Do you keep it on the counter all the time or do you have to put in the fridge!?

@@marigoldtrimborn697 counter and warm!

Thank you :)

Thanks! You're absolutely right, so many ways to maintain a starter and make great bread. I think the longest I've gone in the fridge is 3 weeks without any issue. When I'm gone for longer periods, I'll usually dehydrate my starter for storage. I should do some trials with longer rests in the fridge and see if my particular culture can hack it! Thanks for the comments and happy baking 🙂

If I’m not getting to my discard, I’ll just give it a good feeding before returning it back to its home in the fridge. 😂

Just get a waffle iron

Thank you! I got my starter from my sister in law on Christmas and it’s just been so busy I have kept it in the fridge. Would you say I could get it back to life?

@@PaytonWarden-gn9qw No problem at all. Feed 10 grams of starter with 40 grams of H2O and flour three timess over 2-3 days and let it double in under 8 hours and bake with it. I freeze dried my startter in 2010 and brought it back to life in 2019 and have been baking with it 3 times a month since.

thanks, I appreciate that! More coming 🙂

Appreciate that, MacLean! More videos coming 🙂

Thanks, Justin! More videos coming 🙂

Thank you!

You're welcome, I'm glad it's helped!

You're so welcome and thank you Lisa!

Makes me happy to heave I've helped you, Janet! Here's to another 4 years of awesome baking 🙂 Also, lots more videos coming from me here!

You’re welcome! I have a guide to bakers percentages over at my website, but plan to do a video here, too.

Thanks for all the comments, Leslie! Happy to help. So great to hear you’ve followed along for such a long while and have been baking! Have fun and enjoy 😊

Amazing, Scott! Thanks so much for coming here and for the comment, I just love hearing this-and it's precisely why I do all I do. I hope you continue to enjoy the book and keep in touch! Happy baking 🙂

Wow, thank you!

You're welcome, Travis, glad it helped!

Happy to help, Paul!

You're very welcome, Melinda!

Happy baking 🙂

You can do it!

So glad it's helped you! Yes, with a 1:1:1:, it will ripen very quickly, if at a warm temp (like 74-76F), that'll ripen in 3-4 hours in my experience.

Ahh that’s fantastic to hear! Happy baking 😀

Thanks, Jeff! In the end, it really comes down to whatever works for you and your starter. Most starters are similar, but I've chatted with bakers who bake great bread feeding less than I do, but I do find a consistent schedule to really help elevate the results. Give it a shot and let me know how it goes!

Ha ha, yes, definitely should be guilt free, we give our starter plenty of time as it is! I always like to say, our starter should be working for us, not the other way around.

Glad it was helpful!

thank you 🙂

Interesting! How do you feel the rye has helped the PM? What I love is there are so many ways to do all this 😀

Using the discard for other baked goods is a really useful way to use up discard, I personally love discard crackers they are the best in the world.

🙏🏼

You're welcome!

You are welcome!

Excellent! I hope it turns out great 🙂

@@theperfectloaf Thanks! Well... not as I expected... :( I don t know, maybe a little over proofed, or the flour (a new pack) did not like so much water. Hope next time will be better!

@@teod.2779 always next time!! Definitely hold back some of that water when mixing, adding it in slowly as the dough looks like it can handle it.

Thank you!

happy baking, Richard!

My 3 day old starter tripled is size on day 4 day 5 struggled to double is size using same recipe 😀

@@richardswain537 It's typical to see a lot of rise in the beginning that tapers off on subsequent days. Keep with the routine and it'll gain strength!

Your approach sounds exactly like what I'd do, Nancy. With regards to when to use your starter, use it when it's at its peak ripeness (this doesn't necessarily mean peak height) to feed or use that to make a levain. When it's at its most ripe, it's the point where bacteria and yeast numbers are the greatest, which is what you want to start with when making a levain.

Thank you so much for posting this. I live in PNW and I was wondering how to keep it warm in our cold weather.

Hey there! Thanks, I appreciate that. Yes, the second refresh is the same as the first (same water, flour, carryover starter). I'd probably do 2x a day with your ratios, assuming your kitchen is warm (72-74F). If you notice your starter is very liquidy and loose when you go to refresh it, it might be a sign it needs another feeding. Another option is to leave less starter in the jar. Instead of your 20g, try 10g.

