Sourdough Starter Questions and Answers
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- čas přidán 2. 07. 2024
- I have received so many questions about my sourdough videos that I am answering the most common ones in this video.
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#sourdough #sourdough #howtosourdough - Jak na to + styl
Please let me know all your sourdough questions!
@@BlessedJesusiscomingback The best I can describe the smell is "pleasantly sour" - not pungent or overly sour. I hope this helps somewhat ~ Anja
For the comment I left on your sourdough video I so very much apologize. That was ment for my ex-stepmom who is an awful person. I didn't realize it switched to your channel after hers was done so I'm very very sorry. I can't find it to delete it but I'm trying. Again I'm so sorry.
@@vicreamer176 I haven't seen that comment but I so appreciate your message 💛~ Anja
Hello Anja, I am so happy I found your channel and this is the method that I would like to transition to but I have questions. I have a starter that I keep in the refrigerator that I do feed once a week and I wanted to know if I have to feed the same with your method? Also, my starter has been fed with rye flour and when I make my bread I use whole wheat and bread flour, so can I use different flours in my starter? I did notice you have two different starters and was wondering why that is. Thank you so much Anja for sharing your knowledge with us.
@@scmarih If you want to use my method, you do not need to feed your starter in between bakings (up to 6 weeks). You can really use any flour. Rye often works best with wheat flour. I have two starters so I have a white one when I want to make dishes such as white sourdough pasta etc. Thank you so much for your nice comment 💛 ~ Anja
Very helpful 👍 thanks!
Thank you for this very informative video. I'm looking forward to my sour dough experience!
Yay! Have fun and happy sourdoughing ~ Anja
Lovely channel, your explanation is clear and helpful. Day 2 of my starter following your method. Thank you.
It makes me happy to hear you find this helpful! Thank you so much for your nice comment ~ Anja
Great video answering so many questions! Thanks!!
Glad it was helpful!
Hi Anja,
Thank you for your well explained hints for sourdough starter. I've found that your videos are very helpful. I have made starter using your recipe and made my first bread with it. (Sydney, Australia)
Yay! That makes so so happy to hear 💛 ~ Anja
Your video's are the best I've seen. I have the minions growing in the kitchen ready to go for bread tomorrow. I plan on mixing new and old making a Pompeii style sourdough with a potato filler. Many thanks to you for your instruction.
Hi Bill, I am so glad you like my sourdough video! Thank you so much for your comment and happy sourdoughing 😊 ~ Anja
Fab information. Thank you 😊
I an new to sour dough bread baking and I have listed to several of your videos. I love your common sense and relatable comments and advise. I love your channel! Keep posting great content!
It makes me so happy to hear that you feel inspired by my videos! Thank you so much for your sweet comment 💛 ~ Anja
So thankful I found your videos. Just rewatched the starting video. My starter has only been going 3 days and had risen to the top. So came here to hopefully get some answers and I did. I dropped a bit of the starter which is like thick pancake mix in some water and it floated, yeah. Still going to give it another day and then bake some bread, but need to watch your video first. Love your way of doing this as I have tried the discard method 5 times with 5 failures. That buttermilk must make the difference. Thank you.
Hi Sharon, it really makes my day to read a comment like yours! Yay! So good for you!! Happy sourdoughing and baking 💛😍💛 ~ Anja
And really, I don't know which early video you were talking about that you hope we don't go find it, because they are all so wonderful. You are a natural and I appreciate your expertise!
Aww … you are too kind! Thank you so much 💛💛💛 ~ Anja
Thanks Anja, that’s very helpful
Nice! I am glad you found this helpful 💛 ~ Anja
Mary from Mary's Nest sent me over for additional info about sourdough bread and saving starter. I refused to throw away starter so i usually gave it away and quit because i did not want to throw away/discard starter. Throughly enjoyed your video. Am now watching all of your videos. Thank you.
Wonderful! I am so glad you enjoyed this 💛 ~ Anja
Same here. Mary’s Nest sent me here. Love you both. Just starting sourdough breads. Late starter here 😂. 65 yrs old. Now retired and got time to enjoy things I never had time for before. Never to old to lean works here.
It worked! I made an awesome loaf of multigrain sourdough bread using plain yogurt instead of the buttermilk and it worked perfectly! Thank you for your wonderful videos!!!
Hi Maryann, that makes me so happy to hear!!! Good for you! Thank you so much for sharing and for commenting 💛 ~ Anja
I’ve not had great luck lately with sourdough. I’ve made plenty of bread with my starter, but lately I have not done well I tossed my starter and now I have o good amount of yeast on hand. I love baking bread. However, I really need to try your method. Thank you for posting!
I am glad my method resonates with you. Please don't give up! Have fun and happy sourdoughing 💛 ~ Anja
I started making my starter Monday evening. I'm slightly obsessed with gathering more info 😄 problem is I always make my bread without measuring and hoping I can pull this off doing the same. I'm just so excited.
