Understanding Sourdough Starter | feeding, ratios, leaven, when to use, what to feed

Today I want to walk you through all of the nuances of your sourdough starter to help you better understand the different approaches. We will be covering how to feed your starter, what flour to use when feeding, starter ratios, using your starter in a bread dough, what a leaven is and how to create one, how to change the timing of your feedings and how to speed up or slow down your starter cycle.
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Watch the Whole Sourdough Series Here ► bit.ly/33FT7KS
Make a Sourdough Starter ► bit.ly/398ZGXd
Understanding Sourdough Bread ► • Understanding Sourdoug...
Sourdough Discard ► • Sourdough Discard: How...
Maintaining Your Starter ► • Sourdough Starter Main...
No-Knead Sourdough Bread Recipe ► bit.ly/2QxLK2r
SUBSCRIBE ► kzbin.info...
Better Baking School ►betterbakingschool.com/
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Here are a few timestamps that might be useful:
0:00 Introduction
1:54 Feeding Your Starter & Starter Feeding Ratios
4:13 Increasing or Decreasing Your Starter Amount
5:34 Starter Cycle after Feeding
6:41 Starter Peak Point
8:09 Factors for Cycle Speed
8:42 When to Feed Your Starter
11:35 Changing the Ratios or Feedings of Your Starter
12:22 When is Your Starter Ready to Go into Your Bread Dough
12:22 How Your Bread Changes Depending on Where in the Cycle You Use Your Starter
15:43 Creating a Leaven or "Offshoot" Starter
17:20 Adjusting the Timing of Your Feedings
19:01 What to Do After Using Your Starter in a Dough
20:00 What Kind of Flour to Feed Your Starter
22:10 Changing the Type of Flour You Use to Feed
23:30 Storing & Feeding from the Refrigerator
25:31 Sourdough Discard
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SOURDOUGH STARTER TOOLS (affiliate links):
Kitchen Scale: amzn.to/2Lnffkd
Digital Thermometer: amzn.to/2HI6MHA
34 oz Ikea Glass Container that I use: bit.ly/2lAqw7s
Another Container Option for your Starter: amzn.to/2Li8gu1
Small Rubber Spatula: amzn.to/2UoIWpi
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SOURDOUGH TOOLS (affiliate links):
Starter Jars: www.ikea.com/us/en/p/ikea-365...
Digital Scale: amzn.to/2N3MkTq
Bowl Scraper: amzn.to/2zOEC9q
Bench Scraper: amzn.to/2Ls9GB2
Banneton Basket: amzn.to/2HG3Qei
Bread Lame: amzn.to/2MRlFv9
OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: amzn.to/2LveQfU
Dutch Oven: amzn.to/2Lh0bWp
Challenger Bread Pan (now my go-to pan): www.challengerbreadware.com/r...
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FOLLOW ME ON:
WEBSITE: bakerbettie.com
INSTAGRAM: / bakerbettie
FACEBOOK: / bakerbettie
PINTEREST: / bakerbettie
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Today's video is an addition to our Sourdough for Beginner's Series. I am walking you through all of the nuances of sourdough starter and explaining the different approaches. Hopefully this will help you navigate the sourdough world a bit better and help you to understand what approach might work best for you.
#sourdough #sourdoughbread #howtomakesourdough

[@BakerBettie]

Here are a few timestamps that might be useful: 1:54 Feeding Your Starter & Starter Feeding Ratios 4:13 Increasing or Decreasing Your Starter Amount 5:34 Starter Cycle after Feeding 6:41 Starter Peak Point 8:09 Factors for Cycle Speed 8:42 When to Feed Your Starter 11:35 Changing the Ratios or Feedings of Your Starter 12:22 When is Your Starter Ready to Go into Your Bread Dough 12:22 How Your Bread Changes Depending on Where in the Cycle You Use Your Starter 15:43 Creating a Leaven or "Offshoot" Starter 17:20 Adjusting the Timing of Your Feedings 19:01 What to Do After Using Your Starter in a Dough 20:00 What Kind of Flour to Feed Your Starter 22:10 Changing the Type of Flour You Use to Feed 23:30 Storing & Feeding from the Refrigerator 25:31 Sourdough Discard

[@Fabtobad]

Baker Bettie hi I really like your way can I use it for my cinnamon rolls can you till me how many grams need to use

[@smason3541]

Thanks Baker Bettie!

