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Six Sisters Sourdough
Registrace 7. 09. 2022
Hi, I'm Rylee! Baking homemade sourdough bread and other baked goods is my passion! I believe that everyone deserves access to gut-healthy bread! Beyond baking, I'm here to support my followers as they embark on their own sourdough journey!
Reviving my sourdough starter after 2 weeks of it going unfed!
I recently got on a trip back from Europe and so I couldn’t feed my starter for 2 weeks! Here is how I helped it regain its strength when we got back!
zhlédnutí: 730
Video
A Sourdough Loaf with Freshly Milled Flour!
zhlédnutí 41Před 2 měsíci
I’m starting a new series where I’m going to take you along with me as I experiment with using freshly milled flour! Today I made a sourdough round loaf! This is the first time I’ve ever used freshly milled flour in a recipe! Let me know in the comments what you would like to see me bake! #sourdough #sourdoughbread #freshlymilledflour #freshmilledflour #komomill #sourdoughbaking #sourdoughteen ...
Updated Sourdough Starter Rehydration Process - Step 5
zhlédnutí 119Před 8 měsíci
Updated Sourdough Starter Rehydration Process - Step 5
Updated Sourdough Starter Rehydration Process - Step 4
zhlédnutí 130Před 8 měsíci
Updated Sourdough Starter Rehydration Process - Step 4
Updated Sourdough Starter Rehydration Process - Step 3
zhlédnutí 56Před 8 měsíci
Updated Sourdough Starter Rehydration Process - Step 3
Updated Sourdough Starter Rehydration Process - Step 2
zhlédnutí 69Před 8 měsíci
Updated Sourdough Starter Rehydration Process - Step 2
Updated Sourdough Starter Rehydration - Step 1
zhlédnutí 44Před 8 měsíci
Updated Sourdough Starter Rehydration - Step 1
Making Sourdough Bread without Fancy Tools
zhlédnutí 39Před rokem
Making Sourdough Bread without Fancy Tools
Feeding your Sourdough Starter using Grams!
zhlédnutí 52Před rokem
Feeding your Sourdough Starter using Grams!
Feeding you Sourdough Starter using Cups!
zhlédnutí 497Před rokem
Feeding you Sourdough Starter using Cups!
I keep about 50g of starter. Have left unfed for about 4 weeks recently and just followed my normal routine: Added 103g water and 103g flour. Let rise overnight and used to bake right away. Used 200g for my 2 loaf recipe and then 50g back into refrigerator until next bake about a week or two later. Havent had any discard for a couple years since adopting this routine.
I’d love to see a how to video
This is great.
@@PisenIsen Thank you!
Lol, reminds me of when my Sons were little. Every rainy day I would make them homemade marshmallows and hot chocolate. Several of their friends told me they had no idea you could make marshmallows (from elementary school thru college)...
That’s so sweet! 🥹 They would be so good in hot chocolate!
@@sixsisterssourdough My youngest is now a college professor, and He makes them every semester for his students .
@@davidariamirroarkyoung I love that!
Yo that looks lit
Thanks!
Recipe? Looks delicious ❤❤
Here is the recipe! Let me know if the link doesn’t work! www.lewisacreshomestead.com/marshmallows/
That’s so cool!
Thank you! 😊
Geliton has pigbones in them
Welcome back!!🎉
@@keybrown4580 Thank you! 😊 Europe was amazing but I can’t wait to start baking again!
So pretty, Riley!! 🤩
Thank you so much! 🥰
Це приготування закваски?
Why such an unrounded mass if it’s a 1:1:1 ratio?
Do you mean why the 113 grams? If so, then I do 113 grams because it gives you plenty of starter to bake with and have some left over. I also know that 113 grams is about 1/2 cup water, about 1 cup of flour, and about 1/2 cup starter so I can let people know the cup measurements. It is quite the odd number though! You could do more or less if you wanted!
Here is the final part in how to start your sourdough starter from scratch! In this video, I go over how to care for your starter once it’s ready! For easy access to this series, I have a full playlist here on my channel! I did have to split some videos into multiple parts because of the 1 minute time limit! Here are some tips to remember when feeding your starter: 1. Continue to use filtered water and unbleached all purpose flour! In the winter time, I like to warm up my water just a little bit until it’s lukewarm. This can help your starter use quicker in cold weather! 2. Weather and temperature could cause your starter to rise quicker or slower. This means your starter could take more or less than 3-4 hours to rise and be active. 3. Your starter can stay for quite some time in the fridge. If you aren’t using your starter, put it in the fridge! If you leave it out on the counter for a long time, it will die!
that looks so good!!
