I've never made starter with rye flour but intend trying it immediately! I'm eager to see if it makes a difference in my bread. By the way, I LOVE your forearms, they are truly baker's forearms with womderful muscles...
Hi Nate, Thank you for the video...I really enjoyed your presentation. After the first two days I had a lot of bubbles. On day 4 bubbles seemed to be mostly gone.But it did smell very yeasty. Then I followed you instruction for day five. (which I am on right now) . ??? on day 6 and 7 do I measure out 1 cup each day and throw away each day or do I just feed 1:1 flour and water....Thanks for you help. Tina
because the yeast reoroduces in the flour, so we assume every 24 hours there is more yeast, and so we throw some away. There are more mouths than we can feed; seems kind of cruel, but yeast are decomposers, they don't mind being thrown out ;)
Nate, I thoroughly enjoyed your videos - I followed your instructions and am at day 7 - its looking nice and frothy with all the bubbles. Can't wait to bake my first bread!
I am new in learning to use sourdough. I don't see the logic of throwing away half of initial dough away. Given that the initial culture is alive, why can't we just add water and flour to it until it has reached a certain amount, then take half for baking and then nurture again the other half. That way we have continuous "re-cycle". I heard some bakeries maintained sourdough starters for many years. Is that the way they do it too?
I've heard about not using metal containers/utensils but I just mixed a starter and been feeding it using an aluminum bowl then placing it in a glass or plastic container. It is still alive after 3 days...
@pabletion you don't need to throw any away if you start with a smaller amount. You just need to keep the proportions. I read a recipe that started with a "handful of water and equal amount of water" then doubled that on the 3rd day and doubled again on the 6th.. no throwing away of any starter and no waste and still feeding it.
Let's say that I make bread every 2 days and I use a cup of starter... Is it ok to put back one cup of flour and one cup of water and put it back in the fridge right away or do I have to let it outside for a while to feed the yeast?
really enjoyed your video..learning alot, i have another question..can i now make bread without using store bought yeast? is this the purpose of making sourdough starter..would love to hear back thanks
She is such a darling! I am going to try your yeast.:)
Cassyb30 4 days ago
I've never made starter with rye flour but intend trying it immediately! I'm eager to see if it makes a difference in my bread. By the way, I LOVE your forearms, they are truly baker's forearms with womderful muscles...
ightwoman 2 weeks ago
I got a real great starter. on day 5 when I removed some starter and added new flour and water it did not grow again, what idid I do wrong?
shalomie1234 7 months ago
Hi Nate, Thank you for the video...I really enjoyed your presentation. After the first two days I had a lot of bubbles. On day 4 bubbles seemed to be mostly gone.But it did smell very yeasty. Then I followed you instruction for day five. (which I am on right now) . ??? on day 6 and 7 do I measure out 1 cup each day and throw away each day or do I just feed 1:1 flour and water....Thanks for you help. Tina
tpineda62 8 months ago
because the yeast reoroduces in the flour, so we assume every 24 hours there is more yeast, and so we throw some away. There are more mouths than we can feed; seems kind of cruel, but yeast are decomposers, they don't mind being thrown out ;)
KainTheDragoon 11 months ago
The reason we throw away half is because otherwise we need to double our feed each time, bec
KainTheDragoon 11 months ago
Nate, I thoroughly enjoyed your videos - I followed your instructions and am at day 7 - its looking nice and frothy with all the bubbles. Can't wait to bake my first bread!
urbanrat84 11 months ago
I am new in learning to use sourdough. I don't see the logic of throwing away half of initial dough away. Given that the initial culture is alive, why can't we just add water and flour to it until it has reached a certain amount, then take half for baking and then nurture again the other half. That way we have continuous "re-cycle". I heard some bakeries maintained sourdough starters for many years. Is that the way they do it too?
raficsulejmanovic 1 year ago
Comment removed
33kaylo 1 year ago
You may save it, but you'll end with with gallons.
MomMomDarlene 1 year ago
instead of throwing away what wasn't used, why didn't make more batches of that final starter?
coolobuttface 1 year ago
I've heard about not using metal containers/utensils but I just mixed a starter and been feeding it using an aluminum bowl then placing it in a glass or plastic container. It is still alive after 3 days...
dxprt 1 year ago
why do you throw the rest away after taking the first cup of starter? Is that what "washing" means?
pabletion 1 year ago
@pabletion you don't need to throw any away if you start with a smaller amount. You just need to keep the proportions. I read a recipe that started with a "handful of water and equal amount of water" then doubled that on the 3rd day and doubled again on the 6th.. no throwing away of any starter and no waste and still feeding it.
martina9eld 1 year ago
This has been flagged as spam show
seriously are you gay?
julixjt 1 year ago
Awesome thanks so much... i think i killed my first starter with tap water hehe.... Sounds like you run a good bakery :[]
DumbAndLethal 1 year ago
I did everything, but when using the bread didn't rise.
bohemiangrove 1 year ago
EXCELLENT ! This video (both) has taken the mystery out of starter for me. I can do this! Well done.
prenzalbert 1 year ago
Let's say that I make bread every 2 days and I use a cup of starter... Is it ok to put back one cup of flour and one cup of water and put it back in the fridge right away or do I have to let it outside for a while to feed the yeast?
kumbhaka 1 year ago
This comment has received too many negative votes show
American are SOOOOO stupid, God! Need one HOW TO DO from English, Australian or whereever... but american!
kzoty 2 years ago
Nate you're a great teacher, thanks so much for the vids. Ive got my 1st starter brewing now. I'm on day 5 and it looks great.
Got a question. Once you have starter, how do you convert regular bread recipes to use the starter?
xxxxminkxxxx 2 years ago
really enjoyed your video..learning alot, i have another question..can i now make bread without using store bought yeast? is this the purpose of making sourdough starter..would love to hear back thanks
rosasammie 2 years ago
yes and yes
it will take longer without using store bought yeast but the longer proving time will yield much better flavours!
AbstractMan23 2 years ago
one question..Am I to take out 1cup every day for days 5,6,7,
rosasammie 2 years ago
thanks for the sourdough adventure!
rosebudhoopdancer 2 years ago