The Easiest Zero-Waste Sourdough Starter Recipe Ever!

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Жыл бұрын

𝕋ℍ𝔼 𝔼𝔸𝕊𝕀𝔼𝕊𝕋 𝕊𝕆𝕌ℝ𝔻𝕆𝕌𝔾ℍ 𝕊𝕋𝔸ℝ𝕋𝔼ℝ ℝ𝔼ℂ𝕀ℙ𝔼 𝔼𝕍𝔼ℝ ♡
💫 sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace
ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ 👇👇👇
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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

Пікірлер: 1 000

@bagasarifjatmikobagas3172 9 ай бұрын

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!

@hyieppiest 9 ай бұрын

Didn't u add any other ingredients for this starter(like yeast)? Was it only a mixture of flour and water?

@shebakesourdough 9 ай бұрын

Wow that’s fantastic! Congratulations 🎉 🥳

@hyieppiest 9 ай бұрын

@@shebakesourdough can u answer my question?

@laurensmith7711 9 ай бұрын

I can! This is growing your own living organism on your own. Yeast is already alive so it would defeat the point.

@hyieppiest 9 ай бұрын

@@laurensmith7711 got it thanks

@peterf.2036 4 ай бұрын

Finally somebody who doesn't jabber on for 10 minutes and never gets to the point. Thank you!

@shebakesourdough 4 ай бұрын

Wow thank you! 😊

@momwalker2706 4 ай бұрын

Right 😅

@waynemasters8673 3 ай бұрын

The vidiot was pointless.

@HollyWoodhouse-fi5zc 3 ай бұрын

So every 12 hours feed on 4 th day ?

@MommyBee1031 2 ай бұрын

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.

@TN-cx4qi 8 ай бұрын

I’m on day 1,564 and things are crazy. The blob has now consumed my entire kitchen. Send help!

@SabareeshReddy-xl1vt 7 ай бұрын

Add flour,burn your kitchen and keep adding water to maintain temperature You’ll have a bigggg bread😂😂

@shebakesourdough 7 ай бұрын

Discard everything save 25g and continue feeding :)

@pumpas 7 ай бұрын

Maybe apply some heat and make massive bread 🍞

@roar8693 7 ай бұрын

😂

@gracechadi 7 ай бұрын

Dehydrate your sourdough in the oven. You can watch KZfaq videos on how to do it. Alternatively, search & watch this video on KZfaq *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.

@ardalferfereh 2 ай бұрын

Thanks for not harping on for 25 minutes and getting straight to the point!

@gibaga 25 күн бұрын

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 :)

@araceliestrada7090 9 ай бұрын

Thank you. This seems much easier than other videos where you have to throw away half. I’ll try yours.

@shebakesourdough 8 ай бұрын

Looking forward! 🤩🤩

@Dragon-wl5ic 8 ай бұрын

You don't have to throw away anything. There are tons of online recipes for starter discard

@VIProach 8 ай бұрын

@@Dragon-wl5icYou can't consume the starter because it's bad at the first days

@Dragon-wl5ic 8 ай бұрын

@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😉

@VIProach 8 ай бұрын

@@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.

@hansenmarc 5 ай бұрын

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! ❤

@lalibena1 6 ай бұрын

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

@kathrineprice8368 4 ай бұрын

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!

@microcosms2420 29 күн бұрын

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.

@hansenmarc 4 ай бұрын

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.

@shebakesourdough 4 ай бұрын

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 :)

@LeOlamVaed 8 ай бұрын

This is truly the best video ever on making a sourdough starter

@shebakesourdough 8 ай бұрын

Thank you so much 🥰

@user-cz7tx5gt5x 7 ай бұрын

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!

@letsTACOboutGoals 6 ай бұрын

@@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.

@svetlanas864 6 ай бұрын

@@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 ❤

@shaun1791 4 ай бұрын

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.😊

@shebakesourdough 4 ай бұрын

❤️❤️🙏🙏

@gracegwozdz8185 6 ай бұрын

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.

