The Easiest Zero-Waste Sourdough Starter Recipe Ever!
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- čas přidán 7. 04. 2023
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💫 sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace
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This is the easiest way to build a new sourdough starter from scratch EVER!
No tricks, no gimmicks, no complicated instructions nor ingredients!
It really doesn’t get any easier than this!
Things you need :
A clean jar
Water
Flour
Tablespoon
Optional but recommended :
A spatula
An elastic band
More troubleshooting tips on my Instagram page 👇👇
shebakesourdoug...
🅜🅔🅣🅗🅞🅓
✅ Day 1-3 (1X Daily)
Add 1 tbsp water + 1 tbsp flour
✅ Day 4 onwards (2X Daily)
Add 1 tbsp water + 1 tbsp flour
And that’s it, no more confusion about how much to discard!
It took 8 days for the starter to double at an average proofing temperature of 25C
Try it and let me know if the merhod works for you!
PS:
Its best to store your starter in a warm place (25-28C) to encourage fermentation.
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#Sourdough#homebaking#homemadebread#bread#bake#artisanbread#recipes#homecooking#shortsfeed#naturalfermentation#asmr#satisfying#levain#bakersofinstagram#levain#shebakesourdough#lievitomadre#masamadre#sourdoughstarter#shorts#bakingtipsandtricks
I gotta say thank you, I already make the starter and it turns out PERFECT🎉 I've been making sourdoughs for 3 mont now thank you very much!
Didn't u add any other ingredients for this starter(like yeast)? Was it only a mixture of flour and water?
Wow that’s fantastic! Congratulations 🎉 🥳
@@shebakesourdough can u answer my question?
I can! This is growing your own living organism on your own. Yeast is already alive so it would defeat the point.
@@laurensmith7711 got it thanks
I’m on day 1,564 and things are crazy. The blob has now consumed my entire kitchen. Send help!
Add flour,burn your kitchen and keep adding water to maintain temperature
You’ll have a bigggg bread😂😂
Discard everything save 25g and continue feeding :)
Maybe apply some heat and make massive bread 🍞
😂
Dehydrate your sourdough in the oven. You can watch CZcams videos on how to do it. Alternatively, search & watch this video on CZcams *easy sourdough no feedings no discards our gabled home* . The video shows you how to store your sourdough in the fridge for long periods of time.
Finally somebody who doesn't jabber on for 10 minutes and never gets to the point. Thank you!
Wow thank you! 😊
Right 😅
The vidiot was pointless.
So every 12 hours feed on 4 th day ?
For reals! I WISH I would’ve ran into this video prior to starting my starter!! 😅 all these 15min-30min videos to explain mixing flour and water lol.
Thanks for not harping on for 25 minutes and getting straight to the point!
Thank you. This seems much easier than other videos where you have to throw away half. I’ll try yours.
Looking forward! 🤩🤩
You don't have to throw away anything. There are tons of online recipes for starter discard
@@Dragon-wl5icYou can't consume the starter because it's bad at the first days
@VIProach I am not consuming the starter, lol
My starter is pretty old and I bake about 4 to 5 loafs of bread per week.
The starter is ready, when it's ready. And if you have a good and healthy starter, your bread will taste amazing. Well at least mine does😉
@@Dragon-wl5ic By consume I obviously mean Ise it in a recepy. And when you just started making the starter can use the discard yet.
I love that you aren’t weighing things. Bread making is an ancient art that was practiced in home before digital scales existed. Our ancestors made their own starters without even the benefit of standard measures of tablespoons and cups - they used ratios instead. No need to make it difficult or feel out of reach if someone doesn’t have the equipment!
scales existed and they were used. They just weren't digital.
I would never recommend not weighing out your ingredients when baking otherwise you will not have a consistent hydration ratio.
Our ancestors knew this, and this is why we practice this today.
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
This is truly the best video ever on making a sourdough starter
Thank you so much 🥰
Здравствуйте! Спасибо за рецепт приготовления закваски!.
К сожалению в описании нет перевода на русский язык.
Можно вас попросить написать рецепт в коминтариях - здесь есть перевод.
Спасибо!
@@user-cz7tx5gt5x Добавляйте столовую ложку муки и столовую ложку воды каждый день с первого по четвертый день. На пятый день и далее добавляйте одну столовую ложку муки и столовую ложку воды два раза в день, пока закваска не начнет Увеличивается вдвое каждые двадцать четыре часа, и тогда блюдо можно выпекать.
