thanks for the informative video. the starter is kept in the fridge to slow down the in a since it slows down the yeast, puts them in a semi dormant state so they don't eat as much there for you don't have to mess with (feed your starter daily) you starter as much. you can leave a good strong freshly fed starter in the fridge for a month or so without having to touch it. when you are ready to use it or even just ready to feed it to keep it healthy you take it out and pour off and re-feed.
I have some water flour starter. I want to try your recipe, so could I take like a tablespoon of that starter and mix it with the water, sugar, and potato flakes, do that several times and try your recipe then.
@16hilltyKMS - probably, but you may have better luck just using a package of yeast. I have used a packet of yeast before. It doesn't really taste like true sour dough until after a couple of months of feeding the starter. if you try it using your starter let me know how it goes.
Thank you very much for this series. I have some of my grandmother's starter that is exactly like yours and your recipe is exactly the same as well except you add 1/4 cup more starter than hers calls for. I've been having some major issues with my bread, so I think next week when I make bread again I'll try adding more per your recipe. Also it seems like you mostly just mix the ingredients enough to incorporate them whereas I mix them until they form a ball on my bread hook. Hope it works!
Your aunts method is interesting to me and different from what I have read about. Most references are related to the flour and water method. I bet your bread is tasty.
@aburdzel - I've ofter heard the flour water method called san francisco sour dough. I don't know what you would call what i'm making, but it is good. thanks again.
A healthy active starter does not produce hooch. A dormant starter develops hooch. The more frequently a starter is fed and active, the less hooch it forms. If yours is developing a lot, it needs more food.
@aburdzel - I appreciate all the great comments. You have obviously done your research. My experience has been that this method works great and produces wonderful bread. You are referring to a flour based starter, i am using a potato based starter. The very definition of sour is hooch. It is fermented sugar, which is alcohol. This start is suppose to be liquid in the proportions that i list in my starter videos. There are many variations of sour dough and I'm sure all are good. Thanks -j
Ascorbic acid will sweeten a starter if it becomes too sour and sluggish caused by a pH imbalance. You can also trying only keeping a small amount of your starter and feeding it more to sweeten the starter. Citric acid can be added to your dough before baking to make the bread more sour. Health food stores have it.
"Friends of Carl" offer the Oregon trail dried sourdough starter for free if a self addressed stamped envelope is provided. Fresh starter can be found on the King Arthur Flour website for $6.95 and both sites offer info on caring for the starters.
If you like camping, Dutch ovens do a wonderful job at cooking sour dough bread. Most recommend preheating the Dutch oven and slipping the dough in by laying it on top of parchment paper and popping the whole thing in the heated pot. Save your suran wrap and cover your dough with an inverted bowl.
Your starter is very loose and liquid. This type of starter rises faster and has a milder flavor. To develop a stronger taste you want a thicker starter with a slower rise time.
If your starter develops a lot of liquid referred to as hooch, you may want to consider pouring some off. Too much may make it hard for your sourdough to rise. If your starter ever develops colorful mold, consider throwing it out. It is unsafe if that happens.
Most of the info I have read recommend feeding starters equal amounts, according to weight of unbleached flour (1cup) and non-chlorinated water (1/2 cup). Bleached flour, chlorinated water, aluminum, copper, iodized salt, and commercial yeast (stored with the mother starter) can all kill the starter. The potato flakes and sugar seems like a more costly way to feed a starter.
When you take your starter out of the fridge it would likely do better if fed then instead of waiting. Starters stored at room temp are typically fed 2x a day, at least a half feeding.
i did watch your vidio again and i did what you did. I took the starter out and let it sit to get room temperature. Then i fed it and then left it sit for another 8 hrs, and thats what i seen you do. Then i made the bread. Im making some more today so i will let you know how it goes. I know i did something wrong lol. maybe with both of us we can figure it out.
@thenorwegian1000 - i know the first time (or even two) after making the starter, I had some "less than stellar" loafs. Maybe your second or third batch will be better. I think the starter gets stronger and stronger each time. It's sounds like you're are doing exactly what needs to be done. let's give it another try and see if that fixes it.
@dhertzfe I varied your starter. I used Organic Whole Wheat Flour rather than potato flakes because I usually don't buy potato flakes. I noticed that your sourdough starter has a light sour taste. How would I make it a stronger sour flavor?
@dhertzfe - I have found that the starter will get stronger as it gets older. The stronger the colony the stronger the taste. Be warned though, my recipe is not as strong as the "San Francisco" starters made from flour.
Living in Spain, sourdough is relatively hard to find, so thought I'd see how complicated the process was. Interesting so far. Like cheese and pasta, it looks enjoyable to make and not particularly labor intensive.
