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THANK YOU! It’s madness throwing away the thing you are creating as an ingredient to make the thing you are creating! Literally nobody did this back in the day. It’s right up there in marketing along with an engagement ring being “two months salary”
Is their a chart for specific amounts of starter per loaf. For example if I want to make 6 loafs this weekend. How much do I feed my starter vs just one loaf. This is so confusing to me.
Can't believe people still say fortnite as a unit of time
Finally! A NON pretentious Baker who doesn't require us to clock in and make a damn job out of making sourdough
The best and only bread we eat in sweden
How long till it rots and becomes poisonous??? LMAO
Lol omg I was going to say why not use it to make. Bread 😂. My pastry teacher would been crying to see the waste.
Discard hello
Thanks for this!!! I’m going to try this instead
Your right, I use my mature starter right out of the fridge without feeding.
As far as I know, discarding sourdough starter is only when you're trying to get a new sourdough starter started
What if your friend gave you a started about two years ago, you fed it once then forgot about it and have now just found it at the back of the fridge looking like a kombucha starter?
Why do i never see videos about how you start a sourdough? Instead i know 50 different ways to make bread, and three different ways to take care of (or revive) a starter.. i still don't know how to start a starter xD
He doesn’t say where to begin doing the starter
Do you put it in the fridge hungry, freshly fed, at peak or what?
Wats your best flour to make a starter with
I was doing this already just because I didn’t want to waste any. It’s incredibly effective
You got me at 'You don't need to keep feeding….' whoa & I've subscribed ❤
What kind of flour do you use for your starter? Wheat? I have been using 1/2 unbleached white and 1/2 wheat.
Excellent.!!! So much smarter than any other guideline!!! Perfect!
We dont eat that much bread. We have a loaf in the fridge from a month ago. I dont even know if it's still good. I usually put it in the freezer.
What a pleasantly English description of bread baking.
You can use the same method with live yoghurt – when you're down to the last couple of tablespoons refill the yogurt tub with milk that's been heated to 180f and allowed to cool to body temperature. Give it a good stir and leave it in a warm place overnight, the warmer it is the more it will ferment but don't let it get too hot or the bacteria will die. I leave it on a shelf next to the stove for 12 hours till it's solid like set custard then chill it in the fridge before straining through a very fine cloth that's been boiled to sterilise (one of those blue n white checkered cleaning cloths) to finish with a lovely thick creamy tangy yoghurt.
The scrapings method is what I learned on my own six years ago when I first made a starter. The number of times my friends have told me I’m crazy or “doing it wrong” because I refuse to be wasteful… astronomical. And here I am, six years later, with the same happy starter and increasingly delicious sourdough. 🫶🫶🫶
Excellent! This is so unique and different than any other YT videos about sourdough! Not discarding and not feeding and not even retaining half the quantity for later use! Just scrapes. Now this method that appeals me most. Thank you.
It's like making curd. Only using a spoonful of curd from the last batch to mix with warm milk and set it aside.
Thank you. I watched a video a couple days ago where the young lady kept saying discard half the starter, over and over again. I asked why the waste and didn't get a reply. Then I saw another woman who has a cooking school who says she puts hers aside and uses it for baking things like flatbread. Her way makes more sense to me, as does yours.
How long can the scrapings stay in the fridge?
Same deal with yoghurt.
Bro was like what is the default look for a chef? I’ll take that..
What is the fourth night
Exactly! Been doing this for years
throwing it away is the best thing to do with sourdough. Its nasty.
How do I prevent the "skin" from forming on top of starter. I only make bread 1/fortnight. Thank you.
✅️✅️✅️ you are just terrific
Thank you
🕊
So you make the sour dough starter and the next day you make bread either it?
That makes more sense. I quit making sourdough because it was so much work feeding and using all the time. Thank you
Whats yours starter recipe an formula
Is your starter made with whole wheat? If so, do you use white bread flour to make a loaf along with your starter or is it also whole wheat bread flour?
Español por favor!!
I’m not a chef but also using this method, just makes sense
Your starter looks a lot thicker than what ive learned it should be. What your ratio of water to flour?
Im definitely gonna use this idea (but ill still keep a couple starters going in the fridge just in case
A question, guys… so basically this method is actually you making a leaven using the left over starter? I have a lot of starter and I usually take just a tablespoon to make a leaven for my bread.
How long can you leave the sourdough scrapings in the fridge for? Forever without feeding? Let’s say in a weeks time, I don’t make bread, what then?
My starter is not nearly as bubbly as this. I can’t get rye flour locally. But it looks like it will be worth ordering.