I hated every video so far I watched on sourdough starter because it sounded so complex. You gave that “it’s really easy” boost of confidence in that happy voice. I can’t wait to get started. 😄

@Natashaskitchen

Ай бұрын

I hope it becomes your new go-to recipe!

Hi Natasha! Can you make a video on how to store the active starter after the 7 days and feeding times? Thank you

Natasha, I, as an amateur chef, find your tutorials fun and informative.

Years ago, Mrs. Jonstigator had sour dough growing in the fridge. She would make a loaf every so often and then fed it. It was in the fridge for what seemed like forever and started to feel like one of the family. So exciting to finally have some culture in the family. I named it Herman. One day I found Herman dead it the back of the fridge due to neglect. Very sad. Poor Herman. I miss him.

@anthonychihuahua

2 ай бұрын

"Culture in the family"..😂🤣🤣 I had read that naming your sourdough starter is a long standing tradition, and not doing so is bad luck. At least Herman had a family that would rise to the occasion. Rest in yeast, Herman 🙏🍞

@The_Jonstigator

2 ай бұрын

@@anthonychihuahua Herman was like a son to me before things turned sour. Thank you for the kind words.

@oxigen85

2 ай бұрын

​@@The_Jonstigator "before things turned sour" 🤣🤣🤣 Peak daddy humor. Marvellous.

@onexpressocafe1821

2 ай бұрын

Sometimes, it is actually saveable, just remove some from a clean - inside the middle or bottom area and restart feeding it, it may take a little bit longer to wake it back up to full strength. Check out: breadtopia and breadin5 sites two different types of starter (fridge and counter).

@oldbassist60

2 ай бұрын

You only need to build 110 grams of starter for a bake. You need to reserve and maintain only ten grams of that mother starter. Use rye. It’s a more robust seed starter for whole wheat or un bleached white starter. Wasting expensive flour as discard is not necessary. You can rejuvenate old starter as well.

Thank you! I’m just now starting the sourdough journey. This was so helpful as all of your videos are my request would be could you show us how to make sourdough sandwich bread and sourdough bagels thank you again!😊

Amen!!! I can't wait!!

You make intimidating recipes and techniques look doable. Thank you! I had never had split pea soup when I was recently gifted a bag of split peas. Instead of hiding them in the back of a cabinet, I found your recipe for your mom’s split pea soup, and gave it a whirl. It immediately became one of my top favorite soups! It was creamy and comforting and full of incredible flavor! Yum! You are a cheerful, encouraging, bright light on KZread. Keep up the great work! God bless!

@Natashaskitchen

2 ай бұрын

Thank you so much for sharing!

Very nice recipie Natasha! Thanks for show us! Have a nice day and good weekend! Have a good week and good month! 👍👏🍴

Oh, can't wait ❤ I love baking bread and I already have sourdough sitting in the fridge though, but I love to learn more about this kind of topic.😊

@Natashaskitchen

2 ай бұрын

Perfect! Hope you’ll enjoy!

@debbieedwards5360

Ай бұрын

​@Natashaskitchen I've been watching. Many, many How to make sourdough? I love the idea about RubberBand Anyway, my question is what do you do with the discarded starter?Can't you use it for another bread? It seems to shame the waste all that discarded starter

@debbieedwards5360

Ай бұрын

Know show how to the bread with your starter what's next

Looks delicious!!💛🥰

Timing of this is good for me. I had a job traveling, and things like sourdough starters, growing plants etc. wouldn't work. I recently retired and am out of state doing one last job. When I get home this week, I will start one of these. Thanks for the inspiration!

Great video. Nice to actually see the process.

How timely! I was recently given some sour dough starter from a friend. We live in Florida and the starter cane from Alaska through Utah. The strain is over thirty years old and very mild .... I just hope that I can keep it going. So far, I have been successful with blueberry muffins❤

@Natashaskitchen

2 ай бұрын

Hope you make lots of good recipes!

Brilliant simple explanation

I watched other videos for sourdough starters. You explained and showed it best. Thank you so much!

@Natashaskitchen

Ай бұрын

You are so welcome!

really great tutorial! thank you!

I'm waiting Natasha thank you so much bless to your family

I always look forward to seeing your videos Natasha. Everything you make looks so delicious.

@Natashaskitchen

2 ай бұрын

Thank you so much!

Great instructional video! Thanks!

Magical premier.