I always eyeball and wing things so with a bit of practice and experience you will be able to, as well! Have fun 💛 ~ Anja
Hi, I just discovered you today and am so glad I did! I’ve never done this before and am keen to try. I looked on Amazon and thought you needed all this specialised equipment they try to sell you. I’m glad to learn I don’t. I have all the basic equipment and ingredients at home so I can get started with it tomorrow. ( using yogurt and rye flour).
Welcome and happy baking 😊
Beautiful kitchen.
Thank you so much 💛 ~ Anja
Seen your video on no-discard starter (yei I’ve learned something new) and just went to see few more videos. I’m currently experimenting with dark rye bread. Usually, I leave piece of dough for next bake. But last time I mixed this dough with walnut size crumbs? (Krume) of previous bread and tablespoon of kefir. Dough was more aromatic than usually and did rise beautifully.
That sounds great, thank you for sharing 💛 ~ Anja
Love your videos
Thank you so much! You are too kind ~ Anja
Hi mary. Guenter here. A German lives in New Zealand now. I watched endless video clips, but your Easy Sour dough starter gives me new information i have not seen anywhere else yet. e.g. When does the Sour Dough is ripe: e.g. tap button, drops into water, smell etc. Thank you very much. Today I learned lots new thing's. Will watch you again. Guenter
Aww ... I am so glad you like my sourdough method! Thank you for your nice comment und viele Grüße nach Neu-Seeland 😊 ~ Anja
I am starting a starter with yogurt today....will let you know how it goes! Thank you for your wonderful videos!
Hi Maryann, that sounds great and please do keep me posted! Happy sourdoughing 💛 ~ Anja
@@OurGabledHome It worked perfectly! It only took 5 days for the starter to be ready. It wasn't doing much the first 3 days, but things sped up when I placed the jar in the oven with the light on.
Hi Anja, made my starter. Today is day four and it’s already looking good . Can’t wait to make my sourdough bread. Thanks for sharing (Brisbane Australia)
Yay! That sounds awesome! Happy sourdoughing and greetings back to Brisbane 💛 ~ Anja
How’s the bread baking Lillian? I too am from Brisbane and am starting over with sourdough. The dry starter method is revolutionary for me.
We don’t buy bread from the supermarkets anymore. I’ve also gave the recipe to my son and his wife and they also don’t buy bread from the shops anymore. Thanks to Anja for the lovely recipe
Regarding sour - I have also experienced, the longer you let your dough sit in the frig in the proofing basket, the more sour it will be. I let one batch sit in the frig for several days prior to baking. It was much more sour than just letting it sit overnight.
Hi I make sourdough pita pockets and I’ve always mixed my dough in a stainless steel bowl and let it rise in the same bowl over night or for a couple of days and I’ve never had an issue my dough doubles in size and ferments beautifully.
Sounds great and it may not be an issue 😊 ~ Anja
With the sour dough you discard, I do change jars every so often.
Great video!
Thanks!
Hi Anja, Thank you so much for your method of making a sourdough starter. I used kefir instead of buttermilk because its what I had on hand and I skipped the caraway seeds. It’s day 4 today and I have the most perfect looking and smelling starter!! I do live in a very warm climate though.
I’m so excited to start using it. Your method makes sourdough something that’s achievable for me and am so grateful I found your videos. Thank you again😊
That's wonderful! I am so glad you like my sourdough method and thank you for your sweet comment 😀 ~ Anja
I used raw kefir for my first attempt. It blew up and ran out of the jar. I hadn't even got to say 2. I also used half teaspoon caraway seed. I changed to larger jar. It is Monday 3 and has bubbles but not growing much. Please address this because I didn't know what to do
If I’m honest, I’m not interested in this videi....stay with me here....and it’s only bc I don’t have any more questions, thanks to your previous videos. I finally got a good starter! So why did I click on your video? Well, it’s like Lisa (from Farmhouse on Boone) said, there are some people’s videos that we as subscribers just watch, no matter what the topic is. If they post it, we watch it. Your channel has become that for me. I’m glad CZcams's algorithm recommended you to me! 😊
Aww ... thank you so much for your sweet comment 💛 ~ Anja
Something I noticed when starting my white starter from scratch is I had more hooch on the surface after waiting 24hrs between feeds. I switched to 12 hour feeds (just for the beginning of starter not to maintain) and it stimulated it more and no more hootch on top.
Aww ... that sounds perfect! It's all about getting to know your starter and finding what it needs. Keep it up 👍 ~ Anja
Our house is fairly cold now in winter ( southern hemisphere). My starter took 12 days. It is ready today so I'm really excited to bake with it. I did gave it a feeding around day 8 (didn't discard anything, just added some flour) as it was very runny and lost a bit bubble.