A tripod would definitely seal the video at 5 stars, but I'm going to give you the 5th anyway because, frankly, the random candle on the counter compensates for the lack of a tripod!
Yes I need a tripod in a bad way. You know, I didn't even notice the candle until you mentioned it. My wife puts them everywhere and I just get use to working around them.
Why with over 2000 views is there so few ratings people?? Thanks so much for these vids with all the steps put into a schedule like this! Been wondering how we could ever work bread into our schedule, you make it look so easy!
Yep I guess some people just don't get it about ratings and comments. It's the least they could do for getting such good info for free, and w/ that many views you know you've helped alot of people make good bread for their families.
Well, it does make me feel good to get ratings and comments. I happy with just the views too. But you feel free to get 'em in line though....LOL. Thanks.
Nice Nice Video. I really loved your video. Youtube can be a great asset for you. If you need any help getting your video exposed, check out this site called tubeviews [dot net] It has really done wonders for me, I have built 3 Channels up with videos at top in position and this is my forth channel i'm going to working on.
Great video keep up the good work.
NewAgeDirector 3 months ago
@NewAgeDirector - Thanks!
tnjeffofalltrades 3 months ago
Hi ,if you dont have potatoe flakes ,can u just use mash potatoe?
rcsio9 3 months ago
@rcsio9 - I don't know. If you try it, let me know how it goes. Thanks -j
tnjeffofalltrades 3 months ago
thanks for the informative video. the starter is kept in the fridge to slow down the in a since it slows down the yeast, puts them in a semi dormant state so they don't eat as much there for you don't have to mess with (feed your starter daily) you starter as much. you can leave a good strong freshly fed starter in the fridge for a month or so without having to touch it. when you are ready to use it or even just ready to feed it to keep it healthy you take it out and pour off and re-feed.
leeln1 4 months ago
What amount of starter is used in making the 3 loaves of bread in the video
using 6 cups of flour?
MrNotgoingtobeme 5 months ago
@MrNotgoingtobeme - that would be 1 & 1/4 cups of starter. Let me know if you have any questions. Good luck.
tnjeffofalltrades 5 months ago
I have some water flour starter. I want to try your recipe, so could I take like a tablespoon of that starter and mix it with the water, sugar, and potato flakes, do that several times and try your recipe then.
16hilltyKMS 6 months ago
@16hilltyKMS - probably, but you may have better luck just using a package of yeast. I have used a packet of yeast before. It doesn't really taste like true sour dough until after a couple of months of feeding the starter. if you try it using your starter let me know how it goes.
thanks -j
tnjeffofalltrades 6 months ago
Thank you very much for this series. I have some of my grandmother's starter that is exactly like yours and your recipe is exactly the same as well except you add 1/4 cup more starter than hers calls for. I've been having some major issues with my bread, so I think next week when I make bread again I'll try adding more per your recipe. Also it seems like you mostly just mix the ingredients enough to incorporate them whereas I mix them until they form a ball on my bread hook. Hope it works!
bm2ai 6 months ago
Your aunts method is interesting to me and different from what I have read about. Most references are related to the flour and water method. I bet your bread is tasty.
aburdzel 7 months ago
@aburdzel - I've ofter heard the flour water method called san francisco sour dough. I don't know what you would call what i'm making, but it is good. thanks again.
tnjeffofalltrades 7 months ago
A healthy active starter does not produce hooch. A dormant starter develops hooch. The more frequently a starter is fed and active, the less hooch it forms. If yours is developing a lot, it needs more food.
aburdzel 7 months ago
@aburdzel - I appreciate all the great comments. You have obviously done your research. My experience has been that this method works great and produces wonderful bread. You are referring to a flour based starter, i am using a potato based starter. The very definition of sour is hooch. It is fermented sugar, which is alcohol. This start is suppose to be liquid in the proportions that i list in my starter videos. There are many variations of sour dough and I'm sure all are good. Thanks -j
tnjeffofalltrades 7 months ago
Ascorbic acid will sweeten a starter if it becomes too sour and sluggish caused by a pH imbalance. You can also trying only keeping a small amount of your starter and feeding it more to sweeten the starter. Citric acid can be added to your dough before baking to make the bread more sour. Health food stores have it.
aburdzel 7 months ago
"Friends of Carl" offer the Oregon trail dried sourdough starter for free if a self addressed stamped envelope is provided. Fresh starter can be found on the King Arthur Flour website for $6.95 and both sites offer info on caring for the starters.
aburdzel 7 months ago
If you like camping, Dutch ovens do a wonderful job at cooking sour dough bread. Most recommend preheating the Dutch oven and slipping the dough in by laying it on top of parchment paper and popping the whole thing in the heated pot. Save your suran wrap and cover your dough with an inverted bowl.
