The EASIEST and BEST Sourdough Starter | Dry Sourdough Starter | Einkorn Flour
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- Äas pĆidĂĄn 4. 07. 2024
- đ©âđłJOIN OUR COOKING COMMUNITY and get a piece of my sourdough starter here: cook.theelliotthomestead.com/
đMy FAVORITE flour source: jovialfoods.com/
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Digital Scale available here:
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Proofing Basket available here:
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đ„My EVERYDAY EINKORN BREAD RECIPE:
30 grams sourdough starter
120 grams warm water
130 grams all-purpose einkorn flour
315 grams warm water
400 grams all-purpose einkorn flour
200 grams whole-grain einkorn flour (or whole grain flour of choice)
2 teaspoons salt
1. For the levain, combine the sourdough starter, 120 grams of water, and 130 grams of all-purpose einkorn flour together in a large non-metallic bowl. Use a fork to combine until smooth. Cover the bowl with plastic wrap and set aside in a warm place for 3 hours until small bubbles begin to appear on the surface.
2. After that time, add in 315 grams of warm water to the levain. Stir to combine. Add in the 400 grams of all-purpose einkorn flour, 200 grams of whole-grain einkorn flour, and salt. Use a wooden spoon or stiff spatula to combine. Cover the bowl with plastic wrap again and set aside for fifteen minutes.
3. Dump the bowl contents onto a gently floured marble slab. Use a dough scraper to fold the dough in on itself from each side. Place the bowl upside down over the dough and let it rest for another fifteen minutes.
Repeat the dough scraping and folding once more. Again, place the bowl upside down over the dough and let it rest another fifteen minutes.
Repeat the dough scraping and folding once more. This time, transfer the dough back into the bowl, cover tightly with plastic wrap, and set aside for four hours to proof.
4. Preheat a Dutch oven and itâs lid in a 475-degree oven for 1 hour.
While the oven is preheating, use a bowl scraper (or mason jar lid) to scrape the proofed dough onto a gently floured cutting board. Gently shape the dough by grabbing the edges of the dough and pressing them back into the center with your fingertips. Transfer the loaf to a heavily floured proofing basket. Cover the basket with plastic wrap and let proof at room temperature for 1 hour.
5. When youâre ready to bake the bread, remove the Dutch oven from the hot oven. Remove the lid. Carefully flip the proofing basket into the Dutch oven to transfer the bread in. Cut the top with a razor blade or sharp knife if desired. Replace the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until the bread is deeply golden and sounds hollow when tapped.
6. Remove the Dutch oven from the oven and remove the bread to a wire cooling rack. Let cool for at least an hour before slicing.
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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!
I cook for a family of six (with four teenagers!!) and even I can't keep up with the demands of a wet sourdough starter. I'm SO GRATEFUL that Shaye taught another way of doing things. It's incredible to me that the ancient ways are making a comeback. The old ways are slower, give time for getting to know your ingredients, and every step of the process has a purpose. Thank you Elliot Family for sharing your ways! Love it!
I hope this inspires all of you to get in the kitchen and get baking. If you have any questions about the Cooking Community, let me know. We would love to have you as part of our community!
@Mar~Bear she explains in the video. Weight is a much more accurate way of measuring to get consistent results.đ
How do you become a member of the cooking community?
I'm on my 3rd starter in the last week or so. The first two failed. đ
I'm hoping your method will work for me!
BTW, I'm obsessed with your videos!! I live in Tacoma, WA! Our backyard garden is up and running!
Thank you, both for all your tips and for sharing your home! đ
@@shannonwalker1771 i finally got my starter to work. 5th time!
Do you only have to re fed the starter when you use almost all of it? I know with other starters you have to feed it weekly, I really want to try this method
What is included in the Cooking Community Binder? Are the recipes mostly healthy and use items from your garden? Anything on how to start a garden? I think its time to invest in our family's health. Thanks guys!!
