Thank you so much for watching. Due to the overwhelming number of comments I get, I can no longer answer them all. To get all your questions answered, check out my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja

@galebush1004

2 жыл бұрын

So u have starter? It does not help me make a starter. Gee thanks!

@OurGabledHome

2 жыл бұрын

@@galebush1004 This video is about sourdough maintenance. You can learn how to make a SD starter here: kzread.info/dash/bejne/qZx7trJvic64qso.html Hope this helps 😊 ~ Anja

@wendipoole4949

2 жыл бұрын

I’m curios how sour your bread is. Is it possible to make it more or less sour. I like more sour.

@OurGabledHome

2 жыл бұрын

@@wendipoole4949 You can watch this: kzread.info/dash/bejne/gHulqsyLpNe8iLQ.html 😊 ~ Anja

@obertscloud

Жыл бұрын

Thank you so much, I am in Germany from United States, I used to help my mom cook and bake since I was 10 years old, but never sourdough bread , just apple bread, banana bread etc. 8 weeks ago I started the feeding, and you know Germany is getting cold, my apartment is not warm enough, I threw away four starts and frustrated the 5th I put in the refrig, I think now its been 4-5 weeks and it had liquid on top and a little bubbles, so now I am trying your method next weekend I bake some bread without yeast, I hate to throw stuff away so this is the super video I needed for the crisis..

Our family has been caring for a starter for 7 generations and obtained it in the 1700's during the Alaskan gold rush. Sometimes we go months in between baking and never feed the starter. It can get pretty funky looking and smelling with greyish liquid on the top, but pay no attention to it. It's normal, and good. Just mix it back up next time you bake. The starter just lives in the fridge. Night before baking, just add the water and flour to the starter that your recipe calls for and let it sit on counter over night. In morning, remove 1/4 - 1/2 cup of the starter from the new batch and put it back in your jar and put in the fridge. This is the starter for whenever you get around to it again. Use the rest to bake. Dank and tangy every time. People have been making this bread (and pancakes) for thousands of years, before electricity, refrigeration and food scales. Modern man seems to like to take old, easy, time-tested methods and complicate them to no end, which ruins the simplicity and enjoyment.

@OurGabledHome

2 жыл бұрын

That sounds great, Steve! Love the fact that you were able to keep your starter going for over 100 years! Thank you so much for sharing 😊 ~ Anja

@domenicomonteleone3055

Жыл бұрын

@@OurGabledHome i am new at making sourdough starter and I would care to make a proper sourdough starter bye from 🇨🇦 #YSW

@lenamahayni6216

Жыл бұрын

👍🏻 I totally agree

@welcometomykitchen974

Жыл бұрын

Thank you, I once forgot my dough for two days and I still made bread out of it and it tasted so great and smells so nice, but I felt guilty thinking it wasn't really safe to eat, but now I'm glad to know it doesn't harm the body ❤️

@grannygood-law3887

Жыл бұрын

Might want to check the math on that gold rush timeline. It was late 1800s to early 1900s. That said, good on you for keeping the starter going since then.

I knew it! I couldn’t believe the past generations would be throwing out so much product. Thanks for sharing!

@OurGabledHome

2 жыл бұрын

You are so welcome, Lori, and I am glad you enjoyed it 😊 ~ Anja

@Lynder19

Жыл бұрын

So how much water and flour and whatever you use to make it rise? I like the idea that you can just keep using it once you have it started. I just need the recipe for the starter so I can put it in the jar.

@joannathesinger770

Жыл бұрын

@@Lynder19 Almost NO water in the original starter. She starts hers with buttermilk and flour. There are videos. The only time she uses water is when the starter is developed.

@jaynereardon5174

11 ай бұрын

My thoughts exactly it didn’t make sense to me. This makes sense

@bethanys7447

3 ай бұрын

RIGHT??!?! Oh my gosh

Growing up, my mother never ever fed the starter. It stayed in the fridge for years and years. She used it twice a month to make bread and biscuits. Thank you for sharing this. I remember now.

I'll take a generations-old recipe over modern methods any day. This video made me suscribe. I learned about sourdough a year ago and the only reason I didn't start to make it was because I found the waste of discarding to be mind-boggling. I thought I'd had to bake with discards every day! Plus, no one ever explains how sourdough is actually used, everyone just mentions the discards. I used to think "So... when is your actual sourdough ready and how do you use it? Is it discards ad infinitum?" I also liked that you don't measure it exactly: I had found a website that asked for "exact measurement of 25g of flour and 25 ml of water because it has to be an exact science". I don't imagine any of our ancestors using scales for this. So, thanks for this video even though probably you'll never read the 2,385th comment. God bless you!

@elizabethcordova6553

3 ай бұрын

I’m with you, it’s mind boggling to me too. All that waste of flour🤦🏻‍♀️. I love her simplicity in teaching her method.

This is exactly how my grandfather did his sour dough starter! He born in 1895, came to the US from Germany, and was a master baker...his starter was always in a glass jar and either in the refrigerator or the coolest place he could find in the house. My grandparents also had ferments going all the time too; pickles, sauerkraut, beets, eggs, etc.! Oh the memories!

@OurGabledHome

3 жыл бұрын

Nice!! Thank you so much for sharing about your German grandfather - and the nice comment 💛 ~ Anja

@Drawingb

3 жыл бұрын

Can you share recipes

@OurGabledHome

3 жыл бұрын

@@Drawingb yes! Click on the "playlists" menu item on my channel and you should see sourdough recipes 😊

@anavrin80

2 жыл бұрын

@@jayhell53 I once bought a Nirvana album

@jayhell53

2 жыл бұрын

@@anavrin80 good for you get a life and don't worry about my comment

You can also dry it and keep it in a jar until you need it. Spread parchment on a baking sheet, spread some sourdough starter on the paper, making a thin and even layer. Let it dry on the counter. When it is completely dry, crunch it up into small pieces and store in a clean jar. To rehydrate, put some of the flakes in a clean jar with equal parts flour and water, stir well and leave it lightly covered until it bubbles.