I love your instructions. A big thank you for doing this video. 🥰

@Natashaskitchen

2 ай бұрын

you are so welcome, i hope you'll give it a try

@amyrotella1219

2 ай бұрын

@Natashaskitchen I have never made it. With your very well said instructions, I will certainly give it a try. Thank you! 😀

Thanks sweety 💖 you have done a great job, it's a perfect tutorial.

Hi Natasha, this is awesome! I can’t wait to learn how to make this sourdough bread! The glasses look shiny and luminous! I love your other bread recipes. They are so impressive and delicious. I can’t wait to glance through the scenes in this video to enjoy your amazing cooking hack. I’ll see you tomorrow in the chat:)

@Natashaskitchen

2 ай бұрын

Thank you, hope you’ll love this!

wow a true "Science Project " Miss Natasha!! Im intrigued by it, and will do it at home!!

Oh I can’t wait

That looks so easy. Thanks for the informative video, Natasha.

@Natashaskitchen

2 ай бұрын

You are so welcome!

I lost count of the times that I have tried to make a sourdough starter. I believe that I can make this recipe that you have shared with us. I love your videos. Have a blessed day.

Looks delicious!!❤

Oh my goodness! THANK U SO MUCH. I love to bake but have been so intimidated by this.

@Natashaskitchen

2 ай бұрын

You are so welcome!

Thank you for presenting this in such an easy to understand way. I have watched so many tutorials and I’m always like HUH? finally I get it! God bless

@Natashaskitchen

2 ай бұрын

You are so welcome!

Thanks for sharing this! Looking forward to trying it!

@Natashaskitchen

2 ай бұрын

Hope you enjoy it!

yay!! I can’t wait!!!

Yay! I've been wanting to make sour dough but have always felt so discouraged! Thank you! You have NEVER steered me wrong.

@IamJaneS

2 ай бұрын

It's actually easier than you think. There are a multitude of different recipes and ways to cook it, so try a few different ones to see what works for you. I cook mine in a cast iron Dutch oven, in the gas oven. Sometimes it can get quite crispy on the bottom. Putting the Dutch oven onto a baking sheet in the oven makes a big difference for some reason!

Natasha dear.....tku so so much for this tutorial. I started baking a couple of years...... and i am loving it....all thanks to you & a few others who hv inspired me by such tutorials. I wish you roaring success in all your present & future projects. May the Almighty guide your every step & bless you in abundance !!! Watching you fm the UAE 🇦🇪

@Natashaskitchen

2 ай бұрын

Thanks so much 😊

Fabulous video, Natasha! This is exactly the help I always needed. Your step by step instructions give me the confidence to try. After you share a delicious crunchy sour dough bread. video.I will be set to go. Thank you ❤

@sohilakhouri2644

2 ай бұрын

‏‪2:36‬‏

This is perfect! I have been trying to start my own starter the past two days and it wasn’t looking good (most likely user error🤣) But now I can try this recipe! So excited

Thank You Natasha ❤

Wow amazing ❤️👏👏

Thank you so much for the video. I’ve been wanting to make my own starter forever but was always reluctant. I still swear by and use your pizza recipe for a long time which gives confidence to try this. Just one clarification if I may, when you begin the feeding (day 3 onward), I heard you should have 100 grams left in the jar after you discard the rest, and yet the video clip shows 50 grams on the scale. Just wanted to double check these measurements or if I misunderstood. I caught it at each new feeding and wanted to be sure. Congrats in your new book! 😀

Tqvm for sharing ❤

I am on day 4 of the starter its going great can't wait for the bread video.

This is going to be great I’ve been eating a lot of avacado toast and I use sourdough bread because it’s a lot healthier for your tummy thank you

