Day eight I can use it right? The pioneers didn't preparethey just let it happen in between the morning milking and the evening one. Yours is more smooth. Unfortunately my local Health food store did not have a lot of flower options. Ive viewed the blog on a variety of devices, so Im fairly certain its not my equipment. I usually use my starter a couple times per week. Thank you! Hi! On the other hand, every recipe Ive seen has said something like discard half and then add 100 grams of flour and 100 grams of water to feed it but if you have 500 grams of sourdough starter at that point, discarding half would leave you with 250 grams of sourdough starter. Also when you feed it weekly or biweekly do you always take off half? I need clarification, as the instructions arent clear. Which is it? I looooove it so much. I had a sourdough starter going on for 3 weeks now and its great! So, sourdough is a whole different method of preparing grains. Is that okay? Hi! I did mess up a little towards the end of the week. I think I made a mistake. In the recipe, it lists 1 c flour and 1 c water. Your video says 1 c flour 1/2 c water and the written instructions say 1c flour 1 cup of water. Thanks so much for this recipe! This being her 7th I am surprised she did not have the baby earlier. I guess I need to address some more of these questions in the post. I hope this helps. Theres nothing black. I loved how easy it was to get this starter going and keep it maintained. so a questiom i have is, im on day 6 or 7 and didnt discard half the mixture the last one, maybe two, times.. today i will be starting the 12 hour feedings but I read (afterwards) that if i dont discard then ill end up with too much and it wont be mature. Love your YouTube channel and this blog! So basically, the bread has to be fermented to make this happen. Immigrants brought it from the Old World where it survived the long sea voyage and spread throughout the Americas. On days six and seven, do the same but feed it every 12 hours, instead of every 24.By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.You will know its working if it bubbles, and doubles in size. Hey Jackie! I just came across your blog and LOVE IT! ((Sorry to Lisa for butting in- I used to make starter years ago but decided to take it back up and wanted to make sure I wasnt missing anything!)). We love your English muffins and pancakes! Is she in labor? Which is it? My starter is a couple of weeks old now, and its doing great! Love and hugs from Anchorage Alaska . Do that 3-4 times until your loaf is round and bouncy. Thank you so much for all of your inspirational blog posts! Thank you! I followed your starter recipe and have totally stolen your pancake tradition and have been doing a Saturday pancakes breakfast the last couple weeks with your pancake recipe! My starter is bubbling and rising great within an hour or so of feeding it! Ugh, I didnt see anything about the liquidy layer in this post just on day six reading comments. However, they never rose like fluffy pancakes. Which is correct? I love your channel so happy I stumbled upon it. And thank you for sharing the recipe. I find it fascinating that every starter recipe I look at tells me I have to throw away a good portion of my starter. Hey Lisa, Is mine not mature enough to start using? I have the same question, except (luckily) mine smells like a dirty sock. In a large bowl, mix all the ingredients until the flour is completely incorporated. They can either put it in the refrigerator to use at some point in the next week, or, leave it out on the counter and feed it with equal parts flour and water. When I take out for discard but want to use it can I save the discard someway to use later? Does it get to the pancake batter over time? 4. I have the same questionare we to add 1 cup of flour on day 3or a 1/2 cup? please let me know how i can fix it. I have 2 questions for you. Perhaps, you cold try feeding it more often the first couple of days. Hi Lisa! I pull it out to make pancakes and realize I dont have enough. Thank you! But they work when its more liquid too. Is it good to use? Is that normal? Super excited to try this! The video says 1 cup flour and 1/2 cup water but the printed recipe Show 1 cup flour and 1 cup water. It may be that the good bacteria multiplied and needs more food. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface. Hi, Im a little confused. I have a question, I typically always use sprouted spelt in all my baked goods, would that work with a sourdough starter too? A friend gave me a starter and she gave me some vague directions so I researched it. Did I miss it somewhere? I like to keep mine thick, because I think my pancakes and English muffins turn out better that way. Thanks! 