@@user-cz7tx5gt5x Начните делать закваску одна столовая ложка воды +1 столовая ложка муки в чистой баночке перемешайте и оставьте на 24 часа
Продолжайте делать то же самое на второй и третий день
Начиная с четвёртого дня добавляете одну ложку муки и одну ложку воды два раза в день
На восьмой день ваша закваска будет увеличиваться в два раза и готово чтобы печь из неё хлеб !
Надеюсь вам это помогло ❤
Thank you for sharing your very simple no-discard approach to making sourdough starter. I can’t believe how many people think you need to discard half every day! I guess there’s a lot of folklore around making a starter and not as many evidence-based recipes.
Hi! I’ve made a few starters with this non-discard method and it works so well. Many of my followers have also tried it with success. I hope you found the sharing useful :)
I grew up eating my grandma's sourdough bread which is proper to all pre-industrialized societies as Western countries call it. I recall the process to be not complicated at all and so simple
Thank you. For other saying how easy this is and criticizing your video, they didn’t make a video and you did so again thank you.😊
❤️❤️🙏🙏
Sauerdough starter
Day 1 - 1 Tbsp flour + 1 Tbsp water for 24 hrs, Day 2 & 3 - Tbsp flour + Tbsp water daily, Day 4 & 5 - Tbsp flour + Tbsp water 2xd. On Day 8 - ready to use.
4. ve 5. günler ; 2 yemek kaşığı un ve 2 yemek kaşığı su mu ekleyeceğiz ❓🤔
It’s still 1 tablespoon of flour and 1 tablespoon water but 2 times a day.
@@userntey1 Yes, you do
What happens on days 6 and 7? Also is it kept on kitchen counter or in fridge?
What or how to use after it is made.
She’s not mentioning a warm kitchen but that’s an important variable too, so I’m grateful she has the thermometer sticker on the side
yes the ideal proofing temp is 24-28C :)
What happens if the temperature is more than 40?
@@aghauzma3201 I found this from asking Google what happens if proofing temperatures are to hot for sourdough starter.
If the proofing temperature for sourdough starter is too high, the yeast can die, the dough can become unstable, or the bread can have a more sour flavor:
Yeast death
Temperatures above 120°F (50°C) can kill the wild yeast in sourdough starter if exposed for long periods. Yeast can also die at temperatures of 60°C or above (140°F).
Dough instability
At temperatures above 85°F (29°C), the dough can become unstable and overproof quickly, especially for high-hydration sourdough bread. Overproofed dough can lose its structure, becoming stretchy and slack when turned out onto a work surface. It can also be stickier than usual due to a lack of remaining gluten structure.
Sourer flavor
Temperatures of 90°F or above can cause yeast to ferment quickly, which can add a more sour flavor to the bread.
Not me dreaming I was making sourdough today 😂
I swear that I don't understand why people make it so hard when this is as easy as it can be. I would love to know where you get the band and the thermometer thing.
Hi! This is the KneadAce Starter Jar Kit. There is an exclusive discount link on my Instagram, please send me a message if you’re interested :)
Thank you for answering my question I already purchased a jar with the rubber band and all that before I saw your answer I'm just wondering:
1. you don't even test it in water or anything you just proceed to use it? And 2 I'm wondering how much you use per loaf?
Thanks in advance if you see this and answer this question otherwise I'm going to proceed intuitively,as I am loving trying to make this bread. I've generally had great bread using yeast; I can hardly wait to make a really great sourdough loaf with a starter. 🤗
@@shebakesourdoughHi i hope to receive link for the kit.
..Amazon sells this
Why Instagram? You are posting this vid on CZcams so why not comment here?
I would have to agree. Easiest way ever!
The real way to make it from scratch ❤
When starter is ready. How do you do the bread part for baking? I am new at this
Thank you ever so much! After my third try, my starter came out perfect. I am going to make the bread now!!!
You are such a kind and beautiful soul. Thank you so much for sharing your recipe with us. Appreciate it !
