Get my sourdough starter guide here: grantbakes.com/sourdoughstarterguide

@chrissiewindsor

Жыл бұрын

Thanks Grant, good of you. Here comes Fifi2 !!

@user-ch3co1rv3e

7 ай бұрын

I followed your advice and my starter is fixed. It’s almost double in size and it’s been less than 12 hours since last feeding. Thank you so much 😊.

I can’t freaking believe it!! 4 months I tried to get that thing to grow!! I tried everything!! I almost gave up. Yesterday I found your video. I gave one last ditch effort. I woke up this morning and BAM!! There it was!! DOUBLE AND THEN SOME!! I was so excited and happy I had to wake my husband up to tell him!! lol. Thank you so much!!!!!! I’m so grateful!!

GREAT TIP. It never would have occurred to me that I was keeping too much of it previously. Tip #1, resetting the starter with a small amount and keeping only 25g until feeding it the night before using it, fixed my sourdough problems completely. FWIW, I started out with a mix of rye and whole wheat to get my starter going, it only took 3 or 4 days, and ever since, it doesn't seem to matter what flour I use for the overnight feeding: it always rises overnight. And no more discards either. Two other tricks I've learned is to use slightly warm water for the overnight feeding, just a little warmer than lukewarm, and to add the 50g water to the 25g first, stir it in, and then add the 50g flour. It works every time, even when my kitchen is cold. Simple fixes for predictable and consistent results. THANK YOU, Grant.

@melissaculp681

8 ай бұрын

Wow its almost as if you were reading my mind. That's exactly what I am dealing with now. I started my starter with 1 cup flour and 1 cup of water and then every discard I was told to divide the starter in half, discard one part and feed the other and to keep doing this according to the recipe. It's a bit on the colder side in my house but the starter is a bit like a thicker pancake batter now that I have kept it in the oven. I have been reading all things sourdough and there's a lot of back and forth information - I was feeding it 1:1:1 but read I want a 1:1:.5 so I started feeding it 1 cup of flour and half a cup of water. I moved it to its forever jar and banded it to watch for growth but nothing has happened. It is bubbly tho. I just don't know how much starter I am supposed to have at this point. Mine lives in the oven because it's about 15 days in and I didn't want to get it going and it not be ready enough to have it slow down. I am about to do a feeding now and discard as I have been but now I am trying to figure out if I really get rid of all this starter before the feeding or keep going as I am

@charlesdarnay5455

8 ай бұрын

@@melissaculp681 If you can, try switching from 1 cup measurements to weight measurements instead, using a digital scale. They are not expensive and the measurements are way more accurate. 1 cup of flour does not weigh the same as 1 cup of water, but 50g water and 50g flour are equal. Works great!

@melissaculp681

8 ай бұрын

Thank you!!

@basbleupeaunoire

3 ай бұрын

Ah! Thank you for reminding me that I used to make sure the water was a certain temperature.

After watching this, I fed the heck out of mine last night after 2 WEEKS of no activity but it smelled amazing(ly sour). IT MORE THAN DOUBLED OVER NIGHT I WAS STARVING IT 😭😭 Anyway, that was the first time it ever doubled! ‘Preciate you!! 🙌🙌

I struggled for a loooong time with my starter going "off" while being stored in the fridge. I found very little for my issue online and had to sort it out on my own. Basically my starter was becoming very acidic, making a toxic environment for the yeast (meanwhile the bacteria were thriving). One big reason for this is that I don't bake regularly, so the starter was in the fridge for long periods of time. I would end up with a watery slurry, and even after adding flour to stiffen the starter, it would go watery again without rising. On mutiple occasions I found it faster to create a new starter from scratch than to revive the old one. Are you ready for the fix? Solution: If you have this issue, abandon the 1:1 (water:flour) guideline and switch to a stiffer starter. A stiff starter can have up to two times as much flour by weight compared to water (2:1 ratio of flour:water). A stiff starter (drier environment) is less hospitable for bacteria, so it gives yeast a natural edge. A stiff starter stores much longer in the fridge and it will more than double when you let it rise because it has more food per volume than a 1:1 starter. Hope this tip helps someone out there.