It can take a while to get a good starter going in the winter. From how you describe it, it should be good to bake with. However, if you're in doubt, you can always add about 1 tsp of yeast to make sure you get a good rise. Remember to pinch off a bit for your next starter which should be good by then. Hope this helps 😊 ~ Anja
@@OurGabledHome Baked your no knead bread and came out perfect. Saved a golf ball size of the dough covered in flour for next time as I don't intend baking every week. Thanks for the lessons, advice and recipes. Love the idea of no discards!
@@baardskeerdersbosislekker4471 Oh, how I love to hear that! Thank you so much for sharing 💛 ~ Anja
I used Kefir to start my sourdough. It worked out great! I could never get it started previously, and I've wasted kgs worth of Rye flour.
Yay! I am so glad to hear that! Happy sourdoughing ~ Anja
I tried with yogurt it comes out very good .
Yes, yogurt works well, too ~ Anja
I just found your channel, and loved the idea of no feed, no discard. I'm in the process of growing my starters by two different methods, the first (whole wheat) is on day 10 (no growth) and the second (Rye plus whole wheat) on day 1. I really liked your comment of doing this by feel, and had felt that in both of the starters were too dry, so I've added a bit of water to make it more along the lines of pancake batter (how I remembered sourdough starter looking). If this doesn't work, I'm going to try your buttermilk method. But once I have it going I'm definitely moving to the no feed method! Thank you!
Yay! I am so happy that you like my method! Happy sourdoughing 💛 ~ Anja
Did your 10 day old starter eventually come alive?
@@hu_b no it did not. I ended up buying one on Etsy.
@@eddieagha5851 oh oh. I'm on day 11!
@@hu_b good luck!
New to your channel, enjoying it very much. I am on day six of my very first sourdough starter, and I’m probably far more excited about it than I should be. I’ve done a cursory search through your channel and cannot locate a simple sourdough loaf recipe. I’m not even sure how much of the starter to put in to the dough when I bake either tomorrow or the next day. Do you have a website where you list your recipes? Thank you so much!
Hi Julie, I am so happy to hear you're getting your sourdough starter on the way! Yay 👏! Depending on the recipe you can add ½ - 1 cup of sourdough starter to a bread recipe. You might like this one: czcams.com/video/s1wpHMEhc08/video.html You can find more recipes in my playlists or here: www.ourgabledhome.com Happy baking 💛 ~ Anja
Well done explained. Is there any your bread recipe.Im interested especially brown,dense bread.
You can watch this video: czcams.com/video/L5GgppcclBM/video.html Thank you so much for your sweet comment 💛 ~ Anja
Hi Anja! So, I was about to give up on my starter (following your recipe) because yesterday (day 4) I had some pink along the jar glass and today I had just a bit of mold. Then I saw this video and listened before throwing in the towel. So, first of all when I originally made the started it just seemed so liquidy (not a word lol) but I followed what your recipe said. I did start seeing bubble by the third day but then (day 4 happened). So before I sat down to watch this video I said I probably just needed to add more flour. So I scraped off the junk (it wasn't at all on the actual starter concoction) and then this video said to make sure it was like a "pancake batter sorta". So, from here I will see what happens. I haven't invested too much flour and of course just a cup of buttermilk and I add the caraway seeds too. Oh, I accidentally purchase Fat Free buttermilk (with no carragean), so I'm hoping that won't matter. When I get out to the grocery store I will see if I can get full fat version. I also purchased that barley stuff you suggested. So, now I'm excited to move on. We will see. Sorry for the length of comment, I just had to tell you and check if I'm doing alright with keeping the starter (no mold on actual starter just on sides of jar). Thank you Thank you Thank you.
That all sounds great and like you're doing it right! Every house is different in how long it takes to develop a nice SD starter. Don't give up! Thank you so much for sharing and commenting 💛 ~ Anja
I started watching your channel and love it. I started a no discharged using rye I am on day 5 and it working. I wanted to ask can you switch to a different flour once it ready to use? And can you maintain a started using your method? I hope I am make sense. This is all new to me. Thank you once again for your videos.
Yes, you can switch flours around as you like! You can also switch back and forth between my SD method and regular discards and feedings ~ Anja
I made your started.
Following your recepy and have made three loaves but the bread is always heavy and it does not have perforation that other breads have.
Also keep it in the refrigerator but I don't think that should matter.
Is also hard to even cut. The flavor is there is just do dense
Good for you! If the breads are too dense, let them rise longer, in a warmer spot, or add a tiny bit of yeast 😊 ~ Anja
I didn’t see a link for the sourdough bread’. I’m enjoying your videos. Thank you
Hi Judy, I have this one: czcams.com/video/s1wpHMEhc08/video.html and this one: czcams.com/video/L5GgppcclBM/video.html I am so glad you're enjoying my videos and thank you for your sweet comment 😊 ~ Anja
Anja I made the first one and it was delicious! Had to order some flour for the second one. Thank you very much
@@judyblaise1639 nice! I am so happy to hear that 👏👏👏
To get the starter going a bit quicker in the morning add a 1/2 teaspoon of sugar. This quick feeds the yeast. This from a beer brewer.