[@CarolReidCA]

Excellent video! When I was a kid, we added sugar to our starter. It seems to get it very active & gives it a great scent and flavor. I wonder if you could comment on adding sugar to starter? I'm not seeing this on KZbin, but I recall it from childhood and added it to my current starter with great success.

[@rebeccalankford8573]

Could you also give measurements in cups and tables spoons please 8n addition to the grams fir those who do not have a kitchen scale or wish to use one.l please. Thank you.

[@crunchyenough1]

I have a mature starter. I started with 1/4 cup organic unbleached flour, 1/4 cup water. When I discard, I discard half then add the same ratio of 1-1-1. I want to make your sourdough recipe for beginners but it calls for 25grams of mature starter. Do I not discard anything before I use the starter for bread? Id I discarded then I wouldn’t have the 25grams I needed. Also, is it okay I use all unbleached ap flour? Can I make rice flour from rice? I have white jasmine short grain and sushi white. Thank you

[@Kit_Cat-ho1ef]

Not sourdough related but can we just take a minute to appreciate how well this woman dresses??? Beautiful outfit, hair styled, makeup on point. So chic. 👠💋💄

[@BakerBettie]

Wow, thank you!!

[@jenjen_fisher]

FINALLY, a video that explains sourdough starter in a way that is easy to understand. Thank you, thank you, thank you!

[@BakerBettie]

Glad it was helpful!

[@james-jq8sk]

easy to understand, not really, gluten morgan has a much simpler explanation, though I do like this channel...

[@galinarou]

@@james-jq8sk Problem is, Gluten Morgans method really helps to get you started, but after you start, you will have a bunch of questions and this channels videos really helps to keep you going! Start with Gluten Morgans method then move on to this = perfect recipe!

[@jessicadennison6506]

Couldn’t agree more. So helpful to hear not only what to do but why you do it one way or another. Thank you thank you thank you

[@sarairivera6467]

Seriously! She’s awesome 👏🏽

[@Fallen_Venus]

What a great teacher. She speaks clearly and in proper English; gets to the point and doesn't waffle but goes into enough detail to explain. Also unlike lots of youtubers, isn't a narcissist! Or talk a load of rubbish just to fill time. Or talk so fast and irritate me by the way they speak. Pleasure to learn from you, Bettie.

[@margarethelmuth7337]

I just got my starter that I had kept un-fed in my fridge for about 4-5 months, I didn’t know if it was still alive but decided to try feeding, so I fed it every 24 hours in room temp at a 1-1-1 ratio and within 3-4 days it was rising to more than double it’s original height and peaking at around 3.5 hours after feeding. Day # 1 it didn’t rise at all Day # 2 it rose a little but just barely Day # 3 it rose about double, peaking at the 12 hour point And then day # 4 it rose over double in 3.5 hours. The reason you want to feed every 24 hours in the first days when reviving a VERY DORMANT/un-fed hungry starter is because the yeast bacteria need time to develop and build up again, if you feed too often you discard a lot of yeast bacteria that would have been beneficial to reviving your starter, I learned from experience. I hope this helps someone who wants to know if their starter is salvageable and how to build it very quickly from that state, 😊

[@DonnaKohl458]

Ben Starr teaches, leaving the starter in the fridge for up to several months. He uses how much for his recipe and then feeds it and puts it back in the fridge. He never discards. He bakes enough that he keeps a Tupperware tub of starter in his fridge.

[@ruthie1287]

I've watched so many videos..and finally had that "Ah ah" moment. Thanks for the clear explanation!

[@TateBugs]

Me too!!! The talked slow and steady enough for me to grasp it!!! Every other video went sooo fast and I was left confused!

[@jpereira987]

You have a gift, please never stop teaching. I have concentration issues but the way you explain I manage to keep focus all the time. I have been watching videos on KZbin for two weeks now, but only felt confident to iniciate my starter after finding you. I'm even excited about it. Thank you so much!!

[@karlasaenz8061]

I followed a whole group trying to learn sourdough, but it was difficult. I came across you on here. I followed your recipe, and my first and second loaves were amazing!!! They didn’t last in my house more than a few hours. Beautiful loaves, and all because of you!

[@daniellegodfrey2247]

You know Bettie, I am really super impressed with how inormative, easy to understand and neatly organized and categorized your sourdough lessons are. Its a lot to understand at the beginning, but the more I read and the more I watch your videos, the more at ease I am starting to be. Thank you so much!!!!! P.S. I am getting ready to start my bread tomorrow!