@eanewto1532

4 ай бұрын

Thank you for this I threw mine out - I am kicking myself after reading this! Ahhhhh

@teacup3133

3 ай бұрын

Thank you!

@jackiekatzev7521

3 ай бұрын

Dealing with this right now! How much mature starter did you leave?

@ThatGuy-dj3qr

3 ай бұрын

@@jackiekatzev7521 Of this hspprns I start anew with flour and no old starter. Things usually start bubbling by the third day and that way you're not dealing with any of the acidity problems.

@jackiekatzev7521

3 ай бұрын

I left over a few grams of old starter and it looks promising so far! It was pretty dry, I added a few grams of it to a new jar with a 1:5:5 to dilute as much as possible and it’s bubbling so far! Thanks for the tip

My starter was slow to double and I almost gave up around day 7, but I stayed patient and on day 9 I had an active sourdough starter!! Thanks, Grant, this is the first method that has worked for me.

@HeyYouShouldSmile

11 ай бұрын

Did you feed it, or did you just leave it alone?

@anfalaa527

5 ай бұрын

U gave me some hope 🥹👍🏻 i will tey it too

@lesyaklein9788

3 ай бұрын

OK I'm day 4 so I should go at least a few more days? it's bubbling but not rising more than whatever I feed it

You are amazing. I was struggling to revive my 3yr old starter. I usually keep my starter in fridge and feed it once a month, never had any issues. But this time My starter was bubbling but not rising, I followed your tip and fed 50g flour and only 40ml water to 25g starter. Kept the jar in oven with light on. It doubled within 12hrs. Thank you so much.

Thank you! 1st week newbie here 🙋🏻‍♀️. Watching your video helped me realize I had too much starter. I was following someone else’s recipe of 1 cup flour : 1 cup water and storing in my oven with the light on. Every 24hrs, discarding 1/2, and repeating. It was starving! Not rising/falling and a layer of hooch. When I reduced and used your proportions. Also, placing in my microwave with door open. It really came alive visually! You saved me on expensive flour $ being wasted! And I learned 😁!

Yeah...I'm there. I just did my first divide and discard on your Sourdough Starter Guide. Day 3 looked active SOMEWHAT. Day 4 nada. Four hours after 50g/50g/50g and still nada. I have been very precise with the measurements and clean utensils. I'm being patient but...I WANT TO BAKE!!!

I just discovered this by accident. Yesterday I took out my sourdough scraping's that had been in the frig for over a month. After I mixed 50 gr 50 gr to about 10gr of starter in a new jar , it sat for 16 hours because i forgot about it. It had tripled in size, I just backed it today and it looks great

@GrantBakes

Жыл бұрын

Exactly! It’s what works 😊

@hazzeleyezz85

10 ай бұрын

Did you put it in the fridge or leave it out?

@raquelbigby5501

10 ай бұрын

@@hazzeleyezz85 After I mixed my starter from scrapings, I put it back into the refrigerator and just before I go to bed, I take it out and put it on top of the frig. When I get up it ready for me to start mixing my bread dough. If I mix the starter in the evening with warm water, then when I get up in the morning its past its peak.

@Geet0088

5 ай бұрын

​@@GrantBakesAfter this, till when do we have to do evening feeding and when can we make bread?

@zacharysherry2910

5 ай бұрын

Well... You did just teach me why I've never seen the abbreviation for "refrigerator" written down before 😂

This helped a lot. More than some other guides, you're advising us to go by what the starter looks like, not just when the next feeding is supposed to happen. You also cut the feeding amounts by half. Thank you! I was hating to 'waste' all that discard when my starter was just getting started again.

Thank you for this. You helped me reset my starter successfully. Plus, the tip on bubbles vs doubling was invaluable.

@mauniep6456

Ай бұрын

Exactly! My starter has lots of bubbles but no rise!

Thank you sir! It’s almost like you saw my starter. Mine had doubled repeatedly over a couple feedings. Then I got greedy and kept 150g and fed it 75g rye flour and 75g water. That’s when everything stopped.