Just started watching your channel, thank you for the great info. This is probably a noob question, but can you use a wheat based sourdough to make a loaf of rye bread?
Yes, you can switch flours and starters around as much as you like!
Thank you for sharing your wealth of sour dough experience and information! I have been making 12-15 loaf batches of yeast bread for years and would like to try make a big loaf batch of sour dough. I am wondering if you have any experience with this or could advise me on how to multiply the ingredients? Would I just simply multiply the recipe ingredients or might there be a more appropriate approach or ratio to apply?
I would just multiply the recipe but you can start with 4x and see if you still like the results before you go to 6x and so on.
Where did you purchase your tea kettle? I love your videos thank you for sharing.
Ours is a hard-to-find Copco but these are similar: amzn.to/3VY2MXD and amzn.to/3MYKvFL 😊 ~ Anja
I’ve been trying to start my starter😅 I live in an old home that I cannot heat to above 64 degrees. I kept my jar in between my electric tea kettle(kept hot) and a hot water bottle, on a towel. Overnight, of course, it all cools down. I used buttermilk, einkorn, and caraway seeds. It went 10 days and never any bubbles. I’m so sad and discouraged.
The first starter can be the most challenging to make. I recommend you watch some videos from this playlist: czcams.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html
Thanks for this video . I would like to make 4 loaves of bread at a time. What is the process for enlarging the amt of starter for that particular baking session?
Simply add a lot more flour and water to your starter 2 evenings before you want to bake and let that ferment until the morning of your bread-making. Hope this helps 💛 ~ Anja
Thanks. I had to leave my starter behind when I came back to the US.
You can always make a new one - that is what I had to do, too 😊 ~ Anja
Night shaded food!!!!!
I am having a lot of trouble keeping my starter the right consistency. Even though I add equal amounts of water and flour to it. It never looks as bubbly, active, airy and stretchy as yours does. I am going to buy some rye, flour, like you suggested in another video. Mine looks more like cake batter. Or pancake batter.
You said you would link to your artisan no-knead white sourdough bread recipe, and your German family recipe, but I don’t see either linked here. Maybe you linked them to a different CZcams video at another time?
Sometimes you say you’re going to link something here and you point to the sky, but nothing ever appears on the screen. I’m sure your family is doing the best they can, and I appreciate so much the time you put into these videos!
Thank you so much for sharing. Sorry about that! You may find the Easy Sourdough Bread - No Kneading Required recipe here: ourgabledhome.com/easy-no-knead-sourdough-bread/ and my German recipes here: ourgabledhome.com/all-recipes/german-recipes/
😊 ~ Anja
Can you use store bought buttermilk? If so can you use it cold or does it need to be at room temperature before you add the flour?
So tonight’s the night🙏🏼 I’ll be starting by bread making. I have 2 questions😔
1. What is the diastatic barley malt and is it extremely important to use. ( I’m sure it is since you but it in the recipe)
2. Once I use my starter how do I start building it back up and at what point do I put it in the refrigerator?
Technically that’s 3 questions 💕
Thank you so much for your time. I can’t wait to watch your video on your carrot cake but I am off to work for the day, I’ll have to watch it on my lunch.
Have a blessed day
Hi Ginger, the barley malt is not critical and you can omit it. You can just add a pinch of sugar. Just leave a little starter in the jar, add a lot of flour and put it right back in the refrigerator. Hope this helps and happy baking 🍞 ~ Anja
@@OurGabledHome Thank you so much!
@@OurGabledHomeDo you add the sugar to what you’re about to bake or the starter? Sorry, I’m brand new and I need to be very clear. Thank you.
Hello. I am Brenda from Cebu, Philippines. I have been experimenting for 2-3 weeks now but i feel i haven't been successful. Im watching your video now and listening to some ? and your answers
Great! Sometimes you need to experiment a bit before you get your sourdough right. My best advice: don't give up! Thank you so much for commenting 💛 ~ Anja
hello Anja! thanks for the advice. I don't give up even though i've used up almost 2 kgs of artisan flour already. I've used 3x "discards" for pizza pie and bread with nuts. Still keeping 2 bottles of "not sure if matured" sourdough one in the fridge and one on the counter. I'm keeping my fingers crossed if these two will be alive.
@@fbcveloso8446 Good for you! I know you will figure it out 💛 ~ Anja
I started my sourdough starter per your instructions in your previous video about starting a sourdough started. I even added some caraway seed at the beginning. I smelled and stirred it every day. I kept it out on the counter covered with beeswax cloth. On day 5, today, I noticed mold growing along the inside rim of the jar. What did I do wrong? Do I throw it out and start again? I would appreciate any advice you can give. Thank you.