I have been on the sourdough journey for sometime now and have had a varied success with different techniques, I have always used the wet starter as the base of the recipe. In frustration, I once again started to research more different recipes and came across your dry starter technique. With nothing to loose, I converted some of my wet starter to dry starter using your measurements. Late yesterday, I took the leap into your sourdough bread recipe using your dry yeast as the base of the recipe, following your instructions to the letter. The only variable was after I placed the dough in the banneton, I placed it in a freezer bar and in the refrigerator overnight. This morning I allowed the dough to come to room temperature and preheated the oven and Dutch oven to 210 Celsius. 45 minutes later, I had the best sourdough loaf I have ever made. Thank you very much from the Land Downunder (Australia)
Iâve been making sourdough bread for years but this dry sourdough starter was a total game changer for me.
I have never made bread and felt it was about time, so I made some starter weeks ago and fed it everyday. It was coming out of my ears. I never had time to use it so, not wanting to throw it away, I kept several jars going! Then I watched this video, and tried this dry starter before Thanksgiving. Itâs been living in the back of my refrig. hidden behind leftover turkey and stuffing. This morning, I scooped out 10g and fed it per your instructions. My starter works!!! I canât believe it!!!! So easy! I have bread on its first rise now. Tomorrow.....fresh bread! Thank you so much!!! Game changer!!!
This is my first introduction to a dry starter, which sounds SO MUCH MORE APPEALING than the previous method weâve tried. Thank you, Elliotts!
You and your family are so sweet. I am going to buy all your books even though I have over 900 cook books. I love your sour dough starter. I started one today. I bought an electronic scale and it was so much fun to use. I am 66 years old and I am so excited to watch your videos. I hope you will always be so down to earth and keep the videos coming. You are a star!
The kind of starter you are encouraging viewers to build is what my grandma used to use in her bread. She would bake about 30 loaves for her children's families. She used what she called cake yeast. It was like a brick of cheese, and just pinch off what was needed for her recipe. It was found in the refrigerated section of grocery stores.Can't find it much anymore except maybe health food stores. I just got done feeding my sourdough starter retrieved from the refrigerator, and kinda abandoned two weeks ago. I don't make bread much but love the process. That's the thing with sourdough starter though. So much flour is wasted to get to a usable end product, and it's everyday, everyday dump off, waste, remeasure w/ new flour, find a warm spot in the house, then twice again the next day. Whew. I think Bob's Red Mill sells Einkorn flour. Thanks for the new process as it makes more sense for us.all.
WOW, this is real game changer for me, much love and aloha to you and your family. I learned to make sourdough when I was 10 and have made it ever since, am 59 years old now and no well that it can be a lot of work. This video is timely, we are staying in side thru these times. You are inspiring young lady, you give me hope in the next generation, your relaxed excellent articulation and relaxed poise is so refreshing. Wonderful channel
Yes!! Finally a easy starter. I am so overwhelmed when I see people with the "normal" sourdough starter.. so this one seems to be the best option!! Thank you so much! I already started.. let's see how it'll turn outđ
I'm following this with my young kids. We're on day 4 and they're so excited. I'm enjoying the idea of gifting them some when they're grown. Family heirloom. They call it their pet since it lives up in their closet right now. It's the warmest part of the house. Thank you so much! This recipe is easy to follow. I have no experience, and I'm excited to finally give it a go.
Thank you so so so much for this. I watched when it first come out, converted my starter, have now made a delicious loaf of sourdough with your recipe and just made sourdough biscuits. This is amazing!!! Iâve shared this video link with no less than 20 people at this point. I appreciate all that you do!
Kaly Teaff any tips? Iâve tried 3 times using a scale and it either smells rotten or it forma a layer of crust on top đ©
Great! I started my first starter just this morning here in Paris. Iâd been putting it off because of the hassle, but Iâm relieved to see thereâs an easier option once it gets going! Iâm changing direction immediately!
