I wouldn't use the pre-mature starter. There's a lot of bad bacteria in there during the growing process, that's why you discard and feed. You're giving the good bacteria that you want in there room to grow. Once the good bacteria takes over, your starter is ready. That's why the smell changes once your starter is mature.
I just have to say THANK YOU!! Honestly no one explains the starter process. I started thinking you had to sign up to be in the sourdough cult.!!! Let's see the crackers please
I just made starter for the first time and I didn’t get a single bit of growth till the 7th day, and then since the eighth day, it’s always very active.
Once your starter is active, you can take the excess from those feedings and spread them on a cookie sheet and let them air-dry throughout the day. It'll come up in fairly big pieces. Throw them in a blender and pulverize them. The powder contains the spores from the yeast and bacteria in the starter. Put the powder in a jar in your freezer and you can get an active starter in 3 days instead of 10 days. Using your measurements, with 40g water and 40g flour, use 10-20g of the powder with the first day. After that, just feed normally, removing half and adding new flour & water as normal. It'll just happen in 3 days instead of 10. It's a good system for people who only make bread every once in a while.. You can build up some dried starter and then not keep a live one around. Just create a new starter 3 days before you want to make your bread. Or if you're going out of town for a while, you can have an active starter 3 days after you get back.
Honestly I’ve kept my starter in the fridge for over two months and been able to revive it just fine in 1-2 days. I’ve heard it’s a good idea to do the drying trick so you have a backup in case something happens to your starter though
@@jaya9936I bake bread once a week and keep my starter in the fridge. I take it out the day before I want to make my dough, feed it, put the amount I’ll need for the recipe in a jar (usually about 2/3 or the freshly fed starter) on my kitchen counter and put the last 1/3 into the fridge immediately.
Recipe Transcript Day 1 - 40g flour, 40g water & tiny bit of honey Day 2 - 40g flour, 40g water & tiny bit of honey Day 3 - Just stir Day 4 - Discard half. Add 40g flour & 40g water. Day 5 - 10 continue to discard half then add 40g flour & 40g water each day until it rises and gets bubbly.
I was just about to search up how to make starter after seeing one of your videos but decided to check your channel first. The timing is incredible, it’s also winter where I live so this is perfect
I did my starter with just organic flour and spring water. Hardly bubbled. By the 5 day I gave it a dash of organic cane sugar and mixed. After that it bubbled amazingly. It tripled in size. 👍🏻
I also found that make sure you use unbleached flour. I was not having any success with the standard bleached all-purpose flour but when I switch to unbleached there must be enough yeast present to create the sourdough starter. That was 3 years ago
Dear Mary summer here , even right now is 43 c , about 110f.. would that shorten the days? would that means I can feed it twice a day because of the heat which speed up the process? PS I have done it awhile back but don't remember now.. maybe it would need 5 days? one feeding per day. thank you for your lovely video
Fabulous tutorial, thanks. For a plaun bread starter, Hugh Fearnley-Whittingstall did one on his TV show entitled River Cottage using about ⅓cup wholemeal flour, 1 cup water & a little sugar. He wandered round the house, in & out of the rooms including the laundry (!), then left it for a few days covered in clingwrap. That starter was lively! The resulting bread was crusty, light & delicious. Thought you might like it
Ty Mary i have s Spent many many years trying to make sourdough starter (unsu c😢essfully). So very glad for your wisdom. I love to make french toast with sourdough bread minus cinnamon & sugar just fry it in butter and add jelly.😊
Elin Felicia: That’s the entire premise. There are families who have had starters handed down thru the generations for hundreds of years. Some strains of sourdough starter are actually otherwise extinct except for maybe that one or two families that keep maintaining it. When you’ve got your starter established, you can put it in the refrigerator and then you only have to feed it once every week or so. If it turns out that you’re gonna have to go away or otherwise be unable to feed it for extend periods of time, but you’ve got a really stellar starter made that really works for you, and you don’t want to lose it, you could find somebody who has a freeze dryer, to freeze dry a couple of samples of your starter. Of course, you could also share a bit of it with some friends, so that if any of you loses your culture, you can always help each other out.But I like the freeze drying option, because it doesn’t leave you depending on whether somebody else remembers or maintains their copy of the culture. It freezes very well, but I don’t know how long a person could keep it in the freezer. Perhaps if it were vacuum sealed ones frozen, that would give you quite a bit of time to do you’re travelling or whatever, and come back to it. The only problem with this is that you’re subject to power fluctuations, Which still leaves me favouring freeze-dried option if possible.