@dapursemenitsaja9869

7 ай бұрын

My question,do I have to feed them before use?

@suzisaintjames

6 ай бұрын

​​@@dapursemenitsaja9869, once it's rehydrated and bubbly, you treat it the same as any other starter. (It took mine a couple of feedings to get going again as I dried it rather tired.) 💖🌞🌵😷

@johnswoodgadgets9819

4 ай бұрын

Thanks! I think that method would be for me. I would like to make sourdough, but only once in a while. Not even weekly. I wonder if you could put it in a dehydrator.

@suzisaintjames

4 ай бұрын

@@johnswoodgadgets9819 , you could always try a dehydrator, but I'd worry that the heat from the dehydrator would kill the sourdough bacteria. But you could definitely spread sourdough on the dehydrator's screen and still let it air dry. The key here is to spread the sourdough out as thin as possible. 💖🌞🌵😷

@bethkolle1

4 ай бұрын

Definitely on parchment, though, or it’d just seep through the screen!

Thanks! I almost abandoned the sour dough scene because of the starter maintenance. Your down to earth methods are appreciated. New subscriber.

@kaelik13

8 ай бұрын

You can use the sourdough discards

@bethanys7447

3 ай бұрын

Amen! I can’t believe I haven’t heard of this AT ALL yet!?

Thank you for your video. I've been baking sourdough for 10 years. Mine lives in the back of the fridge in a glass jar with a snap-down lid like yours. I take it out in the morning of the day before i want to bake. Once it warms up to room temp, I feed it white flour and water (roughly equal amounts; I never measure anything) and give it a good stir. In the evening, before I go to bed, i pour off a cup or so into a large glass bowl. I mix enough plain white flour and a bit of water to make a thick-ish consistency in the jar which I pop back into the fridge. Into the glass bowl, I add to the cup of plain starter a heaping cup of whole wheat or rye or buckwheat or whatever I want for my bread, along with a splash of honey, maple syrup or molasses and a cup or more of water, mixing it well. I cover it with plastic wrap and leave the sponge on the counter to get happy overnight. In the morning, I finish off the dough and start the first rise. i NEVER discard anything.

@OurGabledHome

Жыл бұрын

Sounds like you are very comfortable with your sourdough ~ Anja

@The3canines

4 ай бұрын

Total sourdough newbie here. Could you please explain now to "finish off the dough and start the first rise." ? Thanks

@arlenemurphy804

3 ай бұрын

I just started my first sourdough starter and 3days into it, it is doing well. Can’t wait until it is mature so I can refrigerate it, and try a loaf. To me I think it is overwhelming but I suppose once I am comfortable, I will be fine. I live by myself but love to cook for my neighbors. ❤️ any bread I make I slice and freeze.

@bcase5328

3 ай бұрын

I also freeze a container of sourdough. That gets taken out every six months, thawed, feed over the week then used. [During the week after it thawed and had first feeding, I use it for pancakes, or other items which use chemical leavenings.] You don't have to feed a full cup of sourdough in each feeding. I find 35g/1/8Cup/2Tablespoons of sourdough enough to feed daily. I feed it, then only leave 35g on the counter in a jar. The rest is placed into the jar in the refrigerator. When the refrigerator jar is full enough, I divide off enough by weight for the future recipe. The recipe jar is taken out a day to two days before I make the recipe. The timing depends on conditions and quantities. Jars are stirred daily, with careful keeping of the measures for the recipe. I have worked out my sourdough favorite recipes ingredients to be a by weight amounts for all but the under a Tablespoon/under an ounce amounts. I consider my sourdough to be like a pet. Feed it. Clean up after it. Sometimes play with it, (make something).

@rebeccawhitaker274

26 күн бұрын

Thanks for sharing!😁

My German grandmother kept a big 50 pound bag of flour in her kitchen. Nestled in the bag was her starter, right there in the flour bag on the farm in 1950’s Oklahoma. She baked daily.

@OurGabledHome

3 жыл бұрын

that is so cool! Thank you so much for sharing 💛

@pauldunne2407

3 жыл бұрын

Yep, my grandmother too, in ireland

@helenjohnson7583

3 жыл бұрын

Oh my gosh! That’s one method that was in The Laurel’s Kitchen Bread Book! I baked bread in the ‘80’s but didn’t try the sourdough recipes. Now regretting not having tried it. Thanks for mentioning that!

@laudya1

3 жыл бұрын

OMG, Yes that's exactly how my mother and the women of her time used to keep their starter in a big bag of flour, and they'd take a batch from the huge batch of fermented dough and keep for the next time they made bread. They used to make the flat bread on the steel dome, or in the bakery, enough for a week's supply of bread for the whole family. It was delicious.

@annasipinski2468

2 жыл бұрын

That is very cool! I love hearing stories such as these. Our ancestors were smart people ! Thanks for sharing!

Finally, a simple yet practical, tried, and true, common sense and effective way to use sour dough! People make it soooo complicated! Thank you so much 💓!

@OurGabledHome

3 ай бұрын

Glad it was helpful!

I have been searching youtube wanting to bake my first Sourdough bread. And researching how to do a Starter. Finally someone is talking about a a starter that I can do! My Mother was German and Father was a Great Depression Baby. He grew up with 13 siblings! Nobody Threw Away food ever! These Starter videos everyone doing do not make sense but yours does! Thank you

@OurGabledHome

9 ай бұрын

Glad you liked it! You are so welcome 💛

Aha! So THIS is what I remember my granny doing and now I know why! I’m 80 and remember my granny keeping a lump of dough back when she made bread, but I never realised what she was doing! It’s taken some time but I now at last have the answer! I’m a Yorkshire girl who hates waste, we are known for being thrifty and this is how I found you. Thank you so much!