Velvet & Toads Do! Itâs much easier.
Thank you so much for this. You explained it the best way. Like you I started one years ago and it was just too demanding it got too big I got frustrated and tossed it. Iâve been using Einkorn now and finally started the levain. I love how small it is and less wasteful. Iâm so glad you also mentioned that itâs supposed to be dry cos yesterday I was thinking why is it drier than the first one I did years ago, no one else explained that. You have me feeling more confident. Iâm on day six today so Iâm anxious to see later how itâs looking.
Nice formula! Thank you for sharing. FYI, try not to mix while the bowl is on the scale. Your scale with last longer and be accurate.
very sound advice!
Please make more videos like this! I learned so much. Thank you!đ
Watching this as Iâm eating some sourdough bread and butter that I made yesterday! Iâm so excited to try this method out! Iâve only been feeding my starter for a few weeks (following Tartine breadâs recipe) and itâs eating up quite a bit of my flour, so this lower maintenance recipe sounds perfect đ thanks for sharing!! Your channel is always an inspiration
Is your starter still alive?
Notes to self: recipe and video amounts have a discrepancy.
When pulling out the starter to prepare to make bread:
30g dry starter
120g water
130g flour
Mix well and let sit covered for 2-3 hrs until bubbly and fragrant. Use in recipe as instructed as you would use a traditional starter.
To refresh dry starter:
10g starter
30g water
60g flour
Keep in fridge.
Which is the correct amounts? The video or the written recipe?
@@nonne7018 I've never had a recipe that called for a starter that was more than 100% hydration. So the written recipe must be correct.
Or not.
Not clear- up to day 5 or 6, you kept adding to the mass of dough. You only took 10g of that initial mass. What did you do with the rest? Tossed it? Why?
Also, yo donât mention how often or if you refresh the entire âdryâ starter sitting in the fridge. Can you leave it there forever without refreshing it? What if you donât bake for 6 months or a year?
Keep doing what youâre doing. I love your videos, and I know that your channel will flourish and reach so many more people.
Thank you for this! Looks interesting, might just have to try it! We do a much wetter sourdough.
I actually keep a traditional starter but it's just as low maintenance as this. I don't know if it's because I feed it with fresh ground wheat flour or what but I just keep it in the fridge and when I want to make some thing I pull it our 24 hrs before, let it get warm, use it as usual, feed and put it back in the fridge.
I've tried sourdough starters and have never ever had any luck. Definitely going to try this thank you. And the bandana looks beautiful on youâ„ïž
Karen D this will make it so much easier for you! And thanks!
Please do another sourdough video. Maybe answering the unknown. What do you do with the initial starter that you take 10g from? Does the dough being hard as a rock or runny as milk have a relation to the temp or humidity of the house? Does freshly ground flour change how much water youâll need? Is this a real starter or just for CZcams attention?
Great video! I love how little maintenance this starter takes. Now my brown puck just hangs out in the fridge waiting patiently. The other day I took 30 g of the starter, built a leaven per your suggestion and it worked perfectly. No feeding or discarding. Thanks for the tip!
Wow! Thank you! Iâve been eating to do a starter but as a mama of 8 I just didnât know if I could find the time. The dry starter I can definitely manageđ
I hardly ever comment on CZcams, but I just had to say thank you. Making and using this starter has been a lovely experience for our family. Thank you for sharing!
Thank you. I am one of those who start a traditional starter keep it a while and let it go. Started my dry sourdough starter and look forward to many recipes to come đ
Is it possible to do a follow up video. A step by step process to completed bread??? Please????
Thank you for a great video!! I'm on day 4 of the traditional starterđ€€ I'm not having fun. Lol too much babysitting/childcare. Kids are easier.đ
It's on my list!
@@theelliotthomestead
Thank you!
I'm on day 7 of a traditional starter and I feel exactly the same - this video from Shaye couldn't have come at a better time !