[@rcbustanut2057]

Out of all the sourdough starter videos I have seen, this is hands down the best!! You have answered the questions I had & brought to light answers to future questions that I didn't know I was going to ask lol. Thanks you sooo much for this video & explaining everything so clearly & easy to understand. Thanks 😎👍

[@BakerBettie]

Glad it was helpful!

[@brandyslist]

Indeed!!!!

[@thenerdgirl1]

I've been watching and reading stuff on Sourdough all day and I have much less questions after your video now. Thank you.

[@BakerBettie]

Great to hear!

[@brandyslist]

Same!!! Love this video!

[@DianeMcCargar]

Thank you sooo much! As a person new to sourdough bread making, I found your video very informative! I definitely will watch some of your other videos you dropped links into in your comments! You were very clear and easy to understand. You laid things out simply for the newbies. You also presented yourself so well!

[@lilialessandra4963]

Hello, I watch you from France and I have understood almost everything . Very clear. Thank you so much.

[@Quietcloud]

I am so grateful to you for actually taking on the role of serious instructor! Too many sourdough videos just leave out information.

[@monabearg5108]

I agree. There is so much confusing information out there. These videos make so much more sense!

[@mandiigraham1596]

Because they are not professionals. Just home bakers that share what works for them. Still I have learnt bits and pieces from everyone. I think if you want o start baking sourdough (or anything else) you should watch as many and varied as you can to find what works for you. The No Discard Sourdough Starter Betty mentioned from Bake with Jack was the final success for me in the starter department. However I still got valuable information from this video and I agree with this channels viewers, that Bettys presentations are comprehensive without making you lose interest. Learnt a few more tips too.

[@kicknadeadcat]

The most comprehensive guide to sourdough starters I’ve ever seen. It brought my starter and bread to new heights. Literally and figuratively. The feeding schedules and amounts to feed were what I was missing to make the best bread possible. Thank You

[@BakerBettie]

Great to hear!

[@user-bq1rl6pu5h]

Of all the sourdough starter videos this one is the BEST!!! Bettie explains the science.

[@brandyslist]

Just started sourdough starter day one for the first time! I read so many articles and watched tons of videos! This one is by far my favorite! Easy to understand and answer all my questions! I’m now comfortable and confident to start my sourdough journey because of this video! 💗💗💗 can’t wait to start baking!

[@karenlightfoot-betts8193]

Thank you for your expertise. I am just starting out and am completely confused. I took notes but will have to listen probably 3 more times to feel at all comfortable. Thank you again.

[@terrihammond7407]

FINALLY!! Someone who explains the why! Can’t thank you enough for you clear and concise explanation. Now I can feel confident in adjusting my feedings to accommodate my schedule. Much gratitude Bettie! 🙏🏻

[@galinarou]

I completely agree! The why behind the method really helps to understand how to adjust the sourdough starter routine to your own needs and home environment! XD Best video series on sourdough I have found on KZbin.

[@FlockNcrop]

Wow! Really good video! The explanations are really simple. It can be very daunting when people act like there is 1 and only their way to make bread.

[@jodiwatson958]

This video is so incredibly well made and you explained everything so well. Thank you!

[@louisef.decoteau3510]

You are the best! I've spent hours on KZbin studying sourdough and you rule! Keep up the good work!

[@BakerBettie]

Wow, thanks! So glad you like my videos!

[@aptahan]

@@BakerBettie same here

[@sabrinapulley8049]

Yes! Everyone just gives THEIR recipe and how THEY make the “best” starter, no one talks about the rules or how you can play with it, etc. finally thank you!

[@glennekblad3958]

Your work is AMAZING!! GSEKBLAD, MICHIGAN, USA

[@ChristopherBix]

@@sabrinapulley8049 Amen. Watched several and came away more confused than informed. Betty is the best. She actually tells you what you need to know to UNDERSTAND the process, not just a blizzard of rigid instructions.

[@peaceandquiet1983]

I could wrap my head around this. Thank you. I fed my young starter tonight. Wish me luck! Maybe I'll still have it 30 years from now.on my tmbstone it can read "don't forget to feed my starter please!" 🤣🤣

[@serenaakers6741]

I'm just starting out. There is so much information out there. I was feeling overwhelmed. Thank you so much for this video! 🙂

[@rebeccadempsey6115]

Very nicely done. I watched a number of videos and made maybe a dozen loaves with more or less success. You cleared up a lot of questions. And made it sound so simple. I love how clearly you speak, I think I understood every single word

[@BakerBettie]

Awesome, thank you!

