraging. Would you tell me the size of the jar that you keep your starter in when storing in the fridge, please? I’m going to make a start! 😀

[@debraflecker151]

I love the cover on your bowl. Where do you purchase those?

[@cassaroll-80]

Genius. I think this method will work a lot better for me. Thank you :)

[@amberr6554]

Do you use all einkorn flour? Or what kind was in the plastic tub

[@kellygoodwin1439]

Love this method! I just don't love discard recipes as much, I mainly like the main dough recipes. Also feeding it once a day was a major chore I couldn't keep up with. Thanks so much, I want to love sourdough I'm just trying to find a way to make it fit in my life in a non-stressful way.

[@Lala_Dream_Land]

So do I understand correctly that I can use the starter as soon as I took it out of the fridge? Or do I need to let it sit for a bit to want up?

[@rebekahfranks4205]

Beautiful work

[@MyLifeRefining]

I keep a very dry starter as well. Not AS dry as yours, but I never have to discard.

[@wilmawagler5058]

Everything looks great and I agree about the fermentation and deliciousness of sourdough. I do it a little differently and I wanted to tell you I also never have discard and it never has run over. Ha I guess whatever we do is what we get used too and to me your way looks a little more complicated. I’m sure it isn’t for you.

[@charlottesesco8795]

Loved this

[@jeaniedemmer5860]

Oh my gosh. Yum!!! That’s all I can say.

[@sharntellebrame5439]

Does anyone have the measurements for the focaccia recipe? I’ve looked on the website but the recipe there seems different to this one??

[@lsnider59]

So I can I turn my wet starter that isn't but 7 days old to a dry starter?

[@tammyi363]

Can I salvage black sourdough starter? It’s been in the fridge for quite a while! And I used the “dry” method.

[@hounaidafarhat9396]

I love making sourdough

[@3080carol]

Will the sourdough recipes in the community be with einkorn? I’m gluten intolerant and really I’m trying to learn to bake with einkorn. Thank you for the awesome video!!

[@Ray-pt5bi]

I bake with sourdough for a few reasons: nkt needing to buy yeast is n1. Then the health benefits (Wheat doesn't agree so much with my IBS, when not fermented) and the fun. I barely ever measure anything. I use the starter just how he is that day..sometimes I activate it, other times I'm in hurry and I just dump most of my dormant starter in the stand mixer. Just Yesterday I made raisin bread that way, it tasted great! No my breads never look Instagram worthy, but that's not worth it to me. All I wamt is healthier, tasty breads/pizzas for my fam, ams no fuss. Happy to find people who do sourdough less rigidly also❤

[@Caitybear2point0]

How established should your starter be before you do this to maintain it?

[@LifeWithFlowers]

This was helpful thank you

[@MaryLou84]

But isn’t 2 cups of water 500ml or grams? It can’t be 260 g.

[@brendaschouten4740]

I want to try this method but I am a little confused. Do you always wake up the same amount of your stiff starter? how much active starter do you end up with when you use the ratio in your instructions?

[@fefieh]

A stiff starter really isn’t anything new. In Italy it is called Lievito Madre and has been used this way for 100s of years. Used to be one Madre in every village and people would go get a piece for their baking. Nobody needs to keep jars of starter of any starter! The same principle is true for a liquid starter. Have a little jar in the fridge and go from there for your bake and then put 25g back into the fridge. No extra work, no discards.

[@johnnacrist8715]

Thank you! 😊

[@ginaaiken7687]

Hi Shaye, I'm new to your videos and new to sourdough bread and einkorn flour. I'm so glad I came across your content. Thank you! I have a new stiff sour dough starter. I'm not sure, but I think it might be getting close to ready to bake with, but I'm still refreshing it or feeding it daily. I'm on day 6 or 7. My question is about the amount of starter you keep when you feed it. I've heard both you and Carla say to use about 10 grams but also that "you can use it all" or "it doesn't really matter, what matters is the 1-2 ratio of water and flour." But let's say I keep 20g of starter. Should I then increase the water to 60g and the flour to 120g? If that is the case, it would make sense to only use 10g of starter to avoid wasting flour. OR should I go ahead and use more of that nice starter with the goal of having a full container to have in the fridge like yours. I have close to that amount now. Thanks in advance for any guidance. :)

[@theelliotthomestead]

Either way is fine. As you’re building a new starter, extra is only ever throw away a few times. As it is now with an established starter, I never discard or throw away any. I would recommend sticking with 10 grams of starter and a 1:2 ratio of water and flour as Carla presents. Once your starter is active, use it until you have just about 20 grams remaining (the exact amount is not important). With that small amount of leftover starter, you can once again feed it at a 1:2 ratio of water and flour to feed the starter and keep it going. Hope that helps!