1 cup of both will make a thinner starter whereas the 1/2 cup of water makes a better thicker starter ( in my opinion ). I tried to follow another recipe & realized something must have been missing & my starter wasnt working like it should have. There arent any real consequences if they fail, just a romanticized lifestyle thats aspirational for them. Do I just have super-yeast in my home and need to do this a different way? Hi Lisa, Just a quick question. /s. If it has some black liquid on top, that is totally ok and normal. Is there an amount of time you should stir for? I just finished day 1 batch, and its really thick. Ive been stirring it well prior to pouring off half each time, but the water is standing each day. Can we use almond flour or our ancient grains flour? Hey Lisa, completely new to this. What do i do on day 8? See my full disclosureHERE. I remove the starter from the refrigerator, let it come to room temp, feed it, use most of it in my recipe, feed the leftovers, let it bubble and grow, then return to the refrigerator. Looveeeee! Love watching your videos Lisa. Hi there! Every so often (at least 3x). I love having homemade convenience foods, so Ive been making large batches of waffles to keep in the freezer to reheat in the toaster, etc. Lets say its a bad starter and I go to bake with it could me and my family get sick from it? Im using wheat flour. Add one cup flour, one cup water, stir vigorously, and cover.Why do you have to remove half the mixture? Im having one this summer and my house is under major renovations. Is this Ok? I sure hope so. Add 2 tablespoons of turmeric at Method stage 1. Unless I misread the instructions, in the video, day one is one cup flour and one half cup water, but the written instructions say one cup of each. Video tutorial also includes sourdough health benefits and our favorite ways to use sourdough starter in the farmhouse. You can use to make anything; rolls, bread, cake, etc. I heard you mention whole grain but Im very confused! Hmm Marsha. Also, you can leave several cups in there for next time, or as little as a quarter cup. Does the change in temperature affect the bacterias in any way? Just baby arrival and another "we haven't picked a name" post. Plate it up and soak that thing in butter and syrup. I love all your posts! I just got so tired of having to mush the bag everyday, add to it on the 6th day, and separate it out every 10 days. My starter has been getting a beer looking watery layer on top. Also my love of stoplights goes back years! How do I know for sure my starter right ? Place it back in the oven and reduce the temperature to 220c/430F. Reverse osmosis water is fine. So on day two and beyond, are we adding a whole cup of flour, or half? What is your recipe for sour dough bread loaves ? https://www.youtube.com/watch?v=cM3eoQ_xeLQ&t=40s, https://traditionalcookingschool.com/food-preparation/how-to-make-a-gluten-free-sourdough-starter-gluten-free-sourdough-dinner-rolls/, https://www.farmhouseonboone.com/farmhouse-on-boone/how-to-make-whole-wheat-sourdough-bread/, https://www.farmhouseonboone.com/farmhouse-on-boone/cinnamon-raisin-sourdough-bread/, https://www.farmhouseonboone.com/farmhouse-on-boone/sourdough-french-toast-casserole-apple-cinnamon-raisin/, How to Sew a Slipcover for a Wingback Chair, Homemade Facial Serum With Essential Oils, Flour (Whole grain wheat, unbleached all purpose, and einkorn are all great choices. Yep! When you made the pancakes, did they rise and get fluffy or were they very thin like crepes? Whole wheat flour will work great! Just make sure to not get rid of the whole thing, like one my friends husband did when he used the entire starter to make pancakes. I friend gave me maybe /2 cup of starter from her fridge. Our starter is nice a moist but Im using a 1/2 gallon mason jar and its very crusty and around the rim. So, I put it in the cabinet with a plastic lid over it (glass pyrex bowl with lid). Lisa since I dont own a water filter device can I use spring water from a bottle? After I watched your video I noticed that you say 1 cup of flour and 1/2 cup of water but the written directions say 1cup flour to 1 cup of water. Hello! Its super bubbly and smell pleasantly sour. Why do you have to remove half the mixture? My question to you: during this time, I cannot find unbleached flour of any kind in the stores or online, only bleached. You can use this post a reference guide for when you are making your sourdough starter. -Amanda. Also, when it interacts with baking soda it should foam up. To get a nice surface tension, stretch the dough from the outside and bring it into the centre all the way around. Would you recommend going cup per cup for spelt flour? (You will notice the dough is not as sticky the second time), Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic. Once rolled up, push it away from you, and then pull towards you to build tension in the dough. I just realized