MASTERCLASS: How To Make A Sourdough Starter From Scratch With Fresh Milled Flour
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- čas přidán 4. 02. 2024
- Today, I want to teach you how you can make your very own sourdough starter with fresh milled flour, from scratch. I make one together with you, and also talk about some of the cautions, and how to troubleshoot problems that may arise. Let's dive in to this together! And after you have learned this new skill, I have some recipes you can try using yours!
How To Make Your Sourdough Starter From Freshly Milled Flour: grainsinsmallplaces.net/how-t...
How To Dry Your Sourdough Starter For Long Term Storage: grainsinsmallplaces.net/how-t...
VIDEO: How To Dry & Reactivate your sourdough starter for long term storage: • How To Dry Your Sourdo...
Printable Recipes Mentioned:
Brown Butter Chocolate Chip Cookies (Sourdough discard): grainsinsmallplaces.net/the-g...
Sourdough Bread: grainsinsmallplaces.net/sourd...
Sourdough Sandwich Bread: grainsinsmallplaces.net/sourd...
My Blog with more Recipes: grainsinsmallplaces.net/
My Facebook: / grainsinsmallplaces
My Instagram Page: / grainsinsmallplaces
Join The Free Facebook Group - Fresh Milled Flour: / 782667429899138
Products I Use & Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): www.nutrimill.com/GRAINSINSMA...
Ankarsrum Mixer: www.gopjn.com/t/8-12416-31933...
Grain storage bins: amzn.to/3pOp8MH
Bread Pans: amzn.to/46oNyQi
Silicone Pastry Mat: amzn.to/3GOIIB9
Bench scraper: amzn.to/3ITyy1R
Digital kitchen scale: amzn.to/3hjlREj
Hard White Wheat: amzn.to/3NRxLkF (Small Amount)
Bulk Hard White Wheat: www.pjatr.com/t/8-12416-31933...
Checkout Some Of My Sourdough Recipe Videos:
Sourdough Sandwich Bread: • Sourdough Sandwich Bre...
Sourdough Bread Bowls: • Fresh Milled Flour Sou...
Chocolate Sourdough Cupcakes: • The Best Sourdough Cup...
Brown butter sourdough chocolate chip cookie: • Brown Butter Sourdough...
Learn To Mill Your Own Flour! Start HERE: Fresh Milled Flour 101: • MASTERCLASS: Fresh Mil...
My Amazon Store: www.amazon.com/shop/grainsins...
#grainsinsmallplaces #sourdoughstarter #howtomake #freshmilledflour #freshlymilled #freshlymilledflour #makeasourdoughstarter #howtomakesourdough #freshmilledfloursourdough #troubleshootingsourdoughstarter
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used! - Jak na to + styl
Thank you for this! Almost no one has a how to for freshly milled flour!
Yay! I am so happy to help! My whole channel and blog is dedicated to fresh milled flour!
Excellent advice on the volume versus weight method. It is indeed the best way to bake, as it ensures consistent results. The scoop example is helpful, but consider using coarse ground salt or sugar as alternatives. A teaspoon of coarse salt does not equate to the same amount as fine salt; however, a gram of salt is a gram of salt, regardless of the grind. Another pertinent example is a recipe that specifies weights, intended for store-bought flour. When a recipe is given in weights, there's no need to adjust the flour quantity. But if it's in volume, conversion is necessary because freshly milled flour requires less volume. I also love your example about digestion. I really wish people weren't so brainwashed about "bread is evil" when it's only "evil" when it's made with processed flour which is nutrient poor.
Thanks for the tips!
OK! Get out of here! I have literally been searching CZcams for this exact video and look what pops up a couple hours later! I swear you were spying on me! Haha
Yay! I am so happy I can deliver! I have been working on filming, editing, and writing this for a few weeks! I promise I wasn't spying! lol
PLEASE, do the video of how to dry and reconstitute the starter. I look forward to each and everyone of your videos. Thank you again, suzie
Great! I am happy to hear that! Thanks so much!
