Hi everyone! I'm very sorry I haven't been able to answer comments but I will be working on them this weekend to get caught up. I get hundreds of inappropriate comments and it makes it really hard to get to the people that really need help! Again, I will try to get to everyone at some point this weekend.

@laurafedora5385

4 жыл бұрын

Amy Duska thanks, the bread looks beautiful. Sorry about the inappropriate comments 👎

The sound of that crust was EVERYTHING!

@101mosioatunya

4 жыл бұрын

It certainly was :-)

Just started my sourdough starter today using your method and lo and behold, it's bubbling!!! .☺ I can't wait to bake my very first sourdough bread!

I have watched so many videos and couldn’t quite get it. Your video is so well explained! Thank you! I can’t wait to try this.

Thanks Amy, I am glad you did a sourdough starter video without exact measurements to show everyone that this process is forgiving and just as much an art as it is a science of cooking.

Your instructional video for how to make a home starter yeast is one of the best. Well done! A couple of comments to add to your information: 1) I use the discard as a starter for second and third jars, 2) If you have unbleached flour you can get things going by soaking fruit in water for a day and then using that water in the mixture for the first day, as it helps get the natural yeasts going. You can also soak fruit for multiple days until it ferments and use that. I have done it with cherries, crab apples, berries. The finished yeast does not develop the taste of the original fruit as really only the active yeast remains in the end......

@peggypastime1278

4 жыл бұрын

Barry Middlebrook I saw someone use pineapple juice instead of water for starting. How much of the starter do you use for one loaf? I have a big family and I like to give some away. Would I make a bunch of starters from the discard to make multiple loaves? It’s not like packaged yeast where you know exactly how much to use. 🤷‍♀️

@irmar

4 жыл бұрын

In my country they use soaking water of chickpeas.

Thank you I can't wait to get started. I appreciate that you stuck to imperial measurements and your step by step video was very easy to follow instructions.

Amy, this is the finest and most practical of all the Sourdough Starter videos on KZread. Thank you so very much for your expertise.

I'm on day 6 of making this starter step by step.This is the best tutorial I've found, very easy to understand and soothing to watch. Thank you for not overwhelming me with complicated measurements. This process done in these easy steps has worked beautifully. So exited to get started on a round of my own tomorrow. Thank you.

This was a great tutorial! I loved the 50/50 flour you use and I never heard of the floating test before.

Thanks for the video, nice and easy to understand. My grandson has requested this and you made it look easy enough.

@oaknonanderson2850

4 жыл бұрын

Sally Wall has not y

You can use the discard for sourdough pancakes -they are great - just add an egg and sugar and as much milk -to the consistancy of regular pancake batter and fry:)

@littlespoonfarm

4 жыл бұрын

Yes, since this video we have published many discard recipes! Check our new site littlespoonfarm.com/

I watch so many, of those videos, YOURS IS THE BEST, because you show the result and show how to proof the starter sourdough BRAVO this was amazing thankyou so much

Can you post a link for the glass jars with the glass lids? Thank you.

Excellent video with easy to follow along instructions. Obviously good recipe without complicated measurements. Well done.

I have been in the baking industry for close to 50 years. (yes I am that old) You have really explained the basics of sourdough in a simple and comprehensive way for people who had no idea how to make a starter. Would love to see some variants on the starter by using fruits, vegetables, spices and herbs. Keep up the good work. From an old Belgian baker living in Australia.

The best explanation I ever see on a starter.

Thank you very much! Your recipe is the ONLY one that worked for me. Love all your content.

Thank you for this tutorial! So easy to follow, not complicated measurements and pleasing to watch. First time getting into baking bread and I'm using your tutorial to make my first sourdough starter! Crossing my fingers it comes out okay. Thank again!

Thank you. After 4 tries I finally found a video that didn't require me to borrow a kitchen scale off my drug dealer. My starter got loose on day 4 and attacked the mailman but I assume this is normal.

@C.Hawkshaw

4 жыл бұрын

You are funny!

@susanleitson9958

4 жыл бұрын

Lolololol. You cracked me up BIG time with that one! Thanks for the huge laughj. It was great during this crazy time!

@robertlangley258

4 жыл бұрын

Simple Things .....do what I did silly, go to Walmart and spend $20 you’ll have your own scale and can weigh your bag of dope to see how bad your dealer is stealing bits out of every purchase you make. Oh yeah, you can now weigh out your flour/water if your not too out of it.

@danleep1185

4 жыл бұрын

Yes, this is all normal! USPS has wild yeast insurance to cover such incidents!

@susane2131

4 жыл бұрын

Simple Things 😂🤣😂

Thanks for this. I’m on day 3 currently and hasn’t ever heard of the float test! You’ve been a great help!