that Ive been using a metal whisk to stir when feeding it each day . There are no exact measurements. I have updated them over time and the video is old. I remove the two cups of starter needed for my pancake recipe and put the master starter back in the fridge. But what did I do wrong? Hey Valery! In the video you use 1 c flour and 1/2 c water. I hate to throw it out if its not bad. I dont use it everyday, so it spends a lot of time in the fridge. Copyright 2022 Ballerina Farm. In a large bowl, mix all the ingredients until the flour is completely incorporated. Hope so it will be benefical for me . Hey, I love this! Omg, Ive got myself laughing now and thinking I should have a Pancake breakfast for the neighborhood if they would deign to even eat my food during this epidemic!! The family loves it! Do you think its still ok to use? Wait until the oil is nice and hot. Thank you Deanna. It was large. Its hard for me to know exactly what went wrong. Why does it shrink back down after it rises? Sadly I let them both die! Questions.??? Wilhelmina, Sourdough doesnt have to be intimidating! I love all your info. My question is, Is there anything you can make with the day 1- 6 starter? I mixed up 1 cup unbleached bread flour and 1/2 cup filtered water in a ceramic/glass bowl and covered it with a tea towel the first evening (used a wooden spoon). Or later on? I love your recipes but dont think just my starter would work if it doesnt contain flour. (the dough will be a little sticky, you can add flour if that helps!). I use a glass bowl with a silicone lid. No more waste after that! Now, each day the sourdough starter is a different weight. But not as many as the picture for sure. Add one cup flour, one cup water, stir vigorously, and cover. Hey I love your blog. Im pretty sure it has a lot of other ingredients. I am in day 4 if my starter and everyday when I go to feed it I notice I have a hard top on it. Im so glad youre here! Use high quality grains and filtered water and its easy as pie. Check out my FREE blogging success masterclass, Finding beauty in our everyday life in the farmhouse, Learn how to make a homemade sourdough starter from scratch. Tell them to add it to a glass bowl. When maintaining your starter in the frig and feeding weekly or bi-weekly, do you ALWAYS discard half before you feed once your starter is active. CARA. Thanks. OR place it in the fridge for 8-10 hours for a slower fermentation. Every three weeks I bake 18 sourdough buns for my husbands lunch. Is this normal? Learn how to make a homemade sourdough starter from scratch. Could you please take a minute to reply? What could we have done wrong? Oh yes, definitely! Hi Lisa, SO glad its still ok to use!! Would appreciate any thoughts you might have. I am hoping to try making sourdough starter in the near future and am very excited! Ive been going with the one to one. Not sure where I went wrong. Wont it dry out that way? Hi! Ive noticed that the starter doesnt necessarily rise, like bread dough, but instead it gets really bubbly and frothy on top then a layer of hooch develops. I ground some wheat today I can use and found the actual bucket of rye flour. Knows her goals and strives every day to achieve them. Id love some advice. I now recommend equal parts! THANk you so much! I am so excited to have started my own starter. I guess the point Im trying to drive home is, you cant really mess it up. Instructions are not very clearthank you. I am wondering about a gluten free starter. Melanie.scanlan@yahoo.com. Glad I found you! Is it okay to use reverse osmosis water? I say luckily because I cannot STAND the acidic smell of vomit. Do I need to throw it out and start again? Im on day three and its the consistency of pancake batter with a slight vinegar smell. Or does anyone know? What am I doing wrong? She won't post about the labour and birth at all imo. Can you put a video on youtube on how you make sourdough bread? I just hit 8 days. about how rich her FIL is. Thank you in advance for your response, and I hope you all are doing well! never seem to have much starter left togrow. This will be considered your seam. Feel free to contact me with questions. Im trying the sourdough starter. Im sure thats not what its called, but its to monitor your blood loss postpartum. Something seems off. I did make some changes, because several people were reporting tat it was too dry. I just read through comments and I had hooch in my starter today and I didnt drain it off before discarding and feeding. Rolls ? I have wanted to start for year and now is my time :). I have it in my oven with a tea towel over it and the light on. How was your strter made? How would I go about loosening it without messing it up. Thank you Tia! I am a little confused. Is that normal? Tonight just before feeding my starter again, my husband (who wasnt aware