Mold can grow for a number of reasons, for example, too much humidity, too warm, and/or containers not being clean (think soap residue). If there isn't a whole lot of mold, you could generously wipe it away but if in doubt, I would start over again. Hope this helps and let me know if you have more questions 💛 ~ Anja
I have watched several of your videos and am trying your dry storage method. I have been working with sourdough starter since my sister gave me a cup of her starter (which was over 150 years old then) in 1974. I have never been happy with the less sourdough flavor but this video gives me confidence to keep working with it and try to obtain more sour. At the very end of this video you mention not letting bread sit in a metal bread pan. I've never used metal utensils when working with sourdough, but I only have a non stick metal bread pan. Do you use ceramic?
How awesome to have a 200+ year old starter!!! You can actually use metal utensils since you'll only use them a short time. If I use a stainless steel loaf pan, I oil it and add flour so that the dough won't really touch the metal. Hope this helps 💛 ~ Anja
Do you need to cover so the jar is in the dark? Thank you!
No, you don't. The reason I cover my sourdough starter is to keep things out. Hope this helps 😊 ~ Anja
Hello, Im new to making sourdough. My sourdough has mold on it. It was in the over with the light on over night. I pull off the brown dry mold off but I don't know if it is safe to good. I was discarded and putting in a different jar and I put in the fridge. But it has the hooch on the top, maybe 🤔 I need to toss the moldy sourdough and feed the one on the fridge? What do you think?
You can watch this video: czcams.com/video/4B768gY3uxY/video.html
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Thank you 💛 ~ Anja
Hello Anja! I have watched all of your sourdough starter videos. It seems like such a simple method so of course I'm all for that. I am on attempt #2 trying to make a sour dough starter with buttermilk and flour. The first one just got runny and moldy - the temp in the house is cool. Attempt #2 I moved to a warmer room and is now on day 5 and developed a bit of fuzzy mold that I wiped off at the top sides of jar. However, I noticed an acetone smell :( Do I keep going or should I start yet again? I am in a cool climate area where spring has not warmed up much yet. Should I wait until it is warmer?
Thank you so much for your comment. Due to the overwhelming number of questions I get, I can no longer answer them all. You can watch other sourdough videos in this playlist czcams.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
Get rid of its Bad
Hello And you're right Regular milk with a little vinegar Ends Ends up being Buttermilk Thank you very much
I can't find the video I'm looking for, so I'll ask this question anyway. I noticed that you have baked in a Bosch convection oven. I am used to baking in a straight electric wall oven, and am thinking of purchasing a Bosch wall convection oven. Is it difficult to make the change? Does the Bosch make it easier to bake breads, cakes, etc.? I would appreciate your input on this baking issue. I look forward to your reply. Thank you for sharing your expertise. I'm really enjoying your videos!
First, it depends on whether you are using a gas oven or an electric oven. As far as I know, they all come with convection and conventional modes. The gas ovens tend to emit a bit more humidity which can be a good thing or not, depending on what you're looking for. I found our Bosch oven to be very reliable, even after 12 years of heavy use. Hope this helps and thank you for your nice comment 💛 ~ Anja.
@@OurGabledHome It will have to be an electric oven. Will that make any difference? Thank you for your prompt reply.
@@annwolters6799 It should not make any difference. Bosch is a very good brand so no matter what, you will be getting a high-quality oven 😊
Hello…I’m super new to sourdough. It’s important to me to have a long fermented sourdough result. Does your method result in a long ferment since it is maintained in the refrigerator without feedings?
Yes, especially since you're letting your dough ferment/rise for so many hours 😊
Hi Anja, I made my first sour dough starter I used your cultured buttermilk version but instead of the buttermilk I used Milk Kefir and it worked really well for me. I do think I left it sit on my counter for 1 or 2 days too long going by the smell. A little on the vinegar side. So today I made the no knead sour dough bread and it turned out really good except for some baker errors. I was multi tasking so my bread baked almost 10 minutes too long so the parchment really stuck to the bread and the very bottom was too crunchy. I cut it off and the rest of the bread was great ! I know the bread dough is sticky but I think mine was too sticky even after adding a little flour. I used all purpose, whole wheat and rye together. Even with baker errors it still turned out very good. I do have questions….. what size cast iron Dutch oven is best, mine is 14 inches around I believe 9 1/3 quart. My other cast in I think is maybe 1 1/2 quart. Small. And can another type of pan be used ? Thank you so much for helping and sharing. I have wanted to make sour dough bread for awhile and your instructions just seemed very easy and most effective for me .❤ Love your channel.
If your bread gets too dark on the bottom, put a cookie sheet on another rack underneath your bread. Sometimes, I use a 5 qt Dutch oven but I have a bread in the oven as I am typing this and it's in this 10.25" combo cooker amzn.to/3Bp6yAq. Hope this helps and thank you for your nice comment ~ Anja
I will try your suggestions. Thank you for answering and for the link ! Thank you for your channel I am learning a lot.