@@theelliotthomestead Yes, please do another video from the beginning to a baked loaf. I've failed miserably every time. This hopefully will be the answer! Many thanks
Yes this is where I am. I need help from here
I've finally successfully made this starter! I am using it often now so I doubled the recipe so I have more on hand. So far, it has worked great for me. It's still a new starter so my rises aren't amazing (yet) but it is bubbling and smells like bread before and after refreshing it. I've made English muffins, bagels, and pizza crust with this starter. Tomorrow I am trying artisan bread. Thank you so much for sharing this, I love that I can store it in the fridge and it keeps in there until I'm ready to use it, I love that there isn't a whole bunch of discard. I am very pleased with this Sourdough starter method!
Iâm trying it again right now and failed the first time bc it started smelling really bad at day 4. At what point did you put it in the fridge? Iâm wondering if I was supposed to refrigerate.
@@alexis.christine yes mine smelled really bad the first time too! What I did was continue the last step which was : take 10 g out of it and add the same 30 g water and 60 g flour (every 6-10 hours) and keep doing this until it smells good. I think that's the "day 5" step. I also took the lid/plastic wrap off and on occasionally - while keeping an eye on it and smelling it. Sometimes it had to breathe and sometimes I need to seal it. I did that process and mines began to bubble and smell really good, like bread. Then you can put it in the fridge. I hope this helps you!
@@jesussaves8502 oh thank you so much! That was very helpful. Mine started to get really liquidy like it needed more air too. I just tossed and started fresh bc I didnât know what to dođ thank you so much I appreciate your help.
@@alexis.christine You are welcome :)
@@alexis.christine I'm no expert, but from what I've been reading, that liquid is called hooch, and it should be mixed back in to the starter.
Thank you! I have einkorn on hand and this method just seems perfect!
Thank you so much! After I have my baby(due any day now) I will be doing this. So excited for a starter that is easy maintenance
This sounds great! I hate the waste of the wet sour dough starter, and even though there are so many recipes out there for what to do with the âwasteâ starter I dont always want to make pancakes or muffins everyday! Thanks Shaye, I have to try this. đđ„
I have a wet starter that when I donât use I put in the fridge and discard to make tortillas, pancakes etc to refresh. I bake bread 2-3 times a week plus other sour dough recipes. Itâs really not that complicated. But this was very interesting to watch and Iâve never seen this method!
Thanks so much for this recipe! Much easier to deal with. I saw a recipe somewhere for dried sour dough starter as well. I'm a farm wife and pretty busy. I have yeast at the moment, but will get this starter going!
I'm on day 3 and it already smells so good. I hope this works for me because years ago I had the traditional sourdough starter and like you it got overwhelming so I threw it out too. I'm hoping this will bring back my beloved sourdough bread.
It's like you read my mind, I've been looking for a good sourdough starter!!
Milcah H This is it!
Today is day 5 and I'm going to refresh my starter. I'm super excited about this. I have no luck with sour dough starters and I'm so hopeful with this one. I'll let you know how it goes.
See you tube the sourdough journey, everything you can imagine about sourdough.
Thank you. You've been a great inspiration to me. I just started my first sourdough:)
Thank you for showing this different way of making a starter.
I've kept the wet sourdough starter before and I hated having to throw away so much everyday. I will try this one out seems much less wasteful
I've been on a 2Ă a day feeding schedule for my sourdough starter and this video showed up in my feed. I am turning my starter into a stiff starter asap!
Did u try it? I've given up on the wet too.
Thank you so much! Was about to give up on my wet starter, definitly going to try this.
My favorite video youâve done so far! I learned a lot thank you!
I just tried a traditional starter, but I didn't feed it for two days and it got a thick moldy layer on top, so I tossed it. This will be my next attempt, for sure. Thanks Shaye!!
