I resurrected my mom's 40 year old starters after 7 years of non-use, non feeding. Took a couple weeks to get it nice and healthy, but is growing great now!
@bullerfugl2 ай бұрын
I'm not trying to step on your happiness but how are you even sure you resurrected it, it only takes a week to start a fresh one from scratch
@TEDodd2 ай бұрын
@@bullerfuglI'v never seen a new starter ready in a week. Activity sure, but it's not balanced with the right yeast and bacteria yet.
@space.youtube2 ай бұрын
@@TEDodd "Took A COUPLE (of) WEEKS to get it nice and healthy, but is growing great now!"
@TEDodd2 ай бұрын
@@space.youtube the person I replied to, bullerfugl, said it only takes a week to make a fresh starter.
@space.youtube2 ай бұрын
@@TEDodd Yep, my mistake. Sorry.
@judyfletcher18182 ай бұрын
To use a very old starter successfully straight from the fridge, to be fair, after stirring in the hooch, mix up your sourdough as usual, but let it bulk raise much longer, even two plus days until it has truly doubled in size. It just takes longer! The same after forming the loaf. Let rise as long as it takes to double. Then score and bake as usual. The results could amaze you in oven spring and flavor. However I haven’t seen it done with quite so aged of a starter. Maybe up to 12 months or so.
@glendastaples95362 ай бұрын
I don't bake as much nowadays, so I keep my starter in the fridge sometimes up to 2-3 months. Turn the hooch out, feed and use next day. (I don't care for the gray color, so I do toss it.) If it doesn't rise correctly, then I feed for an extra day and bake with it. I've been doing this a couple of years with this starter. I have also stored some in the freezer for a longer tiime, maybe a year or so, feed it a few times and it's good to go. I have made different starters through the years. Back in the late 70's, a milk and yogurt starter. In the early 2000's, a wheat one, a rye one, and one with all-purpose flours all with water. Mostly now I use just water and bread flour, if it is not up to par, I put in about a teaspoon of rye flour and it's very active again. I am no expert by any means, just enjoy baking and feel like I am the lab making my concoctions. 😂
@judyfletcher18182 ай бұрын
The hooch is very much part of the starter and NEVER thrown out! Stir it well into your starter to maintain correct hydration.
@SandiHooper2 ай бұрын
I find this very comforting. I’m traveling a lot this next two years and hate to ask others to hassle with my starter. I loved seeing the great rise in the 1:50:50 feeding. Good stuff, Sune! I love your videos.
@patrickfort44672 ай бұрын
I go south for a few months in the winter and leave my starter in the fridge. When I return home, I pour off the liquid, which I believe is mostly alcohol, and feed my starter for a day. After that it works fine. I don't understand why it wouldn't; starter can be dehydrated and still work.
@jarilyden2 ай бұрын
Good to have you back, Sune. My longest forgotten starter was nine months. Poured the hooch off, fed three days daily and one day twice. Next day a perfect bake. All the best for the new job!
@yfp71272 ай бұрын
Coincidentally I just resurrected an 2 year hibernating starter from the fridge 3 weeks ago and since it's third feed it's running great, stronger than ever.
@davidpearson80432 ай бұрын
I resurrected mine after 9-12 months without feeding. I thought it was dead when it didn’t hardly move in 24 hours at room temp, but I immediately re-fed it and in another 24 hours it was very active. Still going strong. Thx for the video.
@paulskent2 ай бұрын
Sune... Welcome back.. I have really missed your vidoes. And your guitar collection.. I agree with you that there is a lot of mythology about starters and the need to keep an active (energetic?) starter by feeding daily. I have just been on an extended trip to Europe. I had left my starter in the hands of a neighbour to feed and refresh on a weekly basis. I also kept a small amount in the fridge which was unattended for about 4 weeks. On my return I refreshed both the managed and neglected pots on my first evening back. I baked with them both the following morning and there was no discernible difference in the results. They both worked well. This was a rye and white flour starter that I first developed about 10 years ago. As you have said it was ready to bake with after about 5 days after I first started the feeding process. Cheers Paul... Keep up the vids..
@andodie2 ай бұрын
I brought my very old starter to my daughters house in Salt Lake City, fed it once and then used it - it was amazing. Sourdough is always very successful there - I think it may be the altitude. Now, that would be an interesting experiment.
@GinnyGibbsАй бұрын
I’ve also had similar results with starter left in the fridge for up to a year. After about 3 days feeding it starts to look active, I get impatient and bake. It would probably benefit from one more feeding. Will try that 50 50 1 next time
@Sleezy.DesignАй бұрын
I had a starter in the fridge for almost two years as well! But I threw it away because I was afraid, I didn't want to risk any health hazards, who knows what kinds of bacteria/funghi grew in there. But after watching your video now I wish I would have kept it 🥲
@soniacosgrove2 ай бұрын
What a great experiment! Thank you for sharing with us. I value nostalgia as well :)
@Foodgeek2 ай бұрын
My starter is still the first one I made back in 2018 🥺
@clarekrmiller2 ай бұрын
I’m not surprised, but I am cheered!