The video is ready to go! How to dry and reactivate it! czcams.com/video/34xmj9_RvXI/video.html
@@GrainsInSmallPlaces Thank you, thank you!!!!!
You are very patient to go through filming so many steps over many days - but thanks to you I now understand how starters work and it’s not so intimidating! Thanks for all your hard work and sharing your experience with us 👍🏾
Thank you so much! I am so glad it was helpful! You can do this! 😊
Thank you, I have been searching for a sourdough starter that uses fresh milled flour.
Yay! I am so happy to hear that I could help! Thanks!
Your such a good teacher. I appreciate how you tell my why or why not to do something (like consequences or what might happen, etc) instead of just telling me what to do. Thank you so much for all the help you have given me
I am so happy to hear that! I am glad to help! I think I like to explain the why's of things, because I am always searching for the why's. Also, it allows everyone to make their own decisions, I may say if you do "this" your cookies will be flat, but that gives the person who loves those flat crispy cookies to decide, maybe they like it a little different than me. Thanks so much for your support!
Thank you, Kara. I enjoyed your video and it was helpful. THIS IS THE BEGINNING of an even more beautiful "thing": baking SUPERFOOD by combining fresh milled organic flour with sourdough starter. I have been combing the internet for recipes that exclusively use both for sandwich bread, croissants, bagels to feed my family exclusively. The benefits of FMF (and lack thereof of commercial flour) are widely known, but yeast seems to have not come under such scrutiny. Obviously pre-fermented wild yeast (starter) will not ferment in one's belly cutting down on bloat. Sourdough also contains probiotics (mother) and that activates LIFE. Commercial yeast does NOT contain the magic ingredient of lactic acid that turns wild yeast into a probiotic. There are harsh theories about factory yeast that I will not type as it could cause controversy. I look forward to watch you make delicious breads with FMF and sourdough instead of factory yeast. Let the challenge begin! Thank you.
Thank you so much! I have really been enjoying troubleshooting new recipes, and making things with fresh milled flour. Happy Baking!
Where can I learn more about what you’re alluding to with commercial yeast? I’ve started a freshly-milled, whole-grain starter, but until it’s ready I’m baking with instant yeast.
My website www.grainsinsmallplaces.net has tons of fresh milled flour yeast recipes as well!
Kara, I don't have words to thank you for this video, you have out done yourself. Your attention to every detail is comforting to an absolute beginner, I finally understand sour dough and how it works. Now, I will try it because of you. You honestly made it understandable. My I please ask for the video, you talked about on drying your starter. My husband and I are empty nesters and we don't go through bread quite like we did when our children were home. That knowledge would help me not waste starter. I can not thank you enough for this video! It was amazing! Thank you, suzie
I am so happy to hear this! I am so glad it was helpful! You can do it! Thanks so much!
I have been daunted by making sourdough. I make so many other kinds of FMF breads but this one I have been putting off for over a year- until I watched your video! I just made my first starter batch. This is Day 1. Thank you so much for doing this video!
Yay! I am so happy I could help! Once you get farther in the process, feel free to jump back here and reference it. I tried to make one right along side of you so we could troubleshoot some common questions! You go this! Let me know how it goes!
My hero (heroine)! I have been looking for this exact video for the past 2 weeks. Just in time for me, I just got my grain mill and fresh grains and have only made 3 loaves of bread and have everything to do the starter for sourdough. You’re the best!
Yay! I am so happy I could help! Let me know how it goes! So exciting!!! Thanks so much!
Made my first sourdough starter thanks so much. “Second Chance” is doing well and I made your brown butter chocolate chip cookies with my first discard.
Yay! That is awesome! "Second Chance" LOL I love the name. Those cookies are my most requested cookie recipe! YUM! Thanks so much! Happy Baking!
Very welcome you have a incredible knowledge, and gift of teaching about whole grains. I have learn a a lot form you. I also search sourdough starter recpice I could not fine one. You really made my day ❤
I am so glad to hear it is helpful! Thank you so much!