[@ginaaiken7687]

@@theelliotthomestead Thanks very much for taking the time to explain this. :)

[@latte1020]

Sourdough starter scared me!! All the rules! All the opinions! It was frustrating. I started it ten years ago asks it was a flop because i stressed myself out! Then i gave up. Pandemic hit and i thought let’s try this again and suddenly i realized i some need to follow the rules people came up with et voila! I’m having a great time with my sourdough!

[@joanneganon7157]

Nicely Done Shaye🎉. Enjoy all the goodies🤗. Thank you for the break down👍. JO JO IN VT 💞

[@EyreEver]

Does the sourdough process destroy the glyphosate and other chemicals in the ground and being sprayed etc? Just wondering... before I start eating and making bread again at home.

[@corinam9191]

Thank you for your videos. You inspire me to bake.😂

[@deborahswanberg6144]

Is this method only for Eincorn flour only?

[@samanthanuttman8066]

I subscribed to Substack and can't find the vanilla cake recipe.

[@theelliotthomestead]

If you go to shaye.substack.com you'll see the sourdough newsletter in the center. The cake recipe is at the bottom of the newsletter.

[@piligrace6927]

I wish I could do this, but my son has Celiac disease, so I need to find a gluten-free dry starter method.

[@fatjuniesfarmette6030]

I’ve helped a number of gluten intolerant & even celiacs eat bread using sourdough made from organic heritage flour. Sunrise Flour Mill. It’s about quality food, no herbicide, & fermentation.

[@ash6811]

Wait a minute…. Is that marble top a new edition to the kitchen table? I’ve found that I have a gluten intolerance this past year and have been too afraid to experiment with einkorn so I’ve been using a gluten free measure for measure flour….. do you know if I could make a starter from a gluten free flour? I have also read that people with a gluten intolerance can usually handle long fermented baked goods with regular flour or I would use einkorn. I’m nervous to chance it but I miss real bread and love sourdough.

[@wilmawagler5058]

My daughter in law couldn’t tolerate gluten but now she can eat einkorn and she’s ok to add some spelt so that’s all she uses to bake and we both do all sourdough no yeast whenever she comes I use einkorn we like it too. And I feed my starter with only einkorn it is very active and works great.

[@ash6811]

@@wilmawagler5058 thank you! I’m so nervous to try new things now. After stopping gluten entirely for a couple months a tried something with gluten once and was so sick for nearly a week. But I’m feeling the pull to give einkorn a try and especially if it’s fermented I’m hopeful it will be good.

[@wilmawagler5058]

Yes I understand wouldn’t want you to get sick. She has been a sick girl in the past so I’m very happy she can tolerate this.

[@Debbles5313]

I am no Doctor but if it were me, I would go 90 days before introducing ANY Gluten. Then dive in. Einkorn is delicious! You will probably never want to use AP flour again.

[@genietillery878]

Where do you get your einkorn flour Shaye?

[@rachelsarah466]

She mentioned in her newsletter related to this video that she gets it from Azure Standard. :)

[@thebuddinghomemaker]

Jovial Foods also has it, they are online and occasionally you can find it in grocery stores.

[@genietillery878]

@@thebuddinghomemaker Thank you.

[@rachelsarah466]

@@thebuddinghomemaker I believe that's the brand she uses! Also available through Azure Standard. :)

[@gillbennett9784]

I can see how useful your plastic tub is for large quantities but your handmade sourdough pot was much prettier!

[@lisamartin704]

Yum!

[@cristinavalenzuela1139]

Why you use corn flour for your starter?

[@roschelle4648]

Wouldn’t 2 cups of water be 480 grams (1 cup =240 g)?

[@ka6148]

Yumm

[@Heartofahomesteader]

I only feed my starter when I want to bake something. The rest of the time it lives in the fridge....

[@threewillowsfarm7779]

Love you as a brunette!!!!!🌿💛🌿

[@brucehill4651]

yummy

[@thewellsmama]

I think you may have changed my sourdough life, which has been pretty lame thus far. 😅

[@johncconnolly1]

Maybe you have covered this before, or maybe it is presumed that people know this. Even so, it would be helpful to devote a minute or so to tare, regarding your scale. That is a big component of your measuring here.

[@judithryle2113]

Quit using your hands and arms when talking, irritating and not necessary.

[@Karamelk4]

Quit watching and commenting. Rude and not necessary.

[@jolapola696]

Focaccia is pronounced /fəˈkɑːtʃ.i.ə ch sound like in 'cheese' not a sh sound.