I have been experimenting with it but dont get much bubbling. When I do use it, do I feed it immediately after or do I wait and feed it before I use it the next time? I have been wanting to start making sourdough bread for a long time but wasnt quite sure where to start. Hi I wanted to know when I am making the starter, can I use the removed part for eating something or bake the removed part for the chickens? Thanks! Any suggestions? I put a more airtight silicone lid on it when its in the fridge. Rolls ? Is it? The first few days the bowl was teeming with bubbles. By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins. Every Saturday morning I bust out my two cast iron skillets and fry up a stack of sourdough pancakes a foot high (slight exaggeration). Hi Lisa and everyoneforgive me if this was answered alreadyI saw people asking about the liquid that settles on top.Ive been mixing it in and then discarding half,Im on day 7 nowshould I have been draining the liquid before dumping half? You need to use an air tight lid when its in the fridge. On days six and seven, do the same but feed it every 12 hours, instead of every 24. I really appreciate you jumping in! I made better bread than when I was using store bought yeast with my starter. Is this Ok? Depending where you live you could have many issues with well water and you must always be concerned for your health. This sounds so doable! Why is Jovials starter so much thicker than yours? The family loves it! Learning bunches! You will also have to be baking daily to use up all that starter.Most people probably wont use the starter quite so much, unless you own and operate a bakery. Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years. It is smelling like sour wine with maybe 10 bubbles starting to show. Your quantity is huge compared to my amount. Sabine. Im a newbie to your blog and absolutely love it! I only use einkorn all purpose or whole wheat flour, mostly all purpose and have been baking with it for about 2 years, Sourdough is new to my experience. You could just add a little more water. Im wondering that too and havent seen anyone else bring that up. I love your channel and now your blog too. It has increased some, but not doubled. Cant wait to get started! Thank you for all of the great information on your site. Day 7 today and curious if when storing in fridge its ok to store in a mason jar with a lid (or how do you store in fridge)? Is this normal? Oh yes, definitely! Im still confused.thoughwhen I make your pancakes for example, do I take it out and feed it the day before with just the 1 cup flour 1/2 cup water and then do I replace what I use the next day and leave it out or just put it back in the fridge and replace it when I feed it the next week. My starter is bubbling and rising great within an hour or so of feeding it! Yes thats normal! My frig is full of discard! Place it back in the oven and reduce the temperature to 220c/430F. Ive been stirring it well prior to pouring off half each time, but the water is standing each day. I read on one of her blogs that a layer of water on top is called booch and is caused by a hungry starter, meaning add more Flour or feed more often. I just put a tea towel over it. I did a quick google search and it appears to be a type of sourdough, so maybe. 4. Any ideas what could be the issue and how I can fix it? Im using wheat flour. I am hoping to try making sourdough starter in the near future and am very excited! On day one, mix one cup of flour and one cup filtered water. I read on another recipe that the starter should float in water when its ready to use; is that true? If so,how do they start it up once they bring their portion home??? Can you use any of starter that we are removing during the first 6 days or does it need to be just thrown out? .should I pour it off or stir it in. Can you make sourdough bread from almond & coconut flour? Have you ever heard of phytic acid? I wanted to tell you how grateful I am to have stumbled upon your starter series. Therefore, feeding it with only 100 grams of flour and 100 grams of water would make it uneven and no longer a 1:1:1 ratio. Daniel is a history major and finishing his masters. Over the next 1.5-2 hours, perform 3-4 sets of stretch and folds, covering and letting the dough rest after each series. Glad I found you! It wouldnt grow much so it would end up being around 200 grams the next day when I went to feed it. I looooove it so much. I made your sourdough starter. Please help me what am I doing wrong. I would recommend editing your video and blog to match, and if you wouldnt mind (if you are going to reply) please send to my email. Allow it to sit for 24 hours. Do you think its still ok to use? I was wondering if you can use the starter on day 7. All of this happens as soon as 5 hours after I discard and feed. When I only use the 1/2 cup of water it is so dry. I watched you vid up there just to see how you personally made/make your starter at the beginning even tho I personally watched and fell in love with Elaines process ( zero waste btw ) aka Foodbod. I heard you say do not throw away the discard starter, so do I keep adding it to the previous day discarded starter and use it for pancakes and pizza dough? Just answered the question above. . I prefer this method. The first time I made it, I let it grow, used part of it, fed it again and put it in the refrigerator. I guess I need to address some more of these questions in the post. Im excited to get my starter going and try your pancakes and cinnamon bread recipe!! Should the filtered water always be used at room temperature for making the starter? Swipe up to snark on your favorite bloggers, influencers, and everything else on the internet! Thank you, Beth. Im up to 8 cups of flour a day! 3. I have had my homemade starter for []. Wait until the oil is nice and hot. Thanks for sharing what you so lovingly prepare. ), Glass bowl (Metal can react with beneficial bacteria and yeasts.). I went ahead and stirred it down, removed half the starter, and fed it again hoping that perhaps this is a part of the process? Hope I answered your questions! I tried to follow another recipe & realized something must have been missing & my starter wasnt working like it should have. I totally understand your confusion here. , Do you feed it the same amount, 1 c water and flour every week? Especially that far into it, you cant mess it up that easily. I heard you mention whole grain but Im very confused! Not sure which is correct. I just throw in some flour and water. They are present on grains to keep them from spoiling. If its established already in youre own kitchen, its all ready to go! I say luckily because I cannot STAND the acidic smell of vomit. I have been using my starter for about two years, maybe longer. (The last time I tried with bleached flour and I got zilch results so I was pretty excited this time.) All you do is follow the recipe to make the starter. , I did a video on the wrap here: https://www.youtube.com/watch?v=cM3eoQ_xeLQ&t=40s. I dont want to waste flour in these hard times. I am using Bobs Red Mill organic bread flour. Should I add more flour and less water when feeding it to thicken it up. I can see bubbles but there mostly under the surface and when I go to add flour and water and mix it thats when I can really see tons of bubbles but just not when its been sitting except if you get eye level with it then you can see theres bubbles below the surface. Your written instructions on how to make sourdough starter say to use 1 cup flour and 1 cup water. I have just started my starter and after the 1st 24 hours when I divide the dough in half to discard it I noticed that the top was dried out and hard in a small area of the dough. I have just been using a tea towel to cover it. I hate to waste all that flour and I have no idea what in the world to cook with all the discard I have. Hi there! Lisa since I dont own a water filter device can I use spring water from a bottle? I reckon its the same inclination that led me into the world of homemade sourdough. Is that normal? When the starter is ready for the refrigerator.do you still only cover it with a kitchen towel? I love all your posts! Hi there! Which is the correct recipe? I have been stirring it into my starter before dumping half. Welp, that was it. This thread has been locked by the moderators of r/blogsnark. ON THE COUNTER FOR DAILY USESince the little guys, as my kids like to call the bacteria in the starter, are active at room temperature, they will have to be fed more often if kept in this state.If you leave your starter out on the counter, you will need to add flour and water every day. Just pour in some flour and water. Why does it shrink back down after it rises? Mary. Almost like it just dried on the top, Ive been removing that as part of my process but is that normal or should I add more water or seal it better? -Amanda. Hi Lisa! Thanks!!! Just wondering if you had any tips? We have the Royal size for our family of 7. Super excited to try this! Well see how I feel. Wonderful blog, thank you! I have started me sourdough starter! . Hope that helps! I recommend equal parts now. At 6:15 on your youtube video, you state 1 cup wheat flour and 1/2 cup filtered water. But. (my preference over the bag) Replace 200g of the white flour with brown flour. So Im assuming on those days I feed it 200 grams of flour and 200 grams of water to continue with the 1:1:1 ratio? I usually use my starter a couple times per week. https://annehelen.substack.com/p/the-edenic-allure-of-ballerinafarm?s=r. I know I will need to do that! Let it cook another 30 seconds or so, on the other side. Thx! Do I just have super-yeast in my home and need to do this a different way? Spelt would work great, because it has a similar gluten content to wheat. Instead put it in the fidge can I still use it? Enjoy! Do that 3-4 times until your loaf is round and bouncy. 1 cup flour Bless you and keep up the good work! Wont it dry out that way? I need to re make the video to reflect the changes! A friend gave me a starter and she gave me some vague directions so I researched it. Hello, Place seam side up in a banneton or bowl lined with a lightly floured towel. After 24 hours the baby starter was already pretty bubbly. I love sharing your videos with people. Theres not really that much preparation involved in a homebirth. Hello! After 20 minutes, shape the loafs one more time, repeating step 14. My starter is a couple of weeks old now, and its doing great! Hey Melissa! I noticed in others questions above they mention using 1/2 cup of water, is this right? Just mixed up the day one recipe, I cant wait until its ready! Or a specific texture I am looking for? It smells soooooo badIm not sure what to do! I went ahead and added the 1 C. flour and the 1/2 C. water and mixed it up and put the towel back over it. On day 3, 4 &5 do you cut the recipe in half each day? Add a little coconut oil. I forgot that days 6 & 7 we were supposed to feed it every 12 hours so I went an extra day. It is just a traditional way of making baked goods, that relies on a starter that is teeming with active yeast. I have had my starter for over 8 years now, so I only went through that process once. When you made the pancakes, did they rise and get fluffy or were they very thin like crepes? I would recommend storing it in the refrigerator between uses. Love your blog and Youtube channel! After I watched your video I noticed that you say 1 cup of flour and 1/2 cup of water but the written directions say 1cup flour to 1 cup of water. now im trying to bulk it up. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hello Lisa!! Im on day three and its the consistency of pancake batter with a slight vinegar smell. I saw that someone asked a question about crusitng and the response was to add water. I love having homemade convenience foods, so Ive been making large batches of waffles to keep in the freezer to reheat in the toaster, etc. No, you only discard during the process youre growing it. I made your starter and have been using it for about a month now. Hi Lisa. , Greetings from Germany (from a new and totally in love blog-fan of yours)! When the top is covered with bubbles, give it a flip. Every three weeks I bake 18 sourdough buns for my husbands lunch. I love your recipes but dont think just my starter would work if it doesnt contain flour. What should I do? Hello Lisa, i just stared my sourdough starter yesterday and we feed it today just the way you instructed but its looking kind of watery and it looks like its separating it is kind of bubbly, is this normal or did i do something to mess it up? Hi Lisa!! I am wondering if she plans to get induced, shes already one week past due and I know its recommended to be induced after 10-14 days past due. Once the starter is mature and I am storing it in the fridge, do I still have to discard some when feeding it weekly? I look forward to checking out more of your blog and finding tasty recipes! Thanks. It was the starter. Would appreciate any thoughts you might have. I thought I was using some rye flour but now I am thinking I used sprouted wheat flour (note to self, label things better). But what did I do wrong? Im sure thats not what its called, but its to monitor your blood loss postpartum. They taste delicious! Basically, you would end up with a lot of extra starter by the end of the process, and none of it would be mature. Then I used it on day 9 to bake the sourdough pancakes. BUT on your video you say 1 cup flour and 1/2 cup water! Ive noticed that the starter doesnt necessarily rise, like bread dough, but instead it gets really bubbly and frothy on top then a layer of hooch develops. Please help!!! Im curious to try your starter and taste the difference there too. I am so excited to have started my own starter. This being her 7th I am surprised she did not have the baby earlier. I tried reading through all the comments to find the answer to my question but I didnt get around to all of them. August 1st Weekly Special with a Free Spatula. Or later on? In paragraph 1 of The Process you said to add one cup flour for day two, but in paragraph 3 you mention how the half cup of flour wouldnt be enough if you didnt discard half the mix. I love your videos they always inspire me to do more natural and healthy cooking. I then turn on the oven to bake when I go down in the morning for coffee. Thank you for this post! Remove the loaf from the dutch oven and bake for another 12 minutes or until the crust is brown. Knead the dough for about 3- 5 minutes, until water and salt are fully incorporated. It will be fine! It was really interesting and honestly refreshing for her to admit they don't show the sucky or normal parts. But, if it has live and active cultures in it I feel like it would work. I wasnt a follower during any of her previous home births .. did she just birth in her bed ? Thanks again! The written instructions are correct. I have a question, after the 7 days, how am i supposed to feed my starter? This is really awesome!! I am a little confused. We love your English muffins and pancakes! It totally depends on what type of flour you are using. Hi! So Ive made my starter and now Im going to put it into a jar with a lid into the fridge. Sourdough has a depth of flavor that just cant be found in something made quickly with a packet of instant yeast. Question can you use peritfied water? Hi Lisa, I have never done anything like this before, but Im excited! Looveeeee! Learn how to make a homemade sourdough starter from scratch. On day 6 & 7 when I go to feed my starter every 12 hours do I remove half like I did days 2-5? Do you have a guide that helps address these sorts of things for super beginners? You can either leave for about an hour in a warm place and then bake or place in the refrigerator over night. I have now started an Einkorn sourdough starter. When I make bread I add One cup starter to 6 cups bread flour ( also add 1.5 cups water). Press question mark to learn the rest of the keyboard shortcuts. Do the mashing the bag thing or just mix in a non-metal bowl covered. Every so often (at least 3x). You may have answered this question, but do you remove half every day through day 7? When its out on the counter, you dont want an airtight covering. I have used a sourdough starter for years that was instant potato flakes, sugar, and water. I had it on my kitchen counter covered with a tea towel, but some online resources were saying that it could be getting too much air if it is looking dried up? I have the same questionare we to add 1 cup of flour on day 3or a 1/2 cup? I love your blog and tutorials. Anyway, I thought our bowl was big enough and on day two my sour exploded out. Im on day six of my sour dough starter but its not really bubbly until after I stir it and then only a little bubbly. Thank you for all you and your family offer to this world ? It feeds off of sugar and dry potato flakes. Not gluten, just wheat. Basically, its an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. Do I need to throw it out and start again? Hope that helps! On days six and seven, do the same but feed it every 12 hours, instead of every 24.By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.You will know its working if it bubbles, and doubles in size. Im on day 3 and my starter has had hooch on top of it several hours before its time to feed it each day now. Is there a recipe that I could use your starter and my bread maker? Help! Very simple and no waste! Thank you so much for this. Mormon pioneers packed it in their wagons to make flap jacks and fry bread as they rumbled across the Rocky Mountains to Utah. But its been years since Ive made sourdough, so here I am, refreshing my brain. Ive been using and replenishing it, but it doesnt seem very sourdough-y. Cover and let stand at room temperature for 3-4 hours, depending on the warmth of the room. 1 cup sugar Step 15: Repeat with the second loaf. Save my name, email, and website in this browser for the next time I comment. Using the parchment paper to lift the dough, place it into a preheated cast iron pot. Add the baking soda last and watch the batter foam up to the top of the bowl. Its an old video. How do I know for sure my starter right ? Add one ladle full of pancake batter. In a large bowl, mix all the ingredients until the flour is completely incorporated. Im trying the sourdough starter. ( not to say that I blame them) Anyways all that to say this if I ever did come across another friendship bread starter, could it be used the same way as a sour dough bread starter?