@@marlenem5204 : Sure. It’s really a sublimation. So it involves a machine that freezes the sample of food in this case, to a predetermined temperature, and then dries it under vacuum. The result is a very light Finished product that can be sealed in mylar or under glass. It tends to hydrate beautifully, and can be kept for upwards of 30 years, depending on the sample that you’ve chosen, and your way of sealing it away from heat, light, and moisture. This is very different from dehydration. The machine that does the work is very expensive, so that’s why I suggest using the machine of a friend who has one.
If it is a strong sourdough starter you can use all of it and put the scrapings in a closed bottle in the fridge. You don't need to feed it anymore till you want to use it again. The scrapings now have the starter yeast needed to multiply.
I have been making my own starter following this recipe since it's very easy. Well my first batch definitely had too much honey and on day 3 the water was separating and it smelled NASTY. But I'm on day 4 of my new starter and it smells just the right amount of tangy so far.
I saw on another video that you can save the discard in the fridge and use it for pancakes.. haven't tried it . This is going to be my first sourdough starter.. i hope it works 😋
The idea that sugar or honey helps yeast or sourdough ferment better is a myth. Unless you're trying to make a dough taste sweet, there's no point in adding sugar or honey
I fed my starter from a previous loaf in a lidded plastic yogurt container before refrigerating. After a week, there was enough pressure so the lid popped off when I sat it outside the refrigerator at room temperature. The most reliable method for my starters has been putting the jar on a temperature-controlled seedling heating mat. Good development from 8-12 hours at 75 F. 72 F works a little slower. 70 F is very slow. Cover with an old shirt or blanket.
Mary!! Do u have a video on how to bring a dehydrated starter to life when u’ve purchased it? I got 1 from a 200 yr old starter from bakercreek but it didn’t come w/any instructions on how to bring it to life.
I live in Tasmania and my home isnt heated. We get to -2 some nights and the low single digits for days on end. I cant make starter in winter. But I'll try this in spring and autumn as I tend to only be able to make sourdough in summer :/
Thanks for providing a simpler method of starter with less wastage. For people who are commenting over no honey or not using the discard. First there is not just recipe of bread making. I have seen hoards of recipes & none used honey. But there is no doubt that she can bake one. So why can’t we just try. Secondly as far as using discard is concerned every baker hands out bords of recipes about it so there are people whose gut can tolerate that midway or unprepared starter. Actually the discards have just less strength of the same biome. It’s possible that some of us have more sensitive gut than the others & it doesn’t suit them. Hence not using discards isn’t an envelope dictat. You can try once if it doesn’t suit you don’t use it in future. We all know about our gut strength. I have a strong gut where as my husband has a very weak gut. So I know what I can experiment with him or what not!
Do think after day 5 I could use rye flour instead of regular bread flour!? I have so much rye flour and I was wondering if I could use that? Any help would be greatly appreciated! Awesome video!
Can you do a tutorial on how to make crackers with the sourdough starter.
?
@@Annie-2812 ok thanks
@@Annie-2812 I love helpful comments like this
czcams.com/users/shortsbc6kffTJieo?feature=share
I wouldn't use the pre-mature starter. There's a lot of bad bacteria in there during the growing process, that's why you discard and feed. You're giving the good bacteria that you want in there room to grow. Once the good bacteria takes over, your starter is ready. That's why the smell changes once your starter is mature.
czcams.com/video/bc6kffTJieo/video.html
I just have to say THANK YOU!! Honestly no one explains the starter process. I started thinking you had to sign up to be in the sourdough cult.!!! Let's see the crackers please
So true...other videos give too much explanation but somehow never teach how to make the starter..
Huh? There are quite literally hundreds of videos showing how to make starter.
@@Hokage982 how long the content of the dough that you take out can stay good( as you would need quite a bit to make crackers).
Omg right!!
I just made starter for the first time and I didn’t get a single bit of growth till the 7th day, and then since the eighth day, it’s always very active.
It’s like having a dough pet
Wait a minute... It is!
sourdough is absolutely a pet science project, 1000%
I named my starter. 🤷🏼♀️ 😁
His name is “Huey”!
I love that my hobbies include full time care of a cast iron skillet and several bugs that need feeding everyday
@@jolanderphilip you’re livin the dream, dude
Once your starter is active, you can take the excess from those feedings and spread them on a cookie sheet and let them air-dry throughout the day. It'll come up in fairly big pieces. Throw them in a blender and pulverize them. The powder contains the spores from the yeast and bacteria in the starter. Put the powder in a jar in your freezer and you can get an active starter in 3 days instead of 10 days. Using your measurements, with 40g water and 40g flour, use 10-20g of the powder with the first day. After that, just feed normally, removing half and adding new flour & water as normal. It'll just happen in 3 days instead of 10. It's a good system for people who only make bread every once in a while.. You can build up some dried starter and then not keep a live one around. Just create a new starter 3 days before you want to make your bread. Or if you're going out of town for a while, you can have an active starter 3 days after you get back.