To the people wondering what to do with the extra starter in each stage ; just make as many starters as you have ingredients for, then gift it to others you know who bake. Give them clear instructions how to maintain it and keep it alive. Ask bakers in your circle beforehand, that's how you know how many to make. You'll just need plenty of glass jars.

The best video and explanation ever! Thank you veeery much 🙏🏻

Can't wait to give this a try, the finished result looked amazing, looking forward to seeing how to maintain the starter, and of course, make the bread!! . thank you for the inspiration :)

I'm anxious to see your bread tutorial, I 've been following your instructions in this videos, and it's going great!

Very pretty bread!! .. and your steps for making the starter are very clear .. am going to try your method.. thank you!!

Thanks, it’s really really well explained and great composition.

This was such an excellent tutorial and very informative!

Very excellent instructions, Amy. Thank you so much for taking the time to help us newbie's out with our starter!

I love it when the folks that create videos reply to the questions that are asked in the comments. I am likely to subscribe to their channels.

Wow! Everyone does this different.

Thanks Amy for great recipe. I tried various recipes and your one is the only one I have managed to get to work. Very clear and easy to follow. I used my starter to make your beginner sourdough recipe and it was fantastic. I think where I was going wrong was that my starter couldn't breathe. I had the lid on too tightly. Changed to square of muslin instead and no further problems after that. Going to try the cinnamon buns next, they look lovely.

Absolutely superb. It was good to see someone not using metric measurements, I can handle that. I will definitely try your method. Thank you

A great tutorial. Thank you for walking us through it.

Excellent tutorial … I have viewed about more than 50 videos on sourdough, but I must yours is the best . I am going to start very soon . Thank you Betty much .

@shammisomaya8748

2 жыл бұрын

Look forward to your another video on maintaining the sour dough.

so clearly explained! thank you

Such a helpful video, thankyou from Australia ❤

Thank you for your tutorial video. It sounds easy, not complicated!

Great video , all steps explained clearly 💯will make starter tomorrow

Thank you & Happy New Year!! :)

Great video. Simple steps. I’m ready to start my starter soon.

Hi and thanks for the video! Do you also make levito madre? Can you say how to know if it's ready to be baked with?

thank you Amy that was a fascinating tutorial. I made sourdough bread in the 80s with my friend and I even managed to bring home some of the sourdough starter that she used and continued making it for several weeks. Not sure I'll make it from scratch again now but it brought back happy memories of delicious fragrance and taste!

Very clear and useful. Thanks!

Thank you for a very clear and knowledgeable tutorial!

@littlespoonfarm

4 жыл бұрын

You're very welcome!

I began to make the starter yesterday, with whole grain organic wheat flour...let's hope it works....fingers crossed! Cheers from Brazil, Josh!

I love the soft music👍

Starting today! 🙌 Thanks Amy!

Thank you for your video. Very helpful for me. Gonna try today 😁

This is a lengthy process ! Very nice end product ! Thank you !

Great video, thank you! On the last day, do you let it rest couple times before you bake it?

Thanks for the video and the description which was a little different from others I've seen. I'll be checking out your website for more ideas.

I love your video, thank you so much! And i love you

Thank you! This tutorial was Great!!!

I don’t know what to say... or, this is Master Class for the people. This I must try. Thanks!

Perfect! Thank you.

Thank you so much.. Your video was so much easier to follow. Every other video I've watched used a scale to measure..

Supper good! Your way explanation very easy to understand .Thank you very much.

Clear and simple! TFS

Awesome! I bake sourdough bread, have old starter. Just revisiting these methods. I enjoyed watching your videos, background music is not too overpowering! Clean editing, visually pleasant, clear steps. You know what viewers are looking for, close-up enough to see the bubble effect. Thank you for sharing!

excellent tutorial. thank you!

So we are discarding on the AM of DAY 3 thru 7 and keeping 3 Tbsp of Starter and adding 1/2 cup flour plus 1/3 c water then in the PM were are adding 2 Tbsp of flour and 1 1/2 Tbsp water. Is this correct?

Wow. That is a lot of work.I had no idea what went into this! I'll give it a try now that quarantine is happening. Thank you for the video.

Very helpful. Thanks

Really helpful thanks so much!

Help. day 14 of my starter it is bubbly but has not doubled in size. Actually hasn't increased a lot. I've been feeding daily and using a mix of whole wheat and all purpose flour. Any hope this is going to work? I've been using the discard in other recipes and all great.

How large of a jar do you start with? I don't recall you ever specifying jar size? Thanks!!

Thanks for the great video. I was wondering if you can make a starter using hemp flour?I've just had a go and it's really thick! Also instead of throwing a part of it away each time , could you use that to create another starter? Many thanks x

Can you use all purpose spelt flour for making the starter? Regular flour seems to be in short supply where I am and all I could find was spelt. Not familiar with the sugar content of the flour in order to feed the wild yeast.