@OurGabledHome

2 жыл бұрын

Hi Pam, it sounds like your granny knew what she was doing! Good for her! I am so glad you enjoyed this video and happy baking 💛 ~ Anja

@bethanys7447

3 ай бұрын

This is such a cute comment! I love that you’re having this moment of connection about your grandmother ❤

Yesterday I revived a sourdough starter that I had completely ignored for at least six months. I scooped out a spoonful, added 55 g of flour and 55 g of water and left it overnight. This morning it had doubled in size so I fed it again. Within an hour it was ready to use!.

@OurGabledHome

2 жыл бұрын

Yay, Gina, that sounds great and the method you describe is perfect! That is what I do, when I had a months-old SD starter in the fridge. Thank you for sharing 😊 ~ Anja

babysitting sourdough has never been my thing. So thank you so much!!!

@OurGabledHome

3 жыл бұрын

haha, I love that - "babysitting your sourdough" 🤣. I am glad you like my method!!

This is seriously life changing. I’ve been drowning in starter and have to do tons of baking. Thank you so much for this 🙏🏻

@OurGabledHome

Жыл бұрын

That makes me so happy to hear 👏 ~ Anja

@Marysiewert

7 ай бұрын

can I have some?

Now this is my speed. I feel bad feeding and discarding when I rarely use my starter, but still like to have on hand. Thanks!

@OurGabledHome

3 жыл бұрын

thank you! Yes, my method is perfect if you want to bake whenever it fits in your schedule.

@respectfullydisagree711

3 жыл бұрын

Discard is such a bad name for it. I’ve never discarded any. I use it.

@terryrobinson1416

3 жыл бұрын

Back before refrigeration they used to tear off a lump of dough and simply bury it in their flour. It keeps that way also. I believe that is where your family started. I made sourdough from my starter that has been in the fridge without feeding for over 6 months. Turned out fine.

@unsheepled

2 жыл бұрын

Its incredibly wasteful too ! Imagine all the bread that did not grow up to feed hungry people ;)

@SEQT321

2 жыл бұрын

@@respectfullydisagree711 would love to know what you do with your “discard”. I, too, dislike waste. Would you mind sharing?

This is the method I've used for years. I learned it from my Grandmother who learned it from her grandmother etc. I guess it's a German thing.

@OurGabledHome

3 жыл бұрын

gotta love those German grandmothers 💛! Thank you for commenting and sharing ~ Anja

Finally somebody who knows how to make a sourdough scout starter without throwing half of it away! My mother never threw anything away when she was making sourdough bread. She taught me this exact same thing that you were doing. But again her father was a fortune woman so she probably learned it from her mother! Thank you wonderful video

@OurGabledHome

Жыл бұрын

I am so glad you found this helpful 😊 ~ Anja

You are good to take the mystery out of something wholesome and simple. This is the rural European way.

@OurGabledHome

Жыл бұрын

Nice! I am so glad you like my SD method! Happy baking 😊 ~ Anja

I'm from Greece and I make sourdough bread every week. I do what you said towards the end of your video. I use my sourdough the night before to make a small quantity of dough and I leave it all night to rise. In the morning, I add water, salt and flour and make my bread. I put aside a small amount and then I form my loaves. When they rise, I bake them and when the small amount I had kept becomes sour and bubley I put it in the fridge for next time. This is how my mother and my mother-in-law used to do it all their lives.

@OurGabledHome

3 жыл бұрын

nice, thank you for sharing 💛

@retribution999

3 жыл бұрын

That's great, simple and helpful. Thanks.

@miramaric4025

2 жыл бұрын

That's perfect !! I am really not a lazy person but I hate endless Baby sitting and dancing around the starter , let alone the discard. Not happy with that at all , Thank You !!!

@voulafisentzidis8830

2 жыл бұрын

I ended up killing my sourdough starter as I used the discard to make delicious crumpets which I'd eat but then found it to be too much. I may create another, knowing I can feed and use weekly or fortnightly. Thanks for the suggestion.

@alexbenvenuto4172

10 ай бұрын

I’m new to sourdough bread, I’m Italian and I love to cook but I never did bread. I like the way this is done because I know I’m not going to bake bread every day, most like it once a week. But I don’t see the proportions needed. For instance for a loaf of bread let’s say of 1 or 2 pounds how much started do you need and how much water and flour do you add, considering that I would like to use whole wheat flour? And then how much of the dough I need to save to keep more starter in the refrigerator? I really appreciate anyone’s help and recommendation. Thank you.

I do something similar, I keep mine in the refrigerator and about every 1 or 2 weeks I add some flour and water , let it get active, then return it. When I make bread I pour all of it in the mixing bowl, weigh it and assuming half is water and half is flour, I deduct that amount from the total flour and water amounts in the bread recipe. I never have to discard. Just put a little flour and water into the starter jar and the residue is enough to start up a new batch of starter.

@OurGabledHome

3 жыл бұрын

very nice, thank you for sharing :-)

@fainafaina1940

2 жыл бұрын

Can you please explain again about the part when you pour all of the starter into the mixing bowl? I didn't understand about the ratio. My first in life starter is about to get ready in 3 days and there is a lot of (as I put too much water and flour). So I don't know what to do with it.

@johnhanes5021

2 жыл бұрын

@@fainafaina1940 recipes call for a certain amount of active starter and a certain amount of flour and water. with your first loaf you should just do it that way. You don't have to discardall that extra starter if you add an egg, salt, sugar, oil, baking soda and baking powder. Pancake batter consistency. Make a bunch of pancakes or waffles and freeze them.

@fainafaina1940

2 жыл бұрын

@@johnhanes5021 I see! Thanks for clarifying. I'm gonna do this way.

I love how you explain the timing needed to make bread. So many people doing these starter recipes don't explain that. I just started using your method and I'm so excited about it because I have German descent. My mother was German but she never made bread. Now I feel like I have a family recipe even though I never learned it from my Oma. God bless you!