Perfect tip for me! Thanks.
Honestly I’ve kept my starter in the fridge for over two months and been able to revive it just fine in 1-2 days. I’ve heard it’s a good idea to do the drying trick so you have a backup in case something happens to your starter though
You mean adding 10-20g of active powder with the 40g of flour? (Or subtracting by doing 20g flour 20g powder for example?)
@@jaya9936I bake bread once a week and keep my starter in the fridge. I take it out the day before I want to make my dough, feed it, put the amount I’ll need for the recipe in a jar (usually about 2/3 or the freshly fed starter) on my kitchen counter and put the last 1/3 into the fridge immediately.
I tried doing this but it just wouldn't dry out! This was in the middle of summer in India so easily 30-40°C in the shade.
Eveytime I hear “Hi it’s Mary” it makes me want to snuggle in a blanket and binge watch these videos
Recipe Transcript
Day 1 - 40g flour, 40g water & tiny bit of honey
Day 2 - 40g flour, 40g water & tiny bit of honey
Day 3 - Just stir
Day 4 - Discard half. Add 40g flour & 40g water.
Day 5 - 10 continue to discard half then add 40g flour & 40g water each day until it rises and gets bubbly.
Thank you
Thank youuu
Is 40g 1/2 cups?
😊😇🌸 Thanks
Why do we discard half? Instead of discarding half can we use it to make another starter ? But then we get throwing it away for 5 days?
I was just about to search up how to make starter after seeing one of your videos but decided to check your channel first. The timing is incredible, it’s also winter where I live so this is perfect
This!!! This is what I have been looking for what a wonderfully explained concise plan. Thank you!!
Easiest explanation till date! I swear
It’s day 2 here and my mixture looks bubbly already! I’m very optimistic that this will work. This is attempt #4. Finally! 😮💨
I began my starter 3 days before watching this and it smelled like dumpster juice. 😂 I’ll try your way now.
Yummy 😋 dumpster juice.
🤢 🤮
That's normal, you just have to persevere through it. Eventually the good bacteria should overtake the bad smelling bacteria
Not dumpster juice😂🤣
Mmmmmm dumpster juice
Are you not aware that yeast has a strong smell?
I tried to make sourdough many time and yours is the only recipe that survived! Thank you!
I now have a new found respect for the bakery and price I have to fork out every time I crave for this...
Thank you for this! I’ve been looking for an easy tutorial and this came up. I will surely try this. 😊
Thank you so much short and simple thank you thank you thank you
I did my starter with just organic flour and spring water. Hardly bubbled. By the 5 day I gave it a dash of organic cane sugar and mixed. After that it bubbled amazingly. It tripled in size. 👍🏻
You don't need any sugar for this process. It sounds like your starter was weak, which can be for a lot of reasons
My starter started escaping the glass today. And since I put him back in a new clean and bigger jar he is happy and has trippled in size already
What did you name him? 😆
Did you use warm water or room temperature and I it tap water .?
I also found that make sure you use unbleached flour. I was not having any success with the standard bleached all-purpose flour but when I switch to unbleached there must be enough yeast present to create the sourdough starter. That was 3 years ago
I have always wanted to know how to make sourdough. Thank you for this ❤❤❤
GENUINELY the only tutorial that worked for me. Concise, simple, encouraging video. Eternal subscriber❤
Can I feed the half I took out and make another starter?
Technically, it’s the same thing as the stuff that’s in the main jar. So, you can continue to feed it and make a second starter.
@@Annie-2812 damn that’s pretty cool, thanks
@@sallyearnshaw3439 You’re welcome!☺️
I don't know if I'd wanna. Seems like it would get outta hand really quick.
Infinite starter glitch
Hurry before they patch it
I’m soooo excited!!! I have almost everything to be able to do this!! Including the same jars!! 🤩
Loved it
I really admire your love for bread
Trying this today! Hopefully it’ll be my newest favorite hobby, thank you!!
I just started mine today! Following your technique! Thanks !
It took mine 3 days to be ready! Awesome and thank you! 🙏
Thank you!
These recipes are honestly so satisfying and helpful 🥰🥰
i grate a bit of ginger with the peel on and it gets the starter going quite quickly :)
This is so easy..you are amazing thank you
Thank you! You make it sound easy!