When I was growing up, my grandmother used to make friendship bread. She did it for years using the same starter. She gave some to my mom and when my mom no longer wanted to use it, she passed the starter on to me. It was similar to your recipe, except the ingredients start with water, active yeast, flour, sugar and milk. The starter was kept in an airtight bag for 5 days. Each of those first five days, you would squeeze the bag several times once a day. On the 6th day, you would add flour, sugar and milk then squeeze the bag to combine then you would repeat the process for another 5 days. On the 11th day, you would pour out the starter into a plastic or glass bowl (never use metal bowls or utensils) and add four, sugar and milk and combine. Add 1 cup of starter into five separate baggies. Keep one and give each of the other baggies, along with directions written on an index card, to 4 friends. Each friend would repeat the process following the directions on the index card, then they would share it with four of their friends. I did it for a few years. About a year after I got engaged to my husband, I got pregnant with twins. Ten weeks into the pregnancy, I suffered a miscarriage. The weeks after, trying to cope and heal, feeding the starter wasn’t a priority anymore, so our family’s three generation friendship bread tradition ended. So sad because it all started with my grandmother…it was a piece of her that I was able to share with everyone. Sadly, I suffered a second miscarriage two years later. I haven’t thought about it again until now. After seeing this video, I’m considering starting a new one to share and eventually pass on to my son (aka, my Rainbow Baby, born full term and healthy in 1995) Thank you for sharing your recipe for the starter. It made me a little nostalgic and brought back so many great memories of my grandmother (who passed away a few months after my son’s 2nd birthday) my mom who is still with us and my childhood. 😊

@Tabbs909

3 күн бұрын

When I was in my twenties a lady I worked with gave all the ladies as Amish friendship bread starter and I finished it. Was some of the best bread I ever had, would love to make it again for my husband to try.

Thank you!!!

Hi Natasha, I just ordered 2 of your cookbooks, can't wait to start making your delicious recipes. Sent one to my daughter, she loves you desserts

@Natashaskitchen

2 ай бұрын

Excellent! Thank you and I hope your family will love all of the recipes that you will try:

Thank you. I'll buy it.

Thank you so much for the details. I'm totally stuck on what kind of storage for the starter. So I can't get started. I'm also pleased you mentioned RYE flour. That's what I would like to make. Rye sourdough. NOW-do I mix RYE with white flour or use all Rye flour? I saw the most incredible pattern online of a sour dough loaf with 3 Christmas trees cut out on it. They turned out white and of course the loaf was brown-beautiful! Thank you for sharing as there are many recipes to choose from and chefs at the same time.

So glad I found your channel ,I love sourdough,my husband doesn’t ? I think because it’s store bought ,I think fresh sour has to be superior to anything I’m going to try this ,thank you for the video😊

Hi again, such a pleasure to see you and your videos. When I take a break from seeing patients in the emergency department. I relax by enjoying your exquisite work. Always the best🌹🌹🌹

@IamJaneS

2 ай бұрын

I'm the same after caring for patients in the OR. It's some great relief during my break, after a stressful day.

Natasha I just started my starter, prayers for successful outcome are welcome 🙏 😊

@Natashaskitchen

Ай бұрын

We’d love to know how it turns out!

You made it look so easy. I've tried soooo many times to do this and have failed. Time to try again, as I love sour dough bread. I almost busted a gut when you said "we have a floater"...love you.

Hi Natasha, thank goodness you’ve done this! I’ve been wanting to make some sourdough bread for ages but the process always seems a nightmare (and I’m still intimidated TBH). However, you do simplify the process so I might give it a go. Looking forward to watching Part 2 with your recipes - if that doesn’t tempt me nothing will! Thank you so much 👏🏻😊🇬🇧

Good morning everyone.. Happy Friday... Have a wonderful weekend...

@Natashaskitchen

2 ай бұрын

You too!

@alaskangirl86

2 ай бұрын

@Natashaskitchen Thank you... Our neighbors kid's love watching you're videos and they like to try and make them...

Hello I seen Sharky at the beginning when you were talking about how easy it is to make sourdough starter on your right corner side on the bottom!Love you and your family so much!❤

I started doing sourdough last May. It’s been a fun journey with many ups and downs. It’s a science!

@Natashaskitchen

2 ай бұрын

Agreed!!

I’ve been following your directions for the starter and it seems to be going well. Thank you for those easy-to-follow instructions. It’s been about a week and I’m now feeding Stanley about every 4-6 hours. I was wondering how long does it take for it to get that tangy smell? I can’t wait for it to mature!

Girl you are too funny! I am going to make some starting today. Thank you sweetheart 👍🏼💖 Granny from Florida🌴

@Natashaskitchen

2 ай бұрын

You are so welcome!

Thank you sooo much

@jbflyinglow

2 ай бұрын

@@Natashas_kitchen12_on_telegra ?

I'm going to make this

@Natashaskitchen

Ай бұрын

Enjoy!