[@laurielemmon2868]

I am so happy I found you. You have answered all my questions I’ve had. I love that you are a no nonsense instructor. Right to the point. Thank you so much!!

[@mikeward101]

This is all of the info I was looking for.. finally. Thank you!

[@lauralucia2941]

After watching so many sourdough tutorials, this is the very best one. I appreciate clarifying the many different approaches.

[@shainasavoy]

You are an amazing educator! Thank you so much for this video. It's been so hard to find blogs/videos/guides that explain all of this in an easily-digestible, non-overwhelming way. You break everything down SO well!

[@kimberlyblevins5202]

You truly are amazing! Your videos are not only packed with incredibly information, but you present the information in a very orderly manner, straight to the point which makes it so useful! I loved this video with side by side shaping comparisons! Makes total sense now why a certain technique is performed. Thank you so much!

[@misscharlotte160]

Betty this is one of the most useful videos I have seen on sourdough. You answered many of the questions that have lingered in my mind about feeding ratios. Thank you so much for putting this up.

[@Psalm13903]

Thank you, thank you, thank you! New here to sourdough bread baking and you not only answered all my questions, but you did it in a very easy-to-understand way.

[@sl6066]

Thanks so much for this video. You do a great job presenting lots of info in a clear and practical way. I’ve been making sourdough for several months and have been pretty happy with the results but this added a lot to what I know and eased confusion on some things (like levain!). I’m looking forward to watching your other videos.

[@jyotiranibhatjambhe2819]

This is such an amazing and informative video. For a home baker who wants to understand sourdough this is a blessing. Thank you so much for the detailed content 🙏🙏

[@stephaniewilliams1656]

This was the most easy to understand sourdough video I’ve seen. Thank you so much ❤

[@natashas5325]

I’ve been watching so many videos and reading so many blogs and have been baffled until I found this video. Thank you! You are such a great teacher 👌🏻

[@BakerBettie]

You are so welcome!

[@hsueh1021]

The best baking instructor!

[@alexcurtas2616]

Great info here. Cleared up a lot of confusion I’d been having about ratios and timings and terms. Thanks for the great work!

[@BakerBettie]

Glad it was helpful!

[@kevinwilliams8896]

This has to be the BEST and informative video on sourdough I have seen. Anyone looking for something better look no further you wont find it.

[@BakerBettie]

thanks so much for the kind words!

[@eskkimoore6996]

You truly are the best! I have thought about making sourdough myself but I have been so intimidated by the whole process and had a lot of questions that most other channels never talked about.. Love your step by step approach in great details, offering plenty of options and why and how each option works... I am going to go through your "classes" so I can become an informed casual baker.

[@susanjaku5883]

Your informative video was a “Godsend” yesterday; you addressed my struggles with Sourdough perfectly. Best of luck in your new space! 🙏

[@BakerBettie]

Thank you! Glad you found it helpful!

[@jenniferbair9291]

A very well done video. Thank you for addressing all of these topics. I made my own starter and have been baking with it for about a year now. I have used several blogs and KZbin videos and guidelines but had a lot of questions about the various ways to feed and the impacts of different ratios. I probably wouldn’t have been ready for this comprehensive video a year ago but I ate up every tidbit of knowledge you shared.

[@BakerBettie]

Thanks for sharing! I'm so glad you enjoy the articles!

[@christinacharlick1190]

I’m just starting my sourdough journey. This is by far the best teaching I’ve found on the subject. Thanks so much!

[@briannacollado6308]

I have searched and searched videos to help me understand starter and you just did it so beautifully! THANK YOU THANK YOU!

[@tanyabils9399]

Thank you. I started playing with sourdough during lockdown and have baked about 10 loaves. This type of in depth information helps me understand how to tweak what I'm doing with confidence. I appreciate this so much.

[@BakerBettie]

Glad it was helpful!

[@sohsimgoh3176]

Prior to watching yr video, I have taken out 50g starter add 50g water & 50g bread flour to allow it to rise on the counter top overnight. The balance starter is placed back into the fridge without feeding. If there is more starter than required for the recipe, can I transfer the rest back into the starter bottle in the fridge?