P. S. I LOVE THE PODCAST
This is similar to what we do traditionally in Northern Slovenia. So letâs say you get your spoonfull of sourdough starter from a friend (or from a mother in law as I did), you feed it like Shaye did, make the dough and take a piece of that dough and that is your starter for the next time. I keep it as it is but my mother in law saturates it with flour so itâs really dry, and then she keeps it in the fridge for two weeks and only feeds it a day before baking her rye bread. I bake twice a week or more and it works really well, too. I use splet flour because thatâs what we grow on our farm, and also wheat, but I would live me some einkorn, too. I think some people make a lot of drama around sourdough, but itâs really quite forgiving when you get the gist of it. @shaye do you have recipes for pizza crust and cinnamon rolls? Because the ones I found were way too dramatic bit yours probably arenât which would be greatđ
Or the scraping method is similar and even easier.
Riki Cake Creations what is the scraping method?
Question for u do u really have to have a grams digital scale?? I donât have one just a regular one n not sure if I want to invest in another scale. I just started the sourdough starter n only used teaspoons n tablespoons for measuring.
I was gifted a traditional starter. Do I just take 10grams of it and follow her method to make it dry?
Sounds like this ladyâs method: czcams.com/video/POD2gRL799Q/video.html
You had me at "magic". My kind of Mama!!! That's what I'm going to tell my babies!!
Shea , love your videos so much , watching them is like taking a vacation , I have been working with einkorn flour for a year now , and still don't always get it right.Love the flavor of the flour , but dont always get a good rise on the bread .I wonder if I'm getting a good understanding of refreshing the levein.Anyway thank you so much for all your videos , and sharing your life with us.Ive always love the homestead life.I love the simplicity of it .Its what the Lord intended.Thanks and God Bless! I'm Helen , Frank's wife , we share the phone.ha!
Thank you for this! I'm excited about this different option than the traditional wet starter which was too difficult for me to keep up with. Question - after the first 48 hours of it being covered, I noticed a lot of bubbles and quite a strong (not bad) smell. I went ahead with day 3's instructions, but might it be ready sooner than day 5?
I want to see how you make some simple bread with that. This great!
Okay, Day 5: Did refresh now waiting to see if I get the bubbles. Day 4 before feeding it I saw bubbles in my starter and good smell. Same with Day 5 so now just waiting to see if the bubbles are there after the refreshing. Thank you so much. I'd been putting off starting the wet method, but this one is so easy. Stay safe and healthy.
Sourdough is my go to favorite, thanks so much Shaye.
Ohhh love the new intro for this!!
Thank you! We're excited to be focusing on some new cooking videos for you all. This will be our "kitchen" intro ;)
@@theelliotthomestead awesome!! I'm in the cooking community as well but always looking for more cooking videos to watch.đ„°
This is how we do it in Croatia too đ
What a cool concept! Never heard of a dry sourdough starter. We do plan on starting a wet one soon as we have warmer weather coming. It is only us so traditional sourdough is just fine.
This is exactly what I needed to see. Thank you so much for the post. I am anxious to get back to my Einkorn bread baking. †from Mexico City.
I have some traditional starter from a friend. Can you explain how I might convert it to dry?
How do you ensure you don't run out of starter? Do you feed it on occasion? I watched the video twice but maybe I missed because this is all new to me! :)
Finally getting to start the starter today. Thank you for sharing via video đâ€ïžđș
Not me watching this for the 4th time.. its happening today! I'm making my sour dough start!
I love sourdough AND einkorn! This is the first I've heard of a dry starter though. How would I go about transitioning a wet starter to a dry starter?
Feed your starter the way she does, and it will convert in about 2 or 3 feedings.
Hey Shaye! Thanks for this tutorial, I just started a one, I am so done with my wet starter đ. Can you tell me how often you need to feed the starter when its kept in the fridge or how often to refresh if you keep it in the fridge? I bake breads about 2-4 times a week.