What if the beginner sourdough starter was super active on day 3, but day 4 and 5 fell flat?

@83syun

10 ай бұрын

Me too .. how do you fix it? 🥺

@victoriashibkiy1343

10 ай бұрын

This happens all the time when you make a new one just stay consistent

@intothefirecrime6523

10 ай бұрын

Its called a false start. Just keep discarding and feeding.

@nickisabelle724

10 ай бұрын

The first 3 species of bacteria to grow are NOT the sourdough bacteria you want. But they're faster. So they cause the 3-4 day rise. Then the sourdough bacteria starts taking over which is why it slows down for a few days. By day 8+ the correct bacteria will be much more prevalent given the correct environment.

@thisguy2973

9 ай бұрын

After 7 days in, my starter STILL has never doubled. Testing my patience….

Thank you! I have wasted so much time and flour trying to get the starter going. I finally found your KZread videos, took my unsuccessful starter and followed your instructions. In less than a week, it was rising perfectly. :)

I have read so much on this and your video explained and helped me so much that I am going to start all over again for the 3rd time. Your instructions were different than everybody else’s. Thank you.

Grant you are awesome. I did exactly as you suggested and I completely got my starter reactivated. So now waiting to Stretch and fold a third time. I’ll cold proof it as I’d been doing and have fresh baked sourdough in AM. Thank you for all the great tips you’ve given me since I started my sourdough journey 6 months ago!

@GrantBakes

28 күн бұрын

Thanks!! I’m glad it’s been helpful.

@dianesanborn3038

28 күн бұрын

@@GrantBakes the proof is in the bread… 🍞😉😋

@MariaMolleja-on6om

27 күн бұрын

How did it go??

Perfect help I needed as a newbie gifted with SOURDOUGH STARTER! First week was fun then caput, so thank you for timely help!

Thank you. My daughter showed me how to revive a starter... it did SO amazing... but then seemed to die. I'm going to try your tips (though I'm also concerned my tap water is less than ideal)

Thank you Grant! My SS is a pig! It loved 50g of flour and water each with 25g of SS, after 3 days, SS doubled. Bake on.

@neeyatiadhikari2079

Ай бұрын

Can I bake after day 3? Today I am in my day 3. How long do I need to feed? My SS has rose and looks great but is it too early to bake or must I keep feeding?

I came looking for a solution to my sourdough not rising after 6 days of consistent feedings and no discard. It did have bubbles initially but was the week progressed it got watery and no longer any bubbles. I was NOT going to start over so I gave it a big feeding of wheat flour and a little water to make the consistency like thick pancake batter. I said I would give it 24 hours and then make a decision from there. Well as nature would have it doubled in size 10 hours later. "Tom" was just a little hangry 😂 😊 editing post: I did a float test as suggested and it sank so I made discard buttermilk pancakes 🙌🏾🙌🏾 fed and now waiting....

Help! This works so well and am grateful...what do I do when the second feed tripled within four hours??? I'm not complaining, however, I cannot bake at the moment so I placed it in the fridge. Yikes! Still a "newbe" and learning with the help of your great tutorials. Appreciate your help. Thanks!

@GrantBakes

Жыл бұрын

Wonderful! What a great problem to have :) I would just keep the start in the fridge and then feed it 4-5 hours before you're ready to use it in your recipe. Thanks for the comment.

@suran396

2 ай бұрын

Also, if you have a bread machine, go ahead and make a bread machine loaf, then re-feed your starter. For us home cooks, it's OK to have a good-but-not-great loaf when circumstances call for it.

Thank you so much! This video is very helpful….. I tend to collect starter and have too much in the jar ….and then the double in size is delayed. Thx

@GrantBakes

Жыл бұрын

Hey, Susan! Thanks for the comment. That happens to me all the time. My "true North," so to speak, is to have around 25 grams of starter in my jar in the fridge. More or less is fine, but that's what works for me.

Oh man! I'm going to try this. I just started my SDS about five days ago and I noted on some days it will rise and on other days it will not. I'm going to try your method, thinking that I'm leaving too much started in the jar before feeding. Thanks Grant!