Have a great evening !
i made a starter but wasnt sure if you had the wrap tight or not. Mine was not so tight and it molded. Starting over so I have to use buttermilk? Im out thats why I am asking.
Saw your earlier comment and replied there 😊 ~ Anja
Thanks for your videos🙂. Would using yogurt replace the butter milk?
Also, are you using buttermilk to help in the fermention process only or there is another reason?
Thank you
Yes, you could use yogurt instead of buttermilk, both of which would serve to get the good bacteria going. Hope this helps ~ Anja
@@OurGabledHome many thanks for replying, I have noticed you already talked about it in the video, still you attended to my question, due to of time I listen to videos while working so I miss details. Thanks again
@@samarsabha3546 No problem!
I'm trying this out with yogurt I'll see if it works!! I used about 3 big spoons of yogurt, water, and white flour. I mixed it till it looked like a pancake batter. I put it in a Ziploc bag with the lid on top of the jar but not screwed on. Last time I tried to make sourdough fruit flies got to it and I got discouraged but I'm going to try this and see how it goes!
@@YamiHikariHime hi Yami, how did it work out with the yogurt??
I expect the egyptians had a very simple way to this. Cato the Elder used fermented grapes as a starter. I wonder if we could use a little organic jam.
It's always fun to go back in history. However, many of the foods they ate back then wouldn't be so palatable to us modern people. Fermented grapes sound like wine to me and that might work. (Organic) jam doesn't have any live active cultures in it but the sugar might help. Please let me know your results if you happen to experiment with those ingredients 💛 ~ Anja
@@OurGabledHome I will try the grapes as this is what is recommended by Cato. Will let you know the results. My fermentation has been slow so this might speed things up.
@@retribution999 👍
Hello I began a buttermilk sourdough starter on 1/14/23. It had (to me) a pancake batter thickness. I have stirred it everyday. Today when I checked its progress it appears there are little black dots in the top. They are not fuzzy. Just dots with little lines running from them but they are small. The starter is quiet thin now. Should it be? When I tap the bottom of the glass I get a nice "hollow" sound. It smells pleasant. Do I need to feed it a bit of flour or just keep stirring everyday? I am wondering if it is beginning to make hooch. Idk. My house is on the cool side around 66*F at night and 70ish during the day. I decided to wrap a loose towel around it today as I don't have a sunny window for it. I wish I could attach a picture for you too see. Thank you for any help.
It's so difficult to make a remote diagnosis but you can watch my other how-to sourdough videos in this playlist: czcams.com/play/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y.html Or consider enrolling in my online sourdough course: supersimplesourdough.teachable.com/p/super-simple-sourdough Hope this helps 😊 ~ Anja
Hi, I forgot to feed my starter maybe a week.the top got thick and a different color is it still good . kind of pale orange.icouldnt figure out how to send a picture of it.
Your starter is probably still fine but if you're not sure, you can always take the top layer off ~ Anja
I have watched your other video too about maintaining the starter. If there isn't any left you can pinch a piece off the dough just before baking.
My QUESTION is doesn't the salt in the dough effect your starter? Or does it react completely the same?
It doesn’t seem too. I’ve done it and the starter is fine.
I do the same all the time and have not noticed any problems. If in doubt, you could add the salt AFTER you pinched off the sourdough starter. Hope this helps 💛 ~ Anja
What type vessels do you prefer to bake your sourdough in
Hi Amanda, it depends. For my no-knead artisan bread, I use my cast iron dutch oven. But for my whole grain German bread, I use a rectangular loaf pan 😊 ~ Anja
Would love to take your course, however it is a little more ($) than I expected. I will try one more time and just put it on the counter to see what happens. If that doesn't work, I will give up and just get a starter from a friend.
You could stay tuned for when the course goes on sale (typically twice a year) or maybe put it on your b-day wishlist? Don't give up yet: czcams.com/video/_E0F43ieLME/video.html ~ Anja
In your method did you need to feed 7 days on your beginning to make the sourdough starter? Thank you.
You can watch this for more info: czcams.com/video/whGTP6YkRzg/video.html Hope this helps 😊 ~ Anja
I have a starter that I got from my sister last monday (a week ago). It has been in my fridge since then. Is it still possible for me to use your method to preserve it? Ie.. can I add flour at this point and then put it back in the fridge for another week or two?