I am going to try this. Just subscribed because this removes all the unnecessary cumbersome steps out there 😅
Thanks for subbing! 😊
Best starter video! 💛
Trying this with my mom and sister today!! It is our first time making a starter. We'll keep you updated!
took only several hours to find this gem. I wasted so much time watching those over complicated videos that last forever. THANK YOU for getting all the info under 1 minute :)
So what happens after day 8? Do you still need to feed it once a day or twice a day 1-1 water and flour??? Then when you bake with it; this'll essentially be called the : Tangzhong ?
Tangzhong is not fermented yeast though. It’s used in Japanese Milk bread so I would think w/ milk being an ingredient it’s totally different
Love this so much! Can’t wait to try it! 💖
I love this method!
Excellent Presentation!😍ThiS iS such a fun recipe to uSe!👍ThaaaaaankS deeply foR sharinG your awesome receipe!✌🤓🙏😇🌹🌞🌹☕🍵☕
Thank you for this recipe, planning to make this during the holidays!
Have fun! 😁😁
I'm on day 3 and my starter doubled over night.
Thank you I’m going to give this a try
Keeping it simple. Nice! You earned my subscription with this one short.
This would be my 3rd attempt. This time I’ll use this recipe and method. Fingers crossed 🤞
Remember to keep it warm ~ 25C :)
You can PM me through Instagram if you have any questions :)
Thanks for sharing this!
soooo many CZcams presenters share sourdough recipes that indicate xx grams of "starter", with zero info on how to make a starter.
This is great! I,m set to make sour dough
best wishes from montreal 😊
catherin
Glad it was helpful!
That's because their audience already has a starter. There's lots of videos about how to start your starter. And now you found one. Good luck!
Thank you for sharing. It is easy
Thsnk you.
Thanks for the no-discard recipe.
Once you’ve built this sourdough starter what are your measurements for feeding it every week to maintain this?
Add what you've used.
Week ? You need to feed it every day I am affraid :)
@@mrpgput it in the fridge and you don't have to feed it daily. Once a week is enough.
@@jinnxx2729 that's true but then you need to bring it back from semi dormancy which takes two, three feedings. Btw You can keep in the fridge for much longer without consequences.
You can bring it back by taking it out and give it a good feeding, enough for what you will need leaving at least 2-3 tbsp. Leave it in a warm place till it rises, 4-6 hrs. Then it’s ready to use again. One feeding is all it should take. No need to feed weekly in fridge to maintain. It can last a month without feeding, even longer.
Hi, I just started mine today, let’s see how it goes 🙂 thank you!
How’d it go!
One of the best vdo
Thank you , I was looking for one without throwing away step 🙏👍
Great video! Easy instruction. Does this recipe change in cold weather?
I made my first starter two years ago and have had to “re-make” it two or three times since. For Christmas my best girlfriend gave me the SHTALHST set- just at the moment I found this video. Now it’s the morning of my Day 4 and it’s already fluffy and bubbly! I will be making my first new loaf on Day 8! I can taste it already, butter dripping off!
Thanks for a great video!
Hey please let me know how it turned out i wanna make sourdough bread but don't have those fancy bread proofer and those blades or anything so please let me know how to make this AND also please tell me the recipe that you used
Congratulations on your new starter, I’m so excited to see your first bake with it! 🤩🤩
what kind of flour did u use?
Thank you so much much needed
Thank you for using the freedom units of measuring units
Or make enough to discard so you can make discard treats like, pancakes, cinnamon rolls, pizza crust, waffles, and various others. Discard does not have to be thrown away after it double twice in 24 hours
Thank you! I don’t wanna be throwing out so much flower! lol
Flour 😊
I like it.
Anything that works. I have so much trouble getting it to the right point without it going over.
I am manifesting i learn to cook this and many new things to feed my family thank you for sharing cheers
Wonderful! 👏👏
"you need a special kit with stick on thermometer and an elastic band"
* Proceeds to not mention either again or even show why they are in any way necessary *
Thermometer is pretty obvious for temp control, it should be optimal for yeast to thrive, and elastic band for drip so your yeast would feel confident in front of camera.
Temp needs to be kept around 70 degrees and the outside band is to show how much your starter is rising..I use just a rubber band and move it after each feeding
In my opinion you don't need any of it. Feed your starter with white flour and lukewarm, filtered water. Stir with a wooden spoon and set on you kitchen counter.
You see how it is rising and you see the bubbles forming.