Hi, my starter (i am using all purpose flour) never rise since day 1, so I reset it using 1:1:1 (all purpose flour: water: barley flour).. just starting yesterday and 2 feeding, my starter already start to double!!! MasyaAllah, thank you so much... Waiting to start use it... Thank you!!! This is my first time!!!

Thank you this helped reset my starter! It was so hard to just lift the top off to smell

Super helpful. I use your SD bagel recipe and it is fantastic but it's been very sluggish and not rising. Will try this method

Saved my brand new starter! I've been avoiding sourdough bc I hate disappointment 😅 after 7 days of many bubbles and no rise on my very first starter, I tried option one and it doubled 12 hrs 🎉 I suppose the volume I had wasn't being fed because it still made really great pancakes and waffles

When fixing a sick starter, do you feed once it starts to fall? And for doubling, if the top is rounded, do you count the very top when seeing if it’s doubled? Or only what is on the sides of the jar? My starter has a very sour smell so I’m pretty sure it’s active, just sluggish. I can’t honestly remember if it’s ever doubled….

Love your comment st the end it was actually 207 times 😂 Joking no idea - but it was a lot! I still appreciated the video! Thanks 😊

@GrantBakes

4 ай бұрын

You’re probably right!

I’ve been trying for three weeks and idk if it will work but I’ll give it a try

If this works I will be very excited. I’m really struggling with my starter Daisy 😂😂

Doing this now, will let you know how it goes. Thank you

thanks so much, great tip. This tip is a cornerstone in my sourdough shrine.

This video is so helpful thank you so much , I am staring at my starter without any hope it seems dead because I had to freeze it 😬 now I am trying to make it alive again

This was super helpful and worked! However, do you recommend continuing feeding with whole wheat flour? Once i went back to my 1:1:1 with in bleached flour like i had been doing all along, my starter isn’t rising as much and takes a long time. 🤔 kind of stumped. Thanks for the video!

You really made me feel more confident I could actually tell when my starter was ready. Thanks!

Thank you! Thank you! Thank you!!! This videos was so helpful, 5 days later and I have a very active starter and is on the rise 😅 thank you again

Mine’s being lazy at the moment too. The oldies in my family always used to say the weather had an effect on their starter.

@GrantBakes

Жыл бұрын

Cold temps definitely make it move slower. You can feed your starter with warm water, 80-90 degrees Fahrenheit to combat this! Maybe that will help your starter speed up again.

When you're waiting for it to double in size, do you keep it in the fridge or on the counter?

Thank you for the video! My starter was very active and I baked wonderful breads and then all of a sudden my starter stopped rising. I followed your instructions and fed it whole wheat flour and it doubled. Now do I keep feeding it with whole-wheat flour for a little while or all purpose flour? Because I did the same proportions with all purpose flour in another jar and it only rose 1cm.

@ellapyves1331

4 ай бұрын

All purpose flour has a lower gluten content than bread flour, and you need the gluten to hold the air bubbles. That might be why you’re having trouble with the starter.

Thank you! You completely answered my question!

GREAT GREAT VIDEO!!!! THANKYOU SO MUCH...NEVER KNEW ABOUT THE RESET

@GrantBakes

Жыл бұрын

Thanks!

Thank you for this video!! This happened with my starter and I was soo sad. I will try this!

Thanks for this starter rescue. I have some of a starter batch, given tome by a friend, that has been in use for 14 years. Wow! Anyways, on the rare times that I try to bake with it, it doesn’t double in size overnight. After watching this video, I realized that I hadn’t been feeding it properly or often enough while storing it in the fridge. Your method worked and revived the starter but when I began the process of your no knead recipe, using 25 grams of starter, 50 grams of flour and 50 grams of water, it didn’t rise at all overnight although it does have some bubbles. What should I do now? Thanks for your help. 🙂

What if you're feeding it from being previously frozen? Before it was frozen, it was part of a thriving starter (basically, I'm trying to revive it from frozen) can I still use the first method?