Yes, you can switch back and forth between my method and a discard/feed method at any time. You can see that in this video: czcams.com/video/mFsmW5BlqbY/video.html ~ Anja
I washed my containers thoroughly and even poured boiling water into jars. Both of my starters grew a big bubble of mold on day 4. I used the oven light to create warmth as our house temp is low especially at night. I think it might have been a little too warm. Can the starter work in a house with low temps so dont get the mold? I am starting over. :(
That sounds frustrating! Our house is never warmer than 68˚F in the winter and I can still make good starters. If your next one fails again, you might want to consider signing up for my online sourdough course where I can give you much more personalized attention: supersimplesourdough.teachable.com/p/super-simple-sourdough ~ Anja
Hi I really love your videos, I have a starter I forgot,is this still good should I try to save it.trying to attach a picture
It's hard to say without seeing (and smelling it) but I would say yes. You can always pinch off a bit, add some warm water and flour to it and let that sit for 24 hours 😊 ~ Anja
I tried to send a picture but I guess it didn't work. I also tried to go to your cousin shop in Berlin but I couldn't find when I clicked on it it gave me a lot of site's. Well I still haven't figured out how to send a picture.the smell was good it was hard on top and orange ish color.am going to give it a try.thank you Joyce
@@joycecapell I have the full address and weblink for my cousin's store in the description box of the video: czcams.com/video/GgLJ34HDkss/video.html If you would like to get direct access to me, consider signing up for my online sourdough course: supersimplesourdough.teachable.com/p/super-simple-sourdough Hope this helps 😊 ~ Anja
I make a probiotic thick yogurt. Can I use it to make sourdough starter? Yogurt has 14 active bacteria. Would love to hear your opinion. Thanks.
Hi Eva, yes, you can use yogurt to make a starter. Happy sourdoughing 💛 ~ Anja
Have you tried this starter method using nondairy buttermilk or nondairy yogurt made with live active cultures? I am vegan so this matters to me. I started my starter three days ago using plain, unbleached flour and previously boiled and cooled water. The starter recipe I used calls for regular feeding at 12-hour intervals and discarding half every other feeding for several days. I almost gave up because the method seemed fiddly to me and altogether too complicated. I really dislike the whole discard method, the mess, the waste, the crusty container, or putting anything pasty down the drain to potentially clog things. Yesterday, I discovered your channel. I love the simplicity of your method, based as it is on old-time wisdom, experience, intuition, and senses of sight, smell, and feel. My plain water/flour mixture is bubbly on day 4, and seems to be doing its thing, so far, so I haven't given up on it yet. Should I continue with plain flour and water and, if so, do you have any suggestions? Thanks so much!
Sounds like you may have a good starter going but you can use plain kombucha. Some people have successfully used non-dairy yogurt ~ Anja
Many thanks!
Hi there, can you tell me what you mean by "after baking the bread, pinch off some starer and put back to the jar"? it's at about 18:11 & 18:59 timestamp Thanks Anja!
You can watch this video: czcams.com/video/mFsmW5BlqbY/video.html and this video: czcams.com/video/POD2gRL799Q/video.html for a more detailed explanation. Happy sourdoughing 😊 ~ Anja
The small "golf ball size" of the dough you take to recycle back into another starter - is this from the "prebake", uncooked loaf after it's risen and right before you put it in the oven? Thanks.
You can take that "golf ball size" piece of dough at any time. For some breads, I keep it back right after I have reactivated the starter and for others, between risings. Hope his helps 😊 ~ Anja
@@OurGabledHome Thank you, Anja, for that clarification and information! Watching all your sourdough videos, now - and then some! Enjoying them very much - very well done! Love the background acoustic guitar music in them, along with the intro., too! Very well produced!
@@steveandrews8301 Aww ... your nice comment really means a lot to me! Thank you so much. I am also doing a sourdough live stream on November 20 at 4 pm PST. If you can't make it, be sure to send me your SD questions beforehand so I can answer them. The replay will be up the following Tuesday 😊 ~ Anja
@@OurGabledHome Great, Anja! I will put it on my calendar and try to watch your upcoming livestream video you mentioned, above. Thank you! :)
@@steveandrews8301 Looking forward to seeing you then 😊 ~ Anja
Hi Anja, I’m still a little unclear about how to maintain the starter. Do you mean after you have your sour dough batter you take a lump of the raw dough and place it back in the jar and a lot of flour on top?
Yes, that's right! It might depend a bit on the recipe when you pinch off a bit for the next starter. Let me know if you have more questions 😊 ~ Anja
Ok thank you!
I used my starter to create a bloom . I went to sleep and it must have reached its peak and then went back down. I didn’t try to make the bread . Will it rise again or do I have to make another bloom?
Depends on your recipe but if in doubt, create a new one ~ Anja
Anna, I love your recipe but I’ve had some bad results, (due to the variety of weighs vs flour type). Could up update you’re bread recipe to grams?
I am so sorry to hear that! Can you tell me which recipe you are referring to? TY ~ Anja
Can I use caraway seeds in my discard sour dough I already have. I am going to try doing yours. Thank you I use the handle of a wooden spoon to mix my starter not anything metal. I was trying to find a video I watched a yr or so ago about taking your starter out in areas in the grass to get the yeast.
You can use caraway seeds in your discard and/or in your bread dough 😊 ~ Anja
@@OurGabledHome I used a few rye seeds. I wonder if being in a higher altitude would have anything to do with it. I get tiny bubbles, but doesn't raise like other peoples. I am trying the buttermilk one now. thank you
@@donnarichey144 my starter often doesn't rise as much but my breads always do.