Once it "implodes" you feed it. In the bread baking period and when leaving outside the fridge, feed it daily. When fed up with baking breads, pop it into your fridge and feed it once a week. Easy peasy
❤
❤
Yes! Answered prayer
Finally someone taking ! I hate to waiste my food!😊
how did you keep your jar so clean? and does a messy jar have an effect on the process?
The jar will get crunchy and crusty over time. It doesnt have to be super clean and shiny. In every bit of crust there are millions of good bacteria.
I usually soak mine once or twice a month overnight, rinse it and pop it in the dishwasher. It works like a charm. I am usually baking 3 to 4 breads a week....in fall and winter though
@@Dragon-wl5ic just a question tho, do u need to feed your starter everyday? Or can u just put it in the refrigirator? Im interested in learning how to bake sourdough 😊
@dada_doll3544 hi there, when I bake regularly and leave my starter at room temperature then I feed it everyday.
But if I store it in the fridge, I feed it once a week, or every ten days. I usually just remove the hardened top layer and it is good as new. It works like a charm. Hope that helps and hope you are going to make faaabulous bread😊
@@Dragon-wl5ic thank u so much!!! I'll take a note of this!! 🤗
Great vid!! What kind of flour was used?
Just non self-rising
It might helpful to me… thanks for sharing ❤
Excellent! Thank you
Please share a detailed video describing the measurements and what is the brand of your oven?
she included the measurements
Lord have mercy!! Thank you I was so confused, plus I don't like wasting...
you don’t need to throw away discard. the name tricks people but its still usable. you can make stuff with it
I think I would’ve given up had I not found your video. It’s so easy until even I can do it😆 thank you!♥️💐✌🏽
Yay congratulations on your new starter! 🥳🥳
Woow great!!to know.
Never say easy, i love cooking but sourdough is the hardest thing ever, it never turns out ive done it 4 times already
The starter? Mine took 3 months till it was finally strong enough to bake a loaf, I have a secondary one I started by mixing a little dry yeast, with water sugar and flour, then discarding all of it but the stuff stuck on the sides of the jar and then treating it like regular sourdough, I honestly don’t see the difference between it and my 100% wild yeast sourdough starter.
4 times? Wow you really gave it a good run
@@4yearsclean lol i finally got it though, after learning it shouldnt be exposed to the sun
And no bleached flour!
I've done it 4x as well. One time I used homemade kombucha. I've been using 14 c. Einkorn flour. Maybe I need different flour. I may try this
What is the elastic band used for
The elastic band has the days of the week. It’s used to let you know when you last fed the starter.
It also helps remember the level the dough was at when last fed.
Yes! Hundreds of videos of people doing it completely wrong..... you maid it great job!!,,
❤ thank you so much for sharing this ❤
I made this and it worked beautifully! But after the first rise on Day 7, it stopped rising. I still get bubbles. Do you have a guide on maintaining this starter?
That's a fake rise. You have to continue feeding. It should take another 2-3 days. I'm pretty sure you have it figured out by now. If you could share it, that would be great! 👍🏻
I put in a drop of honey the first couple days. It feeds the yeasts.
@@InsertHereKThx you don't use yeast for sourdough though do you?
There are naturally occurring yeasts in the air - they proliferate & do the job.
@@karenlewis5254nope, the sougherdough starter is basically what people used to use before yeast was invented
Do I feed it twice a day even after day 8?
You can sit it in the fridge & feed it once a week 👌 That’s how I do it. If you use 1/2 of it then go back to the daily feeding cycle until you have a nice volume again and back to the fridge.. feed once a week.
@@debrajol3585 do I put it in the fridge too when I restart the daily feeds?
@@Nini-lq6og after it sits on the counter for a couple of hours and you can see it’s bubbly again. Stir it, wipe down the sides & put it in the fridge. Once my starter is going good I put it in the fridge and leave it.. when I use some to bake bread or pizza dough or whatever I’ll feed it & then same thing, sit it on the counter till it’s looking bubbly and back to the fridge. Starving starter makes delicious bread. If you feed it first and then remove some to make bread it isn’t as sour tasting . So use it and then feed it.. wait a couple hours and refrigerate it for next time. ~Now if you don’t use it for 6 months give it a feed, let it sit for a couple hours and back in the fridge. It literally only needs fed maybe twice a year or when you removed some.