@banuca100 6 ай бұрын

4. ve 5. günler ; 2 yemek kaşığı un ve 2 yemek kaşığı su mu ekleyeceğiz ❓🤔

@momof4loves842 4 ай бұрын

It’s still 1 tablespoon of flour and 1 tablespoon water but 2 times a day.

@evelyneloiterstein7085 2 ай бұрын

@@userntey1 Yes, you do

@fatimasalah3595 Ай бұрын

What happens on days 6 and 7? Also is it kept on kitchen counter or in fridge?

@1709blondie Ай бұрын

What or how to use after it is made.

@pureconception 4 ай бұрын

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

@shebakesourdough 4 ай бұрын

yes the ideal proofing temp is 24-28C :)

@aghauzma3201 Ай бұрын

What happens if the temperature is more than 40?

@Jewellee-nk9tr 19 күн бұрын

@@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.

@tiyamikemwathunga8982 5 ай бұрын

Not me dreaming I was making sourdough today 😂

@suzannenichols6900 6 ай бұрын

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.

@shebakesourdough 6 ай бұрын

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 :)

@suzannenichols6900 6 ай бұрын

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. 🤗

@jiding7530 5 ай бұрын

@@shebakesourdoughHi i hope to receive link for the kit.

@Sariee_94 3 ай бұрын

..Amazon sells this

@kamranki 3 ай бұрын

Why Instagram? You are posting this vid on KZfaq so why not comment here?

@clayhardy2845 2 ай бұрын

The real way to make it from scratch ❤

@louisestaats234 2 ай бұрын

I would have to agree. Easiest way ever!

@catherinethong3010 26 күн бұрын

You are such a kind and beautiful soul. Thank you so much for sharing your recipe with us. Appreciate it !

@phechristchild Ай бұрын

Thank you ever so much! After my third try, my starter came out perfect. I am going to make the bread now!!!

@user-vh7qb4vj4h 4 ай бұрын

When starter is ready. How do you do the bread part for baking? I am new at this

@ARiley650 7 ай бұрын

I am going to try this. Just subscribed because this removes all the unnecessary cumbersome steps out there 😅

@shebakesourdough 7 ай бұрын

Thanks for subbing! 😊

@LovePrettyNailsLady-Jay80 4 ай бұрын

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 ?

@Missticc 4 ай бұрын

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

@NickBEADG 4 ай бұрын

I'm on day 3 and my starter doubled over night.

@shineyourlightlove 9 ай бұрын

Love this so much! Can’t wait to try it! 💖

@Olivia-- 8 ай бұрын

Best starter video! 💛

@sandravalani359 8 ай бұрын

Excellent Presentation!😍ThiS iS such a fun recipe to uSe!👍ThaaaaaankS deeply foR sharinG your awesome receipe!✌🤓🙏😇🌹🌞🌹☕🍵☕

@reginakunigunde 6 ай бұрын

Thanks for sharing this! soooo many KZfaq 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

@shebakesourdough 6 ай бұрын

Glad it was helpful!

@feliciagaffney1998 5 ай бұрын

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!

@CloverLeen 8 ай бұрын

This would be my 3rd attempt. This time I’ll use this recipe and method. Fingers crossed 🤞

@shebakesourdough 8 ай бұрын

Remember to keep it warm ~ 25C :) You can PM me through Instagram if you have any questions :)

@fullmetalsasuke21 7 ай бұрын

Thank you for this recipe, planning to make this during the holidays!

@shebakesourdough 7 ай бұрын

Have fun! 😁😁

@heidinotheidi 25 күн бұрын

Trying this with my mom and sister today!! It is our first time making a starter. We'll keep you updated!

@hello383-st4vu 5 күн бұрын

does it work ?

@heidinotheidi 5 күн бұрын

@@hello383-st4vu It did not. 😂

@hello383-st4vu 5 күн бұрын

@@heidinotheidi oh no 😭

@user-vj2xl7iv9n Ай бұрын

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!🙏🏼

@NitaBonita0813 6 ай бұрын

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

@candecarro 7 ай бұрын

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!