Looks amazing, Riley! 🥰💜 Out of curiosity and learning, what is the reasoning behind having the dough in their own bowls vs. a tub to do it all at once? How many grams or weight do your loaves have? Thank you! ☺️
Thank you!! 🥰 I have the dough in lots of bowls because that’s what I’m most comfortable with! I have the fermenting times figured out for each individual bowl, but I have a lot to learn about fermenting time for multiple loaves in the same bowl! I also personally don’t like the idea of using plastic tubs, even if they are food safe and BPA free. I may make the switch though because this is soooo much more time consuming! My loaves are just under 1,000 grams!
I spent nearly all week preparing for a local festival! I ended up making 40 loaves of sourdough bread and 13 pans of sourdough cinnamon rolls! This was a lot of work, but it was very fun!
10$ bread 😂
Where did you get your jar?💕
These jars are available on Amazon! It’s called the Weck Tulip 1 Liter Jar!
Good stuff! I love making sourdough!!!
You are awesomeness in baking action! 😍
My sourdough starter has stopped doubling in size what do I do?
What day are you on? I can’t give you a pinpoint answer because the temperature, the humidity, and so many other things can affect the starter! Have you had any fluctuations in temp or something recently? I would continue to feed it and see if it comes back. Around days 4-6 there can be a bit of a slump in the rising.
@@sixsisterssourdough I’m on day 4. We have had the windows open lately
@@MadalaneBoden Okay, your starter may be hitting a slump because of the day you are on or because the windows were open (starter got too hot or too cold). I would continue you feed your starter and maybe close the windows for the next few days to see if it starts to rise again. I’m sorry I don’t have a super good answer for you! Hope this helps!
@@sixsisterssourdough thank you I appreciate any advice
What do you mean baking? Bake a bread or bake the starter itself
You could bake a loaf of bread or another baked good! You can just google “Active sourdough recipes” and you should get lots of options! Some people don’t like to do bread because they feel intimidated! Some of my favorite active starter recipes are cinnamon rolls, baguettes, and sandwich loaves! Just make sure the recipe calls for an active sourdough starter/fed starter, not discard/unfed starter! I’m sorry that was unclear! Please let me know if you have any other questions!
You’ll end up adding the sourdough starter to a baked good, not baking the starter itself! 😊
@sixsisterssourdough yes, I know. But how do you judge if the starter is good besides float test.
@@cliffcox7643 I would use the starter in an active sourdough starter recipe. If your baked good turns out, your starter is ready. Of it doesn’t turn out (for example there isn’t much rise), then it’s not ready and you will continue the process of feeding every 12 hours. Hope this clears things up!
@@cliffcox7643Also of you haven’t seen part 3 to this series you should watch that too!
Does it rest room temp?
Yes, it will rest at room temperature! 😊
This is day eight of starting your sourdough starter from scratch! After today my starter is ready! I have found that baking something with the new starter is the best way to tell if it is ready. I baked a loaf of bread and it turned out! If your starter is not ready at this point, that’s completely normal! My first starter took me ten days to start! Just continue to feed as I have shown you every 12 hours and I’m just a few more days your starter will be ready! I will be posting a follow up video next week! This video will go over the basics of how to care for your new starter! In the meantime, feel free to message me with any questions you may have!
This is day eight of starting your sourdough starter from scratch! After today my starter is ready! I have found that baking something with the new starter is the best way to tell if it is ready. I baked a loaf of bread and it turned out! If your starter is not ready at this point, that’s completely normal! My first starter took me ten days to start! Just continue to feed as I have shown you every 12 hours and I’m just a few more days your starter will be ready! I will be posting a follow up video next week! This video will go over the basics of how to care for your new starter! In the meantime, feel free to message me with any questions you may have!
This is day eight of starting your sourdough starter from scratch! After today my starter is ready! I have found that baking something with the new starter is the best way to tell if it is ready. I baked a loaf of bread and it turned out! If your starter is not ready at this point, that’s completely normal! My first starter took me ten days to start! Just continue to feed as I have shown you every 12 hours and I’m just a few more days your starter will be ready! I will be posting a follow up video next week! This video will go over the basics of how to care for your new starter! In the meantime, feel free to message me with any questions you may have! Because of the one minute limit on shorts, I did have to split this video into 3 parts! Be sure to watch all 3 parts before continuing! If you want a video that has all of the parts combined, head over to Facebook or Instagram at Six Sisters Sourdough and you will find the full video combined!
Looks like between day 4 and day 5 you switched to grams like you said but 113 grams for both water and flour is a half cup. In the last video on day 4, you said to do a half cup of water and a full cup of flour. I’m a bit confused. Do we do half a cup of both the flour and water or a half cup of water and a full cup of flour? I just started day 1 and did the half c water and 1c flour
Oh I’m sorry! I didn’t realize my mistake! I did switch to grams because it gave a better texture to the starter. If you are feeding in grams, you will do equal parts starter, water, and flour (all 113 grams). If you are doing cups, it should be 1/2 cups starter, 1/2 cup water, and 1 cup of flour (if the starter is too thick for your liking you could reduce flour to 3/4 cup). Using cups is not equal parts like the grams because water weighs more than flour! I hope this answered your question! I’m so sorry for the mistake and confusion! I’m here to help if you ever have any more questions throughout the process!