@OurGabledHome

Жыл бұрын

Aww ... I am so glad you're enjoying my sourdough method! I also have a lot more authentic German recipes on my channel. Thank you so much for your sweet comment 😊 ~ Anja

Thank you so much, my great Aunt who has passed several years ago was the best cook I knew would make sourdough. I was too dumb to pay attention to her 😔I missed out on so much knowledge! You are wonderful! She went back to Germany to trace our heritage and got many of my great grandmothers cookbooks I would have loved to see what was in her treasures. Thank you for your wonderful videos, I love them all.

@OurGabledHome

2 жыл бұрын

Aww … thank you! I am so glad you’re connecting to your German roots - and enjoying my videos 😊 ~ Anja

Thank you so much for this info. The ONLY reason I haven’t continued making sour dough is because of the daily maintenance. I felt SO guilty throwing out perfectly good product. This gives me new inspiration to bake sourdough bread again. ❤️

@OurGabledHome

3 жыл бұрын

yay! I am so happy you want to give my method a try. Happy sourdoughing!

@Disirablepossessions

2 жыл бұрын

Me too. I will try again with this method. Thank you.

@fancythat5136

Жыл бұрын

I wish I had closer neighbors because I would give the leftover dough to them and keep it going...

@jthor3097

Жыл бұрын

@@fancythat5136 This gives me a wonderful idea. Since all of my neighbors are elderly like me, I’ll bake sourdough bread more often and give it to them. Bless you. ❤️

@brigidlaffey7343

2 ай бұрын

And the thought deterred me from even starting. I made a starter, or ‘Biga’, for pizza dough - same principle really - but didn’t want to be tied to having to make pizza, or to not be able to make pizza when I wanted, because I first had to make the Biga…and wait 😉😉

My grandma was from Germany and she gave me two recipes for making two different types of yeast plus a sour dough starter she hah the same starter as you, the dry kind and the other two were sweet yeast one of them was a hand full of raisins in a quare jar and water to about 1/2 in.from the top left for 2 was and two tbsp.were equal to 2 packs of bought yeast, she used it when we had company because some didn't like sour dough the other was boiled potatoes water and enough flour to equal 1/2the water stir vigorously and let set when it separates the top like the raisin water 2 tbsp and the gray bottom like cake yeast like the old days before package yeast , she always had yummy sour or sweet bread !!!

@OurGabledHome

3 жыл бұрын

It sounds like your grandma knew a thing or two about yeast and sourdough - thank you so much for sharing and commenting 💛 ~ Anja

Finally a lady with some solution. Thank you for saving I and many others, who have NO clue about measurements and fancy scales etc. Vielen Dank!

@OurGabledHome

3 жыл бұрын

Yay! I am so glad you enjoyed this! Gerne geschehen 💛 ~ Anja

I have been scouring the internet for a better way to maintain sourdough starter and it's all the same! You're the first person I've seen that uses a no nonsense, non wasteful method. Thank you so much for sharing!!

@OurGabledHome

2 жыл бұрын

Hi Keaten, that makes me so, so happy to hear! Sourdough can be so simple and no-fuzz. Thank you so much for commenting 😊 ~ Anja

This is the way I'm going to do this...I don't got the time to keep a "pet" in my kitchen.

@OurGabledHome

3 жыл бұрын

Thank you for commenting! I so hope my method will work for you!

@jennifere7413

3 жыл бұрын

Lmao!! I literally just said this

@philwhitelaw101

3 жыл бұрын

@Christopher Wallbank Christopher it doesn’t. I’ve had rye and white flour starters in my fridge for months and when I need them I allow two days for it to be brought back to full activation. I am aware of a rye starter that was left in the fridge, wasn’t touched for 5 years and brought back to life within a few days. Flavor is different to that of a young starter

@archanadas7292

3 жыл бұрын

Wow! Wonderful method! How do I thank u enough for the wonderful tip for sour dough! I am dying to do it ! Thanks again ,wonderful lady

@teekotrain6845

3 жыл бұрын

I love my faceless pets. 😉

I mostly make my bread with a pre-ferment of a bit of “old dough” (from previous bake) and some water & flour, because I got really tired of babysitting the sourdough starter. Your method speaks to me (especially when you got to the part about grabbing a piece of your old dough!). It makes so much sense.

@OurGabledHome

3 жыл бұрын

That sounds great, too! I like to not be beholden to my sourdough. Thank you for watching and your nice comment 💛

@zaitunshahbal585

3 жыл бұрын

My mother also used to do our arabic bread using a piece of the old dough but unfortunately never paid much attention to follow her method and now am dying to learn how to make sourdough. Thanks

@tic857

2 жыл бұрын

I've heard of this old dough method but I could never find "how much" to save that would help rise a new loaf.

@The_Beach_Lady

2 жыл бұрын

That’s how my grandma made hers too.

If you look at my last name it can be determined that I too am a 3rd generation descendant from the Old World. I'm sure my German grandparents baked this way long ago but when I was born they had given in to the convenience of commercial yeast. Glad I found your channel. Perhaps the old but successful baking methods can be preserved and passed down to our descendants.

@OurGabledHome

2 жыл бұрын

Thank you so much for your nice comment 😊 ~ Anja

This video gave me hope of baking my first sourdough bread. The thought of having to feed the starter everyday threw me off but this video solved that problem for me!

@OurGabledHome

Жыл бұрын

Nice! I am so glad to hear that! Happy sourdoughing 😊~ Anja

@bethanys7447

3 ай бұрын

Me too! Same exact sentiments. I have brought multiple sourdoughs to life, only to have them die before I ever got around to braving baking a loaf!

Best sourdough starter advice

@OurGabledHome

3 жыл бұрын

Aww ... thank you 💛

I just KNEW there had to be a better way than wasting my good sourdough starter if I didn't have time to bake. Thanks so much for sharing this wonderful technique!!