@TimTernet02 ай бұрын
Very Interesting Sir! Many Thanks!
@stefang108717 күн бұрын
A very interesting experiment, no doubt about that! My question is dough: is the "resurrected" starter in reality, really resurrected, or is just a whole new starter, which contains some of the old one, thus the longer time to bring it to life, compering it, as you also say, to starting a whole new one? I hope you don't take this as a criticism, because it is absolutely not. It's always interesting and entertaining and exciting when people are making different experiments. As long nobody gets' hurt everything is perfect and I love it.
@Foodgeek17 күн бұрын
That's a very good question. I think it's a mixture of both.
@user-dg7sy8cz3b2 ай бұрын
I smear my starter in a thin coat over a ball that’s been pulled a few times, then poke it with a chopstick all over a bunch of times. After a half hour I’ll pull and mix. A couple more times and a good rest to ferment. Never fails.
@mattymattffs2 ай бұрын
The first bread, you didn't let it ferment enough. I use old starter out of the fridge all the time. Takes way longer to ferment, e.g. after a year it took a day and a half and i had to give some extra strength towards the end. But the loaf looked more like your 5 day revive
@lenlevine71462 ай бұрын
Hope you are doing well. Thank you for doing the experiment I always wondered about. I often leave my starter in the fridge for 6 to 8 weeks and I usually need just a good feeding (1:5:5) and 12+ hours to get it ready to use for baking. Of course I get better bread results after 2 feedings.
@anitavela-johnson17572 ай бұрын
I am also interested in the starter ratios. Do you have another video that explains this? Thank you for your very helpful, informative videos.
@Foodgeek2 ай бұрын
Watch this video: kzfaq.info/get/bejne/sNChpM6Xyb-xoWw.html 😁
@jarilyden2 ай бұрын
If you have a question about sourdough, Sune has already answered it!
@simplybeautifulsourdough8920Ай бұрын
I've used starter 3 weeks old with decent results, but I was pretty sure 2 1/2 years was going to be a bust. 🤣
@FoodgeekАй бұрын
🤣
@sheilanc12 ай бұрын
My sourdough starter set for 6 months in the refrigerator I only bake in the winter pull it out feed it and I have fabulous sourdough all winter long. So many people think they kill their starter when they really don't what do you think they did back in the days they didn't discard and waste stuff.
@VeretenoVids2 ай бұрын
I do the same because we don't have air con and I don't even want to think of turning the oven up to 500F (260C) when it's 90F (32C). It's usually sluggish at first like Sune's was, but gets going soon enough.
@notahotshot2 ай бұрын
If it took four days to get a starter from scratch, and five days using the old starter, wouldn't it be more a case of inhibiting the yeast in the fresh flour, rather than reviving any yeast that may have been in the old starter?
@IMBlakeley2 ай бұрын
I left mine 8 weeks when I was travelling, fed it twice and it was good to go. I've frozen some starter, don't know how that will work out when I try it.
@haaa21 күн бұрын
Great videos! Thanks for sharing. Is there any way for me to open your equipement links in Greece? Thanks again.
@terri_loves_plants57992 ай бұрын
I don't bake bread in the summer much. So by fall my starter is a few months old. I feed it twice and its ready to go. For those that say, isn't it easier to just start a new one? For me....a friend gave me the original starter. She has since passed away. I feel its still 'her' starter and I just cannot discard it.
@tina_rochelle2 ай бұрын
My starter’s 3 1/2 months old🥳
25 күн бұрын
Are you going to review the Sourdough Home? :)
@Foodgeek25 күн бұрын
Funny you said that. It's coming next week 😆
24 күн бұрын
Cool! Looking forward to it! Was going to order one, but now I will wait for your review :)
24 күн бұрын
@@Foodgeek If I can only afford the proofer OR the Sourdough home, which one should I get? I live in Sweden so my kitchen is kinda cold in the winter :)
@Foodgeek24 күн бұрын
In that case, I'd recommend the proofer. Since you are in Sweden and it doesn't get super hot for most of the year, then the proofer will help both your starter and your dough in the winter :) But the cooling function of the sourdough home is a great way to temper the starter growth in the summer :) fdgk.net/buy-brod-and-taylor-proofer
24 күн бұрын
@@Foodgeek hmm, maybe I'll buy the proofer for now and buy the Home for next summer ;) Thanks!