@@GrainsInSmallPlaces
A little story about myself about a year and a half ago I fell and I broke my ankle. I didn’t do surgery or anything cause I natural pathic way of healing. Anyway, I decided I need to make a change I was gaining weight and things weren’t going right and then I ran across your channel. When you know I couldn’t do much walking or anything I was homebound and I started listening to you And I said you know this makes sense and the way you present yourself and the way you explain yourself is is remarkable you just have a gift at that so I started dabbing and doing and now I’m 100% whole grains I’m doing much better my strength is much better and I was just so grateful because this year I’m gonna do sourdough and you did that remarkable teaching of it and I can’t wait to get started so thank you for sharing the world needs more people like you
This warms my heart! ❤️ Thank you so much for sharing! I am glad you are doing better!
I have made your chocolate chip cookies and you are correct. They are wonderful!!
Yes! I am so happy you enjoyed them! Thank you so much!
Excellent. I am new to FMF sour dough and just bought (but haven’t yet received!) my mill and grains. So I am in the phase of learning before I get started - and this video was amazing. Thank you for sharing your knowledge!!!
Yay! I am excited for you! Enjoy the journey! Thanks so much! 😊
So exciting, you definitely put a lot of thought and time in this video. Thank you so much Kara for the clear precise instructions on making a sour dough starter. I got this now! THANK YOU!
Yay! I am so happy to hear that! I am glad it is helpful! It took me a bit to get it all in there, etc. But, so happy to help all those who are looking into how to make sourdough with fresh milled flour. You got this! Thank you!
Love this!! We have a trip next week but when we get back I was planning to try and figure out starting from scratch with fresh milled flour since there isn’t much info about that. This saved me a lot of trial and error!! 😁
I’ve had the best success with your recipes over any others I have tried. Your bread recipe is the only one I can make that doesn’t come out a brick!! You’re my go to person for all things fresh milled flour 💙
Yay! I am so happy to hear this! I am glad to help! Thank you so much for your support! Happy Baking!
Hope all is well with you and your family. I am so appreciative for you doing this video. I can’t wait to get started on my first sourdough. Thank you.
Yay! I am so excited to hear about how everyone's new sourdough starter is doing! Thanks so much!
@@GrainsInSmallPlaces yes I can’t wait to get started. I’ll start it this week and then on day 14. I’ll let you know. Thanks again. Have a blessed day.
yay! You too! Thanks!
Excellent video...top notch !
Thanks :) no simple task, making an in depth video like that... I can imagine what effort went into making it.
My Anker-shroom arrived today :) So I'll be attempting your 4 ingredient (freshly milled) loaf recipe tomorrow... Your website is really informative 👍
I'll begin your sourdough starter tomorrow too.
Ive tried several times to make a starter...and failed...but your video brings quite a few new things/techniques to try...🤞
Best wishes from the UK...and thanks again !
Yay! I am so excited for you! The Ankarsrum has been really fun to use! You can do it! Thanks so much! Happy Baking!
So glad I found you through Pinterest and CZcams! Just beginning to mill my own flours, will begin my sourdough adventures later this spring ... AND I also have only a tiny oven for baking. You are exactly who I need to tutor me!! Thank you for being a perfect match 🙂
Yay! I am so happy you found me too! Thank you so much!
Thank you!!!!!!!❤🎉
Welcome! Thank you for watching!
Wow! I'm so happy and grateful for this Video!
Yay! I am so glad to hear it! I am happy it is helpful! Thank you so much!
Thank you!!
Welcome! I hope it is helpful!
This is everything I’ve been needing! Thank you! (I also live and do this from a camper!! Which makes this channel even cooler and more relatable!!)
Yay! I am so happy to help! Hello fellow RVer! Thanks for watching!
Excellent. Thank you SO much for sharing this. Blessings!