If I’m away longer than 10 days I usually feed my starter twice before baking, removing most of it to a discard jar before repeating feeding it. Next time I may leave it out longer to rise. Is it ok to feed starter night before & leave it on counter for say 12 hrs before using? I often do this. Thanks, 😊

@GrantBakes

Жыл бұрын

I think that's perfectly fine, Kaylee. If you leave it out 12 hours or more it may "pass its peak" and start falling down again. It just depends how active the starter is. It's all about adapting :)

I'm on day 3 and day 1 and 2 raised beautifully today it like died and I'm so upset!! Plus I ran out of rye flour and couldn't find it in stores so ordered it on Amazon in the mean time added organic flour. I'm so upset it stopped working but let me try all of this and see what happens!

I did exactly what you said: 25g, 50g, and 50g. My starter rose. Today is day 3. How long should I continue this process? When will I know my starter is ready for baking? Please reply because I was really looking forward to bake this weekend I want to make Focaccia but I don’t want to be impatient either.

After you do the first step of taking 25g out of the old and putting it in a new jar w 50g water + 50g flour, it rises within 24 hours.. Then you mentioned around 2:20 to take out everything again except 25g and do 50g water + 50g Flour again. Once you get to that point, and it has doubled in size do you keep feeding it? If so, how many more days should I feed it? Or is it considered an active starter already?

Do you refrigerate after feeding to restart or let it sit out?

Should I cut back on the water a few grams if the starter gets frothy bubbles. Or use a stronger flour?

Would this method work on a starter that has yet to establish itself? I have been working on my sourdough over now for two weeks! Lots of bubbles and one good rise, and then back to no rise and bubbles. Very frustrated 😂. I did bake a loaf of bread with that what I’m assuming was a false rise, and it didn’t turn out too bad actually . Obviously not as good as with a mature starter. Help please 😊

I still don’t understand why people keep copious amounts of sourdough starter in their refrigerator so that they are constantly dealing with discard. I fell for this baking nightmare for only a few weeks then it dawned on me, if they didn’t do this in ancient days then why in the heck do I think I need to do it in this modern age? So no more discard for me, I never keep more than 30 grams of starter in the fridge between baking days and here’s how I maintain it. On prep day I take the starter out early in the am, let it come to room temp, feed it equal amounts of flour & water, i.e., 30 gr flour & 30 gr water. I let that double and then I calculate how much levain I need for what I am baking & take all but 10 grams of the active starter, put it in a new container & add equal amounts of flour & water to achieve the amount of levain that I need for the dough. When it has doubled I simply add the entire levain to the dough. After mixing the levain I add 10 gr flour & 10 grams of water to the original starter, let it rise 25% and then put it back in the fridge until the next bake. It never goes completely dormant but always has signs of feeding activity since it has just enough food to keep it actively munching, even in the fridge. FYI, my normal bake routine is 1x per week but sometimes more depending if there are any large family gatherings planned, etc. links to my Instagram starter pics at feeding and after 3 days in the fridge … instagram.com/p/ChUs7-EO5UK/?igshid=YmMyMTA2M2Y= instagram.com/p/ChTU7CTsVdT/?igshid=YmMyMTA2M2Y=

@GrantBakes

Жыл бұрын

I agree! I do a very similar process. Thanks for the comment.

@chrissiewindsor

Жыл бұрын

Interesting, thanks.

@bayleymacintosh5622

4 күн бұрын

I suppose you dont like to make things with the discard then?

Made it after having failed 10 times. Lukewarm water helped. Thanks. Please answer even if it is a bad case of starter making.

@GrantBakes

Жыл бұрын

It sounds like you fixed the problem. I'm assuming the warmer water helped the starter to wake up a little bit.

@jungminshon3355

Жыл бұрын

1. How do you maintain the amount of starter? U use it all and start making sourdough from day 1? 2.Do I have to dump all when mold appears on the way of making the starter?

@thairinkhudr4259

Жыл бұрын

@@jungminshon3355 some people say if there's mold, you should throw the whole batch out, because even a little can spoil the whole batch.