Could u pls do a tutorial on how to do it in the summer? Thank u!! Love ur channel
It’s up 💕💕💕
@@MaryGraceBread ooh thanks so much I'll go watch it now💕
@@MaryGraceBread bread.flournor AP I assume bread but I just want to make sure
Dear Mary summer here , even right now is 43 c , about 110f.. would that shorten the days? would that means I can feed it twice a day because of the heat which speed up the process?
PS I have done it awhile back but don't remember now.. maybe it would need 5 days? one feeding per day. thank you for your lovely video
Looks great
This seems fairly easy. I’ll try it. Thank you.
Thank you, nice and easy!
Fabulous tutorial, thanks. For a plaun bread starter, Hugh Fearnley-Whittingstall did one on his TV show entitled River Cottage using about ⅓cup wholemeal flour, 1 cup water & a little sugar. He wandered round the house, in & out of the rooms including the laundry (!), then left it for a few days covered in clingwrap. That starter was lively! The resulting bread was crusty, light & delicious. Thought you might like it
Gracias por toda la info, hoy intentaré hacer!!
How did you know I needed this, thank you!!
Very nice video 📹 👍.
My first sourdough loaf from the starter I made using this recipe just came out of the oven and she looks BEAUTIFUL!
I have a question, what do you do with the starter you take out in some days? Like do I just throw it away orr
You are amazing !!! I did it and it worked !!! ❤❤
Ty Mary i have s
Spent many many years trying to make sourdough starter (unsu c😢essfully). So very glad for your wisdom. I love to make french toast with sourdough bread minus cinnamon & sugar just fry it in butter and add jelly.😊
thank you!! great video!!
I made my starter recently and used the yogurt setting on my bread maker to keep it warm and speed up fermentation, worked really well.
Good info!
yummerzzzz 😋😋😋
Thanks - perfect timing. 😄
I started the process 2 days ago and today it doubled in size over night- It's also winter where I am and I can't wait to use it for my next bread!🥰
This is it !!
I admire you very much ❤️
Wow thanks sis!!
Hey, New Yorker here and I use the exact same jar to house my sourdough starter! It's a French jam jar right?
Ive seen other clips, but that was funny. 🤣
It’s going to take me 3 - 5 working days to bake a damn loaf of bread 💀
25°C/77F sourdough loves it
Thank you Mary! 😎👍🏻🍞
I used pineapple juice in my last one. I'll try this next with the honey!
So great!!😍 I just wondering if I need to keep it in the fridge in the process or room temperature?🤔
Honey! Good idea!
I needed this so bad! So you can start using the discard right away!??! 🙏🏽
Thank you soo much! Btw, What type of flour? Plain? x
Probably bread flour
Plain is fine! Just check it’s unbleached. Wholemeal or rye are also great :)
I too share in the keeping of jam jars
How do you maintain it after the ten days
I’ve never measured flour or water, still works…..I doubt they measured in medieval times
I once was on day 5 and accidentally baked mine cuz I needed a place to keep it warm in the winter 😅
wait- was this just the easiest explanation i’ve ever seen for a starter EVER?
So technically if we keep refeeding it it’ll be infinitely usable?
Yes! :)
Elin Felicia: That’s the entire premise. There are families who have had starters handed down thru the generations for hundreds of years. Some strains of sourdough starter are actually otherwise extinct except for maybe that one or two families that keep maintaining it.
When you’ve got your starter established, you can put it in the refrigerator and then you only have to feed it once every week or so.
If it turns out that you’re gonna have to go away or otherwise be unable to feed it for extend periods of time, but you’ve got a really stellar starter made that really works for you, and you don’t want to lose it, you could find somebody who has a freeze dryer, to freeze dry a couple of samples of your starter. Of course, you could also share a bit of it with some friends, so that if any of you loses your culture, you can always help each other out.But I like the freeze drying option, because it doesn’t leave you depending on whether somebody else remembers or maintains their copy of the culture. It freezes very well, but I don’t know how long a person could keep it in the freezer. Perhaps if it were vacuum sealed ones frozen, that would give you quite a bit of time to do you’re travelling or whatever, and come back to it.
The only problem with this is that you’re subject to power fluctuations, Which still leaves me favouring freeze-dried option if possible.
@@daphneraven6745 @Daphne Raven So valuable awesome information. 🍞💕Thank you. Could you explain the freeze-dried process
@@marlenem5204 : Sure. It’s really a sublimation.
So it involves a machine that freezes the sample of food in this case, to a predetermined temperature, and then dries it under vacuum.