@peterdavis22332 ай бұрын
I've had similar experiences with "old" starter left for months in the fridge. But, as you pointed out, it only takes 4 or 5 days to make a fresh batch of starter anyway. So why bother recharging a very old starter when you can just as easily make a new one from scratch? Sentimentality? Probably, since Chad Robertson has proven that there isn't any real difference between an old starter and a brand new one--he once ran completely out of his long-time starter at Tartine and they didn't miss a beat, creating a new starter instantly from the ambient yeast in their kitchen and they continued just as before--same bread the very next day. As always, an interesting experiment. Wondering if you can completely dispense with the stretch and folds as long as the final rise is overnight for at least 12 hours? Gluten will develop anyway, right?
@Tayssir712 ай бұрын
Hi geek thak you for your wonderful videos i have a question , my starter is yong and when i want to make bread my dough takes about 12h to grow up what can i do to make my starter strong ? 🙏🏼
@Foodgeek2 ай бұрын
Watch this video: kzfaq.info/get/bejne/sNChpM6Xyb-xoWw.html 😍
@andreapin92332 ай бұрын
What was the smell once you opened it?
@Foodgeek2 ай бұрын
Sour, but not unbearably so 😊
@andreapin92332 ай бұрын
@Foodgeek I see. Great looking bread after 5 days. Thanks for sharing
@Foodgeek2 ай бұрын
@andreapin9233 It was definitely active again 😊
@acaryadasa2 ай бұрын
How did it smell right out of the fridge? Just alcohol smell, or any other good or bad smells?
@Foodgeek2 ай бұрын
Sour, but not insanely so. My starter doesn't usually get very sour, though 😁
@bedvyr2 ай бұрын
Is there a danger of botulism or other pathogens? My starter jar gets moldy if I leave it in one container too long.
@PianoGuy9542 ай бұрын
Does it get moldy in the fridge, container sealed? That seems unlikely. If there is a fine layer of black-ish liquid stuff, that's not mold and it's part of the starter, it shouldn't be thrown away, just mixed in again.
@petemuellner12312 ай бұрын
Could you explain why you used such widely divergent starter, flour, water ratios when building the starters? I'm kinda stuck in the 2:1:2 ratio with good results, but not sure how to experiment with different starter ratios. Did you do already do a video showing results of different starters?
@Foodgeek2 ай бұрын
2:1:2 as in 50g starter/25g flour/50g water? Very liquid starter 😊
@jeffstrehlow26232 ай бұрын
When you use a large starter to food ratio, the yeast/bacteria can feed longer and goes through more generations of multiplying. The starter has more time to recover.
@TEDodd2 ай бұрын
I don't buy making a fresh starter in 4 or 5 days. Not from just flour and water.
@Foodgeek2 ай бұрын
Never the less. It happened. My second video on KZfaq: SOURDOUGH STARTER from scratch - RECIPE for success! kzfaq.info/get/bejne/kLtirZumnLOpon0.html
@TEDodd2 ай бұрын
@@Foodgeek everything I've ever seen says it takes weeks. There may be an initial false rise from bacterial activity, but it takes weeks to concentrate the yeast and bacteria you want. My personal experience is it takes 4-5 weeks to get a strong, active starter. Perhaps you could do that initial starter creation. But monitor it for 4-5 weeks and see how it develops overtime.
@Foodgeek2 ай бұрын
@TEDodd The following recipe was baked using that starter. I promise you it was ready 😊
@TEDodd2 ай бұрын
@@Foodgeek so why does everyone else say it takes weeks? Why so many cases of young starters (2-3 weeks old) being problematic? And after contunuingbto feed for a few more weeks clears up those problems? My own experiences agree that 2-3 weeks isn't long enough to reliably double in 4 hrs after 1:1:1 feeding. Even reactivating a dried starter takes more than a week. Maybe you got lucky? That's why I'd like to see a controlled experiment. See if you can recreate your earlier result. See how it changes over the course of 5 weeks. Same feeding schedule and record time to double.
@PBandJellyTime-ei1ur2 ай бұрын
@@TEDodd He's starting from an existing starter (albeit, a very inactive one) vs plain flour and water. Most 'from scratch' starters that are made from plain flour and water with nothing else takes time to build up in strength, hence the many weeks you've seen in other blogs, etc. His method of revival is very similar to other methods of having backup starter. One method of having backup starter is to dry it flat, break them apart and place them into jars on the shelf or zip top bags in the freezer. This dried up starter can be crumbled up and mixed in with a similar ratio of 1:3:3. One would have more success reviving it within a week rather than starting from scratch. Personally, I have done this a few times with great success and it takes 4-5 days for the starter to reach it's peak once again.