@DRAGONFLYmanor

3 ай бұрын

@@thairinkhudr4259🌚yeah

I made it exactly as you said with dark rye flour. It is like Play-Doh.

It really works, can’t thank you enough. Forever grateful ❤

Thank you. This seemed to work for me but how many times do we do this before we can start feeding it the normal amount we did before and start baking with?

@neeyatiadhikari2079

Ай бұрын

Same. Did you find an answer ? I have the same question. Today I am in my day 3.

I’m going to try this . Was wondering what I was doing wrong.

Thank you for sharing. I started my starter three days ago and it actually doubled in the first 24 hours. After that it hasn't done much. It gets a little watery. It doesn't smell bad or anything. It does bubble a little bit but that's it. Any suggestions would be appreciated.

@GrantBakes

4 ай бұрын

I say just keep going following the plan you're using. Three days is a very young starter and it needs more time to gain maturity. Trust the process :)

@teresapalmer2749

4 ай бұрын

Thank you. I will keep going. 🙂

Saved my starter! Question: what is the best way to discard? Throw in the trash? compost? garbage disposal?

@colleey4d

5 ай бұрын

Fry it up in a pan, season with garlic salt and Parmesan

@bayleymacintosh5622

4 күн бұрын

​@@colleey4d or add some zaatar, salt, chives !!

Hi Grant...my situation is, the first culture ( whole wheat 50g+ water 50g) rises double @ 24hrs...then when I use 50g of first day culture +50g flour +50g of water it also double in @ 12 hrs...so can I use this 2nd day culture as " Leavin"? Is it necessary to only use after 7 to 10 days of sub culturing?...

Hello Grant, I don't know where to look for an answer to my question. I have a recipe I like and it uses 16 oz. of active starter to mix the dough. My question is..some recipes use less starter and some more in a formula. How does this affect the bread? How do you determine how much sourdough starter to add to a formula? Less more? thank you so much.

@sylviah1234

24 күн бұрын

My recipe makes 2- 2lb. loaves. which I like very much and my oven fits them nicely so no wasted power for 2 big loaves.

are we suppose to increase the amount of flour and water that we add each time.

My sourdough starter is 6 days old, and I started it with whole wheat flour and bread flour, and is just not risen I do see a few bubbles but it won't rise, help can I at these point add only white bread flour and water or should I keep doing both flours? Ty

This video is great. I have a question that I think is slightly different than your suggestions. I’ve tried several times now to start from scratch. Day 3 I get great activity doubles in size. Do the normal discard and feeding. But after that I get nothing. What am I doing wrong?????

@GrantBakes

Жыл бұрын

A new starter will often stop showing normal signs of activity around day 3 or 4. Many people think it "died." It's just a normal part of the process. The starter needs to work out the colony of yeast and bacteria before it starts behaving normally. So, just keep going! That's completely normal.

New to this! Thx! 😊 A little frustrated 🥴

My last loaf was a big flop…. I thought maybe I put the salt in with the starter 🥴. Maybe it needs this! I’ll give it a try👍🏼

PLEASE HELP! This video was really informative I’m just so worried my starter has died…… so I just made my very first sourdough starter and it was SUPER active (started on march 1st) I even baked two amazing loads of bread with it but I switched it over to unbleached ap flour and also switched to a 1:1:1 ratio instead of the 1:2:2 and boom NO ACTIVITY! And it’s need over 24 hours I tried just adding a little bit of whole wheat 60g and water50g without discarding and am currently waiting it is cold in my house and the starter is in my oven with the light off it only comes out when I have to use the oven.

@GrantBakes

Жыл бұрын

Just start feeding it straight rye flour again until it becomes active again :)

Fantastic info! Thank you!

OMG THIS WORKED!! Thank you!!!

Thanks so much Grant! This is exactly what I needed!

@GrantBakes

Жыл бұрын

Thanks for watching!

I’ve struggled with my starter recently and been very frustrated. This tip worked a treat and I’m now back on track honing my sourdough making skills!

Not sure what happened with mine. First time doing it, second day had big rises and fall. Third day and forward they seemed to be less and less with the 7th day almost no rise. Just gonna keep going I guess?