The result is a very light Finished product that can be sealed in mylar or under glass. It tends to hydrate beautifully, and can be kept for upwards of 30 years, depending on the sample that you’ve chosen, and your way of sealing it away from heat, light, and moisture.
This is very different from dehydration.
The machine that does the work is very expensive, so that’s why I suggest using the machine of a friend who has one.
If it is a strong sourdough starter you can use all of it and put the scrapings in a closed bottle in the fridge. You don't need to feed it anymore till you want to use it again. The scrapings now have the starter yeast needed to multiply.
Hi...how do we know that the starter is ready to use? Thank you so much 😊
Could you make a sourdough discard cracker video?
I have been making my own starter following this recipe since it's very easy. Well my first batch definitely had too much honey and on day 3 the water was separating and it smelled NASTY. But I'm on day 4 of my new starter and it smells just the right amount of tangy so far.
👍💯💯💯
What flour do you use? This was so helpful btw
I was wondering that to
Thank you for this! Can I leave my starter on the counter during winter or what would you suggest?
Did u figure it out? I have the same question
I could probably use some of my kombucha starter mixed with the water to give it a nice head start.
I saw on another video that you can save the discard in the fridge and use it for pancakes.. haven't tried it . This is going to be my first sourdough starter.. i hope it works 😋
Have you compared sourdoughs with honey and with sugar? Im curious how the microbes in the honey change, how the dough ferments
It's probably better with sugar, since real honey contains anti-biotics.
The idea that sugar or honey helps yeast or sourdough ferment better is a myth. Unless you're trying to make a dough taste sweet, there's no point in adding sugar or honey
@@rr_gaming4954 anything fermenting loves sugar. kick starts the process
Thx so much
I fed my starter from a previous loaf in a lidded plastic yogurt container before refrigerating. After a week, there was enough pressure so the lid popped off when I sat it outside the refrigerator at room temperature.
The most reliable method for my starters has been putting the jar on a temperature-controlled seedling heating mat. Good development from 8-12 hours at 75 F. 72 F works a little slower. 70 F is very slow. Cover with an old shirt or blanket.
👍🏼
Okay, I tried and killed so many starters but I swear this is the first time I hear about honey? I'm gonna try again and this time I believe!
It still summery weather where I live. Where should I store it? This is day 1 really excited!
Hey, great short, but curious abt your take on using metal to stir? I was told metal can slow the progression of the starter?
Can you use agave syrup or another sugar substitute instead of honey, or is it important that it is honey specifically?
Mary!! Do u have a video on how to bring a dehydrated starter to life when u’ve purchased it?
I got 1 from a 200 yr old starter from bakercreek but it didn’t come w/any instructions on how to bring it to life.
I live in Tasmania and my home isnt heated. We get to -2 some nights and the low single digits for days on end. I cant make starter in winter. But I'll try this in spring and autumn as I tend to only be able to make sourdough in summer :/
So it works so good, had to move to a larger jar.
Thank you 🙏🏻
Thank you so much...
A question I have, the starter you take out, can you take that and put it in another jar and use that to make more?
Thank you 😊
Hi just found u glad I did
Thanks for providing a simpler method of starter with less wastage. For people who are commenting over no honey or not using the discard. First there is not just recipe of bread making. I have seen hoards of recipes & none used honey. But there is no doubt that she can bake one. So why can’t we just try. Secondly as far as using discard is concerned every baker hands out bords of recipes about it so there are people whose gut can tolerate that midway or unprepared starter. Actually the discards have just less strength of the same biome. It’s possible that some of us have more sensitive gut than the others & it doesn’t suit them. Hence not using discards isn’t an envelope dictat. You can try once if it doesn’t suit you don’t use it in future. We all know about our gut strength. I have a strong gut where as my husband has a very weak gut. So I know what I can experiment with him or what not!
Do think after day 5 I could use rye flour instead of regular bread flour!? I have so much rye flour and I was wondering if I could use that? Any help would be greatly appreciated! Awesome video!
How often does it need to be fed after this?
Thank you.
Cool. But doesn't honey have antibacterial properties? I just use white sugar to be on the safe side
I thought you were supposed to use honey because it contains yeast, which is needed to make the starter. Yeast isn't bacteria.
@@shariramunni1665 yeast is a mushroom family but the wild stuff that's giving sourdough its acid formation are bacteria
You can skip the honey altogether if you’re concerned about it! I’ve found it really helps mine :)
Hii
I really wanna get into baking sourdough bread but had a question for this starter
Which type of flour do we use
💜
Just the tip is fine
Thanks Mary