of my starter which was sitting by the sink) said, Whew, something stinks really bad, like vomit, in this sink! I went over and sniffed and sure enough, it smelled like puke. I find watching you both relaxing and inspiring and I appreciate it. 3. My kids always eat everything up too quickly! Hi Lisa, Be it as a morning breakfast/vehicle for melted butter or a staple in the summer time "stuff on bread" dinners we have at least twice a week, sourdough is embedded in our life. Just wondered how you replenish it once you start using it. I have a questionin the video you stated to add 1 cup of flour and 1/2 cup of water but in your written instructions it says to add 1 cup of water.How much water do I add and also when I use my sourdough starter how much flour and water do I add back? I totally understand your confusion here. I am new to the sourdough world and have a quick question. Lisa, Thank you! I read on one of her blogs that a layer of water on top is called booch and is caused by a hungry starter, meaning add more Flour or feed more often. Hey Heather! What kind of bowl do you keep your starter in. I recommend equal parts now. How much should I be feeding it (quantity of flour/water). Or can I continue to use the same one? Theres not really that much preparation involved in a homebirth. I heard you say do not discard starter, so do I keep adding the discard to the previous day discarded starter and use it for pancakes and pizza dough? Yes, I do recommend doing that every month or so. Score your bread using a knife or razor blade. I start my bread as I am making dinner in the evening and it sits next to the aga for the first few hours before it goes in the fridge for over night. Help ? Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years. Yesterday, it gave me deep satisfaction to bake bread with my first home-grown starter. Add the salt and remaining 50 grams of water. It will be fine! It was really interesting and honestly refreshing for her to admit they don't show the sucky or normal parts. I love your blog and tutorials. Now, within that preparation method, you can use any kind of flour; whole grain, white, einkorn, rye..etc. When I only use the 1/2 cup of water it is so dry. Hey Mary! Once the starter is nice and established, and stored in the fridge, you no longer need to discard half. Can you make sourdough bread from almond & coconut flour? . Which one is correct? Copyright 2022 | Privacy Policy | Design by Grace + Vine Studios. Providing great food is just as important! Allow it to sit for 24 hours. I found this last week when I was telling my friend (who said, oh hey!! And you would leave on the counter for how long to feed? I am currently making this recipe and I have a couple of questions. Thank you and advance for any and all help and I am really looking forward to being a follower of yours now!! I dont personally have experience with it, but there is some good info here: https://traditionalcookingschool.com/food-preparation/how-to-make-a-gluten-free-sourdough-starter-gluten-free-sourdough-dinner-rolls/. Can the starter be frozen and thawed if I am not able to feed it got awhile? I have never discarded any of it, even when I first made it. Or could you use this starter for any other kind of bread? Wich in most cases if someone sees you coming their direction with a bag of mush, they usually run and hide! Stir vigorously, making sure to scrape down the sides and incorporate everything. Copyright 2022 Ballerina Farm. Glad you all are enjoying the pancakes. Thank you, Im sixty nine years old and this is the first time Im making sourdough starter. I am trying your sour dough starter for the first time and am on day 5. Hi, Lisa! If you leave your starter out on the counter, you will need to add flour and water every day. If you could email me your response it would be greatly appreciated. Im curious if you could use this to make more starters for other people with what you take out? Hey Hannah! Is this normal for a beginning starter or do I need to adjust my water/flour ratio? After the first week do I continue to discard half everyday? Hi, Im wondering the same thing. Room temp is ok? Hi Lisa!! Do you have to head it? Can you suddenly change the ratios that you feed the starter? thank you!! Thank you for this post! Hi Lisa- I am on the maintenance part and its still watery. I am wondering if she plans to get induced, shes already one week past due and I know its recommended to be induced after 10-14 days past due. When the top is covered with bubbles, give it a flip. Im just wondering if this will slow down the activity by feeding it a different amount each day. Were a family of 6 and we eat a lot of bread. And the commercial sourdough has so much sodium in it too. I look forward to checking out more of your blog and finding tasty recipes! Thank you again, I do