[@sohsimgoh3176]

Also do I still need to stir in extra bread flour & water into the starter bottle before placing back into the fridge?

[@MariaRibeiro-tv6km]

You answered a lot of my questions, thank you.

[@lynncyclopedia22]

What a great guide! So comprehensive and you were well-spoken, poised, to the point and easy to follow. Thanks so much!

[@jumoo4823]

Such a helpful video for a beginner! When getting started, so many videos reference something or are so vague or overcomplicated. This is perfect! Thank you!

[@yellowbird500]

Newbie here. ✋🏼 You answered many of my questions. Thank you!

[@BakerBettie]

So great to hear!

[@KevinEdwardsPlus]

This was extremely helpful and answered so many questions. Thank you very much!!!

[@BakerBettie]

You are so welcome!

[@nikkipattillo2319]

Thank your for explaining about the peaking of the starter and how long that takes. I will follow your 1:3:3 as my house is also 72 degrees. So, 12 hours later it peaks and I can use it. I think this is where I have gone wrong with my sourdough bread - not using it at it’s peak and I was never sure when that was. Thank you so much.

[@QueenBee74700]

This is the best video! My neighbour has given me some starter and instructions but watching this has made it all so much easier to understand, you are a legend!!

[@roxanae5785]

Thank you for the step by step explanation, very pedagogical and professional!

[@BakerBettie]

You're very welcome!

[@sarahjohnson4118]

Thanks so much for this video Bettie. I am new to the sour dough world and about to try baking my first loaf. This has been so helpful! I'm in Auckland, New Zealand and using our lockdown time to give this a go :)

[@BakerBettie]

You got this!

[@andrewdale8912]

Best advice on Sourdough starter on KZbin. I was buzzing but unprepared for it raising as quickly as it did today. So I need to be ready for it tomorrow. It is a completely new starter. Many, many, many thanks. 😊

[@sopsel]

This is by far the best sourdough starter video i've watched! Thank you soo much!!

[@1407salam]

Finally someone teaches us how flexible the process is. You are the best. If I decide to increase the amount of food I give to my starter midway, do I have to do this more than once over a few days? Or is it enough to do so only once and bake with the starter the next day? My starter is brand new, has been fed for about 8 days in room temperature, and ready to use. I’d like to do this to lower its level of acidity. It smells too acidic.

[@oBseSsIoNPC]

Summary: 1) Ratios don't matter (not really) 2) fresh starter without yeast added, takes a week to develop 3) use 1:1 ratio (wheat+water) to get started (add warm water and leave starter to sit covered, but NOT SEALED at room temperature) 4) watch for rise in the jar, dome on top means, still rising and VERY active 5) feed 1:1 ratio wheat and water, but total weight of both can be equal to or half of the starter weight (being added to) MAKE SURE TO SKIM OF THE DOUGH ONLY AND DISCARD THE "HOOCH" THE LIQUID THAT IS MOSTLY ALCOHOL (also indicates a hungry starter) 6) after AT LEAST 5 days, starter may be ready for use, feed and watch for dome, just prior to max rise is good for mild tasting bread, flattened dome=strong flavor bread 7) feed the starter prior to baking (or for storage in the fridge)

[@MsMars.]

An excellent and informative video! You clearly present the information with your pupils' needs in mind. Everything is logically laid out and very well explained and demonstrated. Thank you! Thank you also for the time stamps. It's a great timesaver for me as I have used them over and over while I make my first official sourdough loaf using the tutorial and your corresponding website recipe.

[@manveetsandhu6127]

This is so easy to follow, explains everything, and explores different techniques!! It’s been so hard hearing different points of information and having to self rationalize. I love that you backed this up with scientific explanations of bacterial culture growth!! Thank you

[@shirinovissi1239]

you are an amazing teacher 💖

[@BakerBettie]

Oh thank you!

[@Collideable]

A natural! Keep up the videos!!

[@FreireKadu]

Thank you for this video! I've watched a lot of videos about starter, but this onde is the most complete. Got yourself a new subscriber from Brazil.