She explains in video. Iâve watched it several times to get all instructions
Thank you! I have 1600 black plaque sourdough yeast but havenât made a starter because of the high maintenance of the wet one. Iâll get a scale and start this dry one. Also, love the einkorn flour tip. We love bread but I have a gluten allergy and high weight gain with regular flour. Definitely investing in einkorn now.
I am definitely going to try this. I used to use a traditional starter, but it got to be too much of a hassle. This seems so much more convenient. Thanks!
Apologies if this has been answered before. What do you do with the original Day 5 starter? I assume you can use that for baking bread, but is there any discard from that initial process? It seems a small price to pay to set up a very practical solution to keeping something "dry" and easy to maintain, but one thing I've always had a problem with is the discard created in the sourdough process. Any insight would be gratefully received. Thanks very much and thanks for sharing
Did you find out?
I believe this is the only discard in her process. Not ready to make bread either
So the leftover after you take out the 10g from the day 5 starter gets tossed ? Im confused
Seems like a waste.. Einkorn flour is "very" expensive.
Hi, probably too late to answer but yes, the discard can be used to make cookies, cake etc. just replace some of the flour from whatever recipe you're making with the discard. Bumble bee apothecary gives recipes for sourdough discard. I love Shaye's videos and time and care she's taken though in sharing many of her recipes for free much appreciated. đ
While it is really nice to have things consistent, a little variation in bread doesn't hurt. If the sour dough is too sour, try using a tiny bit and once it has risen add more if it is not sour enough. If it isn't bubbling enough, try putting the container on top of a cup, bowl, etc of warm (not too hot) water and see if it will activate more. My grandmother baked with sour dough for over 70 years and she would just fix what wasn't working and work with what she had...she also was just fine with happy accidents and surprises...you never know you might just like super sour dough or slightly wetter or dryer dough. There are also ways to make the crust crunchier or softer, maybe you like it one way or the other.
Oh my goodness look at those pans!! Beautiful kitchen.
Thank you for your tutorial and also the links to the scale and flour. God Bless!
Hello! :) Thank you for you recipe. I was just wondering: What do we do with the leftover on day 5? Can I use it as a starter?
I do not think so
I was wondering the same like do I toss it??
I would think you could refresh another 10 grams and have a few cakes in the refrigerator? Maybe give to a friend?
Question: You say take all the starter then add to it for the feedings, Jovial foods says to take 10g for the bright starter (under the surface) then add 30g water and 60g flour. Why do you keep all if Jovial says you should discard it? Do you find it works better for you this way? Thanks :)
Yes this is my exact question as well! I just tried to do a starter when I first discovered jovials instructional CZcams video and when it failed I end up finding this one that is very similar with a couple different steps as you mentioned so I'm wondering does this make a difference especially since my failed I'm wanting to try this one instead?
Looks like a new format. I like it. Thanks for sharing.
Yes! Just started watching your videos and came across this. I am at the point of wanting to throw away my starter, itâs so hard to maintain! This is just what I need! Thank you so much for the information!! đ
The sun is shining, I finally have a starter working bulbs are about to bloom. Its a good day. Great video.
On day 5 do you throw away the rest of the starter (ie the part that is left after you take the 10 grams), or can we just use it as is to make sourdough bread?
You can add it to pancake mix, waffle mix, muffins. Whatever you want đ
MissKaylaBee ïżŒ
No, do not throw it out. Take 10 g, add 130 grams of water and 120 g of flour. This makes exactly one cup of sourdough starter. (You can get about five to six of these mixes out of the leftovers.) Cover tightly with plastic wrap and you should see bubbles within a few hours, I usually let mine sit out on the counter for about 8 hours or so. At this point you can make the bread that she has down below or you can use it to make pancakes or pretty much any other pastry or you can simply put them in your fridge to use another day. Hope this was a little helpful!