I am so happy to hear it helps! Thanks so much! 🥰
🎉thank you 🎉
You are welcome! Thank you for watching!
Thank you 🎉this was helpful
Yay! I am so happy it was helpful! Thanks!
LOVE your videos. I'm new to fresh mill and a have Learn a lot from your videos. THANK YOU FOR YOUR TIME.
Yay! I am so happy to hear that! Thank you so much!
Thank You for making this video. This is the first video of yours that I have watched. Will be checking out your videos.
Welcome! I hope it was helpful! Thanks so much!
Yes I’d like to learn how to dry sourdough starter plz 😀
I have it on my list! Thanks! 😊
My video on drying and reactivating sourdough starter is available now! czcams.com/video/34xmj9_RvXI/video.html
Amazing! Thank you so much. I look forward to getting a fresh milled starter going!
Yay! Let me know how it goes! I am glad I could help! Thanks so much!
Thank you so much for all you do! I have really loved your recipes and videos and learned a ton!
My pleasure! I am so happy to hear my recipes and videos have been helpful! Thank you so much!
This will be my 12th try at trying to make a sourdough starter! Wish me luck…I haven’t found a recipe that uses fresh milled flour..thank you, Kara! 😃
You can do it! 😊
My starter is doing great! Thx to you Kara!
Yay! I am so happy to hear that!
Hi there! I just came across your channel because I’m working on baking with fresh milled flour. Then I realized you are baking out of your RV! We also are living in our RV. Would you be willing to make a video of a tour of your kitchen- where/ how you store things and where you bake? Thanks for your videos, they are great! 💙
Hi! Welcome fellow RV miller! I talk about where we keep things etc sprinkled throughout my videos, but I guess I don't really have a dedicated video for it. I talk about baking in it in my Oven review video, czcams.com/video/JtDbnNtWX5A/video.htmlsi=vR2NVHv9HgXcU-KG
I also talk about moving days in one of my earlier videos, czcams.com/video/BG4aSx_brR0/video.htmlsi=fvOH2we2EO7xizeb
I do want to try your cookie recipe 😋
It is super delicious! Here is that printable recipe if interested. grainsinsmallplaces.net/the-greatest-sourdough-discard-cookie/
Hi Kara. Nice detailed vid. I’ve been feeding my Bubbles increasing amounts of FMF to change it over. Tonight was first full 50g feeding. She’s really happy! We’re going to try your Choc cookies next. Thanks for all the great recipes.
Yay! I am so happy to hear that! Those brown butter chocolate chip cookies are amazing! My family asks for them all the time! Let me know what you think! Thanks!
This was amazing. Thank you so much for showing us with fresh milled flour. I have recently started milling. This was very helpful.
Yay! I am so happy to hear it was helpful! Welcome to milling! Enjoy the journey! Thanks so much!
Thank you! I’ve been dragging my feet to try this…but your video was very understandable! First time watching and I have subscribed!❤
Welcome! You can do it!!! I am happy you found me! Thanks so much!
Thank you so much! I’ve been trying to figure out how to make a strong SDS out of FMF. I’d love to learn how to dry some of my starter once it’s matured a bit.
Thanks! I will put that on my list!
My video for drying and reactivating the sourdough starter is available now! czcams.com/video/34xmj9_RvXI/video.html
I did sourdough a few years ago and my fam weren’t really thrilled. But I may try with fresh milled. Thanks for the great step-by-step. Also, any idea why people name their appliances and sourdough starters? I missed the boat on that one. Kinda freaks me out to think of my dishwasher as having a name and attributing personality to it! 😂😂😂
LOL, I think when we name something it helps up to remember to care for it. It makes it a little more fun to talk about it like it's a pet. Since we have to feed and water it, lol Thanks for watching!