have a question on the starter though Do you have to use filtered water or can I just use my well water? Perhaps you do it differently when its in the fridge versus on the counter? To get a nice surface tension, stretch the dough from the outside and bring it into the centre all the way around. Day 7 today and curious if when storing in fridge its ok to store in a mason jar with a lid (or how do you store in fridge)? ON THE COUNTER FOR DAILY USESince the little guys, as my kids like to call the bacteria in the starter, are active at room temperature, they will have to be fed more often if kept in this state.If you leave your starter out on the counter, you will need to add flour and water every day. Heather AKA Honey, Hello! I did a quick google search and it appears to be a type of sourdough, so maybe. This differs from person to person and from one midwifery practice to the next but this is pretty standard in my province. I started out with GNOWFGLINS too, I love Wardeh! My starter is smelling a bit cheese light on day 3 is this normal? I have a similar question To a few others. If so, do I feed it again and leave out or just leave it out.? Remove the loaf from the dutch oven and bake for another 12 minutes or until the crust is brown. What I cant figure out is this: so in the beginning I would have around 100 grams of sourdough starter, would add 100 grams of flour and 100 grams of water. SO SO glad I found your youtube and blog! In the process of our move and having our 3rd baby last year, I let my starter die. Knead the dough for about 3- 5 minutes, until water and salt are fully incorporated. Im on day 4 of making my starter and it isnt very bubbly, and it has a liquid gathering on the top (doesnt look moldy). I would recommend editing your video and blog to match, and if you wouldnt mind (if you are going to reply) please send to my email. The reason is simple: Sourdough starter can be made at home with nothing but flour, water, and heat. . Roxanne. Bake for 35 minutes with the lid on. I have started mine using approximately 1 cup flour to 1/2 cup water. Ive already tried the pickles as well. Is that normal? It is on our counter and it stinks so bad that it hits you as soon as you walk in our kitchen. Flour is hard to come by right now so Im trying to work with what Ive got! Hello. At 6:15 on your youtube video, you state 1 cup wheat flour and 1/2 cup filtered water. Your blog is amazing! Im on day 6 of preppy my starter. Thanks in advance! Ive seen on your video you say you can pour off the hooch or stir it in. Everything you ever needed to know, and more, is available there. Modern baking uses yeast packets to rise bread and baked goods. It is smelling like sour wine with maybe 10 bubbles starting to show. I think we both follow ballerina farm!) It wouldnt grow much so it would end up being around 200 grams the next day when I went to feed it. I am trying out starting my own sourdough starter is there anyway I can use it before the seven days are up, Love watching your YouTube channel! Hope its right. Thanks!!! We bake sourdough bread most days. I just throw in some flour and water. By day four, you would have sourdough starter overflowing from your bowl. Should I discard/feed when I see the hooch even if it hasnt been 24hrs? If it has the beneficial bacteria and yeast in it, it could turn any flour and water into a starter. I love watching your earlier videos when you are doing everything one shot while bouncing a fussy baby. I've written this recipe for people who make bread regularly - every day or every other day. MmmmI love sourdough bread and buy it often. Hi Lisa am always try to make dough at home but it always disappointed me . I also have this clear liquid forming on top of the starter ( I am on day 6). Im also wondering At what point should it not be dough like? Form the beginning? How much do I feed it? I dont have time to read through all of the comments but your instructions havent changed so if I am wrong my apologies, but your written instructions of adding one cup flour and one cup water a day contradict your video which says one cup flour and half cup water a day. You may have answered this question, but do you remove half every day through day 7? 2. I love your videos they always inspire me to do more natural and healthy cooking. Im not sure. Haha. (The last time I tried with bleached flour and I got zilch results so I was pretty excited this time.) I made your starter and have been using it for about a month now. Also if I made a levain and left it out overnight then didnt use it in the morning. On day 7 here, Ive done the 12 hr feeds yesterday and today. Almost like it just dried on the top, Ive been removing that as part of my process but is that normal or should I add more water or seal it better?
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