You're very welcome! (And I think you mean "Maurizio" 🙂). It’s normal to see a burst of activity in the beginning (possibly with lots of bubbles) only to see a decline the day(s) after. Stick with the starter creation process of feeding and discarding and it will eventually take hold. That initial activity is most likely a bacteria we don’t want to stick around in the long run, it will eventually die off when the bacteria/yeast we do want acidifies the culture to the point where other bacteria cannot survive. If your kitchen is on the cold side try warming the water you’re using to feed your starter. If you have a thermometer, try to get the water around 80°F. Keep with it and it will eventually come around!

No video (will make one soon), but here's my handy guide over at my website: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

It just works so well!

Awesome, so glad to hear it turned out well for you!

Hey, Zach! Yes, these jars are my favorite, I've been using them for more than 10 years. I have them listed on my baking tools page, here: www.theperfectloaf.com/my-baking-tools/

Fantastic, Barry. Yes, you really only need a small bit of the culture to keep it going. I find for beginners it helps to have a slightly larger starter to learn the signs and get into a routine, but after that, dropping down certainly works. And I love your use of lab equipment!

Thanks so much for the comments! Glad o my site has helped. I've been working on a course, I'm currently looking to offer it up to members at my site (so it'll be included in the yearly membership). Coming soon! www.theperfectloaf.com/membership/

Yup, you're right. Early filming issues. Sorry about that!

Thanks for the suggestions! Will definitely do one on baker's %'s. I keep my starter typically at 100% hydration, bumping it up or dropping it to get the consistency I'm after, but it's typically right around there. I keep it these days just how I talk about it in the video!

Hey, Steve! Great suggestions, I'll add this to my list of things to record. Lots of variables there to take into account, but I agree, a video on how I go about developing a recipe in this way would be a great explainer. I hope you love the book (thx for preordering!) and happy baking 🙂

@Steve Sheffield, General rule is 20% of flour used, however, it could be more or less due to other variables. For instance, I do a long bulk ferment overnight, room temp about 68F, so I use 10-15% with an active starter.

Working on those! I did just post a new freshly milled flour recipe: www.theperfectloaf.com/kernza-sourdough-bread-recipe/

Thank you! Working on a starter creation video right now, stay tuned :) I have my full starter creation method, here (you can print it, too): www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ You can discard and carry on with this video with whatever starter you currently have.

@@theperfectloaf after I posted that I saw your link 🤭 oops. It was so helpful! And i did switch ober to your day 3 portions and will continue with your method. Today already it looks so much better! It actually rose today

So glad you're enjoying my book, John! Yes, lots in there 🙂 So with white flour, I use some in my starter because it's excellent gas-trapping characteristics helps displays the signs of aeration, rise, and general fermentation really well. Other flours do this as well, but white flour helps specifically that way, plus, it's cheaper (usually), too! There's nothing wrong with using more ww or rye, though, it's all personal preference there. Do keep in mind, though, that more whole grains will speed up fermentation. Happy baking!

You bet!

Hey, Austin! In every recipe I list the "final dough temperature (FDT)", that's the temperature your dough should be at the end of mixing, right at the beginning of bulk fermentation. I dont list what the water temp should be because it really depends on what temperature your kitchen is at! If it's cool, you'll need to warm the water more. In my book I have a sample calculation to run to determine all these temperatures, and most importantly, what to heat/cool the mixing water to so you reach the FDT. Here's more: www.theperfectloaf.com/the-importance-of-dough-temperature-in-baking/

Yes, definitely okay to use! Usually that aroma is because it needs a feeding earlier. No harm in using it, just try to feed it a little earlier.

Thank you! You won’t have that much discard following my method. You’ll end up having around 150g. I bake so often here and that’s the perfect amount for me to make a Levain to bake with every morning and/or evening. If you don’t want to bake, you can save the discarded starter in the fridge and use it in a discard recipe at any time.

Lots of really fantastic local millers depending on where you live. Cairnspring, Central Milling, Barton Springs, Carolina Ground, Grist and Toll, Maine Grains...

That’s a good approach and what I would do. If you find it loses strength over time you could try keeping it out a week periodically and give it feedings to get back up to strength. The fridge is a bit of a hostile environment over time, but a good way to keep baking and not have to feed every day!

Nope, you can use your ripe starter just the same! I do find a levain helps ensure fermentation is on point, though.