Oh wow...I started my sourdough starter on Saturday. I am on day 3 and I am using hard white. I am so impatient😅. But will see what happens. Great job. Today I got my kamut grains from Azure😊
Yay! You have a head start. towards the middle of the video I start making a new one with you, then towards the end I do talk about maintaining your starter. But, if you prefer written rather than video, I have a post on my website about this too. grainsinsmallplaces.net/how-to-make-sourdough-starter-with-fresh-milled-flour/
@@GrainsInSmallPlaces like I said I am inpatient...I am working on that. Yeah I keept watching the video and saw the maintenance😂
🤣🤣🤣 I totally can relate!
Thank you for this video! I haven’t started my sourdough or FMF journey yet, but I wanted to start out with FMF right away. I look forward to getting started!
Welcome! I am happy to hear that! Thanks!
Kara, Thank you for all your recipes. Can you make a vanilla or lemon cake with fresh milled flour and instant yeast. Thank you.
I have a couple cake recipes, one is chocolate cake. I am working on a yellow cake. The other is a coffee cake (you can make with apples or no) here grainsinsmallplaces.net/coffee-cake-made-with-fresh-milled-flour/
I also have a pound cake. here grainsinsmallplaces.net/pound-cake-with-fresh-milled-flour/
But, if you want something lemon, although they are not cake, these lemon bars are delicious! grainsinsmallplaces.net/amazing-lemon-bars-made-with-fresh-milled-flour/
I can’t wait for your yellow cake recipe, but in the meantime, I will try the other recipes. Thank you.😊
Yay! My yellow cake recipe is ready to go! I have 2 different frosting options or you can use whatever your favorite frosting is. grainsinsmallplaces.net/yellow-cake-made-with-fresh-milled-flour/
Thank you so much for this! I made a fresh milled starter almost a year ago and have yet to bake with it! It’s been near death many times 😬 but I decided to revive it this weekend without much luck. I decided to try your technique of taking 50g and adding 50g water and flour…after two days it is soooo happy and almost tripling in size! I’m so pleased I don’t have to start from scratch…going to try bread tomorrow! Thanks for this awesome tutorial!
Yay! I am so happy you were able to revive it! You can do it! I have lots of sourdough recipes on my website all with fresh milled flour too! Happy Baking!
Ok, time to revive my starter Julie
Yay! You can do this!
Big red 😉if it was from hard red berries. However since it is from hard white berries maybe call it Magnolia. Magnolias have larger white flowers. 😊
I made a rye starter yesterday. It's looking great so far 👌
Big Red, that's cute! Magnolia is kind of pretty too. My daughter is pushing for Stefan for some reason, lol
Excellent video! I’m new to FMF and I’m so stinkin’ excited to make my own starter! You really took the intimidation factor out of it and I look forward to watching many more of your videos. Thank you!
Yay! I am so happy to hear that! You can do this! Thanks so much!
FMF?
@@RS-ru5dsfresh milled flour
@kristiesteary Thank You!!
Hello, fantastic video, thank you. Do you know if a mature sour dough can be freeze dried and used again? Thank you.
I would assume so, but I have not freeze dried. I have however air dried, and then froze for a back up.
I have come back to this video many times, I have questions! Do you have a Facebook group?
Yes! I have a business page here: facebook.com/GrainsInSmallPlaces/
But, I also have a Free Facebook Group - Fresh Milled Flour, here: facebook.com/groups/782667429899138/
Connect with me, and other like minded FMF Bakers! Welcome! 😊
This has been the best sourdough starter video for me. My starter actually rises this time. I have taken all types of classes, tutorials etc BUT THIS WORKS! I would suggest that you categorize your videos. Shorts, Tutorials and Masterclass. Place the category in the front of the main title. Those gives the viewer a sense of time they can set aside to watch. This video took me 4 days because I kept losing focus. If I see Masterclass I would aside 1 or more hours to truly focus. But that's just a suggestion
Yay! I am so happy to hear that! Nice job! Also, great suggestion! Thanks!
Omg. U used the suggestion. Cool beans!
Yes! Thanks so much!
Kara…. Here goes! I am finally going to try this. And I will second the fact starter loves rye! Even dead rye flour.