@OurGabledHome

2 жыл бұрын

Awesome! I am so glad you like my SD method 💛 ~ Anja

@deborahrack4420

2 жыл бұрын

] n

@jaswin023

2 жыл бұрын

Even with the other method though, there should be no reason to throw starter out. If it hasn't gone moldy it can still be used. I left mine for six or seven weeks in fridge and just restarted it, mixing in the hooch with the usual flour feeding and less water. Was fine.

@SuperUsername147

Жыл бұрын

@@jaswin023 I agree. I’ve heard of people with 100% hydration sourdough starters sitting in their fridge for a couple months without a feed and being fine. As long as it’s a mature starter, it will be generally be fine. The babysitting part comes from making a new starter. I’m brand new to sourdough and I’m in the early stages of making mine!

@ArchAngel435

Жыл бұрын

​@@SuperUsername147Wish I knew this before I tossed out my very old starter. I'm starting anew and I think I'll go with the no fuss method now 😁

Thanks Anja for your "Easy Sourdough: No feedings, no discards" video. Your method is the most sensible one that I find. No waste! I love your videos! You are an angel in disguise.

@OurGabledHome

11 ай бұрын

Aww ... thank you so much 💛 ~ Anja

Thank you so much for this tip, Anya, I have started that I’ve been using for a couple of years, but when I moved it across the country, I just couldn’t get it going. So last night, I poured off a lot of it, added flour as you suggested, stirred it into a lumpy mess, then added some dry flour on top. This morning, I added water, and baked bread using my usual recipe. Everything came out perfectly! I am so happy-no more wasting flour feeding it endlessly until I’m ready to bake. Now I’m always ready. Namaste.

@OurGabledHome

2 жыл бұрын

Hi Susan, that makes me so happy to hear! Sourdough is actually quite flexible. Thank you so much for commenting and sharing 💛 ~ Anja

@Kat-Knows

2 жыл бұрын

I have seen where people have used the 'discard' sourdough starter to make crackers. I wonder if that is how crackers got started. I will have to research that 😁

Thank you Thank you! I had given up on sourdough because it just seems so wasteful. This changes everything!!!

@OurGabledHome

3 жыл бұрын

Yay! It makes me so happy to hear that you like this method. Happy sourdoughing!

@944gemma

3 жыл бұрын

I did the same thing.

@kaylakelly5802

2 жыл бұрын

Omg same!! So glad to have found this!

I am beyond words, just what I was looking for, I've been making bread for 8 - 10 yrs now and really want Sourdough bread in my world without feeding the beast, I just got the new kitchen Aid 500 + pro stand mixer, and the flour will be flying!!! (Oh Beautiful Eyes) Thank You for your vid, and of course i smashed the Thumb Up and Subscribed.

@OurGabledHome

2 жыл бұрын

Oh, great John! It makes me so happy to hear that you find my sourdough method helpful. Thank you so much for your nice comment 😊 ~ Anja

So glad you have shared a sustainable way to do this. My husband cries every time I get a starter going because your pouring money out with every discard! Yay I can start sour dough again!!! I am going to scour your videos for more great information of sour dough and other golden nuggets! Thanks!

@OurGabledHome

Жыл бұрын

Yes, no need for discards with this method! Happy sourdoughing 😊 ~ Anja

After I failed making sourdough starter with discards so many times. KZread finally push your video to my feed! Wow! This is exact what I need. I didn’t have buttermilk at hand. So I used my home made kefir for it. Amazing result! Thank you so so much

@OurGabledHome

7 ай бұрын

Glad I could help!

@bethanys7447

3 ай бұрын

Smart! I have kefir. Thanks!

@SongbirdRanch2005

14 күн бұрын

Now my sourdough starter is beautiful. I use it a few times a month. When I don’t need it, I make the rest of starter very thick and then put it to fridge until next time I need it.

🙌🏻🙌🏻🙌🏻🙌🏻 as I've been watching what feels like a million videos on sourdough starters, which were pretty overwhelming, I'm happy that I stumbled over your channel. Especially when I heard you grew up in Germany and make European style bread. I too grew up in Germany and actually only moved to the US 8 years ago. I started baking my own bread because I miss German bread soooo much and after watching this video I believe I can finally try to tackle sourdough. 😁🙌🏻🙌🏻

@OurGabledHome

Жыл бұрын

Yay!!! Nice! I love my Vollkornbrot, too! Happy baking 💛~ Anja

@jennywells416

Жыл бұрын

@@OurGabledHome Dankeschoen 😁 Ich freu mich schon drauf Rezepte nach zu machen.

@OurGabledHome

Жыл бұрын

@@jennywells416 Super! Viel Spaß!

True, my grandmother said they simple saved a little piece of the dough for next breadmaking. They didn’t even keep a starter 🤣 I have kept my starter in the fridge I never bothered with feedings and discards. It smells and tastes wonderful. I will try this method sounds logical since the juice rises up thank you

@OurGabledHome

3 жыл бұрын

Yes, that's so simple! Thank you for sharing your grandmother's wisdom 😊

@leyo-lyth

3 жыл бұрын

I just made my first starter about 3 weeks ago and after my first loaf put the starter in the fridge and forgot about it for over 2 weeks. Took it out 2 days ago and it smelt weird so I was going to throw it away but thought maybe I will try adding some flour to see if it comes back (it was rather liquid). I just did that an hour ago, it seems bubbly so maybe it’s ok? Still smells strange though, sort of sweet and acidic at the same time. Perhaps I’ll leave overnight. What do you think, should I use it?

@HeyPearly

3 жыл бұрын

@@leyo-lyth That is EXACTLY how it should smell! How did it work out?

@leyo-lyth

3 жыл бұрын

@@HeyPearly Haha Thanks very much Shirley girl ! Well I did use it but I had also already started making a new batch a few days before, so I used the whole lot of that starter in one loaf and then switched to the new starter batch after that, which I’m still using. I think I am getting more used to the smell now, I think it was just so strong it gave me a shock. The loaf I made worked out fine though :). Also the bread is so lovely I am now making it every few days to keep up with demand, so I don’t think any starter will get left so long!