@@Nini-lq6og sorry for the delay in answering.. CZcams just now notified me of your comment. They are pretty bad at notifications. Let me know if you need any assistance 🌹
@@debrajol3585so after day four do I keep feeding it twice a day ?
THANK YOU!! 😊
My pleasure 😇
How to keep a sourdough starter? Can we put it in the fridge so it will not get mold? Or just keep it at room temperature? And how long can the starter be used?
So, you're supposed to wait until your starter is mature before you can put it in the fridge(around 1-2 months old). While it's still in the early stages, putting it in the fridge could kill it. And starters can be used indefinitely as long as they are fed regularly and don't develop mold. I know someone who has an 80 year old starter
@@CaspieBadKidplz how much starter I need for a normal bread 🥖? Thx
Sourdough is usually kept at room temperature and kept covered. taking out the amount of Sourdough that your bread recipe calls for. Then you add back an amount of ingredients the Sourdough is made with to bring the Sourdough back to the original level in the container before you remove it to make bread. I don't know if that is how THIS starter is done but generally whatever you remove you replace...equal amounts. That's been my experience.
But this is to create the starter. Most recipes say to throw away half the starter before feeding each day (and twice from day 4-8). The only difference with this is that you use much less water/flour each day, which means you don't have to throw out half each time you feed. After the starter is ready to use, you would take out what you need amd then replace it with equal water/flour.
👌
Thank you soo much. ❤
This didn’t work for me and I followed exactly for 7 days. I finally added 1 c flour 1 c water and then it came to life
This didn’t work for me either
Did you use unbleached flour? If it was bleached it sometimes doesn't work.
9 days did not work. I used unbleached bread flour.
On day 7 and have yet to see a rise. Only small bubbles and hooch after stirring.
could you put the details in the caption :')
Hi, yes I’ll do that!
You can also find all the details on my Instagram page @shebakesourdough
😅❤
@@shebakesourdough cannot find the details plz
I started today. Wish me luck!❤
Thank you i started 4days to be exact and this is the concept i have been doing 😅glad to know my rebel behaviour is doing something good
Wait does this work for real? THE COMPLICATION of videos I’ve seen that makes me scared to do my own starter lol. Does this make the bread different?
No it produces the same delicious sourdough bread :)
What is the elastic band for?
I’m guessing to make sure it’s rising, you put the band where the top of your starter is. If it goes past the band you know it’s working
It’s to mark the initial level just after a feed so that we can track how much the starter is rising and how long does it take to peak :)
Oh my goodness I have to try this next time I’m currently on day 4 of feeding and discarding and I’m doing two separate ones lol. It’s annoying definitely going to try this I’m intrigued!!!
Just don’t discard ppl make it so damn complicated
@@Aly0313the group I’m in definitely is doing this (making it seem so complicated) I’m on day 6 (doing the discard method) can I just continue on and just feed or will it mess this starter up? I’m NEW to this, I’m following along with what majority from group said and they of course didn’t recommend this tutorial lol😅
Thank you
What kind of flour did you use though? You should at least mention the type you used since flour quality and type is one of the most important elements to get a good starter.
Hi! Both regular bread flour and all-purpose flour work well for the purpose of building a new starter :)
@@shebakesourdough Alright. Thanku so much for the reply.
What if I want a rye starter? The same proportions?
Tried this and it never rose 😢 also tested it in water and sank.
Hi! It is important to maintain an optimal proofing temp of 25-28C. May I know how many days old is your starter? You may also visit my Instagram page for more information. Thank u! :)
Same thing with me ! I think she just made this video for views.
I'm surprised the bacteria responsible for this isn't actually mentioned. How do you know it's yeast or E. coli?
@loreenbaksh -- You want to use
1.) reverse osmosis water!! AND
2.) UN-bleached flour!
Can NOT use tap water (or even most manual filters, like charcoal filters) -- the chlorine and chloramine in tap water will completely kill the sourdough starter, as will the bleached flour.
It's sooo sad when it doesn't work, but sooo amazing when it does!!!
When I switched to reverse osmosis water, it stopped killing my starter, and actually worked!!! 😅
(Don't want distilled water either--- look up Dr. Imoto and the difference between different water molecules. Definitely don't want to drink distilled; it has all minerals removed, and it dehydrates you and starts de-mineralizing your system; people start losing hair and teeth 😩. Wrestlers will drink distilled water on purpose when trying to get down to weight before a match because it is known to DE-hydrate you 😩).