Yay! You can do this!
@@GrainsInSmallPlaces you are the best! Then in a couple weeks I am going to attempt the brown butter chocolate chip cookies with the discard
😋😋😋
After getting a mill I switched my established starter from commercial whole wheat to fresh milled hard white wheat. It did so great. It seems though every few months it gets a nail polish smell to it and won’t rise. What’s going on? I tend to keep it in the fridge and feed it once a week 1:1:1 (100:100:100).
Once it goes into the fridge, it tends to get fed less. So, it is always hungry. To combat that, feed it more often, or even a larger amount 1:2:2. When you want to use it from the fridge, I recommend giving it 1 or 2 heavy feedings before use. I hope that helps!
Thanks for the video! I am wanting to switch my AP flour starter over to fresh milled wheat flour. Question: if the starter is doubling early on, why do you have to keep discarding and feeding for 12 days? I thought it was considered active when it starts bubbling and doubling.
It teaches your starter consistency, and it strengthens your starter. But, that is just for a brand new starter, if you have an established starter already with white flour, you an transition that over. I have an article on that too. grainsinsmallplaces.net/how-to-feed-sourdough-starter-with-fresh-milled-flour/
Thank you for making this video!! I have a few questions.
My starter is shaggy and doesn't get smooth when I mix it, what is wrong and how do I fix it? I'm using the KitchenAid grain mill on its finest setting to mill my hard white berries before feeding.
When I use the 1:1:1 ratio for feedings my starter ends up really stiff almost like the bread dough I'm planning to make with it. Is it supposed to be runny? Should I be adding more water to get it to pancake consistency, because I'm trying that now and I'm ending up with a thin layer of water on the top of my starter
I am so happy this video was helpful to you! I fear that your problems may be from the mill. That attachment mills pretty coarse, even on the finest setting. Some people report more success with milling it twice. But, I had one, and a stand alone mill will give you much better success. I have a video on the mill I upgraded to, and talk about the KA attachment I had before. czcams.com/video/U4l3gfkttAM/video.htmlsi=AFO0Yvsk2jMc0f_7
Question, once you put in the refrigerator it can never be kept on the counter again?
Great question! It can come back on the counter, yes. I will keep mine in the fridge for a week, then get it out, and feed it at least once everyday and bake with it for a week or two. Then, if I need a break, I will feed it and put it in the fridge for a week. So, you are good to go either way! I hope this makes sense!
❤
Thank you!
Thanks for your excellent video. I'm just getting back into fresh-milled wheat and am now ready to take on sourdough! Question: I have a packet of dried starter that I was about to use by their directions with white flour. Do you think I can add that to your recipe? Would it speed the process, or should I start it as they direct and then start adding fresh-milled flour along the way? Any thought? Thanks!
You could probably do it either way. You could start it with their directions, then start switching it to fresh milled flour. Or you can start from scratch without the packet, or you could add it to the mix. I am of course unfamiliar with the packet you have, but I would imagine it would just be pretty similar to most dried starters. It would probably jump start a new one, because it already has established good organisms in it. Here is a post I wrote on switching over to fresh milled flour if you choose to go that direction. Let me know which you choose and how it goes! grainsinsmallplaces.net/how-to-feed-sourdough-starter-with-fresh-milled-flour/
@@GrainsInSmallPlacesThanks so much for your quick answer! I will try it this week, probably with the fresh milled wheat, although I'll review their video to see if I should do it their way. I'll let you know after I get it going! I appreciated your thorough directions!
BTW… do you mill popcorn in your Harvest for cornmeal to make cornbread? I’ve been wondering which mill is best to use: Classic/Impact or Harvest/stone. I’d appreciate your opinion. Thank you.
I have once, but we don't make much cornmeal, because my daughter can't eat corn. So, I would suggest either asking in the Facebook group if you have Facebook. Here is that group. Or just checking with the manufacturers about if it will grind corn. Here is a link to that Facebook group if interested. (It's my group, and it is free) facebook.com/groups/782667429899138/
@@GrainsInSmallPlaces Thanks for reply, Kara. I’ll double check my manuals. I don’t do FB anymore.
