SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)

I love this video , 1 question on day 4 you say this will be 1 /2 discards but when does the other discard happen, did I miss it ?

Why can't you use the mixture you discard to make another starter in another cup? Do you have to throw it away?

I am a little confused. I am at day 7 tomorrow. I'm not ready to bake. Maybe I'm reading into it too much, I see her taking out a small amount of the starter and refrigerating it. What do I do with the majority of it?
Thank you

Mine didn't rise at all following this instruction. I put a pause on my starter for 2 days in the fridge before baking...I fed it but it dudnt rise after 8-12 hours and now there's a liquid layer on the surface

This seems like a lot of work to make something that isn’t natural?

So if I do the long term storing and then few days later I decide to bake .. do I just feed it again?

Too confusing 😅

How to keep

Would red fife flour work as a starter. Seems to have good amount of gluten. I am surprised at how much gluten level is reduced when making sourdough bread…

I can't seem to get my starter to pass the float test. It always sinks. Any suggestions???

I realy like your channel. I am interested in an all natural shampoo and conditioner that will help me quit losing hair. Do you have anything like that? Thank you!

I think I'm gonna feed em 2 more days cuz there wasn't quite as many bubbles & I think it should rise a bit more...almost there though ...

When I prep the starter for use, and I put the two tablespoons into a new clean jar. Do I throw away all the starter in the original jar? Do I feed that too? There is no mention of what happens to the original jar of starter. Even in the guide.

Hello - question how big of a mason jar should I have currently using a 12 oz. Thanks!

what's the point of discarding ???

Thanks!

I tried and failed during covid and decided to try this again and came across your video, and really like how you gave the instructions. I just started my starter - stay tuned - I will report back on my progress :)

Wonderful video. Can you use say Einkorn sour dough starter with all purpose flour to make a loaf of bread?

Thank you so much! Your video was so informative and you make it look super easy and doable! After having watched hundreds of videos on sourdough, I am grateful! 😊

Ok so it's day 4 and I've taken half out, fed the remaining and set an alarm for 12 hrs from now...omg butterflies

My starter is looking exactly like it's supposed to....this is day 3 for me...I'm so excited

I am having tremendous difficulty in getting a starter going. I’ve tried water and flour, active culture buttermilk and wheat flour, increased feedings, caraway seeds and so on, and nothing seems to take hold. It’s been a very discouraging process. Does anyone have any suggestions that might help?

Fantastic video !

Day One of the starter for me! Thank you for these videos! I've had a starter going for about 4 years, but I gave up on it. I had broken many of the rules you've laid out. I used whatever flours ... many kinds, mostly whole grains. I stored it in the frig for 2 weeks, feeding it the night before baking. The starter was never getting that large ... thus my bread (I was making a sandwich variety), was very dense, no bubbles like a proper SD should have. I like the sandwich variety for toast, but look forward to your gorgeous looking artisan loaf! Thanks again! Love your content!

This is my fifth starter and none of them was successful! three of them had water imbalance in the bottom and become smelly so I had to throw it away, and the rest did not have bubbles and not rise well. yet I’ll not give up I am going to use scale later may it become better.

how can i make a starter in the winter? my house is NEVER as warm as needed. ☹️

Super good at explaining!

U are amazing thank u so much!!♥️♥️♥️♥️♥️

Can you explain the temperature in the house. I think it’s important

Thank you. May I know if this process will work during winter as the result don’t seem to be the same as yours! Thanks

Can I use unbleached bread flour to create a starter?

On day 4 you said this was the first of 2 discards but you never mention a second discard again. I'm confused.

What is required of room temperature

You are sexy and feminine as heck ✌🏻

I love your calm cadence and soothing voice. This is super informative and exhaustive. I wish I found this video sooner. 🤷

I'm guessing you're Canadian. Down here in the USA, we don't say "over top," we always say "over the top." Sandi Brock leaves out "the" quite a lot too. And if 2 tablespoons is 20 grams, wouldn't 3 tablespoons be 30 grams?

do you need to have a second or third starter if you want to bake bread every 3 to 4 days? Or just store in fridge from scrapings? or start fresh every 7 days?

Too complicate😢..too much explanations...🙄🙄

The starter guide doc doesn't seem to be there any longer? 😢

Loved how detailed your video was

Can someone tell me why throw away the discarded starter? Would it not work as starter in a second jar?

I followed your instructions. I used organic rye flour. On the evening of the second day, the rye flour mixed with water doubled in size. It has grown very nicely and is full of bubbles. The smell is still very mild. 😁

I’m at my 5th day and I have no bubble and it’s not rising at all, is there something that I can do 😮

Thank you ! Not too much science or math 😅like other videos 😂

Can you guide us on how to make vegan cheese without any starter???????

My sourdough starter is like liquid form after fourth day.all the bubble went.water come up and stay.please let me know what happened.thanks

I’m using white all purpose flour for my starter and it developed a very unpleasant acetone smell, what am I doing wrong?

The best video I've seen on starter yet I'm the person rhat has to re read something over and over bc I'm bouncing from word to word bc my head is thinking something while reading yea alot I know so this was so easy to go by I was confused with others but she explained every question I had and her soft voice helped for some reason thanks please keep making content ill be watching for sure I wanna learn 💗

I have 2 questions.
1. Can you make a Sourdough starter using gluten free flour?
2. You mentioned using a 6 quart dutch oven instead of a 4 quart. Would a 5 quart be large enough for this receipe?
Thank you.
I am so excited to finally be able to try this as well as fermenting my own foods. Your videos are so easy to understand, broken into sensible steps and for nerds like me you have all the stuff we want/need to know!!! Thank you!!!