Oh, I love this method, it will be perfect for me since I live alone and can not eat the bread that fast. Thank You

Yes, finally someone does it the way they did it back in the pioneer & depression days. They couldn't afford to discard daily. I know they used it more than we might use it; but they didn't bake bread everyday. They made several loaves at once. Flour wasn't as easy to get back then. I never believed that was the way you had to do it. I searched furiously to find the answer and thanks to you; I have found it. Thanks for your common sense! So many ways of doing things have changed now a days; and not for the good. Will now be going to look at your other videos. Again thank you!!!

@OurGabledHome

2 жыл бұрын

Hi Robin, I am so glad you like my sourdough method! Thank you so much for your sweet comment 😊 ~ Anja

When I was a kid, I remember my grandma making bread from sourdough. She always did it like that. There were no daily feedings or throw outs. That's how it was done in Portugal.

@OurGabledHome

Жыл бұрын

Oh, nice! Thank you so much for sharing 👍 ~ Anja

My sourdough starter is now 5 days old and doing so well. So excited to be doing a bread with it soon. I even started one for my daughter and its already doubled.

@OurGabledHome

Жыл бұрын

Nice! Happy baking!

I live in a tropical country, India. We simply dry a bit of the sour dough till it is bone dry. You can spread it over a wooden or plastic utensil kept under a fan or in an airy window. Less than a teaspoon. Then it can stay forever (weeks or months). To activate it, add it to fresh flour and wet it. When bubbles appear on top in a few hours, it's back.

@OurGabledHome

7 ай бұрын

That's amazing! Thank you for sharing :)

@traceywilcox3108

3 ай бұрын

Great infomation thanks. I too live in a hot country so this is so usful to know. Would you store your dried starter in a jar.

At last some common sense! I’m Italian & as a little girl, many many years ago, I watched my grandmother & my mother baking bread using the same type of starter as u do - minus the fridge bit, because then we didn’t have a fridge, so they kept the jar in the kitchen cabinet. It follows that I make my bread the same way & save my starter in the kitchen cabine! The only difference is that nowadays I have to use gluten free flour , unfortunately! Thank u for your video, which I loved watching!

@OurGabledHome

2 жыл бұрын

Yay! I am always so happy to hear when people not only like my SD method but also mention that that is what their ancestors did 💛 ~ Anja

@jannaramirez

Жыл бұрын

What type of gluten free flour do you use?

This is so encouraging, thank you so much. I got my starter from my brother and he was certain one should never have lumps of flour in it - but I am not as careful as my brother so sometimes I had lumps and felt guilty - now I won't let it bother me any more!

@OurGabledHome

Жыл бұрын

Nice! You got this

This is such great information! I’m a single-male don’t bake so good kinda guy, who avoids everything that’s a hassle, so this is perfect for me. Thank you. 😁

@OurGabledHome

3 жыл бұрын

yay! I am so glad you like my easy sourdough method. Thank you for commenting 😊 ~ Anja

At last someone who knows how to keep a starter. I do it slightly differently. I keep back 50g (a golf ball) and feed it 50g water and 50g flour and put it in the fridge. It will keep 4 or five days. If I want to keep it there longer I feed it 100g of water and the same flour. If I'm going away it goes in the freezer. I like to measure the flour and water as I like accuracy with my bread formulae. The down size of the method we are using is that the yeast will keep working in the fridge, albeit slowly, but the Lactobacillus does not. This suites me as I don't like a very sour sourdough. To get the lactobacillus more active I give it 24 hours on the worktop with a feed. Just to do a bake it gets a feed and six hours at about 24 degrees C. I would add for those who have never tried the fridge method... it only takes some six hours with a feed in a warm room to get it super active again and as Anja says... No discards and no fuss. Thanks for a great video Anja :)

@OurGabledHome

2 жыл бұрын

Yes to all of it! Thank you so much for sharing your detailed method and for your nice comment 😊 ~ Anja

This is my primary method as well. How much bread can one man eat? Another thing I did at one point that works well is to feed the starter daily, and when removing the excess, spread it out on a baking sheet and then let it air dry overnight. The next day I would break the dried started into chunks, throw it in the blender and pulverize it. I would then put the powdered started into a jar which I kept in the freezer. This was a pretty large pickle jar. I did it until I filled the pickle jar and then I stopped keeping a starter for quite some time (eventually I switched to the refrigeration method). From the powdered, I can have a strong starter in a day and a half. I mix a teaspoon of starter with a couple tablespoons of flour and enough water to make a paste at night. The next morning I feed it a couple tablespoons of flour (guesstimating amounts. I don't really measure anything). That night, I feed it a couple more tablespoons of flour and then the following morning I give it a normal feeding to prime it for use and then when it's ready, make my loaf. If I have any leftover, dry it, pulverize it and add it back to the stash. Zero waste and it can store for years in the freezer.

@OurGabledHome

2 жыл бұрын

That's a great method! Thank you so much for sharing 😊 ~ Anja

This is fantastic..the feedings and starter babysitting intimidate me a lot and I lose my mind and heart over the discards!!

@OurGabledHome

3 жыл бұрын

yeah! I am so glad you like this method! Have fun with your sourdough!

@robwestley7370

3 жыл бұрын

Sandra Westley I collect all my discarded bits and make a loaf of bread with yeast adding 100g of discarded sourdough look at Buzzby Bakes he has a delicious discard bread.

@OurGabledHome

3 жыл бұрын

@@robwestley7370 sounds great!

@jacquelinemcdowall5369

3 жыл бұрын

I use discard along with organic yeast in my bread maker and it works out fine. 🙂

@crystald3655

3 жыл бұрын

Discards don't have to be thrown away they can be made into pancakes, or other baked goods. I would often take care of my starter in the morning, so I would make pancakes with it. I have also used it to make a second starter and put it in a freezer bag or freezer container and froze it when I was done with pancakes and such for a while.