Raspberry muffin
Yum that sounds good!
Can you add fresh milled flour to an existing sourdough starter? I'm having difficulty getting it to rise when I tried. Or do I have to start a new starter?
Yes you can! I have some info on that if interested. grainsinsmallplaces.net/how-to-feed-sourdough-starter-with-fresh-milled-flour/
Does this work with a 1,2,2 feeding?
yes, after it is established I like to use a 1:2:2 ratio, especially before baking bread with it.
On day 5 my starter didn't bubble or rise... Clean jars so I know there was no residue left on the side from a night time rise... What could be going on? Do I feed again or wait?
Yes, keep discarding and feeding. You may need to switch to feeding twice a day. Make sure the water you are using is not chlorinated, as that can kill off the organisms. Let me know how it goes!
Just a question: Can I use rye instead of wheat and why is discarding necessary in general, thanks for your help
You can use Rye for the starter, but it doesn't develop gluten to use solely for the bread. So, for the actual bread recipes, I would add mostly a hard wheat, then a little Rye.
Thank you ❤
Do you have something written out about how to maintain your starter. I have one I am making for a friend. I am on day 11 and it is doing great. I want to give it to her with instructions. It seems kind of confusing.
That is so nice of you! I have this info that goes over how to start one, but at the bottom of the printout, there is maintenance instructions. grainsinsmallplaces.net/how-to-make-sourdough-starter-with-fresh-milled-flour/
I made this and my starter was doing so good, (first timer) and day 6, no rise. I fed it, and day 7 no rise. I see bubbles but no trace of rise at all. What can I do to salvage this?
This is pretty normal around day 4-6ish for most people. It is time to start feeding twice a day. IT should get nice and active by day 10- 14!
@@GrainsInSmallPlaces thank you! I was hoping I was still on track!
I have been feeding my starter for 16 days now and it gets pretty active after a feeding so I decided to try to use it for bread. I thought I should try to see if it was " mature" enough first with the so called float test which it failed as it just sank to the bottom. Is this normal? Does it take longer or is something else wrong. I started thinking maybe it's the flour and I should just use regular flour, but idk. Thanks!
If it is consistently doubling, then you should be good to go to try to make bread, sometimes the first loaf or two won't be as risen, and that is just due to your starter being young. The float test is not accurate with fresh milled flour sourdough, because all it is really checking for is air bubbles in the starter which makes it float. The bran in the freshly milled flour cuts through and pops those air bubbles much easier than with white flour. So, when you spoon it out of the jar or pour it out of the jar, most of the air bubbles get popped. I hope that helps! Let me know how it goes! Happy Baking!
@@GrainsInSmallPlaces thank you very much for getting back to me. I'll give it a go then!
@@GrainsInSmallPlaces I forgot to get back to you...I'm sorry. My starter worked as you said and my starter is now doing super good! Thank you for the advice!
This was a very informative video… I have a question… if I have only 30 g of starter left to feed what ratio of flour and water would I use?
Do you normally do a 1:1:1 feeding? Once a day or twice after it’s been growing strong for awhile.
And I’m confused about putting it in the fridge… do I put it in the fridge right after feeding or after it has doubled
Thank you!!
Ok, if you have 30 left, you can feed 1:1:1. If it is established, you can feed a heavier feeding if you need to use it the next day for a recipe. Once established, it is actually pretty forgiving. Once established and strong, I feed once per day. I haven't put my new one in the fridge yet, but if you decide to then, I feed an pop it right in the fridge. Make sure to feed it at least once a week or more while in the fridge, and pull it out and give heavy feedings 1-2 days before baking with it. It can get kind of acidic in the fridge because it ferments so much quicker than white flour. I hope that helps!
Thank you! This may sound silly but what do you mean by heavy feedings? And when you take it out to feed from the fridge do you leave it out to ride first then feed?