@user-rq6ki5pu1p 6 ай бұрын

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

@shebakesourdough 6 ай бұрын

Congratulations on your new starter, I’m so excited to see your first bake with it! 🤩🤩

@heathersmith2330 5 ай бұрын

what kind of flour did u use?

@trisanbechtle7423 6 ай бұрын

I love this method!

@nativetexan6628 7 ай бұрын

Anything that works. I have so much trouble getting it to the right point without it going over.

@almaluisatriminio7801 7 ай бұрын

Hi, I just started mine today, let’s see how it goes 🙂 thank you!

@WellsWellsWells 5 ай бұрын

How’d it go!

@jerridandangela 6 ай бұрын

Once you’ve built this sourdough starter what are your measurements for feeding it every week to maintain this?

@JaimieTLA 6 ай бұрын

Add what you've used.

@mrpg 5 ай бұрын

Week ? You need to feed it every day I am affraid :)

@jinnxx2729 5 ай бұрын

@@mrpgput it in the fridge and you don't have to feed it daily. Once a week is enough.

@mrpg 5 ай бұрын

@@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.

@nanat72 3 ай бұрын

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.

@stephenmalcome3797 7 ай бұрын

Thank you for using the freedom units of measuring units

@OldZenMonk 6 ай бұрын

Yes! Hundreds of videos of people doing it completely wrong..... you maid it great job!!,,

@BAW5tawn 6 ай бұрын

Great video! Easy instruction. Does this recipe change in cold weather?

@juwairiyahummabdullah Жыл бұрын

Never say easy, i love cooking but sourdough is the hardest thing ever, it never turns out ive done it 4 times already

@Daughter_of_the_MostHigh Жыл бұрын

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.

@4yearsclean 11 ай бұрын

4 times? Wow you really gave it a good run

@juwairiyahummabdullah 11 ай бұрын

@@4yearsclean lol i finally got it though, after learning it shouldnt be exposed to the sun

@reginag7911 11 ай бұрын

And no bleached flour!

@emilloisdodson-nattier9876 10 ай бұрын

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

@AF-ke9by 6 ай бұрын

Keeping it simple. Nice! You earned my subscription with this one short.

@Moodie684 4 ай бұрын

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

@Kazeumi 6 ай бұрын

Thank you! I don’t wanna be throwing out so much flower! lol

@Cloud-yo1he 4 ай бұрын

Flour 😊

@quazibanna5405 Жыл бұрын

Please share a detailed video describing the measurements and what is the brand of your oven?

@jenn9432 7 ай бұрын

she included the measurements

@violetflame2923 3 күн бұрын

Thank you so much, This is so helpful 🙏🏻🙏🏻🙏🏻🙏🏻

@bohemiandream590 Ай бұрын

Thank you I’m going to give this a try

@itsashley7857 6 ай бұрын

Great vid!! What kind of flour was used?

@BeeRich33 3 ай бұрын

Just non self-rising

@sophroniel 9 ай бұрын

"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 *

@darkvulpes4826 9 ай бұрын

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.

@davidbishop9067 9 ай бұрын

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

@Dragon-wl5ic 8 ай бұрын

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

@adrianaalvesdesouza3130 8 ай бұрын

❤

@adrianaalvesdesouza3130 8 ай бұрын

❤

@smallfootprint2961 6 ай бұрын

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.

@margaritagarcia5659 3 ай бұрын

Thank you for sharing. It is easy Thsnk you.

@lifeofsuns Жыл бұрын

how did you keep your jar so clean? and does a messy jar have an effect on the process?

@Dragon-wl5ic 8 ай бұрын

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

@dada_doll3544 5 ай бұрын

@@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 😊

@Dragon-wl5ic 5 ай бұрын

@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😊

@dada_doll3544 5 ай бұрын

@@Dragon-wl5ic thank u so much!!! I'll take a note of this!! 🤗

@creativeflow952 7 ай бұрын

Lord have mercy!! Thank you I was so confused, plus I don't like wasting...