Awesome!! You are a really good baker!!

Stunning loaf of bread! I am going to make your starter. Thank you for this very easy to understand video Update: my starter is a lot dryer than yours. I am now adding a little more water than 1/3 cup of water.

Thank you so much for an excellent tutorial!

I wish I would have watched your video before I threw out my starter on day 5....it looked like yours, just thought it was supposed to be doing something more. Starting over today. Great video, thank you.

I would like to know what size the Weck jar is ? Thx. Love the video very simple & clear.

Thanks for the video, it was really nice and clear. Why do we need to discard part of the mixture? Can we use it to male more sourdough, and at the end of the week keep it in the fridge? I have seen some other recipes and they don't discard any dough. I think that is too much waste and since bake a lot that way I could use all the sourdough. (Sorry for my English, I hope that I was clear enough)

Very clear and perfect explanation 👍🏻

Very cool Vid, Thankyou. Going through the starter process can be confusing for a newby

Thank you you speak slowly and clearly.

Very well explain.. Thank you

This is amazing! THANK YOU for taking your time to share and demonstrate this wonderful recipe with us all:-)

Thank you! This makes me want to do this and maintain it. I used to always have Amish friendship bread starter but haven't done that in years. I'll give this a try!

@littlespoonfarm

4 жыл бұрын

You can do it!

Thx for the great vid. Sorry to hear about inappropriate comments - crazy making. Take care.

Sorry I didn’t catch how much starter you used in that one loaf please? Very nice instructions step-by-step and very informative. Do you feed the starter again for later usage? That’s where I’m confused the most. Nice video!

Hi Amy, Thank you for inspiring me to try making sourdough bread by keeping it simple and taking the intimidation out of it. Thank you for the links You should start your own Amazon Influencer Page. KEEP THE VIDEOS COMING!

The liquid that forms on top is called hooch and is a combination of acetic acid and lactic acid. It comes from the fermentation of the starches in the mixture by the bacteria. Since it is an acid, we really don’t want to add that to our final starter so it’s best to actually remove it when it forms. It is also quite toxic to the yeast as it will kill them off resulting in a weakening of the starter. The best and easiest to avoid this is by feeding your starter when it peaks just before it starts to fall so that you can continue to promote the healthy fermentation of the starches.

Hello Amy for 2lb flour how many ounce of starter I need to use?

This is the BEST video I have seen and I have watched at least 10. I finally found one that that made sense without all of the fuss! Thank You!

Thank you. It's very easy to follow😊

@littlespoonfarm

4 жыл бұрын

Glad it was helpful!

Great video! Helpful to see all the feeding steps.

@littlespoonfarm

6 жыл бұрын

Perspective Portions thank you!

Great vid also its a great way to make the starter!

Wow, nice video with great instructions, thanks so much.

@lilyvucenovicdaudert5022

4 жыл бұрын

Franny Anny they look like Weck jars. www.containerstore.com/shopping/weck-jars.html

I temped to try it because it looks so good.

Thank you for all your hard work in making this video ♥️

@littlespoonfarm

4 жыл бұрын

So nice of you. Thank you!

Wow thank you! This looks a lot easier then another video I was following. It didn't really turn out but I think I might give it another try, this time following your video.

@littlespoonfarm

4 жыл бұрын

You can do it!

I noticed no yeast was added. Was the yeast already in the wheat flower?

Wonderful video, easy to follow! I finally got my starter to pass the float test and I've taken 25 grams out to make a starter loaf. Should I feed the starter immediately after removing the amount needed for the bread or just leave it till the morning feed. *Also wondering the same thing if I choose to put the starter in the fridge and do weekly feeds. should I feed it after removing the amount needed for bread and then leave it out for a couple hours before putting in the fridge? Thanks so much xx

Great video as I have made but do I maintain in cupboard or keep in fridge and were is video for how to maintain starter

Thank you so much for sharing this awesome recipe how to make home that homemade Sourdough bread at home. I loved on your video how you explained everything from start to finish all the supplies we need thank you again for this awesome tips on how to make sourdough bread at home and all your ideas on how to make it work for you. I can’t wait to try this out you did an awesome job. Probably I’m gonna have to wait until we get done with this crisis because I don’t want to be outside for any reason except to have food ,medicine ,and gas .Bye for now my awesome awesome friend

I think this has been the best video I have seen on making sour dough ! This will be my first time and have been so frustrated with other videos. Question at the end when we make a bread mixture... Is that when we add the sour dough mixture. I just want to be successful. Thank you!

wow it looks perfect!!! ill follow your suggestions!