This is such good news! I also grew up on sourdough bread in Germany, though from the bakery. I live in Sweden atm and there are no bakeries left where I live, only supermarket bread. And then the pandemic hit... so I started making my own sourdough and have ever since struggled with avoiding discard! At one point I killed off my sourdough by underfeeding and turning it into vinegar! I'm in a pretty good rhythm right now with baking small breads frequently and feeding the starter directly out of the fridge and just the amount I need for the next bake and a tiny rest for the next feeding. If I wanted a super open crumb, this might not be ideal, but I actually like my toppings to not fall through the holes. My breads are between airy and compact and that's the way I like it. But I will definitely start using your method right now! Thank you so much for sharing your family secret with us!

@OurGabledHome

3 жыл бұрын

Thank you so much for your comment! I am so glad my method is working for you! Happy sourdoughing 💛

@suew4609

Жыл бұрын

I agree, I don't want really big holes in my bread either. So, to you skip the autolyse part?

@ArchAngel435

Жыл бұрын

​@@suew4609what's the autolyse part in sourdough baking ?

You have revolutionized my sourdough journey. No feedings, no discards. Easy as ever! At high altitude I still have some issues to work out, but my bread ia lighter in texture than it had been and has a nige aour tang. Thank you for making it ao easy!!!!

@OurGabledHome

Жыл бұрын

It makes me so happy to hear this! Thank you for your kind words! ~ Anja

This info has changed my life! I am so excited to try this as I only bake once a week or once every other week.

@OurGabledHome

2 жыл бұрын

Thank you so much!! You have no idea how happy it makes me to hear that 😍 ~ Anja

Anna, I am so happy that I’ve discovered you. I will definitely do your starter technique. While we were in quarantine I tried several times to do the starter that is fed and discarded and it was such a pain. Again I love how calm and collected and logical you are. I will follow you on your videos.

Yup, it all makes sense, I am new to this at 75, just took my starter out afte RF one week, put it on counter for a while and wow it expaned big time mb I love your method and will embrace the method, thank you, your a very good looking lady.......

@OurGabledHome

3 жыл бұрын

thank you for your nice comment! Happy sourdoughing 😊

My Dad was the one who did the sourdough. He sourdough was really sour. And it was out of this world amazing. He didn't keep track of when he made it. I sure miss my Dad😅

Thank you so much for this. I stopped trying to make sourdough because there was so much time spent chained to feeding the starter and flour thrown out to keep the starter fed. I wondered if in the old days people really wasted that much flour. This method makes a lot more sense and I'm giving sourdough another go.

@OurGabledHome

3 жыл бұрын

Yay! I am so glad you enjoyed this method! Happy sourdoughing 😊 ~ Anja

Thanks! I will be trying your method. I will also say, for those with old starter, that starter pancakes are soooo good! I heat butter in a pan & fry starter in it, with a little salt on top, then fry other side. When I put butter & jelly on it, it tastes like a sourdough English muffin!

@OurGabledHome

Жыл бұрын

Nice! And thank you for sharing that recipe; sounds delicious 😋 ~ Anja

I'm so excited I'm using your recipe for the starter with caraway seeds and butter milk. It's day 2 and it's started to bubble, I can't stop looking at it 😊 The temperature in my house is quite cold so I've wrapped it in a towel for extra warmth. I have named my starter "ANJA".

@OurGabledHome

8 ай бұрын

Thanks for sharing. Hope you enjoy it!

Great Mam. This is exactly how it's been done in Iran for generations. Of course nowadays commercial bakeries use the instant yeast but even now in small villages where some people bake their own bread, this is how it's done.

@OurGabledHome

2 жыл бұрын

Wow! That is so cool to hear! Thank you so much for sharing 😊 ~ Anja

This is super helpful! Thank you for the tip!

WOW...are you reading my mind?.... Yes!...thoughts of daily discarding parts of the starter simply put me off.. Bless you... Thanks so much for sharing...💖💝💐

@OurGabledHome

3 жыл бұрын

awww ... of course! I love it when people love and find my method helpful. Happy sourdoughing!

Omg this is so much better. I can’t wait to try your method. I hate discarding and wasting food. Glad I found your channel.

@OurGabledHome

2 жыл бұрын

Thank you so much, Maria! Glad you like my sourdough method 😊 ~ Anja

Makes complete sense. Thank you!

I’m so thankful to learn with you!!! It’s making so much sense!!!!

Thank you for this! I just started my starter and I was curious why everyone kept saying throw half away! I knew there had to be a better way!

@OurGabledHome

2 жыл бұрын

Great! I am so glad you're enjoying my SD method! Thank you so much for your nice comment 💛 ~ Anja

I loved that I came across your video. I have been collecting recipes for sourdough and watching other videos on making this dough and haven't had a chance to try those methods. I will definitely go with your method. When reading or watching the other methods, I too thought it was a waste of flour. Much appreciated!!

@OurGabledHome

3 жыл бұрын

Yay! I am so glad you like my method! Have fun with your sourdough 💛

Funny I come across this in my feed. I did a dry feed yesterday and my starter almost quadrupled. I fed again once it started to get hungry, and this time in 3 hours it had once more quadrupled. I had to refrigerate it to slow it down. It is similar to what you do. Will be trying your full method at the next feed. Thank you. I hate the discard part of sourdough starters, it’s so wasteful. Can’t wait to try this.