So, let me get this straight, day 5 when you refresh the 10 grams, is that a new container of dry starter after sitting out? Keeping the previous container to refresh as needed or is the day 5 refresher to bake the bread with after sitting to bubble up? Thanks in advance. All this measuring is so far different from the eyeball/hand measuring great grandma did for hers. I just did my day 3 refresh. It already smelled great with bubbles prior to the addition.
@@za7040 this is very helpful! Would you make a bunch of these from the extra starter or one big batch? I am on day 5 and don't want to throw away all that excess! But I'm new to starters and sourdough so any help would be very appreciated! Thank you!
Started mine today - fingers crossed. This seems so much easier than other tutorials Iâve read and watched!
How did it go, Amy?
@@MakingHome it went well. Super easy to keep up. I would say definitely worth a try!
Started this dry starter, was just waiting for einkorn flour to arrive. Thank youđ
On day 5, after removing the 10 grams and refreshing it, what do you you with the leftover original starter?
Exactly my question
This is called the discard,you can use it for pancakes,give it to your chooks or put it in your compost
So when you take your 30 grams.out of your starter to make bread.. do you add more to your starter?
How much do you add back in to your starter so you keep it from getting low.. I'm confused
@@providencegrove4600 thank you, it does help :)
This was great! Most informative...I am going to try this, thx so much, Deb
I think this is better for keeping up with sourdough starter ...thank you!
When you refresh your starter with 10g do you discard the rest?
Yes
Iâve been gifted some traditional starter from a friend. How do I convert what she gave me into a dry starter like yours?
I started out with traditional starter and I did just that - I used 10 grams traditional starter then mixed 30g water and 60g flour. I did this for maybe 2 days until I saw really nice bubbles and it smelled like starter, then stored it in the fridge. Today is the day I'm attempting to make bread with it, so I'll have to let you know how it goes!
@@SerinaVassar how did it go?
@@SandyMergui not as well as I had hoped! I think I left it alone for too long in the fridge and it got SUPER dried out... but I'll try again some time. The bread turned out to be OK, just much more dense than my traditional starter loaf. So, I guess this calls for more practice on my end!
Thank you! Thank you! I finally found a starter that I can maintain. I love your videos and youâre so sweet. Iâll be a bread maker yet. Have a wonderful day!đđŠ
Simply BRILLIANT!
When do you know to refresh your starter after it's established?
Jennifer Joseph When you get low (like 10 or 20 grams left), itâs time to refresh!
@@theelliotthomestead Thank you. If I have a recipe that calls for active yeast, how would I convert this dry yeast to active yeast from the recipe?
@@poseidum157 Different recipe entirely. Luckily, you can find all kinds of sourdough recipes on the internet. I would recommend Jovial's Einkorn Cookbook if you're brand new to sourdough. It has lots of recipes from cinnamon rolls to breads to cakes.
@@theelliotthomestead what do you do with the remainder of the starter on day 5?
My grandmother used this type of sourdough and I was looking high and low to find how to make and use it! So if I understand it correctly I follow the instructions to make my starter and then I keep it in the fridge. Every time I want to bake I use 10 gr to make my levain. When I have 10-20 gr left I refresh my starter. Is that how it works? Thank you!
You have understood her directions perfectly!
You inspire life! Thank you for the video
Thank you AMillion times for this videođ
I have a traditional sourdough starter. Can transform it to a dry one? I usually bake bread once a week. How often will I have to refresh this dry one? You answered earlier when there is 10-20 grams left, but really, referesh once a month or less? Sounds incredible.
Yes! Take 30 grams of your current starter and prepare like I said in the video. I refresh my starter once a week but I bake a lot of bread ;)
@@theelliotthomestead Thank you! I will try that. :)
@@theelliotthomestead 30gms at which stage?
@@bernadettematos7614 30g starter and 30g water and 60g flour would stiffen your wet starter into a dry one.
Thank you for posting this! There was one question in the Starter phase that I am confused about. âWhat do you do with the leftover starter After you take 10 grams out? I believe itâs on day 5. Do you just toss it?â Seems a bit wasteful.