You can make a loaf of sourdough in half a day Id say, or longer, I prefer proofing overnight in the refrigerator for more flavor and crust color! Here's a good step by step: www.theperfectloaf.com/beginners-sourdough-bread/

Yes, add more water as necessary to achieve your desired consistency. Usually, freshly milled flour needs more water. So happy to hear that, thank you for getting my cookbook! Happy baking 🙂

Hey, Rob! Yes, the face behind the bread 🙂 I agree, I keep my starter at room temp and use that for baking, I find it's stronger and produces better bread, at least for my starter. I see the fridge as a "hostile" environment, in a way, and my starter needs a bit of room temp time before it's back to full strength. I do know of Proof bakery! Would love to visit them one day. Thx for the comments, Rob, more videos coming. Happy baking!

So hard to say! If need more information (how long between feedings? What flour? Temp?). The answer is, though, either will work if used at the right time. 😊

Mostly it's scheduling, though, I personally get better flavor and starter performance when it's kept at a warmer temperature and fed regularly. I'm not sure why you're seeing that initial boost of activity, but for me, I prefer warm, frequent feedings.

That all sounds good so far, but after you take it out and then feed it, let it ferment for at least an hour on the counter before putting it back into the fridge. You can see how I keep my starter in and out of the fridge, here: www.theperfectloaf.com/store-sourdough-starter/

Hey, Joe! Should be ok as long as you don't see any mold anywhere. I typically clean my jar every 2 wks or so (I should have included this in the video!) or once it gets super crusted over. But yeah, I know other bakers who keep it as clean as they can and really never wash them.

Oh man guys. I’m so OCD I guess. I do my feedings in a separate little bowl, and wash out my weck jar every single time. I can’t hang with mixing in the jar and having it on the sides at all. 😂😂😂

I mention it a bit in the video, the easiest thing to do is use warmer water when you feed your starter. A dough proofer also helps, or you can keep it in your microwave or oven (with a note to not turn it on) after you feed it with warm water to keep it warm.

You're doing exactly as I would. If you want to bake only once a week or so, then keep it in the fridge, take it out 2 days before you want to use it, give it a couple of feedings, then use it once it's showing signs it's strong. Here's how I do it: www.theperfectloaf.com/weekend-baking-schedule/

I keep it at room temp, 24/7/365 🙂

Yes, this is most useful for those baking more often, as I do. You can absolutely use the fridge to slow things down and stretch out feedings, I do this when necessary, too. I talk about this a bit on my storing a starter post: www.theperfectloaf.com/store-sourdough-starter/

Désolé pour ça! Je pense qu'ils peuvent éventuellement apparaître, cela devrait les générer automatiquement. Merci d'avoir lu mon site!

If you're seeing the same signs of fermentation (bubbles, rise, aroma) every day, then that's a good sign you have a strong and predictable culture! Look for rise in the starter, a loosening in texture (it should be more "liquid" and less viscous), a moderate sour aroma.

As mentioned, I always discard! If you don't you'll end up with a massive starter (unless you use some to bake with) and a very acidic culture as well.

You need to create a starter from scratch (mixing water and flour together for a few days). See my guide here, I go into it all! www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

Yes, absolutely! Check out my guide, here: www.theperfectloaf.com/store-sourdough-starter/

Hah! That's a good aroma, I'd say. It's ok if it doesn't double or triple, that's mostly a factor of your flour and hydration. As long as you're seeing strong signs of fermentation each day, you're good 🙂

Yes that works, too! I have a guide to this schedule over at my website. Basically I take it out one or two days before I want to use the starter to give it a few feedings. After using it, feed it and pop it back in.

I have but only at about 5% to total flour... Depending on how much barley flour you're using, you won't get as much rise as with wheat, which has better protein/gluten properties.

Wise words and I love this analogy for a sourdough starter! Yes, I totally understand the need to reduce feedings/flour/water if you're not using it as frequently as I do-makes sense!

@@theperfectloaf Thanks for giving us all this info, your texts got me into sourdough years ago cause they had details a noob needs to make it work and they were as no-nonsense and to the point like these videos. It was the first time I ever heard of different flours and protein levels and stuff, cause I live in a tiny country where we're used to seeing fine, coarse and "bread" flour and that was pretty much it up until a few years ago when rye and whole wheat etc. started appearing. A week ago I received a packet of the San Francisco starter and it's just finished it's activation period today so tomorrow it's show time - I got the dinner rolls in my sights, as well as those bomboloni and and and... :D I could never go back, sourdough bread you bake at home is an entirely different universe than store bought bread so there.. you're changing lives a world over!

@@SarcastSempervirens You're very welcome! I really appreciate the kind words and feedback, so glad to hear I've been able to help 🙂 Hope the dinner rolls and everything else turn out awesome for ya-happy baking!