Good luck!!! 😇❤
Thanks from jhelum Punjab Pakistan. I love ur short quick informative vid for my first attempt at making sourdough chappatti whole wheat flatbread❤
Shalom, I made mine in a different way, I just saw another youtuber show the real easy way to make it, which is just use half the jar of Buttermilk with its live cultures and and a cup of einkorn flour (just to make a pancake batter consistency) and a cup of Spelt Flour with some caraway seeds and thats it. It grows in 4 days I made mine on Monday night and on Thursday morning it has doubled, with only stiring occasionally, that's it, no feeding. 😉👍 Have a blessed day.
Can you please drop that link?
Not sure I would recommend using dairy products in a starter that is supposed to sit out at room temperature a good bit.
did you have to refrigerate your starter? i see every vid recommend keeping a new starter out at room tempt, but I cant imagine doing that with something that has dairy in it
@@unironicpanda hey I sure did keep it on the counter😊👍
Milk starter. Valid.
This would probably work faster, I started mine with the normal method of discarding each day and feeding, my starter was not strong enough to bake a loaf of bread for 3 months of feeding every day.
Supposed to be feeding your family not the bloody bread😢😂😂
If you're sure you were making the bread correctly and that it's the starter's problem, maybe it was because of the flour used? Or the environment. There must be not enough wild yeast available. I've seen a video saying you should not use bleached flour, maybe that was the problem? Or it was too cold.
@@tymondabrowski12 it was winter, using AP like most videos said, I switched to bread flour, I know it was the starter because it was not rising like it should it would get bottles but not rise in the jar. Also with discarding every day when you’re first starting out is slowing the process I think the way this video shows is a much more wise way of doing it, not wasting and allowing the first initial portion to become stronger and ferment properly
@@user-bx5xf1oq2s it was during Covid, didn’t have a choice
THANK YOU❤❤
I need to try this, and your voice is very calming 😊
🥰🥰🙏🙏
❤❤❤👌thank you so much
Thank you! I was discouraged when my starter died years ago. This will be my first starter since our big move 🫶
Wonderful! Congratulations on taking the first step :)
Thus us the easiest method I've come across! This will be my go to! 🥰
Yay! Glad you found it useful 😊😊
@@shebakesourdoughFinally started mine today! Can't wait to see how it turns out! Thanks again! 🥰
You have no idea what I been through after I was given a starter! I bought a very expensive scale. Took it back because I found a cheaper one. I paid $13.00 for bread flour, which I should be using spelt or rice. I will used the flour are give it away. I wasn't given the right measurements for the feed. I went on line. It has sll be Crazy. So I decided yo take s deep bread & start over. Thank God for you so simple!🙏🏼
I’m following this on the day 4. successful so far. I’m excited
Exciting! 🤩🤩
Thank you thank you it is much easier and I can now start my own bread.
.
Wonderful!
Brilliant video! ❤
Thank you 😊
Thank you for the recipe. Could you tell me witch type of sourdoughs do you use for the starter ?
Now all I need is a recipe for a sourdough dough bread that I can make in a toaster oven. no Dutch oven
I have found youtube and websearches for sourdough pancakes/waffles, pizza dough
I bet you could just make a smaller loaf even foccacia bread. Maybe try making a few little baby loaf's.
Toaster ovens cook a little uneven so turn half way.
I finally took the leap.
I am still waiting for my 1st starter to be ready. 4 days in. But kitchen is around 62-68°F these days.
You can even start with commercial yeast, so you get bread right away. Save a chunk (golf ball size in a jar covered with abt a T of flour, and wake it up a couple days before next baking by stirring in water, and letting it sit over night. Add to bowl, add flour, and water, and let it ferment in warm place about 18 hrs. Add flour to bread dough consistency, and let rise to double. If too wet knead in some flour as you knead it a bit, on a clean surface. Save a chunk, make your bread, and you'll never need to buy yeast again. Yeast is yeast, and it doesn't hurt to start with commercial yeast, but the great taste, and digestibility comes with a fermented product like sour dough.
It’s to see where you started to see how it grows.
Wow amazing video. Subscribed ❤
Thank you so much 😊
Thank you for showing this. I never understood why starter meant discarding some
You’re most welcome :)
I wish I saw this video first!