Happy I found you! Thanks for all the great tips

Omg thank you!!! I absolutely hate wasting anything so I haven’t started making my own sour dough because the idea of discarding is so offputting

@OurGabledHome

3 жыл бұрын

Thank you for your nice comment! I am always glad when people like my sourdough method 💛 ~ Anja

Thank you so much for sharing something that has been running in your family for generations, it is beautiful, I hope your tradition is gonna continue living in many families, for many generations to come. I will definitely teach it to my kids :3

@OurGabledHome

2 жыл бұрын

Aww ... I am so glad you enjoyed my SD method! Thank you for your sweet comment 💛 ~ Anja

@rosepaul9681

2 жыл бұрын

Thanks for your clear advice. I keep my starter in the fridge and take it out the night before. I feed it and let it grow overnight. I have kept my starter in the fridge for as long as 2 months without feeding it. If it looks funny on top, I just pour off any liquid and feed. My starter has been going for about a year or so. During the pandemic there was no yeast available, hence the starter.

Thank you so much for this advice!

Thanks for explaining.. I thought if all of humanity for thousands of years did this, surely it wasn’t as complicated as so many are insisting..

I would love to see your loaf of bread using this method. Thanks for posting this alternative as it sounds lots more doable for me anyway.

@OurGabledHome

3 жыл бұрын

I am so glad you like my sourdough method! I have two bread videos in which I am using my sourdough starter: kzread.info/dash/bejne/pWWr0qqGdcvJYJs.html and kzread.info/dash/bejne/fml7ydKpk8bScrA.html

I like your method! I typically feed my starter with flour and water after I've used it to leave in the fridge. I avoid discarding too. I like to bake every two weeks or once a month. I bake about 4 to 6 loaves at a time to avoid heating my oven that high too frequently. I think I will start storing my starter from now as you have shown, makes good sense! Thank you!

@OurGabledHome

3 жыл бұрын

Nice! Thank you for commenting and sharing! Happy sourdoughing 💛 ~ Anja

@maryalicecampanaro5590

2 жыл бұрын

Definitely will try this method. When I go away for several months , I have tried the drying method on parchment paper. This sounds so much easier , thanks

thanks, nice advice!

Thank you for sharing.

I, too, am excited about trying this method. So today is my first try at this and I’m hoping the bread still has that sour dough taste I love. My starter is about 3 yrs old and has a good sour dough taste. I didn’t discard any and probably won’t but will be baking extra until I’m down to just one pint jar in my refrigerator. I’m so glad I came across your video, thanks so much for sharing!

That makes perfect sense to me. Thank you!

@OurGabledHome

3 жыл бұрын

oh, yay!! I am so glad you enjoy my method!

I am going to try this today! Thank you for sharing this information!

I just can’t bring myself to DISCARD. Waste not. Want not. Love this video

@OurGabledHome

2 жыл бұрын

Yay! I am so glad you like my sourdough method and thank you for your sweet comment 💛 ~ Anja

What a wonderful video, I’ve made a few starters now and I find it difficult to keep attending to them, this is such a neat idea, I will definitely give it a go

@OurGabledHome

3 жыл бұрын

Great! Happy sourdoughing 💛

Thank you so much for sharing your family’s method of keeping a Sourdough starter. So many family secrets become lost in generations, and eventually lost. I will try this today on my remaining starter. Thank you and God Bless! :)

@OurGabledHome

3 жыл бұрын

Thank you so much! Initially, I have just been wanting to share but now I realize that I am saving those recipes for future generations 💛 ~ Anja

Brilliant 😮. Thank you very much

Thank you 😘 I should try it 👍🏻

Greetings from New Zealand. Fabulous! This has been incredibly helpful. With flour getting so much more expensive, and so much more difficult to get, with all the supply chain issues, discarding is becoming an expensive and very wasteful thing to do. I am on my own, so only bake every 1 or 2 weeks, and am on a very restricted budget, so was actually considering giving up on sourdough because of it. But now I will be able to keep going. Thank you 😊

@OurGabledHome

2 жыл бұрын

Yay! It makes me so happy to hear that you find my SD method helpful! We have relatives in NZ that we like to visit 😊. Thank you so much for your sweet comment 💛 ~ Anja

Thank you!! I was so frustrated by all the discards in my previous method. I love you for sharing this!! I’m definitely giving you a thumbs up and subscribing!! So happy to have found you. ❤️

@OurGabledHome

3 жыл бұрын

aww ... thank you so much! I am so glad you like my method 💛 ~ Anja

@rosemaryempson6542

7 ай бұрын

❤

Thank you. This is very helpful. ❤️

This is so awesome! Thank you! It can get so confusing 🥰🙌🏻

@OurGabledHome

3 жыл бұрын

It really makes my day to read comments like yours. Thank you so much 💛✨

I just joined your channel, I really like this no feed or no discard. Thank you .

@OurGabledHome

3 жыл бұрын

yay, thank you so much! Happy sourdoughing 💛

Great technique!

Great video. I am going to give this a try.

Yes, yes, yes, perfect, perfect, perfect! Worked like a charm. Thank you I can deal with this method very easily. Thrilled!

@OurGabledHome

Жыл бұрын

Awesome! Glad you like my SD method 😊 ~ Anja

I'm so happy you made this video. I knew there had to be a simpler way to the starter, since I could never imagine people "discarding" flour in the old days, our ancestors, since we know this is the oldest way of making bread. And how our western Civilization evolved evolved eating bread. The natural way, what we call Sourdough in English. I'm going to use your information to make a batch tomorrow. One thing you didn't cover was taste. I don't necessarily make my bread 'Sour'. I imagine that your method with all that extra flour is not sour, but would love to know what you think about that. This my first time watching your channel and I know it won't be my last. What a lovely presentation you made! Thank you so much! 💗 I really appreciate it.

@OurGabledHome

3 жыл бұрын

My breads are not very sour. Shorter, cooler rise temperatures and some salt in the dough will make your bread less sour. Thank you so much for your nice comment 💛 ~ Anja

Absolutely fabulous information for a new baker ❤

So much easier. Thank you!

I love love love this!!! I have been doing videos recently about making sourdough starter like you were talking about, feeding and your way, seems so much easier. I think I am going to give it a go!

@OurGabledHome

3 жыл бұрын

That sounds wonderful!! Thank you so much for your sweet comment and happy sourdoughing 💛 ~ Anja