Hello, I have a question. My new starter from scratch is on day 13, it rises to about double in 9 hours, but some days that takes 30 hours. What should I do to get the sourdough starter start reducing the time it takes to double? Thank you.

Thanks for your great vids! quick question - I have an opposite situation - my starter doubles, sometimes triples in size, but recently it doesn't smells "fruity" as it did before and I don't see as many bubbles anymore, it just increases in volume... it feels wrong to me, should I start from scratch?

I did this and while it looked promising after a few hours (started to rise and had the right look) it dropped back down and has a thin layer of hooch after 24 hours. What should I do in this example? Keep waiting?

Hi Grant, I didn't wait 24 hours and kept refeeding my non-reactionary starter because it would start having a strong acidic smell, which indicated to me that the starter already ate all the food and was hungry. I've already fed it 3-4 times but try waiting more, it would be nice to know if the acidic smell is irrelevant in this case.

@suran396

2 ай бұрын

I want to know, too!

Ok so I had my active starter in the fridge and not won't rise after it's been fed 3 times and let out on the counter. I also used a different flour from plain flour to bakers flour then plain again as I thought the flour was the problem. Trying to reset now 🤞🏻

@GrantBakes

3 ай бұрын

By “active starter” what do you mean? Has the starter risen to double in size in the past after you’ve fed it?

@karleighdye6403

3 ай бұрын

@@GrantBakes yes I had make sour dough with it in the past but now after feeding it doesn't rise

Very helpful!! Thank you

It’s been 7 days (or 7 feedings filling 12-24hr increments) and I get bubbles but no doubling. So I just keep discarding, feeding, and wait?

Can i add potato water instead of pure water to get better starter rise or drop of honey? First starer i ever made rise like crazy second day and second one 5-th day doesn't really move. I fed twice daily. Same temperature in apartment, same amount of flour and water 😢

It's day 3 a lot of bubbles but it's not rising I'm using whole wheat flour with 1.2.2 ratio is my starter dead

I have a question, if I have a "starter" that has never doubled, do I have to throw that away and start over, or can I choose option 1 and take out 25 gms of the start and feed it 50 grams of flour and 50 grams of water? I am using freshly milled whole wheat and it seems like that is the problem. When. I use all-purpose flour it does fine, but I really want a WW starter. please HELP

confirmation: This works!!! thank you

@GrantBakes

4 ай бұрын

Thanks for the comment! Success.

THANK YOU. Plan to try it. Aria

Okay I’ve created mine from scratch, I’m on day 15 and it has only doublers once about 3 days ago. It rises probably 20% all other times and that’s it. Do you think your first method could help? Using 50% ww flour and 50% Unbleached ap flour

@henryjubeda7617

7 ай бұрын

Needs to be a ratio of 1 part starter, 1 part flour and usually 1 part water depending on how sour you want it

This is my first time making a sourdough starter. I’m on day 5, the recipe I’m using calls for feeding it twice a day every 12 hours. On the second day after I fed it AP flour for the first time it doubled but now after day 3 it looks sort of lifeless. There are some bubbles but almost no movement. I can’t think of anything that I’ve done wrong. When should the starter start doubling in size?

@GrantBakes

Жыл бұрын

Hi Carrie, that’s normal for day 3. Happens to me too! My new starters (made with rye flour) usually start doubling on day 5-7. Check out my sourdough starter guide for details on what to expect on each day of the process: www.GrantBakes.com/sourdoughstarterguide

@chesleajackson1994

Жыл бұрын

Okay, I feel really dumb here, but I’m brand new to sourdough. It’s hard to get good sourdough here so I decided I’d try and make my own. Everything I’ve seen says to keep in a warm place, but then you mentioned keeping in the fridge…are you only supposed to keep it warm for a certain amount of time and then change over to fridge between feedings? I’m so confused. Is it supposed to smell like vomit? 🤦🏼‍♀️

@carrriee

Жыл бұрын

@@chesleajackson1994 ive made quite a few loaves of sourdough since my original comment, i could probably answer! when you're first making your sourdough starter you should keep it in a warm/room temp place until its well established and doubles within 6-12 hours. Once you get that far you're ready to bake with it and you can just keep it in the fridge permanently only taking it out to feed it once every 1-2 weeks! You can look up more info on how to maintain your starter once you get it going, but it's quite easy, and keeping it in the fridge ensures you won't have to keep up the daily feedings/discarding. Good luck!