[@brendabrown3129]

Thank you so much for this information. I've spent days researching how to maintain your starter and I came across your video. Wow, it is now beginning to make so much more sense. I definitely will watch all the rest of your Sourdough Starter Videos. Thanks again :)

[@pattymarshall7279]

When I have my starter at room temperature I only cover it with a towel and it gets crusty and hard on top after 24 hours. I scoop that off and use what's underneath for the feeding - is that okay? Can you cover it with a jar lid all together? I have a starter that' over 100 years and I'm scared to death to kill it! lol

[@equanimousawareness]

"Don't see a lot of knead for it". A-HAHAHAHAHA

[@LenkaLiman]

I have just started baking recently and I was really looking for such a guide as this. I saw many videos on how to make a starter and how to bake the bread, but I wanted to know more about the maintenance and this is exactly what I was looking for. Plus, you talk to the point with much knowledge and experience and seem really nice. Thanks and cheers. ❤

[@LibbyBoylefromLibbysLifestyle]

I’m a beginner and this video was soooo good. Thank you so much. I’m yet to make my first loaf of sourdough, maybe later this week. I think I’ll watch a few more of your videos before I take the dive into my first loaf.

[@dianem.351]

Thank you for explaining the cycle of starter. I now understand what the heck is going on with my starter and why I can’t get a good rise. I’ve read so many blogs and watched tutorials, all with differing methods but no one has actually explained the “why” behind the methods. I will be referring back to your videos many times now I’m sure. 😊

[@catycoug623]

What a pleasure stumbling upon your channel today! I am new to starters and you helped explain things and answered so many questions thoroughly and slowly enough for me to understand! I loved seeing your baking kitchen in the background too! I'm sure by now it is different! Thank you!

[@kindacochea]

You have informed us like nobody ever after. Thank you! Your work is amazing ❤

[@meenha1976]

Perfect video for me. Now that I have a perfect starter, I didn't know when to add in my dough. I was doing it right after feeding it. I didn't get any rise in my dough for hours and hours and sometimes threw the whole thing away. I'm still learning. Thank you. Subscribing now.

[@zzzaturnah]

Massive thanks for this! You’ve demystified sourdough aplenty - the information you’ve shared puts things in perspective - I am more excited (than scared) to make sourdough bread now. 😊

[@Mishin108]

Thank you for such an informative video. I'm a newbie sourdough baker with a new starter and you've explained many things I was wondering about.

[@donnafarmer3904]

Thank you SOO much for this sourdough video. I just found you!! I am only a few weeks baking sourdough at home and I do have some questions... you have answered them and shown me other areas where I needed further understanding. Oh you are such a blessing. Looking forward to the rest of your videos.

[@dneeceann]

Best sourdough starter video ever! ❤ Everything I needed to know in one place. Thank you so much!

[@vojtechpilar5809]

When I opened this video I got instantly annoyed how long it was. God I'm glad I kept it running in the background! I ended up absorbing absolutely everything out of it! Amazing bunch of complex information! Thank you!

[@amykryka5864]

Just wanted to say thank you for making this video!! So helpful. I found so many videos explaining how to make starter, but couldn’t find any really explaining it in further detail. This was great! Just what I was looking for :)

[@pauaolson]

Thank you!!!! I've been trying to figure out why my biscuits weren't rising like before. I had switched up my feeding schedule. Now it all makes sense.

[@kellyannebrandt8150]

Thank you for your video. I've been watching a lot of videos just trying to get an understanding of sour dough and how i should start and feed, bake, sleep ect the starter. I'm at a greater understanding, thanks to you. Appreciate it

[@LKB1shot]

Wow! This is the best most thorough, comprehensive education on starter I’ve seen out of many starter videos!! Your an exceptional teacher! Thank you!!

[@BakerBettie]

Wow, thank you!

[@ClarionMumbler]

I just wanted to say i'm new to a lot of this and I've felt that I've "gotten the jist" of alot of the concepts, but video made a lot of things solidly click into place for me and remove a lot of the intimidation factor. In that sense, this is one of the most helpful videos i've seen on the subject so far. thank you much!

[@gchomuk]

Long video, but a good amount of detail and explanation.. I'm brand new to baking and sourdough. Read that as mostly clueless. So many youtube channels, so many differing opinions and recommendations. It's maddening.

[@PFBuck]

You are an incredible speaker! Thank you so much for sharing your knowledge. I will definitely be watching more of your videos.

[@Willowtree260]

You do such a great job explaining this process! You are so clear. Your approach is perfect. thank you!