aburdzel 7 months ago
Whole grains such as wheat will produce a stronger flavor but you want to be more watchful that it does not go rancid. Some like rye as well.
aburdzel 7 months ago
Your starter is very loose and liquid. This type of starter rises faster and has a milder flavor. To develop a stronger taste you want a thicker starter with a slower rise time.
aburdzel 7 months ago
If your starter develops a lot of liquid referred to as hooch, you may want to consider pouring some off. Too much may make it hard for your sourdough to rise. If your starter ever develops colorful mold, consider throwing it out. It is unsafe if that happens.
aburdzel 7 months ago
Most of the info I have read recommend feeding starters equal amounts, according to weight of unbleached flour (1cup) and non-chlorinated water (1/2 cup). Bleached flour, chlorinated water, aluminum, copper, iodized salt, and commercial yeast (stored with the mother starter) can all kill the starter. The potato flakes and sugar seems like a more costly way to feed a starter.
aburdzel 7 months ago
When you take your starter out of the fridge it would likely do better if fed then instead of waiting. Starters stored at room temp are typically fed 2x a day, at least a half feeding.
aburdzel 7 months ago
i did watch your vidio again and i did what you did. I took the starter out and let it sit to get room temperature. Then i fed it and then left it sit for another 8 hrs, and thats what i seen you do. Then i made the bread. Im making some more today so i will let you know how it goes. I know i did something wrong lol. maybe with both of us we can figure it out.
thenorwegian1000 1 year ago
@thenorwegian1000 - i know the first time (or even two) after making the starter, I had some "less than stellar" loafs. Maybe your second or third batch will be better. I think the starter gets stronger and stronger each time. It's sounds like you're are doing exactly what needs to be done. let's give it another try and see if that fixes it.
tnjeffofalltrades 1 year ago
YEAHHHH sourdough!! Sourdough!!! SOURDOUGH!!!
MercuryRis 1 year ago
OMG! Dude, I followed your videos to the letter!!!! It actually made perfect bread! A Special thanks for you taking the time in making the videos.
dhertzfe 1 year ago
@dhertzfe I varied your starter. I used Organic Whole Wheat Flour rather than potato flakes because I usually don't buy potato flakes. I noticed that your sourdough starter has a light sour taste. How would I make it a stronger sour flavor?
dhertzfe 1 year ago
@dhertzfe - I have found that the starter will get stronger as it gets older. The stronger the colony the stronger the taste. Be warned though, my recipe is not as strong as the "San Francisco" starters made from flour.
tnjeffofalltrades 1 year ago
@dhertzfe - That's Awesome!!!! It's really good isn't it? My aunt made this stuff for as long as I can remember and I love it!!!
tnjeffofalltrades 1 year ago
Living in Spain, sourdough is relatively hard to find, so thought I'd see how complicated the process was. Interesting so far. Like cheese and pasta, it looks enjoyable to make and not particularly labor intensive.
A tripod would definitely seal the video at 5 stars, but I'm going to give you the 5th anyway because, frankly, the random candle on the counter compensates for the lack of a tripod!
mad4madrid 2 years ago
Hey, Thanks!
Yes I need a tripod in a bad way. You know, I didn't even notice the candle until you mentioned it. My wife puts them everywhere and I just get use to working around them.
tnjeffofalltrades 2 years ago
This is SO interesting I've never seen anyone use potato flake in a starter but I tried it and it worked GREAT!
novelista14 2 years ago
Thank you so much. You're the first one to report back success. It tastes great doesn't it???
tnjeffofalltrades 2 years ago
Why with over 2000 views is there so few ratings people?? Thanks so much for these vids with all the steps put into a schedule like this! Been wondering how we could ever work bread into our schedule, you make it look so easy!
sarah2007hood 2 years ago
Thank you for such a kind comment.
tnjeffofalltrades 2 years ago
Yep I guess some people just don't get it about ratings and comments. It's the least they could do for getting such good info for free, and w/ that many views you know you've helped alot of people make good bread for their families.
sarah2007hood 2 years ago
Well, it does make me feel good to get ratings and comments. I happy with just the views too. But you feel free to get 'em in line though....LOL. Thanks.
tnjeffofalltrades 2 years ago
This has been flagged as spam show
Nice Nice Video. I really loved your video. Youtube can be a great asset for you. If you need any help getting your video exposed, check out this site called tubeviews [dot net] It has really done wonders for me, I have built 3 Channels up with videos at top in position and this is my forth channel i'm going to working on.
Have A Good one!
enjamendrt 2 years ago