Hey there! Thanks for subscribing. So I've tried this in the past, but it never works well for me. I find my bread is much better when I use my starter after it's fermented at warm, room temp for at least a few days!

Hey there! It might be that it's fermenting too long and because there's a lot of rye flour, it won't have the same extensibility and strength as a mostly-white flour starter. That should be just fine, though. For me, I try to use my starter/levain when it's very ripe like this-more flavor! If you want to bring more strength to it, try feeding a little earlier, or drop the rye percentage a bit (I usually do around 15-25% to total flour in starter).

@@theperfectloaf Thanks Mauricio. I'll try that . Also just spoke with my flour supplier. Turns out that their "organic" white flour is bleached! That might be another reason. They are delivering a new batch. This time the same floor they use for their 9wn sourdough bakery. Will keep you posted

@@JeanRobertStrele yikes!! LMK how it goes with the new flour

Hello Maurizio, So, the supplier delivered unbleached bread flour (Free of charge!) and I started over. And I'm happy to report that all is back to normal. 4g of starter, 15g of whole rye 10g of bread flour, 25g of filtered rain water, kept at 23-24°C. It cycles nicely in about 12hrs. I tried reversing the rye/white, but I wasn't getting the same rise. I'll try baking this week. Thanks for the tips!

I think you just summed up my entire video there 🙂

@@theperfectloaf I like your page. Keep going.

If I choose to feed my sourdough starter only once per day and decide to do so in the evening…..does that mean I can use the starter straight out of the jar for my recipe? This is all so new to me and a bit confusing still 😂 I’m on day 6 of building my sourdough starter and can’t wait to use it!!! I’ve asked Santa for your book 😊

If you're getting hooch really quickly, yes, I would reduce the amount of ripe starter you carryover during each feeding.

Hey there! Yes, I have them listed on my guide to fresh milled flour, here: www.theperfectloaf.com/how-to-freshly-mill-flour-at-home-for-baking/

Thanks, Maurizio, your help is very much appreciated!!! Bless You!

Here's a way to bake only once a week! www.theperfectloaf.com/weekend-baking-schedule/

Hey, Collis. I'd probably keep it in the fridge most of the week if you don't want to feed it every day. If you do want to keep it out, you can switch to 1x a day feedings. If keeping it in the fridge, I'd take it out at least a day before you want to use it for mixing, give it two feedings (one in the morning and one at night), and keep it warm. Should be ready for you to bake with. Then after, give it a feeding, let it sit out 1 hr or so, then into the fridge for the next week.

If you keep your starter in the fridge, I like to give it a feeding at least every two weeks.

Yes, absolutely! No changes, really, you can use it for all the white flour if you'd like. Know that einkorn will likely not show the same signs (large bubbles, tall rise) as you see in a starter with more white flour (modern wheat), but that's okay, as long as you still see the other signs of fermentation!

You can use any water that's safe to drink. If you found it got moldy, stir it halfway between refreshments so the top doesn't sit exposed to air for as long.

Yes, i feed the same ratios each time. I keep it out on the counter when it's warm enough! I have a lot more detail, here: www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/

Glad to hear that! Yes, that's fine to do as well. It's similar to how I create mine: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

@@theperfectloaf Thanks Maurizio! I'm afraid my first loaf is going to turn out more frisbee shaped than boule shaped :( My starter is definitely ripe, I think I need to figure out bulk fermentation and strengthening better. The adventure now truly begins!

@@Aethelwulf91 Keep at it!!

So glad you're enjoying the book! Generally, as long as tap water is safe to drink, it's good to use for bread. When creating your starter, if you're running into trouble, try using spring water from the market for a while until it gets going, then switch back to tap (don't use distilled). We were *just* talking about this in the membership at TPL: www.theperfectloaf.com/membership/

Thank you so much! That is so helpful. Happy baking!

Don't worry about your starter not falling, this can happen depending on your flour. I would say after 12 hours it should be ready for a feeding at those temps (though, 72 is a little cool!). As for doubling, you may not see this, again, depending on your flour. This is particularly why I don't like to go by the amount of rise in the starter, but rather all the signs put together. Let me know if you have more q's, but as long as you're seeing the same signs of fermentation each day (some rise, bubbles, sour aroma, loosening in consistency), it's likely ready for a feeding after 12h.

I would leave it out on the counter if you plan to use it the next day!