@@sixsisterssourdough ooohh that makes sense. Thank you so much for explaining a bit more. This helps as it’s my first time ever making sourdough! I appreciate it :)
This is day seven of starting your sourdough starter from scratch! The starter is becoming quite mature at this point! This morning, the starter had doubled in size and then sunk back down. This is because our house was still having AC issues and so the heat sped up the rising. Also, excuse my sister form crawling in the background! She thought she was out of frame! 🤪
How much longer before it’s completely done
@@aakashasjourney557 I believe mine will take around 2 more days to be ready! The amount of time it takes to start your starter is going to vary though! For example, my sister started a starter in 7 days while mine took 10 days to starter (this was a few years ago). I’ll be going over how to tell of your starter is ready at the end of the series! Hope this answered your question!
@@sixsisterssourdough yes thank you
@@aakashasjourney557 My starter actually took one less day to be ready than I thought it would! I just posted the final video! 😊
Are we supposed to feed every 12 hours?
You will feed every 12 hours when you are starting your sourdough starter! Once your starter is established, you will only have to feed a minimum of once a week. I will be posting a follow up video explaining what to do/how to care for your established starter once this series is done!
You can use any All Purpose flour. It don’t have to be unbleach or organic. You think in the 1600 or 1800 they had those fancy flour?
No they didn’t, but they didn’t have flour that was sprayed with chemicals and bleached flour…. That’s why she is saying organic unbleached. Because that would be the equivalent of what they had then.
You think the 1600 got bleached flour....?
You don’t need to throw it away. If it’s in the refrigerator. It can last for months even years in it. You don’t have to feed it for months. I feed mine once or twice a month in the refrigerator. It is simple to keep it alive. All you have to do is take it out of the refrigerator for 8 hours. Then feed and water it like normal. Let it sit for another 6 hours. The. Put it back in the refrigerator.
This is a series where I am demonstrating how to starting a sourdough starter. When your starting, you do need to feed the starter everyday and follow a schedule.
This is day four of starting your sourdough starter from scratch! On day three, I accidentally said to let you starter rise for 24 hours. This is actually 12 hours later! Here are some tips to help you through today: 1. Over the course of starting your sourdough starter, you are going to have a lot of discard! You can save it for discard recipes, but sometimes it’s more than you can bake with! You always have the option to throw it away, even if it seems wasteful! 2. Your starter should be rising and getting bubbly. It may also a have a sour but fruity aroma. Some people may notice a slump in their starters activity on day 4 or 5. If this happens to you, you’re not doing anything wrong! Your starter just needs some extra time to regain its strength!
This is day four of starting your sourdough starter from scratch! On day three, I accidentally said to let you starter rise for 24 hours. This is actually 12 hours later! Here are some tips to help you through today: 1. Over the course of starting your sourdough starter, you are going to have a lot of discard! You can save it for discard recipes, but sometimes it’s more than you can bake with! You always have the option to throw it away, even if it seems wasteful! 2. Your starter should be rising and getting bubbly. It may also a have a sour but fruity aroma. Some people may notice a slump in their starters activity on day 4 or 5. If this happens to you, you’re not doing anything wrong! Your starter just needs some extra time to regain its strength!
What do you do with the starter you take out? What if I don't have a scale how much is that in tbsp?
With the starter I took out (this is called discard) I put in a container to keep for discard recipes. Because the starter rose so much today, I kept it. If it didn’t rise this much, I would’ve dumped it in the trash. You can use it for discard recipes like sourdough tortillas or naan bread. I wouldn’t use it for something that needs to rise a lot like sourdough discard burger buns. If you don’t have a scale, you will remove 1//2 cup of starter from the jar and set it aside! Do not throw this part away! Then dump or save heat is left in the jar. Add the 1/2 cup back and feed it the 1/2 cup water and 1 cup of flour. I hope this was helpful! Let me know if you have anymore questions!
@sixsisterssourdough I don't have unbleached flour is that going to make a difference?
@@MadalaneBodenBased on what I have heard, yes, using bleached flour will slow down or prohibit the growth of your starter. I have personally never used bleached flour so I can’t speak for the truth behind that statement. I hope this helps!
@@sixsisterssourdough I used bleached flour and day 1 it rose more than double the amount. I'm so excited
@@MadalaneBoden That’s great! 👏 You’ll have to let me know how it turns out!