This is a good way to end our trimester, Natasha! I’m hoping I’m not “sour” for this entertainment 😂. U didn’t use the yeast itself, but u did at least used yeast. The bread looks amazing! Pretty much every of your dishes are amazing! Good job, as always.

@Natashaskitchen

2 ай бұрын

Thank you ❤️

Have a good weekend Natasha

From Victor’s wife… I had just decided I wanted to try making sourdough, but the process was intimidating. However, I bought a big bag of flour… and then you’re posting this video!! So incredibly timely!! I have to start now!

@therezahernandez7059

2 ай бұрын

I'm with you lady it's time to start making bread😊

@victormichael112

2 ай бұрын

I’m eager to see what Natasha will make! I have a few recipes from a friend… and her tea biscuits were particularly delicious! But watching Natasha put things together makes everything seem more achievable!

@tommarinan4056

20 күн бұрын

You mentioned using wholewheat flour. Can I use bread flour instead

Hi !! Love your videos so much. You explain everything so well! One question… What if you see bubbling earlier than day three? Do you move on earlier? Or do you wait till after day three to do the additional steps?

My sourdough starter almost 3 year old, 1-2 times a week I feed and keep in the friedge. It’s so life it’s even growing in the friedge , I use starter discard to make crapes , cakes , basically I use everywhere.

Thanks

Hi Natasha looks nice

Great video. But you wasted a lot of flour unnecessarily. That whole thing could’ve been done with 25 grams of flour per day instead of 100 grams per day. You absolutely do not need a large volume for the process to work. I know you kept it simple for people to measure, but with grocery budgets soaring these days, using smaller amounts is much more economical. Also, the float test means nothing. It tells you that you handled it gently enough not to knock the gas out of the dough, but it does not mean it’s ripe and mature or acidic enough to kill off bad bacteria.

@masterhand20

20 күн бұрын

Every video from every baker I’ve seen suggests that if the starter passes the float test and the starter is more than doubling to tripling in size, then it’s ready to go. Do you disagree or have a more reliable method of testing the starter that doesn’t involve very specific instruments?

@masterhand20

20 күн бұрын

I’ve also heard that the bad bacteria is what causes the early “false start” around day 5 that she seemed to suggest occurs sometimes, and that afterwards the yeast has created an appropriately acidic environment that will now lead to proper growth.

@michaelpennington9327

19 күн бұрын

@@masterhand20 the float test only shows that there is gas trapped in the mix. As soon as you see visible bubbles on day two or three, it will pass a float test. But that initial reaction is caused by the bad bacteria and the good bacteria and natural yeast fighting for dominance. That process takes 4-7 days for the bad stuff to be killed off and for the good stuff to create an acidic environment with the right Ph level to keep out the bad stuff. Depending on conditions it can take 7 days or more for starter to be considered safe to use. So again, the float test only tells you that gas has formed and is trapped in the mix. If you see visible bubbles and it has been doubling or tripling in size within 4 hours, and it is at least 6-7 days old you already know that it will float and that it is mature enough to be safe. The float test doesn’t tell you anything that you don’t already know. And besides, you can have a very mature starter that has proven time and time again to make excellent bread, but you handle it too tough getting it out of the jar, it may not float.

@masterhand20

19 күн бұрын

@@michaelpennington9327 Fair enough, that sounds like a valid criticism of the test itself.

@Tabbs909

3 күн бұрын

So how many days total should it take? I was so confused, I wish she would have said it. It was just like the next day, the next day. And I agree so much waste.

I usually do the lazy man method and just buy sourdough bread from my trusted local bakery, as usual you gave clear concise easy to follow instructions, a BLT with toasted sourdough bread is the best , I saw you wearing your buddy sharky towards the end of the video, new york

looks so sour flour! ❤

Awesome recipe chef, please show portillo's chocolate cake recipe please

Best ❣️

QUESTION! Hi Natasha! Thank you for this, just started it, following your tutorial 😊 If I used white whole wheat flour on day one, do I feed with AP flour of the same flour I started with?

I CANT THUCKING WAIT! WOOOOO THUCKER FOREVER 🏇🏇🏇🏇🏇🏇🏇🏇🏇✌✌✌✌

Looks like another great recipe; never made homemade bread before but this might be one to try out, can't wait for the video.

Hello Natasha I’m new to sourdough and used your beginner starter video and have had some good results. What I’d like to ask is do you have a video for maintaining your starter and how to store it. I looked but couldn’t find one. I’d like to stay with what you’ve started. Thanks for great content!!