A heavy feeding is more of a 1:2:2 ratio. So an example of this would be, 50g of starter, 100g flour, 100g water. This feeds it heavier, so it will be a bit stronger to get ready to raise bread.
Thank you!!
My starter is new, started 5/18. Waited to even watch for strength and rise until day 10. Since then, it’s been doubling in 4-6 hours daily. Not watery, looks like it should be good…Until I try to bake. Zero rise. Not in the oven with the light on. Not overnight in the fridge. Not in the microwave with boiling water. Any suggestions?
Are you using hot water? That could kill the starter. So, that would be my first thing that I would think. Also, sourdough ferments so quickly, that an overnight ferment often times will over ferment and look unrisen. If these aren't the issues, then I would try feeding very heavy late the night before baking (at least 1:2:2 ratio or even up to 1:5:5) That will strengthen your starter and prepare it to rise bread. Also, make sure you are feeding your starter the night before with the same kind of flour that you are using for your bread so it can get used to eating that.
*feeding at a 1:2:2 ratio means- 1 part starter, 2 parts new flour, 2 parts water. (example- 25g starter, 50g flour 50g water.)
There are some other things to consider, but these would be the most common issue I would rule out first. Let me know how it goes!
Okay. I did follow your recipe and did a strong late feed. But I microwaved the butter/water, not until fully melted. But maybe I’ll try room temp. I even tried adding yeast this morning. And it’s just a floppy mess :/ I’ll do some stronger feeds for a day or two and try again. Thanks!
Hmmmm, ok what wheat are you using?
It’s happened twice in the last week. Once with hard red and a little kamut. And once with all hard white. I found your boule recipe and I think I’m going to try the 1Tbsp of starter tonight. Assuming that will help (and hopefully it floats).
I followed these instructions and my starter doubled nicely but it would never pass the water test. Is it different with fresh milled sourdough starter?
The float test is not super accurate for fresh milled flour, because it is really just checking for air bubbles in the starter. They break much easier when you are spooning or pour the starter out because of the bran. So, if it is consistently doubling, you are good to go! Let me know how it goes! Happy Baking!
@@GrainsInSmallPlaces OH, good to know!! Thank you!!
Welcome!
Please tell us how to dry it!!
I will put it on my list! :)
My video on how to dry and reactivate it is available now! czcams.com/video/34xmj9_RvXI/video.html
I accidentily feed it on day 2
It should still be good. Let me know how it goes!
@@GrainsInSmallPlaces Thank you. It's day 3 had bubbles, so I discarded and followed your direction in video for feeding. Thankful for this video as I only use fresh milled flour and everything out there is for commercial / store bought flour which is awesome but I'm always trying to adapt and learn. I'm just learning to make sourdough. I've spent time learning to make a simple rustic artesian boule of bread! Now on to sourdough. thank you for your video and your response!
❤️
I do poolish or a sponge. Not into sour dough starter
I love how there are so many different methods out there! I don't always do sourdough, but I had a lot of requests for it. Thanks!
... another question would be about the temperature of your kitchen counter. We have approx 20 to 22 degrees, is that warm enough?
My counter temperature changes as I travel around. But, right now I am in Florida so it is a bit warmer here. Yours may be a bit slower to double, but it will. Mine will even double in the fridge, just takes a little longer.
Thanks a lot ❤
Do you happen to have written instructions that can be printed out to follow day by day until 14 days is up? I know this may sound dumb but I need to have instructions in front of me 🤦🏻♀️
I do have written instructions that go with this video! Thanks! grainsinsmallplaces.net/how-to-make-sourdough-starter-with-fresh-milled-flour/
Yay!! Thank you
welcome! 😊
Thank you for this!! I have been looking for this to start my starter. I started one Wednesday and it had pinkness today. So I am watching this and restarting tomorrow.
So we need 2 weeks of no job to get this thing started... Crazy
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Thank you so much for your support!