My question too! I started two batches one for a friend, I have a lot left over
I'm also very confused about that part.
You can use it to make pancakes, waffles, etc. Just it fo their recipes.
This is my question as well.
There is one guy whoâs instructions literally say âThrow it out. Just trust me.â Iâm guessing that because of how much excess you can accumulate. Or maybe start sharing it with everyone?
Thank you for sharing this ... I had the traditional sourdough starter and like you, it because so much work and very hard to keep up with. I can't wait to try your method of a dry sourdough starter and bake some great Einkorn bread. I have berries to grind my own flour, once I use up the Einkorn flour i purchased. All the best to you. I enjoy your videos ...
I had a starter for years...moved...started a new job...and it went, who knows where...lol. I need to start again. Good to learn about Einkorn being less of a problem for those of us with a slight intolerance. Thank you! BTW....would love to get 10 grams!
So I am using a current wet starter I already have, I take 30 grams of wet starter and what amounts do I add to it to make it a dry starter?
Following
I assume 10 grams and the add 30 g water 60 g of flour I just did it.
Kim Esser did it work for you that way? I was gifted a traditional sourdough starter and Iâd like to convert it to a dry one
Life In Spice yes but I havenât made bread with it yet
60 grams of flour Mix cover and let sit out few hours till you see bubbles
I didn't understand one thing. When there is only 10 grams left of the starter in the fridge, do I need to bring it out and add 30 g water 60 g flour for another 5-6 days? Sorry I've never done sourdough.
Once you've gone through the week long process and have a mature starter it should only take a few hours to refresh assuming the temperature is around 75-80 degrees. So 10g of mature, healthy starter becomes 100g of mature starter in 2-3 hours.
Temperature has a big impact on speed, btw. Starter will mature twice as fast at 80 degrees as it will at 70 degrees, and will stop fermenting completely at 40 degrees.
I already have an active starter, so I'm trying to transition it to your starter. Sounds soooo much simpler than the whole "discard/feed routine". Thank you so much for posting this!
Hey! How did transitioning go? I want to do the same with mine but wonder if i should just start from scratch?
@@healthyhealthyholly6599 I am pretty sure she cover transitioning in this video :)
czcams.com/video/AlLR7L7GAmQ/video.html
@@MetteNielsenswag thank you!
This sounds so good.
So....just to verify no feedings are required on a regular basis, just prior to baking and when the starter gets low?
Thatâs what it seems like, with all the research Iâve done that sounds alright
So, when you take the 10 grams out and refresh it on day 5 or 6.. what do you do with the left over that you took from?
That becomes "discard" or could be used in another recipe (though the starter won't be very mature at this point). Keep in mind, thatâs only for the last two days of establishing the starter. Once it is âup and runningâ you wonât need to discard. It always feels wasteful but Shaye's "dry" starter method is a lot less wasteful than other sourdough recipes. Thanks Shaye!!!
Start a second starter for a friend who bakes
@@DonnaBorooah I'm really confused! If you refresh with only 10 grams and add 30 grams of flour, that's so little. How to you end up with a container full like she has?
@theelliothomestead This is what I'm wondering as well. Once it's established and in the fridge do I discard EVERY time I refresh the 10 grams? I feel like it would never become more than 10gm + 30gm water + 60gm flour....I tried the one from farmhouse on boone and after it's established she doesn't discard anymore. She just feeds it and then takes out what she needs to bake.
Aisha MacInnis the great part this type of starter is that there isnât really any discard once established (if using an refreshing with enough frequency). The established starter that stays in the fridge wonât need refreshing until there is only 10g left. So you take what you need for your recipe with that whole batch of starter, a little at a time. When there is only a small amount (10g) left in the container then you feed it.
Thanks for the recipe!
So happy I stumbled onto your channel. Thank you.