I personally don't judge a starter's readiness by rise height because that's very subjective to the type of flour you're using! For instance, using a high protein white flour will show a starter that rises super high and likely will double, or more, whereas using whole wheat or rye won't quite rise that high. Instead, I go by the aroma, consistency, *some* rise, temperature, flour choices... In other words, I look at all the things. For me, 12 hours is sufficient time at warm-ish temp (74F) for my starter to be ready to use since I carry over about 20% starter to flour in my starter.

Hey there, Janelle! Awesome you have that book, I'd love to read through that. Yes, milk is not needed to keep your starter healthy, it only requires water and the "food" in flour. If I were you, I'd probably leave out the milk, I would be a bit concerned about having that sit out on my counter for 24 hours!

I still use it a lot! It has a great history to the starter. When not using it stays in fridge but the first 7 days or so it was in a very hot garage! Summer in Kansas. Let me know if I can send it somehow to you!

Best is the sour dough pancakes or waffles! There are numerous sourdough recipes. My favorite is the one I use left over mashed potatoes!

@@janellelarson945 Mashed potatoes, wow now that's a new one! I make sourdough waffles just about every weekend-so good.

They say in recipe to use instant but had had left over mashed and have always used those here is the recipe 1pkg yeast 5.5-6 ap flour 1/4 c sugar 2tsp salt 2 servings instant mashed potatoes (made up per instructions ) why I use fresh left overs 3/4 milk 1/4 c butter melted and cooled 2 eggs 1 c starter at room temp 1 egg white beaten with 2 tbl water Poppy seeds. Large bowl yeast, 2 c flour, sugar, salt. prepared mashed potatoes, then stir in cooled butter, milk, eggs, starter stir until blended Add wet with dry ingredients and mix with mixer for 2 minutes. Add 1.5 c of remaining flour and beat at medium speed for 2 minutes longer. With spoon mix in enough flour to form stiff dough about 1.5 c Turn out on floured board, knead until smooth 5-20 minutes. Add flour as needed Turn dough over in greased bowl until double. Punch down dough, knead briefly to release air, divide in half make round or BRAID Each half. (I love the braid it is so fluffy and beautiful) Cover and let rise again 45min. Brush with egg mix and sprinkle with poppy seeds Bake 350 F for about 35 min Hope you enjoy. With soup is a real winner Some other sourdough recipes in this book Whole wheat pan bread Cornmeal Sour rye Classic french Whole grain English muffins Regular English muffins Crepes oatmeal pancakes Pancake/waffle , buckwheat , blueberry pancakes, History of early pioneers they guarded the ingredients of their starter. Only shared with worthy friends. It says science has said it is not yeast but harmless bacteria that are naturally present in raw milk. The forms of the bacteria essential for sourdough fermentation are also present in products like aged cheddar cheese, cultured buttermilk, And yogurt

It’s normal to see a burst of activity in the beginning (possibly with lots of bubbles) only to see a decline the day(s) after. Stick with the starter creation process of feeding and discarding and it will eventually take hold. That initial activity is most likely a bacteria we don’t want to stick around in the long run, it will eventually die off when the bacteria/yeast we do want acidifies the culture to the point where other bacteria cannot survive. If your kitchen is on the cold side try warming the water you’re using to feed your starter. If you have a thermometer, try to get the water around 80°F. Keep with it and it will eventually come around!

They are Weck jars, I talk about them here: www.theperfectloaf.com/the-best-jar-for-your-sourdough-starter/

You can keep it in the fridge! Give it a feeding, let it sit out for 1 hour, then put it into the fridge, covered. Here's a walkthrough: www.theperfectloaf.com/store-sourdough-starter/

Thank you so much.I have learnt so much from you.

I'm working on a video for this, but it's all here in my article, too: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

As long as you don't see mold, should be okay. I would keep and feed it at room temp for 2-3 days before using to make bread, especially if you haven't done this in a while.

It doesn't have to be airtight, but I prefer it because it does two things: 1) nothing can fall inside accidentally, and 2) it keeps the starter from drying out with a crust on top. If your starter is showing the same signs of fermentation each day (which it sounds like yours is), it should be just fine to go into the fridge now.

@@theperfectloaf thank you!

you can store the discard in the fridge for a week or two, then use it in a discard recipe. I have a bunch, here: www.theperfectloaf.com/collections/sourdough-starter-discard-recipes/

@@theperfectloaf Thank you!

If it's kept warm, yes, that is no problem. Usually, your starter can be used an hour or so on either side of "ripe." If you need it to ripen faster/earlier, leave a little more starter in the jar the night before to ensure it's on track.

Thanks for that.,