Oh-can't wait-have to get all the goodies jar, scale, et. I will be using Dark RYE FLOUR. Do I stick with it always for this starter batch? Can I mix it with other flours like wheat/white? I will be using some Caraway seeds also. Do I need that deep cast iron pan or can I use my regular 10 inch> I want this to turn ut great! Thank you for getting involved in it. It's all over the Internet. Maybe a sourdough cookbook will be in the making soon. Thank you for all your hard work and teaching us how too..

Can I use WW flour through out all the feedings? I love your energy.

Thanks for the recipe! I’d love to see a Tikka Masala recipe from you!

Waiting patiently for the sourdough bread recipe - I also would love to know what you do with the discarded part when you feed it on later days when it is actually useable.

Hii Ma'am.....another gr8 recipe...lots of love from INDIA ❤❤❤❤❤❤

@Natashaskitchen

2 ай бұрын

Thanks for watching!

You are now officially my hero.

It's EXTREMELY intimidating. 😬😱👏🏼🙏🏼🍞

Love the sour dough video. Bread, crackers, and flapjacks are what I use sour dough for, what are other ideas? God bless you.

I absolutely LOVE rye bread! Is it the exact same recipe?

Finally !!! 🎉🎉🎉

Mine is on day 6 today. It didn't do anything on day 5, so I got worried. But now I know I'll just keep feeding it. 😊 It's just trying to trick me! Thank you! 🥰

“We’ve got a floater” lol 😆

@The_Jonstigator

2 ай бұрын

Plop! Looked like it was doing the backstroke.

Hello natasha i love your all your videos. Very understandable thanks you. Can you please share spelt flour sourdough bread.

New viewer from san antonio tx.

All the videos I’ve watched from you have been so helpful and informative! I do have a question with this one though. My sourdough starter has more than doubled on the second day (today) should I discard and feed or wait until tomorrow like the recipe suggests? I was super surprised to see how much it has grown! Thanks for your help with this!

@Natashaskitchen

13 күн бұрын

Hi Kelsey! I’m glad you’re enjoying the videos! :) You’ll want to maintain regular feeding schedules for the best results when establishing the starter. It’s more likely that the environment is too warm. You have to be careful with temperatures or you can exhaust your yeast. I’ve done that and had to start over. I would check the room temperature and even the water temperature. If it continues to grow too fast, you could move it to a cooler space or use cooler water.

@KelseyHeyen

13 күн бұрын

@@Natashaskitchen thank you so much for sharing your insight on this! This is my first ever starter and I’ve been so nervous to jump into this sourdough journey! I will keep an eye on the temps moving forward. It’s sitting on my kitchen counter so it must be too warm for it. So using cooler water tomorrow might help slow down the growth enough? Is that correct? I appreciate you!! ❤️❤️

Nice...can I use regular flour or bread flour instead of wheat flour?

I found sharky on your hand 😂 My daughter is in Guam and this is something we wanted to start together. Thanks for the perfectly simple instructions ❤

Sharkie was by your left side next to your board. Natasha do you know how to make the RYE bread if so pls can you list the recipe thank you very much bless to your family

I'm Gluten sensitive. Sourdough lower in Gluten doesn't upset my stomach. I'm gonna try this..😊

@Natashaskitchen

20 күн бұрын

Hope you enjoy!

A lady I know makes a chocolate sourdough bread and the angels sing when you eat this. It’s the best anything I’ve ever eaten. I could eat the entire loaf myself but I stop myself. Idea!

😂 I was just looking at pizza dough recipes the other day and there’s some that use the starter discard for pizza I’ll have to give it a try now

@mikec7917

2 ай бұрын

@Natashas_kitchen12_on_te_legra ok??? This is definitely not a scam ????

Thank you so much, I am truly frustrated with my attempts at making starter and sourdough bread. Now, I will begin from the beginning using your steps. Also, sorry I missed you when you came to Dallas in 2024 the event was sold out 😢😭

@Natasha’s kitchen please please a recipe using our discard starter🙏🏻🙏🏻🙏🏻

I’m so happy you did this video! I’ve been wondering how to incorporate my sourdough starter into your delicious pizza crust recipe. Please help 😂 we love your pizza crust and would love to make it a sourdough version.

Hello sharky! On your hand after the "we have a floater"! Lol