Bread dough is so forgiving. I’ve had bread that wouldn’t double when proofed and I added some more water with a 1/4 ts of yeast. I mixed it in with the dough and a little bit more flour and once it doubled, I bake it and it was delicious. People fuss too much with weighing, exactly measuring in flour and water, etc. do you think previous generations did this? 😂 once you make a couple of loaves you will see how the dough is suppose to be and it will become second nature when you bake. Also I never discard any starter. Just stick it in the fridge and use it when you need it.

Once revived what regiment is recommended to keep it going and when can we transition back to regular flour? I'm using King Arthur's wheat & regular flour

@GrantBakes

5 ай бұрын

I keep 25g of starter in the fridge and only take it out to feed it the night before I want to make bread. Once you receive your starter you can start following that same process. Once revived, you can also choose to feed the starter whichever flour you prefer.

@sickerton

5 ай бұрын

@@GrantBakes 🙏 Thanks! I appreciate it! I downloaded your PDF! I plan on starting one from fresh w/ your direction. One more question, sorry I see it calls for Rye? Can we substitute w whole wheat? Just need to know If I'm making a grocery trip lol Thanks for all your help in the community.

I've heard I should feed it 1:1:1 . . .so once I try this method and it begins to double is that the ratio I should follow? For example, if I have 1/4c starter I feed it 1/4c flour and water. I hope this makes sense. I'm a newbie 😊

I've two jars of bumbling starter based on Bob's Red Mill bread flour. None of them rise. I followed your advice and started a third jar with 25g of the starter and 50g flour and 50g water. Let's see what happens 🙂

@GrantBakes

3 күн бұрын

If you’re starting from scratch I recommend using whole grain rye flour from Bob’s red mill instead of the bread flour. It works like a charm for me at making a starter from scratch.

@ulf373

3 күн бұрын

@@GrantBakes Thank you 🙂

@ulf373

3 күн бұрын

I tried making a starter using Bob's spelt flour, and it worked, but the starter was on the acidic side and would grow in width, not height. I'm trying to fix that.

YAYYYYYYY❤❤❤❤❤❤12 HOURS. IT DOUBLED IN SIZE.

I need help!!! I’m on day two of my starter first time doing it. 1 cup rye flour 1 cup water. after 24 hrs i discarded half and added 1c of flour n water again. Now 12 hrs later it’s risen out of the container. Is that good or bad? And is it ok I discarded some at that point, it was overflowing? The dough is super stretchy too

Ok I am having a slow start with trying to get a starter going....my starter now looks like yours as far as the rise goes....I have lost track of how many days it's been going...it is really aerated with bubbles...Someone teaching me said it doesn't have to double as long as it is alive... I'm confused and I haven't even got to the actual baking the bread part yet...

Wow thanks so much!!!!

So, I figured out the "not enough new food for the amount of starter " thing on my own. Solution: I take out a substantial portion in the morning and fry itnin bacon grease with an egg. Yum! Also, somwtimes my dog gets that treat. For you haters.....the flour is fermented them fried. Not a bad dog treat. Also, sometimes I will make a loaf of French or Italian bread and throw in 20 or 30 grams there.

is my sourdough overfed if my ratio is 30g starter 100 and 100 water & flour? it's on day 5 its stinky and bubbly it looks like pancake mix, it has never created hooch

Hello! So I created a starter over a 7 day period and it was nice and bubbly but had never doubled in size? I baked some really yummy loaves but I'm still struggling with the doubling in size... should I just follow your steps in this video until it starts to double in size and then it will be considered a mature starter? Or do I have to start over completely?

Sorry, did you say sourdough starter 🙃 Great tip as always!

@GrantBakes

Жыл бұрын

Haha! Exactly 😂