This is day three of starting your sourdough starter from scratch! I had a lot of activity today! If your starter doesn’t rise this much by day three, that’s totally fine! Today was a warmer day which contributed to the rising! Here are some tips to help you through today: 1. If your starter rose as much as mine did, I would save the discard for recipes! I wouldn’t try to make sourdough discard burger buns or something that requires a lot of rising, but this discard will be perfect for sourdough tortillas or naan bread! Your discard can be kept in a sealed container in the fridge for up to a week! 2. Always remember your starter may not look exactly like mine! Every starter will be unique! Different factors will affect your starter! Just be patient and follow the instructions!
Adding half of cup if flour was a good consistency adding 1cup of flour had no moisture and doesn't good like your starter 😢
That’s odd! So you added 1/2 cup of water and 1 cup of flour? I did feel like after a few feeding my starter got a little thick for my liking so I reduced the flour amount! It’s also been hot and so that thins out my starter too!
Here is day one of how to start your own sourdough starter! Starting a sourdough starter is not as hard as people say it is! While it does require patience, it’s really a simple process! Here are some tips to help you through the process: 1. Always use unbleached flour! Bleached flour is going to affect your starter’s production. 2. Always use filtered or distilled water! Chlorine in your water will slow down or prohibit the starter’s activity. 3. You must always cover your starter loosely. If you have a screw-top jar, make sure not to screw the lid on all the way! You don’t want your jar to explode! 4. Try to be punctual with your feeding times. I fed mine at 8:00 PM in this video. Try to stay consistent with that time each day. It’s okay if you’re not right on, but try to be within an hour!
This is day two of starting your sourdough starter from scratch! Today is the first day you will be discarding sourdough starter! Here are some tips to help you through today: 1. You should weigh your jar before you add anything to it. My jar weighed 466 grams. I added 113 grams to that and got 579 grams. This means anytime I feed my starter, I can just remove sourdough from the jar until the scale reads 579 grams. This is the main reason why I prefer to use a scale when feeding my sourdough starter! 2. You do not want to keep the discard from today for discard recipes. I know it may seem very wasteful to dump all of that starter, but the discard is simply not strong enough to use in a recipe.
I just wanted to let everyone know this is a multiple part series! I will be posting a new step in the process everyday!
I love this. Thank you🌿💛🌿
You’re welcome! I hope you found it helpful! More videos in this series will be coming out each day this week!
Do you have to use a jar, or can you use a plastic container?
I’m sure you could use a food safe plastic container! I’ve only ever tried it in glass (I prefer not to use plastic), but I’ve seen other have success in plastic! Just make sure your container is 1 quart! 😊
Adorable! How mighty have we some made to purchase and ship?!
My sister actually makes these! She doesn’t currently have any available, but I’ll let you know if she does! 😊
Wonderful, looking forward to it! She did a great job! And You too! Appreciate your passion in your work. Many happy bellies and peace in your home🎉
I love the measuring cups 🥹🥰💕💕
Thank you! I painted them at a pottery shop! 😍
Do you not need any yeast?
No
No, a sourdough starter is a natural yeast! You mix flour and water over the course of a week or so and then your left with a sourdough starter, aka a natural yeast! I’m happy to answer anymore questions!
Rye is soo much better than using APF
APF?
@@sandeeclingerman2992all purpose flour
@jackie_boi116 thanks so much!
Yes! Rye is a great when starting a sourdough starter! I have APF on hand and I’ve had success with it so I just used that. Rye is definitely a great option though!
I'm really confused 😅 clearly need the other days to understand the process
I’ll be posting every day this week! Each post will show another day in the process! If you want some extra help, you can head over to Facebook or Instagram (@sixsisterssourdough). Or you can comment here and I’ll answer any questions you may have to the best of my abilities!😊
So....after I use a portion of starter, what are the amounts to replenish? Also, how long before I can use it again?? Thanks so much for your time and effort to teaching this old dog new tricks!❤
@@sandeeclingerman2992This is only day one in the process! Starting a sourdough starter will take a week or more! Every day this week I will showing a different step in the process. So, as of now, you cannot take anything form the starter to bake with. At the end of this series you will though! I can try and explain the process now if you’d like, but it may not make sense until I have posted the day 3 video for the process! If you need extra help, you can go over to Facebook or Instagram (@SixSistersSourdough) and I have additional videos and resources there! Communication is also easier there! I hope this helped you! Let me know do you have anymore questions!
I wouldn’t want to eat them… I would like to preserve the art… Naah I’m hungry
Thanks! Sometime I don’t want to eat them either!
Pretty sure you will be a hit!!!
Thank you!
Those loaves are gorgeous!! I love them! Great job, it makes me hungry. ❤🤤😍 (First! Maybe pin? :3)
Thank you so much! 😊
Beautiful, may God bless you.