[@user-cy6zg1ly9p]

You're awesome, thank you! I'm another quarantine newbie, have wanted to get a starter going for a long time but never thought I had the time to commit to it. I followed your step by step for the starter and the basic sourdough for beginners, my first few loaves came out SO MUCH BETTER than I was expecting, and it's SO MUCH EASIER to maintain than I ever thought. You're a great teacher and have a new big fan. 🙌

[@anngarland9403]

Please let me know when you feed your starter. What time of the day. My starter doubles in about 4 to 6 hours. I feed it early in the day. I can’t seem to get a convenient time for it to be a good time to mix the dough. Thanks for all good information. AG

[@vickiejohnson2618]

This video was extremely helpful. Thank you Bettie. 😊 i learned to make sourdough bread and my first starter when i found your channel while sheltering in place in April 2020. I have been keeping starter in the fridge and using a 25g starter 100g apf 100 water once a week. (Not really sure how i got stuck on these measurements) As you can imagine, i was creating lots of discard). Now i can confidently adjust my feeding schedule). Just a little side note: I had to be away from home for a month and worried about my starter the whole time. After watching many KZbin videos i revived my starter successfully and was very happy to get back on a weekly feeding schedule. However i was still wasting lots of discard when not baking. I am so grateful for this detailed explanation. As i have learned over these past 6 months, sourdough is part science and part art. Thank you again for teaching me to make sourdough.

[@gloria8757]

This was so informative. Thank you so much for your videos. I wish I would've seen this before my 1st attempt at making and maintaining a sourdough starter.

[@rachaelalsbury1328]

You have solved sourdough starter for me!! Thank you! I have been trying to understand this for months!!

[@carissapetrillo3773]

Thank you so much! So glad I found your channel. Working through all of your sour dough videos before touching a starter gifted to me yesterday.

[@delhoghond]

Excellent video. I've seen a few videos explaining how to make and maintain the starter. This gives context and perspective and lets us see how to be flexible. Nice work, thanks

[@LauraJohnson-nb5fx]

As a newbie, I sincerely appreciate all of the valuable information in your video. I will definitely be tuning in again! Thank you!🙏🏻

[@dnnglis]

Thanks! You really helped me get a better idea about what’s actually going on with the starter and how to make up a baking schedule that fits my life.

[@handsonthewheel]

Thanks so much - this is just what I've needed. I have baked about 5 loaves now (so still a neophyte) but have found the whole "starter thing" a bit nebulous. When, how to feed it you want to start asap in the morning. How to maintain the darn thing without ending up with a fridge full of starters that spawn to make other starters etc etc! Your tutorial has been most instructive! nice clear info - thank you so much!

[@emilyfrew6922]

So clear. I went through a few other video’s and felt discouraged and confused. But this was so informative and logically presented. Thank you!

[@futuramasimpson9713]

Best manual on sourdough! Thank you❤️

[@reysquadron7820]

Thanks for all your explanation. I'm a person who needs to know the "why" behind it or I just do my own thing. I've had a starter and made 5ish loaves and tried a few other things and was getting frustrated by not understanding the "necessary" discard. I love speeding cuz while yes there is time involved, it's spread out and there are options and it's very forgiving. My first loaf I mashed up different recipes and techniques and let it ferment on counter for 5 hours and it turned out beautifully. And my ADHD self works very well with ok check on this, now leave it alone for a few hours, opposite, better stretch and fold, ok leave it alone. Somehow it just clicks with my brain. I've also collected my discards in a glass bowl and had started in a jar out and then fed that and used it up. Finally pulled out the last of the bowl discards and fed it for tomorrow. I like having the back up in case I forget. I've learned to shrink wrap my counter starter cuz I had some dry up with just a towel on it.

[@gingersnap77]

Thank you! This is just the video I needed to help me understand all I need to know about keeping an active healthy starter going as I experiment with my SD loaf baking. I also plan to share this video with anyone I give my starter to so they can have a better chance of success with their SD baking:)

[@AIRfree]

You are awesome ! So lovely, calm and positive person! Was a pleasure to watch you!

[@jillj6542]

I'm so glad I found your channel!!! Venturing into sourdough bread baking after I tried my sister's amazing bread......it can be very confusing for certain, but your explanations as an instructor are by far the easiest to digest that I've found on YT! Thank you for sharing your knowledge with us!

[@BakerBettie]

You are so welcome!

[@EricMesa]

Just discovered your channel earlier this week - I love how your explained all this. It answered a lot of questions I had despite having read lots of bread baking books.