@snailofkale Ай бұрын

you don’t need to throw away discard. the name tricks people but its still usable. you can make stuff with it

@annat3059 4 ай бұрын

Finally someone taking ! I hate to waiste my food!😊

@victorangelogabriel 3 ай бұрын

Thank you! I was discouraged when my starter died years ago. This will be my first starter since our big move 🫶

@shebakesourdough 3 ай бұрын

Wonderful! Congratulations on taking the first step :)

@whysojaded 7 ай бұрын

I am manifesting i learn to cook this and many new things to feed my family thank you for sharing cheers

@shebakesourdough 7 ай бұрын

Wonderful! 👏👏

@saramramirez101 9 ай бұрын

Do I feed it twice a day even after day 8?

@debrajol3585 7 ай бұрын

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.

@Nini-lq6og 7 ай бұрын

@@debrajol3585 do I put it in the fridge too when I restart the daily feeds?

@debrajol3585 6 ай бұрын

@@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.

@debrajol3585 6 ай бұрын

@@Nini-lq6og sorry for the delay in answering.. KZfaq just now notified me of your comment. They are pretty bad at notifications. Let me know if you need any assistance 🌹

@merius1000 5 ай бұрын

@@debrajol3585so after day four do I keep feeding it twice a day ?

@TEMIHUATL 8 күн бұрын

Trato por tercera vez con esta nueva receta de masa madre. Gracias, deséenme éxito está vez 😊

@rontheoracle 3 ай бұрын

Thanks for the no-discard recipe.

@Mishyou33 8 ай бұрын

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?

@manuzsanand 6 ай бұрын

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! 👍🏻

@InsertHereKThx 6 ай бұрын

I put in a drop of honey the first couple days. It feeds the yeasts.

@karenlewis5254 6 ай бұрын

@@InsertHereKThx you don't use yeast for sourdough though do you?

@mls3555 6 ай бұрын

There are naturally occurring yeasts in the air - they proliferate & do the job.

@kaushiksunapu5657 6 ай бұрын

@@karenlewis5254nope, the sougherdough starter is basically what people used to use before yeast was invented

@marybarton5651 7 ай бұрын

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.

@mygirldarby 7 ай бұрын

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.

@aloveofsurf 27 күн бұрын

You'll learn that ferments are tenaciously persistent. We don't need to follow someone's strict protocol of ingredients: exploring the beautifully broad space of fermentation is a great gift.

@Jennifer-wg5bl 2 күн бұрын

So awesome! For maintaining it, how often is it fed?

@jibelsinger 4 ай бұрын

What is the elastic band used for

@GodsChildrenOnEarth 3 ай бұрын

The elastic band has the days of the week. It’s used to let you know when you last fed the starter.

@Calypsosag 3 ай бұрын

It also helps remember the level the dough was at when last fed.

@jibelsinger 10 күн бұрын

Thanks

@MysteryExodus 10 ай бұрын

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

@desireepena08 8 ай бұрын

This didn’t work for me either

@publicserviceannouncement4777 8 ай бұрын

Did you use unbleached flour? If it was bleached it sometimes doesn't work.

@dreadedtred 8 ай бұрын

9 days did not work. I used unbleached bread flour.

@morgangladwell1763 6 ай бұрын

On day 7 and have yet to see a rise. Only small bubbles and hooch after stirring.

@jus4funtim 6 ай бұрын

Now all I need is a recipe for a sourdough dough bread that I can make in a toaster oven. no Dutch oven

@deebee533 6 ай бұрын

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.

@kesaraclark8468 Ай бұрын

One of the best vdo

@karlalalalulu1513 Жыл бұрын

could you put the details in the caption :')

@shebakesourdough Жыл бұрын

Hi, yes I’ll do that! You can also find all the details on my Instagram page @shebakesourdough

@adrianaalvesdesouza3130 8 ай бұрын

😅❤

@amnahkhalaf241 5 ай бұрын

@@shebakesourdough cannot find the details plz

@Roseofindia0308 6 ай бұрын

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?

@CaspieBadKid 6 ай бұрын

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

@elenatarawneh9741 5 ай бұрын

@@CaspieBadKidplz how much starter I need for a normal bread 🥖? Thx

@MM-gi3yj 2 ай бұрын

Thank you , I was looking for one without throwing away step 🙏👍

@slamurai8080 11 күн бұрын

Thankyou so much for sharing!!

