Comments on: The Last SOURDOUGH STARTER RECIPE You Ever Need (updated 2022)

By: Sue

Sue — Thu, 01 Dec 2022 17:28:12 +0000

I hate the taste of sourdough – but my mother loved it. This is very well explained. Thank you for sharing your knowledge and experience

By: J Schlund

J Schlund — Thu, 01 Dec 2022 17:28:12 +0000

Meinst du mit einem stiff starter sowas wie denn Lievito Madre ?

By: ThatGuy

ThatGuy — Thu, 01 Dec 2022 17:28:12 +0000

This hasn't been going well for me. I am using whole wheat flour. After a week and a half of feeding, I was getting no expansion. I ended up adding a small pinch of Fleischmann's yeast and finally got some expansion. Even though I feed it every day, the initial expansion I got after adding that pinch of yeast has slowed down. It only increases in size by about 25% over 24 hours. Doubt you'll see this on a 9 month old video, but just in case…any ideas?

By: Kate Perlinska

Kate Perlinska — Thu, 01 Dec 2022 17:28:12 +0000

I had to laugh at your use of condoms to monitor stiff starters 🤣

By: Kelley Bennett

Kelley Bennett — Thu, 01 Dec 2022 17:28:12 +0000

What is your opinion for the float test to see if your starter is ready?

By: Mark Holcomb

Mark Holcomb — Thu, 01 Dec 2022 17:28:12 +0000

Software developer getting back into sourdough. Following the instructions. Only 4 days in but my starter now triples in volume in 12 hours. For kicks I refreshed it last night at 12 hours. 12 hours later it had tripled again. Doesn’t have the smell I expect yet. However, at day 6 I’m going try baking a loaf with it. I will be turning this into a stiff starter.

By: Aysha Aysha

Aysha Aysha — Thu, 01 Dec 2022 17:28:12 +0000

So confused to make starters. More then 10 time failedake starter

By: Li Wan

Li Wan — Thu, 01 Dec 2022 17:28:12 +0000

May I ask do regular starter and stiff starter share the same recipe when making the bread? I have two…but i wonder if i shd use the same quantity of stiff starter in the recipe which calls for regular starter. Thank you!

By: Peter Sharples

Peter Sharples — Thu, 01 Dec 2022 17:28:12 +0000

Hi Hendrick. After months of unsuccessful sourdough baking because of sticky dough, I decided to follow your YouTube video and make my own starter. After 7 days, the starter was much too slow to double in size and showing no day-to-day improvement, so I started again with better quality flour. In my latest work I've been using a 50-50 wholemeal-Rye flour mix for the daily feeding. The specific flours are Marriages very strong 100% Canadian wholemeal with 15.8% protein and Bacheldre Watermill organic stone ground rye with 8% protein. After 17 days, the results are hopeless. Still slow and weak – nothing whatever like the starter shown in your video. Gas bubble generation is never vigorous and it takes 10 – 12hr to just about double in size. There is an acetic smell. For many days, there has been no improvement whatever and I know I'm wasting time to continue. Do you have any idea what might be wrong and can you suggest what I might do next? I've tried days with bottled water and days with tap water. It made no difference.

By: Chris Lynn

Chris Lynn — Thu, 01 Dec 2022 17:28:12 +0000

Why do you need to discard while preparing atarter. Why not just let it get bigger and bigger as you wait and feed for the 5-10 days? I don't understand why everyone says to do that.