Probably a noob question, but can you use a wheat based sourdough starter to make a loaf of rye bread?
Yes, you can switch flours and starters around as much as you like!
You may answer this in the video, but can I use the white flour for the starter and use whole wheat for the bread? Or can you just use whole wheat flour for the starter and the bread?
You can use whatever flour you want for your starter and totally use another flour for your bread ~ Anja
Can you use sprouted flour in your starter?
I haven't tried it myself but I am pretty certain that you can. Let me know how it turns out 😊 ~ Anja
Hello Anja, can whole milk+apple cider vinegar replace buttermilk? Thank you
You want something with live active cultures but you can use yogurt, too ~ Anja
Is it ok to pour off the clear liquid from my starter?
You can but I prefer to stir it back in and add a bit more flour. Hope this helps ~ Anja
I added 1/8 teaspoon caraway to my weak, insipid regular starter, and it exploded with bubbles! Can I pack this starter with flour following your method?
Nice and yes, that will work perfectly 👍 ~ Anja
How often should you be using the sourdough starter to keep it active and not going bad? What I'm trying to determine is do I need to use it once a week or once a month, etc? I think that's the reason why I haven't started one yet because I just don't know how often I would use it without it going bad. ~ Laurie
I have not used it in 6 weeks and it was still good. Other people have reported not having used it longer than that and still got good results ~ Anja
@@OurGabledHome Thanks, that's good to know!
I followed your method. I put organic yogurt instead of buttermilk. It's been 4 days. No sign at all yet. But I am wondering why you didn't feed yours when you were making your starter. If you feed it once in a while(when you create your starter for the first time) like every 2 days, do you think it will work faster?
It might but I never had to do that 🤷♀️
Hi Anja,
How do I know if my sourdough starter is ready to use? I saw some videos that they do a water float test. I did my starter with yogurt, but it's still doesn't float in water. It's been 6 days already, but I did add more flour in it because I've noticed it was too liquidly. Does you starter float in water when it's ready to use?
Hi Cindy, my SD starter doesn't always pass the float test but will get me a good rise in my breads. If in doubt, you can always add a pinch of yeast to your dough (yeast cultures are part of the SD cultures!). Hope this helps and happy baking 😊 ~ Anja
@Giselle Stewart Hi Giselle, the float method doesn't always work, it never works for me. I'm still using the same yogurt starter. It works great, I just go by the bubbles and make sure it multiples to double.
I used raw kefir and wow. It was extremely active the second day.
That's amazing!
can you use cast iron pans to let your sourdough rise and then bake it in the cast iron?
Good question! I haven't tried it but let me know how it worked if you try it 😊 ~ Anja
might not be ideal because of the acidity of sourdough... could react with the iron
just like you, i prefer not to use the weighing scale. The process seems tedious and confusing. I've read another book on sourdough and it says it's alright to add a pinch of yeast to "wake up" the dough. I did this on my 2nd experiment and I can see that it was bubbly again.
I like to do things by the look and feel ... Adding yeast is always a great idea if you're not sure if the SD starter is active enough ~ Anja
Anja, have you ever saved your sourdough by drying it? I learned somewhere it is a great emergency-just-in-case method of spreading a thin layer on parchment, drying it, scraping it off, and then sealing it up in a jar air tight. Have you ever tried it?
Yes! In fact, I have about 10 bags of dried SD in my cabinet 😊 ~ Anja
Hello, I took my starter out of the fridge, it looked like yours (firm with a great deal of flour) and I added some water and let it sit overnight to soften, which it did. Then I fed it but it never looked bubbly and didn't seem to rise, although the smell is wonderful. What could be wrong?
Hi Dotti, there could be so many reason for your starter not rising as much as you had hoped. Maybe it needs another day or maybe it needed a bit more flour. Depending on the recipe, you could probably just go ahead and use it as it is. Hope this helps 😊 ~ Anja
@@OurGabledHome It did need another day and then it was perfect. thanks
I use Kefir (milk) I am making at home for some of my baking. Now I would like to know if I can use my Kefir to make your SD.
Yes you can: czcams.com/video/whGTP6YkRzg/video.html 👍😊 ~ Anja
@@OurGabledHome Thank you :)
Hi Anja , How much dough i need to bake a 500 gr bread in a backing machine and do i put it first in the machine then the flour and than the salt ???? 🤔🙃😊❤🩹
I don't have any experience with bread machines but here's a recipe you can watch: czcams.com/video/s1wpHMEhc08/video.html Hope this helps and happy baking 😊 ~ Anja
Can I omit the buttermilk?
Yes, you can! People sometimes use yogurt or kefir - or just plain water (might just take a bit longer) ~ Anja
How long is this yogurt good for?? Expiration date??
Are you asking about the yogurt or the sourdough starter with the buttermilk?