@davenorth2903 Жыл бұрын

What is the elastic band for?

@hannahbananana8613 Жыл бұрын

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

@shebakesourdough 8 ай бұрын

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 :)

@IAmJeka 6 ай бұрын

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?

@shebakesourdough 6 ай бұрын

No it produces the same delicious sourdough bread :)

@mizzpoetrics 7 ай бұрын

Thus us the easiest method I've come across! This will be my go to! 🥰

@shebakesourdough 7 ай бұрын

Yay! Glad you found it useful 😊😊

@mizzpoetrics 6 ай бұрын

@@shebakesourdoughFinally started mine today! Can't wait to see how it turns out! Thanks again! 🥰

@ashikalanser9033 6 ай бұрын

Excellent! Thank you

@loreenbaksh Жыл бұрын

Tried this and it never rose 😢 also tested it in water and sank.

@shebakesourdough Жыл бұрын

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! :)

@MysteryExodus 10 ай бұрын

Same thing with me ! I think she just made this video for views.

@JuneHarriseco 9 ай бұрын

I'm surprised the bacteria responsible for this isn't actually mentioned. How do you know it's yeast or E. coli?

@clarkha99 8 ай бұрын

@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!!! 😇❤

@jinnxx2729 5 ай бұрын

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.

@shebakesourdough 5 ай бұрын

Hi! Both regular bread flour and all-purpose flour work well for the purpose of building a new starter :)

@jinnxx2729 5 ай бұрын

@@shebakesourdough Alright. Thanku so much for the reply.

@annashealthylifeeverything8583 5 ай бұрын

What if I want a rye starter? The same proportions?

@t.lucalake8963 8 ай бұрын

THANK YOU!! 😊

@shebakesourdough 8 ай бұрын

My pleasure 😇

@areebspetzone1014 5 ай бұрын

Thank you so much much needed

@a-littlebit-of-everything 9 ай бұрын

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.

@7thWardCreole 9 ай бұрын

Can you please drop that link?

@HydeMyJekyll 8 ай бұрын

Not sure I would recommend using dairy products in a starter that is supposed to sit out at room temperature a good bit.

@unironicpanda 8 ай бұрын

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

@a-littlebit-of-everything 8 ай бұрын

@@unironicpanda hey I sure did keep it on the counter😊👍

@r.w.1944 7 ай бұрын

Milk starter. Valid.

@Daughter_of_the_MostHigh Жыл бұрын

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.

@user-bx5xf1oq2s Жыл бұрын

Supposed to be feeding your family not the bloody bread😢😂😂

@tymondabrowski12 10 ай бұрын

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.

@Daughter_of_the_MostHigh 10 ай бұрын

@@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

@Daughter_of_the_MostHigh 10 ай бұрын

@@user-bx5xf1oq2s it was during Covid, didn’t have a choice

@sylviehaag1716 6 ай бұрын

Thank you for the recipe. Could you tell me witch type of sourdoughs do you use for the starter ?

@coloradojohn4582 7 ай бұрын

I like it.

@dorismoton7108 2 ай бұрын

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!♥️💐✌🏽

@shebakesourdough 2 ай бұрын

Yay congratulations on your new starter! 🥳🥳

@with_pinch_of_love 2 ай бұрын

It might helpful to me… thanks for sharing ❤

@vv5179 6 ай бұрын

I need to try this, and your voice is very calming 😊

@shebakesourdough 6 ай бұрын

🥰🥰🙏🙏

@reginag7911 9 ай бұрын

It’s to see where you started to see how it grows.

@allisumskye 6 ай бұрын

❤ thank you so much for sharing this ❤

@Iamstephaniesamuels 4 ай бұрын

I started today. Wish me luck!❤

@chicinthewoods 7 ай бұрын

Yes! Answered prayer

@MrsRivera777 2 ай бұрын

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!!!

@Aly0313 2 ай бұрын

Just don’t discard ppl make it so damn complicated

@MommyBee1031 2 ай бұрын

@@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😅